Chicken Poblano Soup

You may not realize it, but the smoky, spicy flavor of poblano peppers is the perfect complement to tender chicken in a comforting soup. Roasting the peppers is key to revealing their unique taste, which blends seamlessly with the broth, onions, and seasonings. One spoonful, and you'll be transported to the vibrant culinary traditions of Mexico. What makes this dish truly exceptional, however, is how it manages to be both nourishing and utterly delightful.
History

Although the exact origins of Chicken Poblano Soup are unclear, it's believed this comforting dish evolved from traditional Mexican stews.
Rooted in the rich culinary traditions of Mexico, this soup reflects the country's diverse cultural influences. The use of poblano peppers, a staple in Mexican cuisine, lends a mild, smoky flavor, while the tender chicken and earthy spices create a harmonious balance.
Over time, home cooks and chefs have adapted the recipe, incorporating local ingredients and regional techniques to produce the beloved Chicken Poblano Soup that's recognized today.
This versatile dish continues to be a beloved part of the vibrant tapestry of Mexican gastronomy.
Recipe

Chicken Poblano Soup is a delightful and comforting dish that combines the richness of chicken with the smoky flavor of roasted poblano peppers. This soup isn't only nourishing but also bursting with bold Mexican-inspired seasonings.
To create this soulful soup, you'll need to roast the poblano peppers to bring out their unique, slightly spicy taste. This step adds an extra layer of depth to the overall dish. Once the peppers are roasted, they're peeled, seeded, and chopped, ready to be incorporated into the soup.
Ingredients:
- 2 pounds boneless, skinless chicken breasts
- 2 large poblano peppers
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Chopped cilantro for garnish (optional)
To prepare the soup, start by roasting the poblano peppers over an open flame or under the broiler, turning occasionally, until charred on all sides.
Place the roasted peppers in a bowl, cover with plastic wrap, and let them steam for 10-15 minutes. Peel, seed, and chop the peppers.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute, until fragrant. Add the chopped, roasted poblano peppers, diced chicken, chicken broth, diced tomatoes, cumin, and oregano.
Bring the mixture to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the chicken is cooked through and the flavors have melded.
To serve, ladle the hot soup into bowls and garnish with fresh chopped cilantro, if desired.
This Chicken Poblano Soup is best enjoyed with a side of warm corn tortillas or crusty bread, making it a satisfying and comforting meal.
Nutritional Guide
While the flavors of the Chicken Poblano Soup are certainly enthralling, it's important to understand the nutritional profile of this hearty dish.
One serving (1 cup) contains 330 calories, 17g of fat, 23g of carbohydrates, and 25g of protein. The poblano peppers offer a boost of vitamin C, while the chicken provides lean protein.
The avocado contributes healthy monounsaturated fats, and the corn lends fiber. This soup is a well-rounded meal, offering a balance of nutrients to keep you feeling satisfied.
Enjoy this flavorful and nourishing soup as part of a balanced diet.
Final Thought
The Chicken Poblano Soup is a delightful and nourishing dish you'll want to savor.
Consider experimenting with various soup variations – add vibrant vegetables like roasted peppers or earthy mushrooms to elevate the flavors. For best results, be mindful of cooking tips like simmering the broth until the flavors meld harmoniously.
The combination of tender chicken, smoky poblanos, and aromatic spices creates a comforting and satisfying meal.
Explore this soul-warming soup, and let the flavors transport you to a cozy culinary haven. Enjoy each spoonful, savoring the depth of taste and the nourishing goodness it provides.

Chicken Poblano Soup
Equipment
- large pot or Dutch oven
- Bowl for steaming peppers
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 2 large poblano peppers Roasted and chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups chicken broth
- 1 (14.5 oz) can diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- to taste Salt and black pepper
- for garnish Chopped cilantro Optional
Instructions
- Start by roasting the poblano peppers over an open flame or under the broiler, turning occasionally, until charred on all sides.
- Place the roasted peppers in a bowl, cover with plastic wrap, and let them steam for 10-15 minutes. Peel, seed, and chop the peppers.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute, until fragrant. Add the chopped, roasted poblano peppers, diced chicken, chicken broth, diced tomatoes, cumin, and oregano.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the chicken is cooked through and the flavors have melded.
- To serve, ladle the hot soup into bowls and garnish with fresh chopped cilantro, if desired.