Chicken Poblano Soup
User Reviews
4.5
Chicken Poblano Soup
Description
This soup begins by roasting whole poblano peppers and tomatillos under a broiler until blackened, then steaming the poblanos briefly in a sealed bag to loosen skins and facilitate peeling and deseeding. The tomatillos are blended into a chunky sauce. Finely diced onions and minced garlic are sautéed before adding the blended tomatillo sauce, chicken broth, fire-roasted or canned diced tomatoes with their juice, shredded cooked chicken, and corn. The mixture is seasoned with chili powder, cumin, smoked paprika, salt, and pepper to develop layered, mildly spicy, smoky flavors typical of this style.
The roasted poblano strips are added back to the soup to contribute texture and flavor. The soup is finished by garnishing with avocado, fresh cilantro, lime wedges, Mexican crema or sour cream if desired, and crunchy tortilla chips or homemade tortilla strips to add contrast.
This soup suits lunch or dinner and can be adapted by using grilled corn for added char flavor. The recipe notes recommend ways to make homemade tortilla strips by baking seasoned tortillas until crisp for an authentic topping. The dish balances smoky and tangy elements with fresh garnishes to create a satisfying bowl.
Storage: The soup can be refrigerated and reheated; toppings are best added just before serving to retain texture and freshness.
Ingredients
- 4 tomatillo husks removed, whole
- 3 poblano peppers whole
- 2 tablespoons olive oil
- 1 yellow onion diced small, medium
- 3 to 5 cloves garlic finely minced
- 6 cups chicken broth low or no-salt added
- diced tomatoes fire-roasted or plain, do not drain, 14.5-ounce can
- 2 cups chicken cooked shredded
- 1 ½ cups corn frozen or *See Notes
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon smoked or regular paprika
- 1 teaspoon kosher salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- tortilla chips for garnishing** (See Notes, or strips
- lime for garnishing
- cilantro for garnishing, fresh
- avocado for garnishing
- Mexican crema optional for garnishing, or sour cream
Instructions
Roasting the Poblanos and Tomatillos
- Preheat your broiler to 500F and place an oven rack on the top rung. Line a baking sheet with foil for easier cleanup.
- To the baking sheet, add the tomatillos, poblanos, and broil them for 5 minutes. Tip - Start working on the soup when the vegetables are roasting.
- Flip, and broil on the other side until blackened, about 5 minutes more. Tip - You may want to take the tomatillos out early as they will blacker faster than the poblanos.
- When blackened, using tongs, immediately add the poblanos to a gallon-sized zip to bag and seal it.
- Add the tomatillos to the canister of a high-speed blender and blend until chunky; set aside.
- After the poblanos have steamed for about 5 minutes in the bag, open it, and remove one poblano. Take the stem off, open it up with a knife, scrape out the seeds, and the slice vertically into thin strips.
- Repeat with the other two poblanos; set aside cleaned and sliced poblanos.
- Tip - If you are making your own tortilla chips, do that now while your oven is still hot. Turn it down to 375 to 400F, slice flour or corn tortillas, lightly oil them with olive oil, and bake on a baking sheet for about 15 to 18 minutes, or until lightly golden browned and crisp.** (See Notes below for additional info)
Soup
- To a large Dutch oven or similar heavy-bottomed stock pot, add the olive oil, onion, and saute for about 5 minutes over medium-high heat or until the onion ins beginning to soften; stir intermittently.
- Add the garlic, and cook for 1 minute, or until fragrant; stir nearly constantly.
- Add the broth, diced tomatoes, chicken, corn, chili powder, smoked paprika, salt, pepper, add in the blended tomatillos, the sliced poblanos, and simmer uncovered for about 15 to 20 minutes.
- Taste your soup. If it needs anything to help balance the flavors, add it now. Salt and pepper are likely necessary. If it tastes at all flat or dull, you likely need salt. Plus, garnishing with a hearty squeeze of lime juice really helps do wonder for the flavors.
- Garnish with limes/lime juice, cilantro, avocado, and crema. All garnishes are optional however not really on the lime juice and cilantro; they are more fundamental than optional.
- Serve immediately. Soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat gently in the microwave or as desired.
Notes
- Roast the corn before adding to the soup for an extra smoky flavor, or use frozen corn directly without thawing.
- Store-bought or homemade tortilla chips or baked tortilla strips can be used for garnish; baking strips involves oiling and salting tortillas and baking until crisp.
- Add garnishes like avocado, cilantro, lime, and crema just before serving for freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 214kcal | 11% |
| Carbohydrates | 17g | 6% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 34mg | 11% |
| Sodium | 339mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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