Mohamed Shili This delicious Chicken Poblano Soup by Joanna Gaines is the perfect quick and creamy meal for a cozy night in. Packed with tender chicken, smoky poblanos, and a velvety broth, it’s both comforting and nutritious. Easily customizable with everyday ingredients, it’s topped with crispy tortilla strips and fresh radishes for a flavorful, hearty touch!
Recipe Ingredients:
- 8 tablespoons (1 stick) unsalted butter
- 2 cups small-diced onion (about 1 large)
- 4 celery stalks, cut into medium dice
- 3 carrots, cut into medium dice
- 2 cloves garlic, minced
- 3 medium poblano peppers, seeded and cut into medium dice
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1/4 teaspoon dried thyme
- 8 cups (2 quarts) chicken broth
- 2 cups heavy cream
- 3 cups shredded, cooked chicken breast (home roasted or rotisserie chicken)
- 1/4 cup chopped fresh cilantro
- Tortilla strips and sliced radishes, for garnish
How To Make Chicken Poblano Soup?
- Sauté Vegetables: In a large soup pot, melt 8 tbsp / 115g butter over medium-high heat. Add 2 cups / 300g onion, 4 celery stalks, 3 carrots, 2 cloves garlic, and 3 poblano peppers. Sauté for 12–15 minutes until tender, stirring often.
- Add Seasonings: Stir in 1½ tsp salt, ½ tsp pepper, 1 tsp cumin, and ¼ tsp thyme. Cook for another 3–5 minutes until fragrant.
- Add Liquids and Simmer: Pour in 8 cups / 2 litres chicken broth and 2 cups / 475ml heavy cream. Bring to a gentle simmer, then reduce the heat to medium-low. Let the soup cook for 15–20 minutes, stirring occasionally to meld the flavors.
- Blend the Soup: Use an immersion blender to carefully blend the soup until smooth. Alternatively, let it cool slightly and blend in batches in a stand blender. Return the blended soup to the pot.
- Add Chicken and Simmer: Stir in 3 cups / 450g shredded chicken breast. Simmer for 15–30 minutes to infuse the chicken flavor.
- Stir in Cilantro and Serve: Mix in ¼ cup / 10g chopped cilantro. Serve warm, garnished with tortilla strips and sliced radishes.
- Storage: Store leftovers in an airtight container for up to 3 days in the fridge or up to 1 month in the freezer.
Recipe Tips:
- Roast Poblanos for Extra Flavor: For a smoky depth, try roasting the poblano peppers before dicing them. Simply char them over a flame or in the oven, peel off the skin, and dice for the soup.
- Blend Carefully: When blending the soup, let it cool slightly before using a stand blender to avoid splatters. If using an immersion blender, tilt the pot slightly to keep the soup level.
- Use Fresh Cooked Chicken: Home-roasted chicken or fresh rotisserie chicken adds better flavor and texture than pre-packaged options.
- Don’t Skip the Cilantro: Stirring in fresh cilantro at the end gives the soup a bright, fresh finish. If you’re not a fan of cilantro, parsley works too.
- Adjust Consistency: If the soup feels too thick, add a little more broth. For a creamier texture, stir in an extra splash of heavy cream right before serving.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Chicken Poblano Soup cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Freeze: Allow the soup to cool completely before transferring it to a freezer-safe container, leaving some space for expansion. Freeze for up to 1 month. To thaw, move it to the fridge overnight.
- Reheat: Transfer the soup to a microwave-safe bowl, cover loosely, and heat on medium power for 2–3 minutes, stirring every minute, until hot.
Nutrition Facts
- Calories: 398
- Total Fat: 29g
- Saturated Fat: 14g
- Cholesterol: 100mg
- Sodium: 1,722mg
- Potassium: 379mg
- Total Carbohydrate: 18g
- Dietary Fiber: 1.8g
- Sugars: 4.7g
- Protein: 18g
Check out More Recipes:
Joanna Gaines Chicken Poblano Soup
Description
This delicious Chicken Poblano Soup by Joanna Gaines is the perfect quick and creamy meal for a cozy night in. Packed with tender chicken, smoky poblanos, and a velvety broth, it’s both comforting and nutritious. Easily customizable with everyday ingredients, it’s topped with crispy tortilla strips and fresh radishes for a flavorful, hearty touch!
Ingredients
Instructions
- Sauté Vegetables: In a large soup pot, melt 8 tbsp / 115g butter over medium-high heat. Add 2 cups / 300g onion, 4 celery stalks, 3 carrots, 2 cloves garlic, and 3 poblano peppers. Sauté for 12–15 minutes until tender, stirring often.
- Add Seasonings: Stir in 1½ tsp salt, ½ tsp pepper, 1 tsp cumin, and ¼ tsp thyme. Cook for another 3–5 minutes until fragrant.
- Add Liquids and Simmer: Pour in 8 cups / 2 litres chicken broth and 2 cups / 475ml heavy cream. Bring to a gentle simmer, then reduce the heat to medium-low. Let the soup cook for 15–20 minutes, stirring occasionally to meld the flavors.
- Blend the Soup: Use an immersion blender to carefully blend the soup until smooth. Alternatively, let it cool slightly and blend in batches in a stand blender. Return the blended soup to the pot.
- Add Chicken and Simmer: Stir in 3 cups / 450g shredded chicken breast. Simmer for 15–30 minutes to infuse the chicken flavor.
- Stir in Cilantro and Serve: Mix in ¼ cup / 10g chopped cilantro. Serve warm, garnished with tortilla strips and sliced radishes.
- Storage: Store leftovers in an airtight container for up to 3 days in the fridge or up to 1 month in the freezer.
Notes
- Roast Poblanos for Extra Flavor: For a smoky depth, try roasting the poblano peppers before dicing them. Simply char them over a flame or in the oven, peel off the skin, and dice for the soup.
- Blend Carefully: When blending the soup, let it cool slightly before using a stand blender to avoid splatters. If using an immersion blender, tilt the pot slightly to keep the soup level.
- Use Fresh Cooked Chicken: Home-roasted chicken or fresh rotisserie chicken adds better flavor and texture than pre-packaged options.
- Don’t Skip the Cilantro: Stirring in fresh cilantro at the end gives the soup a bright, fresh finish. If you’re not a fan of cilantro, parsley works too.
- Adjust Consistency: If the soup feels too thick, add a little more broth. For a creamier texture, stir in an extra splash of heavy cream right before serving.
Joanna Gaines Chicken Poblano Soup
