Creamy Chicken Poblano Soup
Roasted poblano peppers and a delicious, creamy broth make up this hearty comfort dish.
Servings 6
Ingredients
- 2 Tbsp. olive oil
- 4 poblano peppers roasted skinned, de-seeded, and diced
- 1 yellow onion diced fine
- 5 cloves garlic minced
- 1 tsp cumin
- 1/2 tsp oregano
- 1 can yellow corn 1-2 cups
- 1 can black beans rinsed and drained
- 2 cups chopped chicken breast rotisserie is ideal
- 4 cups chicken broth
- 10 oz mild green chile enchilada sauce 1 can
- 1 cup heavy cream or whole milk
- Salt and pepper to taste
Instructions
Roasting The Peppers
- Place peppers on a cookie sheet lined with foil and broil for about 5 minutes per side or until they begin to blacken and blister. This can also be done over the flame of a gas burner, or on a dry cast iron skillet.
- Carefully remove roasted peppers and place in an airtight container for about 15 minutes to steam. This helps loosen the skin while the peppers cool.
- Once cooled, remove as much of the char and loose skin from the peppers as possible. Then, deseed and dice the peppers.
Preparing The Soup
- Heat oil in a large soup pot over medium heat. Add diced onion and cook until translucent, stirring occasionally, about 3 minutes. Then, add garlic and stir until fragrant.
- Add diced poblanos, corn, cumin, oregano and stir until fragrant.
- Gently fold in chopped chicken and black beans, careful not to over-shred the chicken.
- Add chicken stock and green enchilada sauce. Stir and simmer on low for 10 minutes.
- Turn off heat. This is a good time to taste and see if additional salt and pepper is needed.
- Off the heat, stir in the heavy cream.
- Serve warm and enjoy!
Notes
- Peeling the poblanos can be messy. Be sure to wash your hands afterwards with dish soap to avoid the possibility of skin irritation.
- Dicing the chicken is best for a robust texture. Avoid shredding the chicken as it is added to the soup.
- Heavy cream is more tasty, but for a healthier option, whole milk works well.