Welcome to my kitchen, where I love to share recipes that bring warmth and comfort to the table. Today, I’m excited to introduce my Chicken Poblano Soup recipe.
This dish is a delightful blend of tender chicken, roasted poblano peppers, and a medley of spices, all simmered together to create a rich and flavorful soup.
It’s perfect for cozy dinners and is sure to become a family favorite. The mild heat of the poblanos, combined with the hearty ingredients, creates a soup that’s both satisfying and nourishing.
Looking to spice up your weeknight meals or impress guests with a unique dish, this Chicken Poblano Soup is the perfect choice. Let’s get cooking and enjoy this delicious bowl of comfort together!
What Does Poblano Taste Like?
Poblano peppers have a unique and versatile flavor that is mildly spicy with a rich, earthy undertone. When roasted, their taste deepens, becoming slightly smoky and sweet with a hint of bitterness.
Unlike many other peppers, poblanos offer a gentle heat that enhances dishes without overwhelming the palate.
Their subtle complexity makes them perfect for a variety of recipes, from soups and stews to stuffed peppers and salsas.
Overall, poblanos provide a delightful balance of flavors, adding depth and character to any culinary creation.
How To Prepare Chicken Poblano Soup Recipe?
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Course: Soup
Cuisine: Mexican
Yield: 4 servings
Calories: 320
Equipment Needed
- Large pot
- Blender or immersion blender
- Knife and cutting board
- Cooking spoon
- Measuring cups and spoons
Ingredients
- 2 poblano peppers
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups chicken broth
- 1 pound boneless, skinless chicken breasts, diced
- 1 can (15 ounces) diced tomatoes, drained
- 1 can (15 ounces) black beans, drained and rinsed
- Salt and pepper, to taste
- Juice of 1 lime
- Fresh cilantro, for garnish
- Sour cream, for serving (optional)
How To Make Step-by-Step Instructions
1. Roast the Poblano Peppers
Preheat your broiler to high. Place poblano peppers on a baking sheet and broil, turning occasionally, until the skin is charred and blistered, about 8-10 minutes.
Remove the peppers from the oven and transfer them to a bowl. Cover with plastic wrap and let them steam for 10 minutes. This will make the skin easier to peel.
2. Prepare the Soup Base
While the peppers are steaming, heat olive oil in a large pot over medium heat. Add diced onions and minced garlic, and sauté until softened, about 5 minutes.
Stir in ground cumin and coriander, and cook for an additional 1-2 minutes until fragrant.
3. Blend the Soup Base
Once the poblano peppers have steamed, remove them from the bowl and peel off the skin. Remove the stem and seeds, then roughly chop the peppers.
Transfer the chopped poblano peppers to a blender along with 1 cup of chicken broth. Blend until smooth.
4. Cook the Soup
Add the blended poblano mixture to the pot with the onions and garlic. Stir in the remaining chicken broth, diced chicken breasts, diced tomatoes, and black beans.
Season with salt and pepper to taste. Bring the soup to a simmer and cook for 20-25 minutes, or until the chicken is cooked through and tender.
5. Finish and Serve
Stir in fresh lime juice to brighten the flavors of the soup. Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with fresh cilantro. Serve hot with a dollop of sour cream, if desired.
Is Poblano Sweet Or Hot?
Poblano peppers offer a delightful balance between mild heat and subtle sweetness. They are considered to be on the milder end of the chili pepper spectrum, with a Scoville heat rating typically ranging from 1,000 to 2,000 units.
This makes them significantly less spicy than jalapeños, allowing their slightly sweet, earthy flavor to shine through.
When roasted, poblanos develop an even richer, smoky sweetness that enhances their overall taste, making them a versatile ingredient in a variety of dishes.
Is Poblano Very Spicy?
Poblano peppers are not very spicy, making them a popular choice for those who enjoy a mild heat in their dishes.
On the Scoville scale, which measures the heat of peppers, poblanos typically range from 1,000 to 2,000 Scoville Heat Units (SHU).
This is relatively mild compared to jalapeños, which can range from 2,500 to 8,000 SHU. Poblanos have a rich, earthy flavor with a hint of sweetness, and when roasted, their taste becomes even more complex and slightly smoky.
This makes them versatile and suitable for a variety of recipes, offering just enough warmth without overwhelming the palate.
Conclusion
My Chicken Poblano Soup recipe is a perfect blend of comfort and flavor, offering a satisfying meal that’s both hearty and nourishing.
The tender chicken, roasted poblano peppers, and a medley of spices create a soup that’s rich in taste and warmth, ideal for cozy dinners or impressing guests.
Seeking a unique dish to spice up your weeknight meals or a comforting bowl of goodness to share with loved ones, this recipe is sure to become a favorite.
The simple steps and incorporating fresh ingredients, you can enjoy a delicious and nutritious meal that brings the essence of Mexican cuisine to your kitchen.
Thank you for joining me on this culinary journey. Enjoy your cooking and happy eating!
Chicken Poblano Soup Recipe
Equipment
- Large pot,
- Blender or immersion blender
- Knife and cutting board
- Cooking spoon
- Measuring Cups and Spoons
Ingredients
- 2 poblano peppers
- 1 tablespoon olive oil
- 1 onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups chicken broth
- 1 pound boneless skinless chicken breasts, diced
- 1 can 15 ounces diced tomatoes, drained
- 1 can 15 ounces black beans, drained and rinsed
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro for garnish
- Sour cream for serving (optional)
Instructions
Roast the Poblano Peppers
- Preheat your broiler to high. Place poblano peppers on a baking sheet and broil, turning occasionally, until the skin is charred and blistered, about 8-10 minutes.
- Remove the peppers from the oven and transfer them to a bowl. Cover with plastic wrap and let them steam for 10 minutes. This will make the skin easier to peel.
Prepare the Soup Base
- While the peppers are steaming, heat olive oil in a large pot over medium heat. Add diced onions and minced garlic, and sauté until softened, about 5 minutes.
- Stir in ground cumin and coriander, and cook for an additional 1-2 minutes until fragrant.
Blend the Soup Base
- Once the poblano peppers have steamed, remove them from the bowl and peel off the skin. Remove the stem and seeds, then roughly chop the peppers.
- Transfer the chopped poblano peppers to a blender along with 1 cup of chicken broth. Blend until smooth.
Cook the Soup
- Add the blended poblano mixture to the pot with the onions and garlic. Stir in the remaining chicken broth, diced chicken breasts, diced tomatoes, and black beans.
- Season with salt and pepper to taste. Bring the soup to a simmer and cook for 20-25 minutes, or until the chicken is cooked through and tender.
Finish and Serve
- Stir in fresh lime juice to brighten the flavors of the soup. Taste and adjust seasoning as needed.
- Ladle the soup into bowls and garnish with fresh cilantro. Serve hot with a dollop of sour cream, if desired.
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