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Creamy Chicken Poblano Soup

Creamy Chicken Poblano Soup

Author

Melissa Edgar

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.
1 Sauté Vegetables

In a large soup pot, melt the butter over medium-high heat. Add the onion, celery, carrots, garlic, and poblanos and sauté, stirring often, until tender, 12 to 15 minutes. Add the salt, pepper, cumin, and thyme and sauté until caramelized and fragrant, 3 to 5 minutes longer.

2 Simmer Soup Base

Add the broth and cream, bring to a simmer, then reduce the heat to medium-low and cook, stirring often, for 15 to 20 minutes to meld the flavors.

3 Blend Soup

Use an immersion blender to carefully blend the soup until smooth. (Alternatively, let cool slightly and, working in batches as necessary, process in a stand blender until smooth, filling the blender no more than half full and removing the lid slowly after blending. Pour the soup back into the pot.)

4 Add Chicken & Finish

Add the chicken and simmer for 15 to 30 minutes to meld the flavors to your liking. Stir in the cilantro. Serve warm, garnished with tortilla strips and sliced radishes.

Rating
Author

Melissa Edgar

Categories

Soup

Tags
soup
pepper

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.
  • Soup

Steps

1

Sauté Vegetables

In a large soup pot, melt the butter over medium-high heat. Add the onion, celery, carrots, garlic, and poblanos and sauté, stirring often, until tender, 12 to 15 minutes. Add the salt, pepper, cumin, and thyme and sauté until caramelized and fragrant, 3 to 5 minutes longer.

2

Simmer Soup Base

Add the broth and cream, bring to a simmer, then reduce the heat to medium-low and cook, stirring often, for 15 to 20 minutes to meld the flavors.

3

Blend Soup

Use an immersion blender to carefully blend the soup until smooth. (Alternatively, let cool slightly and, working in batches as necessary, process in a stand blender until smooth, filling the blender no more than half full and removing the lid slowly after blending. Pour the soup back into the pot.)

4

Add Chicken & Finish

Add the chicken and simmer for 15 to 30 minutes to meld the flavors to your liking. Stir in the cilantro. Serve warm, garnished with tortilla strips and sliced radishes.

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