Chicken Poblano Soup: 30-Minute Cozy Dinner Magic – Easy Weeknight Comfort Food Recipe
Chicken poblano soup is the ultimate cozy dinner in just 30 minutes! With tender chicken, roasted poblano peppers, corn, and a creamy broth, this flavorful soup is perfect for weeknight meals, family dinners, or warming up on a chilly evening. Quick, hearty, and full of comfort food magic.
Equipment
- Large pot or Dutch oven
- Knife + cutting board
- Wooden spoon
- immersion blender (optional)
- Ladle
Ingredients
- 3–4 poblano peppers, roasted, peeled, and chopped
- 3 cups shredded rotisserie chicken
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 4 cups chicken broth
- 1 cup salsa verde
- ½ cup enchilada sauce (optional)
- ½ cup heavy cream or 1 cup shredded cheese
- 1 tsp cumin
- Salt & pepper to taste
- Garnishes: tortilla strips, cilantro, lime wedges, avocado slices
Instructions
- Roast Poblanos: Char peppers over an open flame or in oven until skins blister. Peel, seed, and chop.
- Sauté Aromatics: Heat oil in pot. Add onion, garlic, and cumin. Cook until fragrant.
- Add Broth & Flavor Base: Stir in chicken broth, salsa verde, enchilada sauce, and poblanos. Simmer 10 minutes.
- Add Chicken: Stir in shredded chicken. Simmer another 10 minutes.
- Finish with Cream: Remove from heat. Stir in cream or cheese until smooth.
- Blend (Optional): Use immersion blender for a creamier texture.
- Serve: Ladle into bowls. Garnish with tortilla strips, cilantro, lime, and avocado.
Notes
- Roast poblanos for smoky depth.
- Add cream at the end to avoid curdling.
- Taste broth before serving to adjust seasoning.
- Garnish generously for freshness and crunch.
- Soup freezes well—store for up to 2 months.