Best 3 Creamy Chicken Poblano Soup Recipes
Creamy chicken poblano soup is a comforting and flavorful dish that is perfect for a quick and easy weeknight meal. Made with creamy chicken broth, poblano peppers, corn, and tender chicken, this soup is sure to please everyone at the table. Served with a side of crusty bread or cornbread, this soup will warm you up on a cold winter day. Poblano peppers add a smoky and earthy flavor to the soup, and they are balanced out by the creamy chicken broth and sweet corn. This soup is also a great way to use up leftover chicken, making it a budget-friendly meal.
Let's cook with our recipes!
POBLANO CHICKEN CHEESE SOUP
Low-carb yet filling poblano cream soup with chicken. Make it spicy to your liking. Serve in soup bowls garnished with cilantro, a squeeze of fresh lime juice, and/or shredded cheese.
Provided by BracksFour
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Roast poblano peppers over open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.
- Peel the cooled poblano peppers and remove seeds. Finely chop peppers in a food processor.
- Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and saute for 2 to 3 minutes. Add chicken and saute for 2 minutes more.
- Pour cheese mixture into a stockpot over low heat. Add the chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 6.1 g, Cholesterol 108 mg, Fat 25.5 g, Fiber 1.9 g, Protein 25.3 g, SaturatedFat 14.4 g, Sodium 658.2 mg, Sugar 2.3 g
CREAMY POBLANO CHICKEN
This recipe was originally served over cornbread waffles, which were a real big pain to make. Make cornbread instead! It's just as good and definitely gives you something to soak up the gravy !!!!
Provided by Toby Jermain
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Prepare biscuits, and bake while fixing chicken.
- Melt butter in a Dutch oven or large heavy saucepan.
- Add onion, poblanos, and garlic, and saute for 5 minutes.
- Add chicken, salt, and pepper, and cook, stirring often, for 8-10 minutes or until chicken is done.
- Stir in soup and sour cream.
- Add cheese, and cook over low heat, stirring occasionally, for an additional 7-8 minutes or until cheese is melted.
- Serve over Cornbread Biscuits.
- Cornbread Biscuits: Stir together the first 5 ingredients in a large bowl.
- In a small bowl, stir together egg, milk, melted butter, and corn.
- When combined, add to dry mixture, and stir just until dry ingredients are moistened.
- Pour into a well greased 10" pie plate or 9x9" square pan.
- Score into wedges or squares, and bake in a preheated 375 degree F oven for 15-20 minutes or until done and golden brown.
CREAMY POBLANO SOUP
The first time I saw the soup, I thought No Way. It is green. But I did try it and now it is my favorite soup. It is on the spicy side, so mellow it with sour cream or remove jalapeno seeds if you want to.
Provided by Amateur Andrea
Categories Chicken Breast
Time 3h
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- In stock pot place chicken, bullion, carrots, celery and 10-12 cups water. Boil until chicken is done.
- While chicken is boiling blend the corn tortillas. Add flour, chili powder, cumin, coriander, salt, and pepper, blend until mix is consistency of corn meal. Set aside.
- Saute onion, poblanos, jalapeno, and garlic in some olive oil until onions are soft and clear.
- Saving the stock pot water, strain out the carrots and celery. Blend these with the sauteed ingredients.
- Melt butter in large sauce pan and whisk tortilla blend and a few cups of stock water. Stir for 3-4 minutes being careful not to let it scorch. Add to blended vegetables in a crock pot.
- Stir in remaining chicken stock and whisk until smooth. Add half-and-half.
- Shred chicken and add to crock pot.
- Warm in crock pot (do not let it boil) for at least two hours.
- Serve with cheese chips and sour cream.
- Leftovers freeze well.
Nutrition Facts : Calories 426, Fat 22.9, SaturatedFat 9.5, Cholesterol 114.4, Sodium 809.6, Carbohydrate 22.2, Fiber 3, Sugar 3, Protein 32.9
Tips:
- Poblano peppers can be roasted ahead of time and stored in the refrigerator for up to 3 days.
- For a spicier soup, use hotter peppers, such as jalapeños or serranos.
- To make the soup creamier, use heavy cream or half-and-half instead of milk.
- Garnish the soup with fresh cilantro, sour cream, and shredded cheese before serving.
Conclusion:
Creamy chicken poblano soup is a delicious and easy-to-make soup that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The soup is creamy, flavorful, and has just the right amount of spice. It is sure to be a hit with your family and friends.
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