There’s something magical about soup, isn’t there? It’s the sort of dish that wraps you in a warm hug from the inside out. I remember cold winter nights at my grandmother’s house, the air thick with the scent of simmering spices and grilled peppers. She’d always make a pot of something cozy, stirring with love, and serving it up with a side of crusty bread. Her Chicken Poblano Soup quickly became a staple in my family, a perfect blend of spices, heartiness, and that lovely touch of nostalgia. Today, I want to share this easy weeknight recipe with you that’s not only comforting but also quick to whip up in just 30 minutes!

Why You’ll Love This Recipe

• Quick & Easy: Weeknight dinners can be a scramble, but this soup comes together in just half an hour!
• Comforting Flavors: Warm, smoky poblano peppers combined with tender chicken and creamy goodness. It’s the ultimate cozy bowl.
• Budget-Friendly: Simple ingredients that won’t break the bank, yet deliver big on flavor.
• Versatile: Dress it up or down! Top it with your favorite garnishes or serve it with a side.

Ingredients

Here’s what you’ll need to create this delightful Chicken Poblano Soup:

• 2 tablespoons olive oil – for sautéing and adding flavor
• 1 medium onion, chopped – the base of all good soups
• 3 cloves garlic, minced – fresh garlic adds more punch than powdered
• 2 large poblano peppers, roasted, peeled, and chopped – smoky goodness!
• 1 pound cooked chicken, shredded – a rotisserie chicken works perfectly!
• 4 cups chicken broth – the heart of the soup
• 1 cup corn (fresh or frozen) – a sweet bite to balance the flavors
• 1 teaspoon cumin – earthy and warm notes
• 1 teaspoon smoked paprika – adds a delightful smokiness
• Salt and pepper to taste – always essential for flavor!
• 1 cup heavy cream or coconut milk (for a lighter version) – creamy texture!
• Fresh cilantro, for garnish (optional) – adds a fresh pop of color and flavor
• Crushed tortilla chips, for serving – a fun crunch

Step-by-Step Instructions

Let’s get cooking, shall we? Follow these simple steps to whip up a delicious pot of Chicken Poblano Soup:

1. Prep the poblanos: If you’re starting with fresh poblano peppers, roast them over an open flame or broil them until the skin is charred. Place them in a bowl, cover with plastic wrap, and let them steam for about 10 minutes. This will make peeling a breeze!
2. Sauté the aromatics: In a large pot over medium heat, add two tablespoons of olive oil. Once hot, toss in the chopped onion and sauté for about 3-4 minutes, or until softened and translucent. Add the minced garlic and stir for an additional minute until fragrant.
3. Add the poblano peppers: Peel off the charred skin of the roasted poblanos, remove the seeds, and chop them into bite-sized pieces. Incorporate them into the pot and let everything mingle for a few minutes.
4. Combine the chicken: Add the shredded chicken into the pot and stir to combine. It’s a symphony of textures and flavors starting to come together!
5. Broth and corn: Pour in the chicken broth and bring to a gentle simmer. Add in the corn at this stage, and stir in the cumin and smoked paprika.
6. Final touches: After about 10 minutes of simmering, reduce the heat and stir in the heavy cream (or coconut milk). Let it heat through, and add salt and pepper to taste. This is where the magic happens – the soup will transform into a creamy, comforting delight!
7. Serve it up: Ladle the soup into bowls, and don’t forget those tortilla chips for a satisfying crunch. Top with fresh cilantro if you like!

Pro Tips & Variations

Feel free to play around with this recipe! Here are a few fun ideas:

• Spice it up: If you like a little heat, throw in some diced jalapeños or a pinch of cayenne pepper.
• Herb it up: Fresh basil or oregano can lend a lovely flavor twist.
• Diet variations: Use a plant-based chicken substitute or leave out the chicken altogether for a vegetarian version. You can also try making it dairy-free by sticking to coconut milk.

Serving Suggestions

This Chicken Poblano Soup is fantastic on its own, but it pairs beautifully with a few delightful accompaniments:

• Crusty bread: Think fresh baguette or rustic sourdough for dipping.
• Fresh salad: A simple greens salad with a zesty vinaigrette to balance the creamy soup.
• Cozy drink: A warm cup of chamomile tea or a spicy margarita for a fun twist!

Storage Tips

Got leftovers? Lucky you! Here’s how to store this delicious soup without losing its flavors:

• Refrigerate: Let the soup cool to room temperature before transferring it to an airtight container. It should keep well in the fridge for about 3-4 days.
• Freeze: Portion the soup into freezer bags or containers, leaving a little space for expansion. It can last up to 3 months in the freezer. Thaw overnight in the fridge before reheating.
• Reheat: Gently reheat on the stove over medium-low heat, adding a splash of broth if it thickens up too much.

FAQs

Can I use fresh chicken instead of shredded?

Absolutely! If you prefer fresh chicken, just add raw, diced chicken to the pot after sautéing the onion and garlic. Cook until the chicken is no longer pink, then proceed with adding the rest of the ingredients.

How can I make this soup spicier?

If you’re a heat lover, you can add fresh diced jalapeños or a pinch of cayenne pepper. Just add them with the onions for a nice kick!

Is it possible to make this vegan?

You sure can! Substitute the chicken with your favorite plant-based protein and use vegetable broth instead of chicken broth. Coconut milk will keep the creaminess intact!

What’s the best way to roast poblano peppers?

Roasting can be done over an open flame on a gas burner, under the broiler, or on a grill. Just turn them occasionally until the skin is charred and blistered. It really enhances the flavor!

Conclusion

And there you have it – a bowl of Chicken Poblano Soup, ready to remind you of those cozy nights spent with loved ones. I hope you feel inspired to whip this up in your own kitchen! Please share how it turned out, or let me know your personal touches. I’d love to hear from you!

30Minute Chicken Poblano Soup Cozy Comfort Food Magic

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• Author: antaki
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Discover the magic of Chicken Poblano Soup This 30min cozy recipe offers easy weeknight comfort for your family Perfect for busy nights

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Ingredients

Scale 1x2x3x

2 tablespoons of olive oil

1 medium onion, chopped

3 cloves of garlic, minced

2 large poblano peppers, roasted, peeled, and chopped

1 pound of cooked chicken, shredded

4 cups of chicken broth

1 cup of corn (fresh or frozen)

1 teaspoon of cumin

1 teaspoon of smoked paprika

Salt and pepper to taste

1 cup of heavy cream or coconut milk (for a lighter version)

Fresh cilantro, for garnish (optional)

Crushed tortilla chips, for serving

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Instructions

Prep the poblanos: Roast fresh poblano peppers over an open flame or broil until the skin is charred. Place in a bowl, cover, and let steam for about 10 minutes before peeling.

Sauté the aromatics: In a large pot over medium heat, add olive oil. When hot, add chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and stir for 1 additional minute.

Add the poblano peppers: Peel charred skin from roasted poblanos, remove seeds, chop into pieces, and add to the pot. Let everything cook together for a few minutes.

Combine the chicken: Stir in the shredded chicken until combined.

Broth and corn: Pour in chicken broth and bring to a simmer. Add corn, cumin, and smoked paprika.

Final touches: After about 10 minutes of simmering, reduce heat, stir in heavy cream (or coconut milk), and season with salt and pepper.

Serve it up: Ladle soup into bowls, top with tortilla chips and cilantro if desired.

Notes

A comforting and easy weeknight Chicken Poblano Soup recipe that comes together in just 30 minutes, perfect for cold days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soups
• Cuisine: Mexican

Nutrition

• Serving Size: 4 servings
• Calories: 450
• Sugar: 6g
• Fat: 20g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 25g

Keywords: Chicken Poblano Soup, easy soup recipe, comfort food, weeknight dinner, Mexican cuisine