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Easy Chicken Poblano Soup Recipe

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4.3 from 12 reviews

Easy Chicken Poblano Soup is a hearty and flavorful dish packed with nutritious vegetables, tender chicken, and a mild, smoky poblano pepper. This comforting soup combines fresh and frozen ingredients with a blend of aromatic spices, cooked together in one pot for a quick and satisfying meal perfect for any day of the week.

  • Total Time: 25 minutes
  • Yield: 6 servings

Ingredients

Vegetables and Aromatics

  • 2 tbsp extra virgin olive oil
  • 1/2 red onion (approximately 3/4 cup, chopped)
  • 6 garlic cloves (about 2 tsp, minced)
  • 1/2 inch ginger chunk (about 1 tsp, grated)
  • 2 carrots (chopped)
  • 2 celery stalks (chopped)
  • 1 poblano pepper (chopped, seeds left in)
  • 1.5 cups frozen spinach
  • 1 cup frozen peas
  • 1 cup frozen corn

Spices and Seasonings

  • 3 tbsp tomato paste
  • 2 tsp coriander
  • 2 tsp Italian seasoning
  • 1 tsp smoked paprika
  • Salt and pepper to taste

Protein and Liquids

  • 4 cups chicken stock (homemade or store-bought)
  • 1 cup cooked chicken (homemade roasted or store-bought rotisserie chicken, shredded)

Garnish

  • Green onions (sliced)
  • Fresh parsley or fresh cilantro (chopped)

Instructions

  1. Gather Ingredients: Collect all necessary ingredients to prepare for cooking, ensuring everything is washed, peeled, and ready.
  2. Prep the Vegetables and Aromatics: Peel and finely chop the red onion, garlic, and ginger. Chop the carrots, celery stalks, and poblano pepper, keeping the mild seeds intact for extra flavor.
  3. Sauté Aromatics: Heat the olive oil in a large pot over medium heat on the stovetop. Add the chopped onion, garlic, and ginger and sauté for about 5 minutes, stirring frequently to prevent burning, until softened and fragrant.
  4. Add Remaining Ingredients: Incorporate chopped carrots, celery, poblano pepper, tomato paste, coriander, Italian seasoning, smoked paprika, frozen spinach, peas, corn, chicken stock, and shredded cooked chicken into the pot. Stir well to combine all ingredients evenly.
  5. Simmer the Soup: Cover the pot with a lid, reduce the heat to medium-low, and let the soup simmer for 15 minutes, allowing flavors to meld and vegetables to tenderize.
  6. Season and Garnish: Season the soup with kosher salt and freshly ground black pepper to taste. Optionally, serve garnished with sliced green onions and chopped fresh parsley or cilantro for added freshness and color.

Notes

  • Seeds in the poblano pepper are kept for mild heat; remove if you prefer less spice.
  • Use homemade chicken stock for richer flavor, or a good-quality store-bought stock as a convenient alternative.
  • This soup can be made ahead and stored refrigerated for up to 3 days, or frozen for up to 3 months.
  • For a vegetarian version, substitute chicken stock with vegetable broth and omit the chicken.
  • Adjust the seasoning after simmering to suit your taste preferences.
  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican-American

Find it online: https://avascooking.com/easy-chicken-poblano-soup-recipe/