Chicken Salad Chick Chicken Poblano Soup Recipe


The Chicken Poblano Soup is a delicious and comforting dish that combines the flavors of tender chicken, roasted poblano peppers, and creamy broth. This soup is perfect for a cozy lunch or dinner, and it's easy to make in just a short amount of time.

Prep Time: 15 minutes Cook Time: 30 minutes


  • 2 boneless, skinless chicken breasts
  • 2 poblano peppers
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)


  1. Preheat your broiler. Place the poblano peppers on a baking sheet and broil for about 5 minutes on each side, until the skin is charred and blistered. Remove from the oven and let them cool. Once cooled, peel off the skin, remove the seeds, and dice the peppers.
  2. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent.
  3. Add the diced poblano peppers to the pot and cook for another 2 minutes.
  4. Add the chicken broth, cumin, paprika, salt, and pepper to the pot. Stir well to combine.
  5. Bring the soup to a boil, then reduce the heat to low and simmer for 15 minutes.
  6. While the soup is simmering, cook the chicken breasts in a separate pan until they are cooked through. Once cooked, shred the chicken into bite-sized pieces.
  7. Add the shredded chicken and heavy cream to the pot. Stir well and let the soup simmer for another 5 minutes.
  8. Taste the soup and adjust the seasoning if needed.