It’s almost Fall and I don’t know about you, but I’m getting ready for home cooking, pumpkin spice lattes, soups, crockpot recipes, and football. My inspiration for this creamy chicken poblano soup recipe is from Joanna Gaines Magnolia Table Volume 2 Cookbook. Do you have her new cookbook? Have you tried any other recipes from it? Share in the comments if you have, I’d love to hear from you.
INGREDIENTS NEEDED (Creamy Chicken Poblano Soup)
- Unsalted butter
- White onion
- Poblano peppers
- Salt and freshly cracked black pepper
- Chicken broth
- Boneless skinless chicken breasts
- Heavy cream
- Tortilla chips and sliced radishes, for garnish
Instructions For Creamy Chicken Poblano Soup
- Melt butter in a large pot over medium-high heat. Add chopped onions, celery, carrots, garlic, and poblanos, and saute until tender, about 15 minutes. Add the salt, pepper, cumin, and thyme. Saute 5 minutes longer.
- Add the broth and bring to a boil, then reduce the heat to medium-low, and add raw chicken. Cover and let simmer for 15 minutes or until chicken is cooked through.
- Remove the cooked chicken to a plate and shred. Set aside.
- Add heavy cream to the soup pot, and stir until blended.
- Use an immersion blender to carefully blend the soup until smooth. (You may use a blender instead, but work in small batches. Blend the soup until smooth).
- Add the shredded chicken back to the pot. Stir in cilantro. Let simmer for an additional 10 minutes to bring the flavors together.
- Serve with tortilla strips, sliced radishes, and cilantro.
Note: this will stay fresh in the refrigerator for up to 3 days or you can freeze it for 1 month.
Craving more soup recipes? Give these a try:
- Chicken Zoodle Soup
- Medicine Ball Chicken Soup
- Dairy Free Creamy Chicken Soup
- Red Lentil Chili (30-minute meal)