This recipe is adapted from Joanna Gaines and her Creamy Chicken Poblano Soup! Curl up with a big bowl today.
- 8 tablespoons unsalted butter
- 1 large white onion
- 3 celery stalks, diced
- 2 large carrots, peeled and diced
- 3 garlic cloves, minced
- 3 medium poblano peppers, seeded and diced
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 6 cups chicken broth
- 4 raw boneless skinless chicken breasts
- 2 cups heavy cream
- 1/4 cup chopped fresh cilantro
- Tortilla chips and sliced radishes, for garnish
- Melt butter in a large pot over medium-high heat. Add chopped onions, celery, carrots, garlic, and poblanos, 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, 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, stir until blended.
- Use an immersion blender to carefully blend the soup until smooth. (You may use a blender instead, but working 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.
This will stay fresh in the refrigerator for up to 3 days or you can freeze for 1 month.
- Prep Time: 20 minutes
- Additional Time: 0 hours
- Cook Time: 1 hours
- Category: Soups
- Cuisine: American
- Serving Size: 1
- Calories: 584
- Sugar: 6
- Sodium: 1566
- Fat: 48
- Saturated Fat: 29
- Unsaturated Fat: 15
- Trans Fat: 1
- Carbohydrates: 10
- Fiber: 2
- Protein: 30
- Cholesterol: 203
Keywords: soups, Joanna Gaines, Magnolia Cookbook, poblano, fall recipe