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creamy chicken poblano soup on the Salt & Sprinkles food blog

Joanna Gaines Creamy Chicken Poblano Soup


  • Author: Samantha Shue
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x

Description

This recipe is adapted from Joanna Gaines and her Creamy Chicken Poblano Soup! Curl up with a big bowl today.


Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. 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.
  3. Remove the cooked chicken to a plate and shred. Set aside.
  4. Add heavy cream to the soup pot, stir until blended.
  5. 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).
  6. Add the shredded chicken back to the pot. Stir in cilantro. Let simmer for an additional 10 minutes to bring the flavors together.
  7. Serve with tortilla strips, sliced radishes, and cilantro.

Notes

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

Nutrition

  • 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