Description
This creamy chicken poblano soup recipe offers a warm, velvety texture perfect for chilly evenings. It’s an easy, comforting, and family-friendly meal, transforming simple ingredients into a restaurant-worthy dish.
Ingredients
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2–3 poblano peppers, roasted, peeled, diced
- 1 jalapeño, seeded, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded Monterey Jack cheese
- 0.5 cup chopped fresh cilantro
- Salt, to taste
- Pepper, to taste
- Lime wedges
- Avocado slices
- Tortilla strips
Instructions
- Cook Chicken: Heat oil in a large pot or 5-quart Dutch oven over medium-high heat. Add chicken, cook until browned and cooked through (about 8-10 minutes). Remove chicken to a plate, let cool slightly, then shred using two forks (ensure no pink remains).
- Sauté Aromatics: Return the pot to medium heat. Add chopped onion and cook until translucent and softened (about 6-8 minutes). Stir in minced garlic and jalapeño, cooking for another minute until fragrant.
- Build Flavor: Add diced poblanos and chicken broth to the pot. Bring the mixture to a gentle simmer, stirring to combine all the flavors.
- Simmer And Thicken: Return the shredded chicken to the pot. Reduce heat to low. Gradually stir in the heavy cream and shredded Monterey Jack cheese, a handful at a time, allowing each to melt completely before adding more. Simmer gently until the soup thickens slightly and becomes velvety (about 15-20 minutes). If cheese clumps, ensure your heat is low and add it very slowly, stirring constantly.
- Finish And Serve: Remove from heat. Stir in the fresh cilantro. Season generously with salt and black pepper to taste. Serve hot, garnished with optional lime wedges, avocado, or tortilla strips.
Notes
Substitution options include chicken thighs, canned green chiles (for poblanos), milk or half-and-half (for heavy cream), and pepper jack cheese. For faster cooking, use rotisserie chicken or jarred roasted poblanos. To thicken, simmer longer or use a cornstarch slurry (1 tbsp cornstarch with 2 tbsp cold water). For a healthier version, opt for low-sodium broth, skim milk, and add more vegetables. Add cheese slowly on low heat to prevent clumping.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Course Soup
- Method: Stovetop Simmer
- Cuisine: Tex-Mex American
Nutrition
- Serving Size: 1.5 cups (approx 360 ml)
- Calories: 360 calories
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 75 mg
Keywords: Creamy Verde Pot, chicken poblano soup, easy dinner, family-friendly, comforting, healthy recipe, quick meal, stovetop soup, monterey jack, weeknight meal