I love Poblano peppers so much I can’t help buying more than I need, then I end up with sad looking peppers at the end of the week. This Poblano soup is the best way to use those sad looking peppers and give them a more meaningful and delicious purpose. This soup is so creamy and comforting, I know it’s going to become one of your favorite soups too.
What you need to make Roasted Poblano soup with chicken
Poblano Peppers. You will need to roast them and clean them.
Butter
Oil
Onion
Celery
Carrtos
Garlic
Chicken stock
Heavy Cream
Cream cheese
Cooked, shredded chicken. I always use leftover rotisserie chicken for this recipe. To me, is what works best.
Helpful Tips and Tricks
The most predominant flavor in this soup, is Poblano pepper, of course. Charring and cleaning the peppers could be a little bit of work but believe me, it is worth it. There are some good canned roasted poblano peppers out there, but the flavor doesn’t compare to fresh roasted peppers.
Poblano peppers are mostly mild but once in a while you will get an angry one. Make sure to wear gloves when you clean them, and completely remove all seeds and veins.
Ingredients
- 4 poblano peppers
- 1/2 stick of butter
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1 celery stalk, diced
- 1 small carrot, diced
- 2 garlic cloves, minced
- 3 cups chicken stock
- 1/2 cup heavy cream
- 2 oz cream cheese room temperature
- 2 cups shredded chicken (rotisserie is best)
- Garnish:
- fresh cilantro
- tortilla strips
- Mexican crema
Instructions
- To roast the peppers on a gas stove top: Turn your stove burner on high and arrange the peppers directly on the open flame. Turn the peppers around a few times to make sure the skin of the pepper burns evenly. You can also do this under the broiler, just placed the peppers on a baking sheet lined with foil and place it on the upper rack of your oven. Turn the peppers over to evenly chard the skin. It will take about 8 minutes. Once the peppers are ready, place them in a bowl and seal it with plastic wrap, let them rest for five minutes.
- Take the peppers out and gently remove the skin off the peppers. You can do it with your hands or use the back of a spoon to scrape the skin off. Remove the seeds and stem and roughly chop the peppers. Set aside.
- Heat a large pot over medium high heat and add the olive oil and butter. Sautee the carrots, celery and onions until tender. Add the garlic and cook for a couple of minutes until fragrant.
- Add the poblano peppers and season with salt and pepper.
- Add the chicken broth and heavy cream. Simmer for 15 min. Remove from heat and add the cream cheese. Using an immersion blender, blend the soup until very smooth. If using a regular blender, let the soup cool before blending.
- Taste the soup and adjust seasoning if needed.
- Return the soup to the heat and add the shredded chicken. Simmer for 5 more minutes.
- Serve the soup with crispy tortilla strips and garnish with fresh cilantro and Mexican crema.
- Enjoy!
Ingredients
- 4 poblano peppers
- 1/2 stick of butter
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1 celery stalk, diced
- 1 small carrot, diced
- 2 garlic cloves, minced
- 3 cups chicken stock
- 1/2 cup heavy cream
- 2 oz cream cheese room temperature
- 2 cups shredded chicken (rotisserie is best)
- Garnish:
- fresh cilantro
- tortilla strips
- Mexican crema
Instructions
- To roast the peppers on a gas stove top: Turn your stove burner on high and arrange the peppers directly on the open flame. Turn the peppers around a few times to make sure the skin of the pepper burns evenly. You can also do this under the broiler, just placed the peppers on a baking sheet lined with foil and place it on the upper rack of your oven. Turn the peppers over to evenly chard the skin. It will take about 8 minutes. Once the peppers are ready, place them in a bowl and seal it with plastic wrap, let them rest for five minutes.
- Take the peppers out and gently remove the skin off the peppers. You can do it with your hands or use the back of a spoon to scrape the skin off. Remove the seeds and stem and roughly chop the peppers. Set aside.
- Heat a large pot over medium high heat and add the olive oil and butter. Sautee the carrots, celery and onions until tender. Add the garlic and cook for a couple of minutes until fragrant.
- Add the poblano peppers and season with salt and pepper.
- Add the chicken broth and heavy cream. Simmer for 15 min. Remove from heat and add the cream cheese. Using an immersion blender, blend the soup until very smooth. If using a regular blender, let the soup cool before blending.
- Taste the soup and adjust seasoning if needed.
- Return the soup to the heat and add the shredded chicken. Simmer for 5 more minutes.
- Serve the soup with crispy tortilla strips and garnish with fresh cilantro and Mexican crema.
- Enjoy!
