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Creamy Chicken Poblano Soup

A rich and velvety soup made with tender chicken and roasted poblano peppers, perfect for meal prep and low-carb comfort.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 poblano peppers roasted and chopped Roast them for deeper flavor.
  • 1 pound cooked chicken, shredded Use Halal chicken to comply with dietary guidelines.
  • 4 cups chicken broth
  • 1 cup heavy cream Can be substituted with coconut cream.
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • for garnish Fresh cilantro

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add in the diced onion and sauté for about 3-4 minutes until softened. Then toss in the minced garlic and sauté for another minute, making sure the garlic doesn't burn.
  2. Stir in the roasted poblano peppers and let them mingle with the onion and garlic to create a fragrant base for the soup.
  3. Add the shredded chicken into the pot, then pour in the chicken broth and bring to a gentle boil. Season with cumin, salt, and pepper to taste.
  4. Reduce the heat to low and slowly stir in the heavy cream, allowing the soup to thicken slightly.
  5. Let the soup simmer for about 10-15 minutes, stirring occasionally and adjusting seasoning as needed.
  6. Once thick and creamy, ladle the soup into bowls and garnish with fresh cilantro.

Notes

If you have cooked chicken ready, the soup can be on the table in under 30 minutes. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months. When reheating, add a splash of chicken broth if thickened.