Creamy Chicken Poblano Soup Recipe

From: Joanna Gaines

6

serves

1:05

cooking time

—

Prehead Oven
Ingredients
  1. 8 tablespoons (1 stick) unsalted butter
  2. 2 cups small-diced yellow onion (about 1 large)
  3. 4 celery stalks, cut into medium dice
  4. 3 carrots, cut into medium dice (see Cook’s Note)
  5. 2 garlic cloves, minced
  6. 3 medium poblano peppers, seeded and cut into medium dice
  7. 1 1/2 teaspoons kosher salt
  8. 1/2 teaspoon freshly ground black pepper
  9. 1 teaspoon ground cumin
  10. 1/4 teaspoon dried thyme
  11. 8 cups (2 quarts) chicken broth
  12. 2 cups heavy cream
  13. 3 cups shredded cooked chicken breast (home-roasted or rotisserie chicken)
  14. 1/4 cup cilantro, chopped
  15. Tortilla strips and sliced radishes, for garnish
What to do?
In a large soup pot, melt the butter over medium-high heat. Add the onion, celery, carrots, garlic, and poblanos and sauté, stirring often, until tender, 12 to 15 minutes. Add the salt, pepper, cumin, and thyme and sauté until caramelized and fragrant, 3 to 5 minutes longer.

Add the broth and cream, bring to a simmer, then reduce the heat to medium-low and cook, stirring often, for 15 to 20 minutes to meld the flavors.

Use an immersion blender to carefully blend the soup until smooth. (Alternatively, let cool slightly and, working in batches as necessary, process in a stand blender until smooth, filling the blender no more than half-full and removing the lid slowly after blending. Pour the soup back into the pot.)

Add the chicken and simmer for 15 to 30 minutes to meld the flavors to your liking.

Serve warm, garnished with tortilla strips, sliced radishes, and cilantro.

Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.