Poblano Chicken Soup Recipes

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CREAMY KETO CHICKEN-POBLANO SOUP



Creamy Keto Chicken-Poblano Soup image

This Instant Pot® creamy and flavorful chicken soup is simple to make and also keto friendly! Garnish with jalapenos and salsa.

Provided by pattie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 7

4 skinless, boneless chicken thighs
salt and ground black pepper to taste
10 ounces water
1 (10 ounce) can diced tomatoes with green chile peppers
1 poblano pepper, sliced
½ onion, diced
8 ounces cream cheese, softened

Steps:

  • Season chicken thighs liberally with salt and black pepper.
  • Combine water, tomatoes, poblano pepper, and onion in a multi-functional pressure cooker (such as Instant Pot®). Add chicken. Close and lock the lid. Choose Meat setting and set the timer for 17 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Remove chicken from the pot and shred. Add cream cheese to the soup in the pot and stir until mixed well. Return shredded chicken to the pot and mix well.

Nutrition Facts : Calories 396.5 calories, Carbohydrate 6.5 g, Cholesterol 126.4 mg, Fat 31.2 g, Fiber 1.7 g, Protein 23 g, SaturatedFat 15.6 g, Sodium 546.9 mg, Sugar 1.1 g

POBLANO CHICKEN CHEESE SOUP



Poblano Chicken Cheese Soup image

Low-carb yet filling poblano cream soup with chicken. Make it spicy to your liking. Serve in soup bowls garnished with cilantro, a squeeze of fresh lime juice, and/or shredded cheese.

Provided by BracksFour

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

5 poblano peppers
2 cups chicken bone broth
1 (8 ounce) package cream cheese, softened
1 cup sharp Cheddar cheese, shredded
½ cup shredded Monterey Jack cheese
½ cup salsa verde
2 tablespoons butter
¼ cup chopped onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 pound boiled boneless, skinless chicken breast, shredded
salt and ground black pepper to taste

Steps:

  • Roast poblano peppers over open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
  • Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.
  • Peel the cooled poblano peppers and remove seeds. Finely chop peppers in a food processor.
  • Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and saute for 2 to 3 minutes. Add chicken and saute for 2 minutes more.
  • Pour cheese mixture into a stockpot over low heat. Add the chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.

Nutrition Facts : Calories 356.2 calories, Carbohydrate 6.1 g, Cholesterol 108 mg, Fat 25.5 g, Fiber 1.9 g, Protein 25.3 g, SaturatedFat 14.4 g, Sodium 658.2 mg, Sugar 2.3 g

CHICKEN POBLANO CHOWDER



Chicken Poblano Chowder image

A nice creamy soup with the touch of spiciness from poblano peppers. Great with southwestern or Mexican meals.

Provided by PalatablePastime

Categories     Chowders

Time 35m

Yield 12-14 serving(s)

Number Of Ingredients 17

1/4 cup olive oil
3 large carrots, diced
2 large onions, diced
5 celery ribs, sliced
2 tablespoons minced garlic
3 poblano peppers, seeded and diced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon dried thyme
3 quarts chicken stock
1/2 bunch cilantro, chopped (no stems)
3 cups chunked cooked chicken
1/2 cup unsalted butter
1 cup flour
1 teaspoon hot pepper sauce
1 cup heavy cream

Steps:

  • In a large soup pot, saute carrots, onion, celery, garlic, poblanos, salt, pepper, cumin and thyme until vegetables are crisp-tender.
  • Add stock, cilantro and chicken and cook several minutes more.
  • In a saucepan, melt butter and add flour.
  • Cook flour, stirring, for 2-3 minutes, over low heat, but do not brown like a roux.
  • Add a cup of the soup to the flour and whisk briskly, then add two more, one at a time, whisking briskly after each addition.
  • Pour the mixture into the soup pot and stir, cooking and stirring the soup constantly until the soup thickens, about 3-5 minutes more.
  • Blend in the cream and hot sauce, remove from heat, and serve.

Nutrition Facts : Calories 393.9, Fat 25.3, SaturatedFat 11.5, Cholesterol 81, Sodium 611.9, Carbohydrate 24.4, Fiber 2.5, Sugar 6.1, Protein 17.6

SLOW COOKER POBLANO CHICKEN



Slow Cooker Poblano Chicken image

Throw a few simple ingredients in the slow cooker in the morning, and arrive home to a comforting meal of Slow Cooker Poblano Chicken.

Provided by Sarah Olson

Number Of Ingredients 11

1.5-2 lbs. Boneless Skinless Chicken Breasts
2 10.75-oz cans cream of chicken
3 Tbsp. water (yes that's all)
1/2 cup diced Poblano peppers (I used 1.5 Poblanos that I removed the seeds from)
2 green onions sliced
1 garlic clove (minced)
1/4 tsp. pepper
1 cup sour cream (stir in a the END of cooking time)
Steamed rice
Shredded sharp cheddar cheese
sliced green onions

Steps:

  • In a 6-quart slow cooker stir together the cream of chicken soup, the 3 tablespoons of water, diced Poblano peppers, green onion, garlic and pepper. Add the chicken.
  • Cover and cook on LOW for 8 hours, without opening the lid during the cooking time.
  • When the cooking time is up, stir the the 1 cup of sour cream, and lightly shred the chicken.
  • Serve over steamed rice, and top with cheese and green onions.
  • Enjoy!

POBLANO SOUP



Poblano Soup image

Provided by Christy Vega

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

3 poblano chiles, halved lengthwise and seeded
Nonstick cooking spray
One 8-ounce block Cotija cheese
2 tablespoons unsalted butter
1/4 white onion, chopped
2 ounces Monterey jack cheese, shredded
1 quart chicken broth, preferably organic, plus 4 teaspoons for the slurry (optional)
1 bunch fresh cilantro, stems removed and discarded
4 teaspoons cornstarch
Kosher salt
2 ounces roasted pepitas

Steps:

  • Heat a grill or grill pan to medium-high heat. Grill the poblanos skin-side down until blistering, about 5 minutes. Remove from the heat and let cool slightly.
  • While the poblanos are cooling, spray the grill pan with nonstick cooking spray and grill the Cotija cheese on all sides until browned, 2 to 3 minutes. Remove from the heat and let cool. Cube the cheese and reserve for garnish.
  • Remove and discard the blistered skin from the poblanos. Dice 1 poblano and reserve for garnish. Roughly chop the remaining 2 poblanos.
  • Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the onions and the 2 chopped poblanos and cook, stirring occasionally, until tender, 5 to 10 minutes. Stir in the Jack cheese. Pour in the 1 quart chicken broth and bring to a rolling boil. Add the cilantro. Boil for 30 seconds and then remove from the heat. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch). Stir in the remaining 1 tablespoon butter.
  • Make a cornstarch slurry by whisking together the cornstarch with 4 teaspoons cold water or chicken broth in a small bowl. Stir the slurry into the soup to thicken. Season with salt.
  • Garnish with the pepitas, diced poblano and grilled Cotija cheese.

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  • Add the purée, chicken, and the remaining 2 cans of beans to the soup and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low to maintain the simmer and cook for 5 more minutes.


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  • Turn oven on to Broil. Place peppers on a baking sheet. Allow to roast for 20 minutes, turning half way through broiling, until peppers are soft & the skin is blistered and dark.
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