We are officially 4 days into October which means we are firmly in soup season, one of the best times of the year. And we are starting out strong with this creamy chicken poblano soup.
I was originally going to call this a white chili soup, but then hesitated if this even qualifies as a white chili. But then I realized, what even is white chili? It feels so broad but also so specific, so in case this isn’t a white chili, we’re just going to go with a creamy chicken poblano soup, which I think is the perfect name. It’s got poblano peppers, white beans, corn, and it’s perfect when topped with a big pile of cilantro.
ingredients needed for creamy chicken poblano soup
- 1 tablespoon olive oil
- 1 medium yellow onion
- 2 poblano peppers
- 4 cloves of garlic
- 2 teaspoons cumin
- 1 1/2 teaspoons paprika
- 1/4 teaspoon chili powder
- salt, to taste
- 4 cups chicken broth
- 1 lb chicken
- juice of 1 lime
- 1 15oz can white beans (cannellini or great northern)
- 1 15oz can corn
- 1 cup plain greek yogurt or sour cream
other recipes you will love
- creamy orzo with chicken meatballs
- red curry dumpling soup
- chicken and gnocchi soup
- creamy tomato basil soup
creamy chicken poblano soup
ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 2 poblano peppers diced (with seeds removed)
- 4 cloves of garlic minced
- 2 teaspoons cumin
- 1 1/2 teaspoons paprika
- 1/4 teaspoon chili powder
- salt to taste
- 4 cups chicken broth
- 1 lb chicken breast or thighs
- juice of 1 lime
- 1 15 oz can white beans cannellini or great northern, drained
- 1 15 oz can corn drained
- 1 cup plain greek yogurt or sour cream
- toppings: cilantro, green onions
instructions
- Place a large pot over medium heat. Add the olive oil and diced onion. Stir while it cooks for 2-3 minutes. Add the diced poblano peppers and cook an additional 2 minutes. Add the minced garlic and cook until fragrant, 1 minute.
- Add the cumin, paprika, chili powder, and salt. Stir until well combined.
- Add the chicken broth and chicken. Place the lid on the pot, turn the heat to low, and let it cook for 5-15 minutes, until the chicken has cooked through (depending on how thick it is).
- Once the chicken is cooked through, remove it from the pot onto a cutting board. Use two forks to shred the chicken, then place it back in the pot.
- Add the lime juice, beans, and corn. Stir until well combined. Add the greek yogurt and stir until combined and creamy.
- Divide into bowls and top with cilantro and green onions and enjoy!
Notes
Keep any leftover soup in an airtight container in the fridge. Soup will stay good for 4-5 days.
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