Sandra Joanna Gaines Chicken Poblano Soup is a luxurious, velvety soup made with a base of sautéed onions, carrots, celery, and mild poblano peppers, all simmered in rich cream and chicken broth.Uniquely, the vegetables are blended until completely smooth before adding shredded chicken, creating a silky texture with a gentle, smoky heat. It is the ultimate comfort food for a cold night, offering a sophisticated Tex-Mex twist on a classic cream of chicken soup.
Joanna Gaines Chicken Poblano Soup Ingredients
- 8 tablespoons (1 stick) Unsalted Butter: Provides a rich base for sautéing the vegetables.
- 2 cups Small-Diced Onion: About 1 large onion.
- 4 Celery Stalks: Cut into medium dice.
- 3 Carrots: Cut into medium dice.
- 2 cloves Garlic: Minced.
- 3 Medium Poblano Peppers: Seeded and cut into medium dice. These provide the signature flavor—smoky and mildly spicy.
- 1 1/2 teaspoons Kosher Salt: To taste.
- 1/2 teaspoon Freshly Ground Black Pepper: For seasoning.
- 1 teaspoon Ground Cumin: Adds earthy warmth.
- 1/4 teaspoon Dried Thyme: A subtle herbal note.
- 8 cups (2 quarts) Chicken Broth: The liquid foundation.
- 2 cups Heavy Cream: Essential for the velvety finish.
- 3 cups Shredded, Cooked Chicken Breast: A rotisserie chicken works perfectly here.
- 1/4 cup Chopped Fresh Cilantro: For freshness.
- Garnishes: Tortilla strips and sliced radishes adds necessary crunch.
How To Make Joanna Gaines Chicken Poblano Soup
- Sauté the aromatics: In a large soup pot, melt the butter over medium-high heat. Add the onion, celery, carrots, garlic, and diced poblano peppers. Sauté for 12 to 15 minutes, stirring often, until the vegetables are tender and soft.
- Bloom the spices: Add the salt, black pepper, cumin, and dried thyme to the pot. Continue to sauté for 3 to 5 minutes longer. This step caramelizes the vegetables slightly and makes the spices fragrant.
- Simmer the base: Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cook, stirring often, for 15 to 20 minutes to allow the flavors to meld completely.
- Blend the soup: Remove the pot from the heat. Use an immersion blender to carefully blend the soup directly in the pot until it is completely smooth and velvety. (Alternatively, blend in batches in a stand blender, being careful with the hot liquid).
- Add the chicken: Stir the shredded cooked chicken into the smooth soup. Return the pot to the stove and simmer gently for 15 to 30 minutes. This warms the chicken through and allows it to absorb the poblano flavor.
- Finish the dish: Stir in the fresh cilantro just before serving. Ladle into bowls and top generously with crispy tortilla strips and sliced radishes for texture.
Recipe Tips
- Poblano Heat: Poblano peppers are generally mild, but their heat can vary. Removing the seeds and white ribs significantly reduces the spice level. If you want more heat, leave some seeds in or add a pinch of cayenne.
- Blending Safety: If using a standard blender, fill it no more than halfway and remove the center cap of the lid (covering with a towel) to let steam escape. Blending hot cream soup in a sealed container can cause it to explode.
- Chicken Texture: Because the base is pureed, the texture comes entirely from the shredded chicken. Shred the chicken into bite-sized pieces rather than fine strands so it feels substantial in the spoon.
- Don’t Boil: Once the cream is added, stick to a gentle simmer. Boiling heavy cream vigorously for too long can sometimes cause the dairy fats to separate, making the soup greasy.
What To Serve With Chicken Poblano Soup?
This creamy soup pairs beautifully with textures that offer a crunch. A side of warm cornbread or crusty french bread is excellent for dipping. For a lighter contrast, serve with a citrus salad featuring oranges and jicama to cut through the rich dairy. A tray of nachos or quesadillas also turns this into a hearty Mexican-inspired feast.
How To Store Leftovers Chicken Poblano Soup?
- Refrigerate: Allow the soup to cool completely. Store in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it cools.
- Reheat: Reheat gently on the stovetop over medium-low heat, stirring frequently. Do not let it boil.
- Freeze: This soup freezes surprisingly well despite the cream. Freeze in airtight containers for up to 1 month. Thaw in the fridge overnight before reheating gently.
Chicken Poblano Soup Nutrition Facts
- Calories: ~550 kcal
- Fat: 35g
- Carbohydrates: 15g
- Protein: 30g
- Nutrition information is estimated per serving based on 6-8 servings.
FAQs
You can, but the soup will be much thinner and less rich. Since the pureed vegetables provide some body, half-and-half is a better compromise than milk if you want to lighten it.
Yes, this recipe relies on pureed vegetables for thickness rather than a flour roux, making it naturally gluten-free (just check your broth and toppings).
Yes. Roasting the poblanos over a flame or under a broiler and peeling the skin off before chopping adds an even deeper, smokier flavor, though sautéing them as written is faster.
Try More Recipes:
- Joanna Gaines Sweet Potato and Apple Soup Recipe
- Joanna Gaines Tomato Basil Soup Recipe
- Joanna Gaines Tortellini Soup Recipe
Joanna Gaines Chicken Poblano Soup Recipe
Description
A smooth, creamy soup blending roasted poblanos and vegetables with heavy cream, finished with tender shredded chicken.
Ingredients
Instructions
- Sauté the aromatics: Cook butter, onion, celery, carrots, garlic, and poblanos for 15 mins.
- Bloom the spices: Add seasonings and cook 5 mins until fragrant.
- Simmer the base: Add broth and cream; simmer 20 mins.
- Blend the soup: Puree mixture with immersion blender until smooth.
- Add the chicken: Stir in chicken; simmer 15-30 mins.
- Finish the dish: Stir in cilantro; garnish with tortilla strips.
Notes
- Seed the poblanos thoroughly to keep the soup mild.
- Pureeing the vegetables creates a thick texture without flour.
- Use rotisserie chicken to save time on cooking meat.
