My mom and sister and I have a favorite poblano chicken soup that we love to eat at a food court when we’re together every August. A few years ago, I was lamenting the fact that I couldn’t make the delicious soup at home, and my sister happened to mention that she had a similar recipe that she made at home frequently. I was so excited to be able to make this soup at home! But…in my typical forgetful fashion, it took me another year or so before I actually got the recipe from her.
It was worth the wait.
Oh, this soup! While it’s not an exact copy of the chicken soup that we love to eat together every August, it’s a winner in its own right. This is pure comfort food in a bowl (and may I suggest serving it in a bread bowl? Mmmm! It’s even more delicious in a bread bowl).
I know that hot soups in August aren’t really typical, but come fall and winter? I could eat soup every day. Now that the weather has turned colder (and will just keep getting colder…boo!), I’m adding soups to the dinner menu a few times a week. I just can’t seem to get tired of soup, and this soup is a new family favorite.
- 1/4 cup olive oil
- 2-3 poblano peppers, seeded and diced
- 5 stalks celery, diced
- 2 medium white onions, diced
- 3 carrots, diced
- 1/2 bunch fresh cilantro, minced
- 2 teaspoons ground cumin (or more if you love cumin like we do)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon thyme
- 3 quarts chicken broth
- 1 cup flour
- 1/2 cup butter
- 3 cups diced chicken (you can use rotisserie chicken or grill some chicken with cumin and garlic)
- 1/2 teaspoon sriracha sauce
- 1 cup heavy cream
- Heat oil in large stockpot over medium-high heat. Add the carrots, onions, celery, garlic, peppers, salt, pepper, cumin, and thyme. Saute for 7-8 minutes.
- Add chicken broth and cilantro and cook for 10-12 minutes, or until vegetables are tender.
- Add diced chicken and cook, stirring frequently, until the soup is heated through.
- Shortly before serving, melt butter in a large skillet over medium heat. Add flour and stir to combine. Cook, stirring frequently, for 3-4 minutes. Do not allow to brown. Ladle 1 cup of the hot broth from the soup pot into the skillet, whisking constantly. When the first cup of liquid is incorporated, add another 2 cups, one at a time. Cook 3-5 minutes longer, until mixture has thickened.
- Stir contents of the skillet back into the stockpot; whisk to blend. Add sriracha sauce and cream.
- Serve with extra cilantro and crushed tortilla chips, if desired.
This poblano chicken soup recipe shared by my talented sister who is an amazing cook! Her cookbook now lives on my phone as tiny pictures from a well-loved collection of recipes (because I was tired of wishing I could make all of her delicious dishes at home, so I just snapped pictures of all of the recipes I wanted….and slowly but surely I’m going to make all of them and type them out for my family. It’s a tasty challenge to be facing, let me tell you!).
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