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A bowl of savory chicken poblano soup topped with cilantro

Best way to grow Chicken Poblano Soup 3 ways

This versatile chicken poblano soup recipe offers a delicious and comforting meal that can be prepared in three different ways to suit your preference and time constraints. Enjoy a rich and flavorful soup with tender chicken and smoky poblano peppers.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 people
Calories 350 kcal

Equipment

  • large pot
  • slow cooker
  • Instant Pot

Ingredients
  

Main Ingredients

  • 2 large chicken breasts cooked and shredded
  • 3-4 poblano peppers roasted, peeled, and diced
  • 6 cups chicken broth
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 14.5 oz can canned diced tomatoes undrained
  • 1 cup corn fresh or frozen
  • 1/2 cup heavy cream
  • 1 tsp cumin
  • 1/2 tsp oregano
  • salt to taste
  • black pepper to taste
  • 1 tbsp olive oil

Instructions
 

Stovetop Method

  • Heat olive oil in a large pot over medium heat, then sauté diced onion until softened, about 5-7 minutes.
  • Add minced garlic and cook for another minute until fragrant.
  • Stir in diced poblano peppers, chicken broth, diced tomatoes, cumin, and oregano, bringing the mixture to a simmer.
  • Reduce heat and simmer for 20 minutes to allow flavors to meld, then add shredded chicken and corn, cooking for an additional 5 minutes.
  • Stir in heavy cream and season with salt and pepper to taste before serving.

Slow Cooker Method

  • Combine all ingredients except heavy cream and corn in a slow cooker.
  • Cook on low for 6-8 hours or on high for 3-4 hours, then stir in heavy cream and corn during the last 30 minutes of cooking.
  • Season with salt and pepper to taste before serving.

Instant Pot Method

  • Sauté onion in olive oil using the Instant Pot's 'Sauté' function, then add garlic and cook for another minute.
  • Add diced poblano peppers, chicken broth, diced tomatoes, cumin, and oregano, then secure the lid and set to high pressure for 10 minutes.
  • Perform a quick release of pressure, then stir in shredded chicken, corn, and heavy cream.
  • Season with salt and pepper to taste before serving.

Notes

For extra heat, leave some seeds in the poblano peppers. Garnish with fresh cilantro, avocado, or a dollop of sour cream.