This silky, creamy joanna gaines chicken poblano soup is made with rotisserie chicken, heavy cream, and mild poblano peppers, ready in just over an hour. Puréeing the simmered vegetable broth until completely smooth before folding in the chicken creates an incredible velvety base. I always make a double batch because my family cannot get enough of it.
Jump to RecipeRestaurant-Quality At Home
When I first recreated this famous soup, I was surprised by how much butter and heavy cream the recipe actually called for. I tried scaling it back once to make a lighter version, and the resulting broth completely lacked that signature richness.
Now, I trust the process and use the full amounts for a truly authentic, restaurant-worthy experience. Blending the vegetables directly into the liquid creates a luxuriously thick base that perfectly coats every piece of shredded chicken.
joanna gaines chicken poblano soup Ingredients
- 8 tablespoons (1 stick) unsalted butter
- 2 cups small-diced yellow onion
- 4 celery stalks, diced
- 3 carrots, diced
- 2 garlic cloves, minced
- 3 medium poblano peppers, seeded and diced
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 1/4 teaspoon dried thyme
- 8 cups (2 quarts) chicken broth
- 2 cups heavy cream
- 3 cups shredded cooked chicken breast
- 1/4 cup chopped fresh cilantro
- Tortilla strips and sliced radishes, for garnish
How To Make joanna gaines chicken poblano soup
- 1. Sauté the Vegetables: In a large soup pot, melt the butter over medium-high heat. Add the onion, celery, carrots, garlic, and poblano peppers, sautéing until tender for about 12 to 15 minutes.
- 2. Bloom the Spices: Stir in the kosher salt, black pepper, cumin, and dried thyme. Sauté until fragrant and slightly caramelized, which takes another 3 to 5 minutes.
- 3. Simmer the Broth: Pour in the chicken broth and heavy cream, bringing the mixture to a simmer. Reduce the heat to medium-low and cook for 15 to 20 minutes to meld the flavors.
- 4. Blend the Base: Use an immersion blender to carefully purée the soup until completely smooth. If using a standard blender, work in batches and let the liquid cool slightly first.
- 5. Add the Chicken: Stir in the shredded cooked chicken and simmer for another 15 to 30 minutes. Garnish with fresh cilantro, tortilla strips, and sliced radishes before serving.
Recipe Tips
- Use an immersion blender: Puréeing hot soup in a standard blender can cause dangerous splatters, so a handheld stick blender is much safer and easier.
- Control the heat: Poblano peppers are generally mild, but if you want a spicier kick, leave some of the seeds in or add a diced jalapeño.
- Buy a rotisserie chicken: Using pre-cooked store-bought chicken saves you at least thirty minutes of prep time while adding a great roasted flavor.
What To Serve With Chicken Poblano Soup
This rich and hearty soup pairs beautifully with crispy tortilla chips or warm, crusty bread to soak up the creamy broth. A light, crisp green salad with a tangy lime vinaigrette helps cut through the heavy cream and butter.
How To Store
Let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days, gently reheating it on the stove over low heat so the cream does not separate. You can freeze it for up to 1 month, though the dairy may cause slight separation upon thawing.
FAQs
Can I use half-and-half instead of heavy cream?
You can substitute half-and-half, but the soup will be noticeably thinner and less rich. Heavy cream provides the signature velvety texture and is less likely to curdle when boiled.
Do I have to peel the poblano peppers?
There is no need to peel or roast the poblanos beforehand for this recipe. Since the vegetables are simmered until soft and then completely blended, the skins will purée right into the broth.
How can I thicken the soup further?
If you prefer a thicker consistency, you can reduce the chicken broth by two cups. Alternatively, let the blended soup simmer uncovered for an extra twenty minutes to reduce the liquid.
Nutrition
- Calories: 518 kcal
- Total Fat: 38 g
- Saturated Fat: 22 g
- Cholesterol: 125 mg
- Sodium: 790 mg
- Total Carbohydrate: 18 g
- Protein: 25 g
Try More Recipes:
- Joanna Gaines Spinach Tortellini Soup
- Joanna Gaines Chicken Alfredo Recipe
- Joanna Gaines Bow Tie Pasta Recipe
joanna gaines chicken poblano soup
8
servings15
minutes15
minutesThis creamy joanna gaines chicken poblano soup features tender rotisserie chicken, mild peppers, and rich heavy cream, ready in 65 minutes. Blending the vegetables creates a velvety base that is fantastic for a cozy weeknight dinner or gathering with friends.
Ingredients
8 tablespoons (1 stick) unsalted butter
2 cups small-diced yellow onion
4 celery stalks, diced
3 carrots, diced
2 garlic cloves, minced
3 medium poblano peppers, seeded and diced
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1/4 teaspoon dried thyme
8 cups (2 quarts) chicken broth
2 cups heavy cream
3 cups shredded cooked chicken breast
1/4 cup chopped fresh cilantro
Tortilla strips and sliced radishes, for garnish
Directions
- 1. Sauté the Vegetables: In a large soup pot, melt the butter over medium-high heat. Add the onion, celery, carrots, garlic, and poblano peppers, sautéing until tender for about 12 to 15 minutes.
- 2. Bloom the Spices: Stir in the kosher salt, black pepper, cumin, and dried thyme. Sauté until fragrant and slightly caramelized, which takes another 3 to 5 minutes.
- 3. Simmer the Broth: Pour in the chicken broth and heavy cream, bringing the mixture to a simmer. Reduce the heat to medium-low and cook for 15 to 20 minutes to meld the flavors.
- 4. Blend the Base: Use an immersion blender to carefully purée the soup until completely smooth. If using a standard blender, work in batches and let the liquid cool slightly first.
- 5. Add the Chicken: Stir in the shredded cooked chicken and simmer for another 15 to 30 minutes. Garnish with fresh cilantro, tortilla strips, and sliced radishes before serving.
