Roasted Poblano Chicken Soup

Roasted Poblano Chicken Soup

A creamy, savory poblano soup with roasted peppers, seasoned chicken, sweet corn, and a bright finish of Persian Lime Balsamic.

Ingredients

Roasted Poblanos

• 5 large poblano peppers
• 1–2 tbsp Sola Stella Extra Virgin Olive Oil

Chicken

• 3 large chicken breasts
• 1 tsp Sola Stella Extra Virgin Olive Oil
• ⅓ cup chicken broth
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder

Soup

• 1 tbsp Garlic Infused Olive Oil
• 2 tbsp butter
• ½ medium sweet onion, diced
• 2 garlic cloves, minced
• 1½ cups chicken broth
• 1–2 tsp Persian Lime Balsamic Vinegar
• 8 oz sour cream
• 1 cup fresh or frozen sweet white corn
• Chimichurri or fresh cilantro, for garnish

Directions

1. Roast the poblanos: Preheat oven to 375°F. Place poblanos on a baking sheet and drizzle with Sola Stella EVOO. Coat evenly and roast for 15–20 minutes, flipping halfway through, until roasted on all sides. Cool slightly, then peel, remove stems, and remove as many seeds as desired. Chop and set aside.
2. Cook the chicken: Add Sola Stella EVOO, chicken breasts, ⅓ cup chicken broth, salt, pepper, cumin, garlic powder, and onion powder to a medium-large pan. Cover and simmer until the chicken is fully cooked. Remove chicken and reserve the broth and drippings. Once cool enough to handle, shred or dice the chicken.
3. Build the soup base: Heat a large pot or Dutch oven over medium heat. Add Garlic Infused Olive Oil and butter. Add onion and sauté until translucent. Add minced garlic and cook for another 2–3 minutes.
4. Add the poblanos: Stir in the roasted poblanos and reserved chicken broth and drippings. Cook for 5–7 minutes to bring the flavors together, then remove from heat.
5. Blend until creamy: Using an immersion blender—or carefully transferring to a blender—blend the poblano mixture until smooth. Stir in Persian Lime Balsamic, 1½ cups chicken broth, and sour cream until creamy and well combined.
6. Finish the soup: Add corn and cook for 5–7 minutes. Stir in the shredded or diced chicken, cover, and simmer over low heat for another 10–15 minutes.
7. Serve: Spoon into bowls and finish with chimichurri or fresh cilantro.