Creamy Smoked Chicken Poblano Soup
Creamy Smoked Chicken Poblano Soup is an excellent meal on a chilly day!
Things to know:
Is poblano very spicy?
Not really, poblano peppers have a mild heat, scoring around 1,000–2,000 on the Scoville scale, making them spicier than bell peppers but much milder than jalapeños, offering a pleasant, earthy flavor that’s great for roasting, stuffing (like in chiles rellenos), and sauces, though some individual peppers can occasionally be spicier. A poblano which is showing some red color, or one that has “scars” will typically be hotter than a deep green, scar-free poblano.
What is a poblano pepper called in the USA?
A poblano pepper is called a Poblano in the USA when fresh, but when it’s dried, it’s known as an Ancho chile, and sometimes grocery stores confusingly label fresh ones as “Poblano/Pasilla” (our local Kroger owned stores do this) despite Pasilla being a different dried pepper (Chilaca). Poblanos are mild, heart-shaped, dark green peppers perfect for chile rellenos, and their dried Ancho form adds smoky, rich flavor to sauces.
Do you peel the skin off of poblano peppers?
You don’t have to peel poblano peppers, as they are edible raw or cooked, but roasting and peeling them is highly recommended for dishes like chiles rellenos or sauces because it removes the tough, papery skin that becomes unpleasant in texture after cooking, improving flavor and digestibility. If you’re sautéing them with onions for rajas, you can often leave the skin on, but most recipes call for roasting to get that signature smoky depth and easy peeling.
What is the closest substitute for a poblano pepper?
The best poblano pepper substitute: Anaheim pepper
There’s a slight uptick in heat with the Anaheim (they can spike to nearly twice as hot as a poblano), but this chili is the perfect substitute for poblano pepper. You can also use a Hatch Green Chile, though it too will be spicier than a poblano.
Ingredients:
6 boneless skinless chicken thighs
your favorite Mexican rub (we used Spiceology Smoked Chipotle Mezcal)
1/2 t garlic powder
1/2 t onion powder
1/2 t chipotle chili powder
1/2 t dried Mexican oregano
1/2 t salt
1/2 t black pepper
1/4 t ground cumin
1 T Spiceology’s Achiote seasoning
1 T butter or olive oil
1 finely chopped medium sweet onion
2 poblano peppers, chopped with seeds and stem removed
1 cup diced fire roasted red bell peppers
1 can (15 ounces) black beans, drained
1 cup frozen corn
4 cups chicken broth
2 cups roasted garlic broth
1 cup heavy cream
1 cup shredded cheese (we used Chihuahua cheese)
1 T fresh lime juice
Chopped fresh cilantro, green onions and lime wedges for garnish
1. Season the chicken, then chuck them into your smoker at 180F for 1 hour.
2. Remove the chicken from the smoker, allow to cool for 20 minutes, then dice into bite sized chunks and set aside.
3. Mix together the spices, then set aside.
4. Heat butter or olive oil in a large saucepan or Dutch oven over medium heat.
5. Add the chopped onion and poblano pepper along with half of the seasoning blend.
6. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are tender and slightly golden.
7. Stir in the chicken, roasted red bell peppers, black beans, and corn. Pour in the chicken and garlic broth and sprinkle in the remaining seasoning blend.
8. Increase the heat to medium-high and bring the soup to a gentle boil. Once it begins to simmer, reduce the heat slightly and let it cook uncovered for about 15 minutes.
9. Stir in the heavy cream and shredded cheese. Continue stirring until the cheese has melted completely and the soup has a smooth, creamy texture.
10. Let it simmer for another 15 minutes so the flavors deepen and the broth thickens slightly.
11. Stir in the lime juice and adjust seasoning with extra salt or pepper if needed.
12. Remove the soup from heat and let it rest for a few minutes before serving.
13. Ladle the hot soup into bowls and top with fresh cilantro and diced green onions. You can also add sliced jalapeños, crushed tortilla chips, or a drizzle of lime juice for extra flavor. ENJOY!
Equipment used:
Yoder YS640S Smoker
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