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–+ servings
Creamy Chicken Poblano Soup

Creamy Chicken Poblano Soup - A Cozy Low-Carb Delight

Indulge in this Creamy Chicken Poblano Soup, a rich and satisfying low-carb meal that’s perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Mexican
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Avocado Oil substitute with olive oil if preferred
  • 1 small Onion, diced can substitute with yellow or white onions
  • 3 stalks Celery, chopped can be omitted for simplicity
  • 2 Carrots, shredded/chopped can substitute with bell peppers
  • 3 Fresh Poblano Peppers, seeded and chopped swap with bell peppers for no spice
  • Kosher Salt adjust to taste
  • Black Pepper adjust to taste
  • 4 cloves Garlic, minced fresh is recommended
  • 0.5 teaspoon Dried Thyme may substitute with dried oregano
  • 0.5 teaspoon Ground Cumin optional for a milder flavor
  • 5 cups Chicken Stock low-sodium recommended; use vegetable stock for a vegetarian option
For the Protein
  • 1 pound Boneless Skinless Chicken Breast can be replaced with shredded rotisserie chicken for quicker prep
For Creaminess
  • 1 cup Heavy Cream use coconut cream for a dairy-free alternative
  • 0.5 bunch Fresh Cilantro, chopped can be omitted if desired
  • Thickening Agent optional (like xanthan gum or cornstarch slurry) for a thicker soup

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, heat 2 tablespoons of avocado oil over medium heat until shimmering, approximately 2 minutes.
  2. Add 1 small diced onion, 3 chopped celery stalks, 2 shredded carrots, and 3 chopped poblano peppers to the pot. Season with kosher salt and black pepper. Sauté these vibrant vegetables for about 8 minutes until the onion is soft and translucent.
  3. Stir in 4 minced garlic cloves, ½ teaspoon of dried thyme, and ½ teaspoon of ground cumin. Allow these aromatic ingredients to cook for an additional minute until fragrant.
  4. Pour in 5 cups of chicken stock and scrape the bottom of the pot. Increase the heat to bring the mixture to a simmer, about 5 minutes.
  5. Gently add 1 pound of boneless skinless chicken breast to the simmering broth. Poach the chicken for about 10 minutes, turning occasionally, until it’s cooked through.
  6. Remove the chicken from the pot and chop it into bite-sized pieces. Return it to the pot.
  7. Stir in 1 cup of heavy cream and ½ bunch of chopped fresh cilantro. Mix thoroughly and simmer for an additional 2-3 minutes.
  8. Taste and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with extra cilantro.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 12gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 750mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Fresh ingredients lead to maximum flavor. Adjust spice levels by modifying the number of poblano peppers. Use cornstarch or xanthan gum for thickness as needed.

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