Roasted Chicken Poblano Soup With Avocado Lime Crema

This Roasted Chicken Poblano Soup is more than just a meal; it’s an experience. The smoky depth of roasted poblano peppers beautifully complements the savory chicken, all brightened by a vibrant Avocado Lime Crema. It’s a hearty, flavorful soup perfect for a chilly evening, a casual gathering, or whenever you crave a taste of the Southwest. This recipe balances rich flavors with fresh, zesty notes, creating a truly unforgettable dish. We’ve ensured this recipe is easily adaptable to halal dietary requirements where indicated.

What You’ll Need

• 1.5 kg (3.3 lb) bone-in chicken thighs (halal): Using bone-in, skin-on thighs provides the richest flavor and keeps the chicken incredibly moist during the roasting and simmering process. Opting for halal chicken ensures the recipe is suitable for those with specific dietary needs.
• 2 large poblano peppers (about 150 g / 5 oz): Poblanos are mild to medium heat chili peppers with a wonderfully fruity flavor. Roasting them brings out their sweetness and adds a smoky char essential to the soup’s character.
• 1 medium onion, chopped (150 g / 1 cup): A foundational aromatic, the onion provides a sweet and savory base for the soup. Yellow or white onions work best here.
• 2 cloves garlic, minced: Garlic adds a pungent and aromatic depth to the soup. Freshly minced garlic is always recommended for the best flavor.
• 2 carrots, diced (120 g / 1 cup): Carrots contribute a subtle sweetness and vibrant color to the soup.
• 1 celery stalk, diced (50 g / 1/3 cup): Celery adds a fresh, herbaceous note and contributes to the overall complexity of the flavor profile.
• 1 Tbsp (15 ml) olive oil: Olive oil is used for sautéing the vegetables and searing the chicken, adding a healthy fat and subtle flavor.
• 1 tsp (5 g) ground cumin: Cumin provides a warm, earthy flavor that is characteristic of Southwestern cuisine.
• 1 tsp (5 g) smoked paprika: Smoked paprika adds a delightful smoky flavor that enhances the roasted poblano peppers and complements the chicken.
• 4 cups (960 ml) low-sodium chicken broth (halal): Using low-sodium broth allows you to control the saltiness of the soup. Halal-certified broth is used to maintain dietary compliance.
• 1 cup (240 ml) water: Water helps to create the desired consistency of the soup.
• Salt and freshly ground black pepper to taste: Essential seasonings to enhance the flavors of all the ingredients.
• 1 ripe avocado (200 g / 7 oz): The avocado is the star of the crema, providing a creamy texture and rich flavor. Make sure it’s ripe for easy blending.
• 60 ml (1/4 cup) plain yogurt or halal-certified sour cream: Yogurt or sour cream adds tanginess and creaminess to the avocado crema. Using a halal-certified sour cream ensures the recipe is suitable for those with specific dietary needs.
• Juice of 1 lime (30 ml / 2 Tbsp): Lime juice brightens the crema and adds a zesty counterpoint to the richness of the avocado.
• 1 Tbsp (15 ml) chopped fresh cilantro (for crema): Cilantro adds a fresh, herbaceous flavor to the crema.
• Pinch of salt (for crema): A pinch of salt enhances the flavors of the crema.
• 2 Tbsp (30 g) pumpkin seeds (pepitas), toasted: Toasted pumpkin seeds provide a delightful crunch and nutty flavor as a garnish.
• Additional cilantro leaves for garnish: Fresh cilantro leaves add a pop of color and freshness to the finished soup.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions:

• Chicken Thighs: You can substitute with bone-in chicken breasts, but the flavor won’t be as rich.
• Poblano Peppers: If you can’t find poblanos, Anaheim peppers are a milder alternative. For more heat, use jalapeños (remove seeds for less spice).
• Plain Yogurt: Greek yogurt can be used for a thicker crema.
• Pumpkin Seeds: Toasted sunflower seeds or chopped walnuts make a good substitute.

Bringing it All Together: Step-by-Step Instructions

1. Roast the Poblanos: Preheat your oven to 220°C (425°F). Place the poblano peppers directly on a baking sheet, skin side up. Roasting them this way allows the skin to blister and blacken evenly, which is key to easy peeling. Roast for 12-15 minutes, turning halfway through if needed, until the skin is thoroughly blackened.
2. Steam and Peel the Poblanos: Immediately transfer the roasted peppers to a bowl and cover tightly with plastic wrap. This steaming process loosens the skins, making them much easier to remove. Let them steam for 5 minutes. After steaming, gently peel off the blackened skin, remove the stems and seeds, and coarsely chop the peppers. Don’t rinse the peppers; the slight char adds to the smoky flavor.
3. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften and become translucent. This builds a flavorful base for the soup.
4. Bloom the Spices: Stir in the minced garlic, ground cumin, and smoked paprika. Cook for just 1 minute, stirring constantly, until fragrant. This process, called “blooming” the spices, releases their essential oils and intensifies their flavor. Be careful not to burn the garlic.
5. Sear the Chicken: Add the chicken thighs to the pot and sear for 2-3 minutes per side, until lightly browned. Searing the chicken adds depth of flavor and helps to seal in the juices. Don’t overcrowd the pot; work in batches if necessary.
6. Simmer the Soup: Pour in the chicken broth and water, then add the chopped roasted poblanos. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer gently for 25-30 minutes, or until the chicken is fully cooked and tender.
7. Shred the Chicken: Remove the chicken thighs from the pot and let them cool slightly. Shred the meat using two forks, discarding any bones and skin. Return the shredded chicken to the soup.
8. Season to Perfection: Season the soup generously with salt and freshly ground black pepper to taste. Start with a teaspoon of each and adjust as needed. Remember that the broth may already contain some salt.
9. Prepare the Avocado Lime Crema: While the soup simmers, make the crema. Combine the avocado, yogurt (or sour cream), lime juice, chopped cilantro, and a pinch of salt in a blender. Blend until completely smooth and creamy. Add a tablespoon of water if needed to reach your desired consistency.
10. Serve and Garnish: Ladle the hot soup into bowls. Drizzle a generous swirl of the avocado lime crema in the center of each bowl. Sprinkle with toasted pumpkin seeds and fresh cilantro leaves. Encourage diners to stir the crema into the soup for a creamy, smoky finish.

The Magic of Roasting Poblanos

Roasting the poblano peppers is the cornerstone of this soup’s flavor profile. The high heat caramelizes the sugars in the peppers, creating a smoky sweetness that’s simply irresistible. The charring also adds a subtle complexity that you wouldn’t achieve by simply sautéing or grilling them. Don’t be intimidated by the blackening of the skin – that’s exactly what you want! The steaming process then makes peeling effortless.

Why Chicken Thighs?

While chicken breast could be used, chicken thighs are the superior choice for this soup. They remain incredibly moist and tender during the long simmering process, unlike chicken breast which can become dry and stringy. The bone-in, skin-on thighs also contribute a richer, more flavorful broth. Using halal chicken ensures the recipe is accessible to a wider audience.

The Avocado Lime Crema: A Cooling Contrast

The avocado lime crema isn’t just a garnish; it’s a crucial element that balances the smoky heat of the poblanos. The creamy avocado provides a cooling counterpoint, while the lime juice adds a bright, zesty acidity. The cilantro contributes a fresh, herbaceous note. Using plain yogurt or halal-certified sour cream provides the perfect tang and texture.

Pepitas: Texture and Nutty Flavor

Toasted pumpkin seeds (pepitas) add a delightful crunch and nutty flavor to the soup. They provide a textural contrast to the creamy soup and smooth crema. Toasting the pepitas enhances their flavor and makes them even more satisfying. You can toast them in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until they are lightly golden and fragrant.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes, the soup can be made 1-2 days ahead of time. The flavors will actually meld and improve overnight. Store it in an airtight container in the refrigerator. It’s best to make the crema fresh just before serving, as the avocado can brown over time.

Can I use different peppers?

While poblanos are ideal, you could substitute with Anaheim peppers for a milder flavor, or jalapeños for more heat (remove the seeds and membranes for less spice).

Is this soup spicy?

The spice level is moderate, thanks to the poblanos. If you prefer a milder soup, remove the seeds and membranes from the peppers before roasting. For a spicier soup, leave some of the seeds in or add a pinch of cayenne pepper.

This Roasted Chicken Poblano Soup with Avocado Lime Crema is a comforting and flavorful dish that’s perfect for a chilly evening. Don’t forget to save this recipe to Pinterest for later!

Roasted Chicken Poblano Soup With Avocado Lime Crema

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• Author: Brooke Ellis
• Total Time: 60 minutes
• Yield: 6 servings 1x
• Diet: General

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Description

This Roasted Chicken Poblano Soup offers a smoky and savory experience with a vibrant Avocado Lime Crema. It’s a hearty and flavorful dish perfect for a cozy evening.

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Ingredients

Scale 1x2x3x

• 1.5 kg (3.3 lb) bone-in chicken thighs (halal)
• 2 large poblano peppers (150 g / 5 oz)
• 1 medium onion, chopped (150 g / 1 cup)
• 2 cloves garlic, minced
• 2 carrots, diced (120 g / 1 cup)
• 1 celery stalk, diced (50 g / 1/3 cup)
• 1 Tbsp (15 ml) olive oil
• 1 tsp (5 g) ground cumin
• 1 tsp (5 g) smoked paprika
• 4 cups (960 ml) low-sodium chicken broth (halal)
• 1 cup (240 ml) water
• Salt and pepper to taste
• 1 ripe avocado (200 g / 7 oz)
• 60 ml (1/4 cup) plain yogurt or halal sour cream
• Juice of 1 lime (30 ml / 2 Tbsp)
• 1 Tbsp (15 ml) chopped cilantro (for crema)
• Pinch of salt (for crema)
• 2 Tbsp (30 g) toasted pumpkin seeds
• Cilantro leaves for garnish

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Instructions

1. Roast Poblanos: Roast poblanos at 220°C (425°F) for 12-15 minutes, turning halfway.
2. Steam & Peel: Steam roasted poblanos for 5 minutes, then peel, seed, and chop.
3. Sauté Aromatics: Sauté onion, carrots, and celery in olive oil for 5 minutes.
4. Bloom Spices: Stir in garlic, cumin, and paprika for 1 minute.
5. Sear Chicken: Sear chicken thighs for 2-3 minutes per side.
6. Simmer Soup: Add broth, water, and poblanos; simmer for 25-30 minutes.
7. Shred Chicken: Shred cooked chicken and return to soup.
8. Season Soup: Season with salt and pepper to taste.
9. Make Crema: Blend avocado, yogurt, lime juice, cilantro, and salt.
10. Serve & Garnish: Ladle soup, drizzle with crema, and garnish with pumpkin seeds and cilantro.

Notes

For optimal flavor, use bone-in, skin-on chicken thighs and freshly minced garlic. Roasting the poblanos is key to developing a smoky sweetness.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Southwestern

Nutrition

• Serving Size: 1.5 cups
• Calories: 350 kcal
• Sugar: 10 g
• Sodium: 400 mg
• Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 5 g
• Protein: 25 g
• Cholesterol: 100 mg