Joanna Gaines Chicken Poblano Soup Recipe
If you love cozy meals, you need this soup. The Joanna Gaines Chicken Poblano Soup Recipe is a true classic. It is creamy, warm, and has a tiny kick.
Equipment
- Large Dutch oven or heavy pot
- Sharp knife
- Sturdy cutting board.
- Wooden Spoon
- Measuring cups and spoons
- A ladle.
Ingredients
- 6 tablespoons unsalted butter.
- 1 cup diced white onion.
- 3 poblano peppers seeded and diced.
- 8 ounces sliced mushrooms.
- 1/2 cup all-purpose flour.
- 6 cups chicken broth.
- 3 cups shredded cooked chicken.
- 1 cup heavy cream.
- 1 teaspoon salt.
- 1/2 teaspoon black pepper.
- Fresh cilantro for garnish.
Instructions
- Melt the butter in your large pot. Add the onions, peppers, and mushrooms. Cook until they are soft and tender.
- Sprinkle the flour over the cooked vegetables. Stir it well for about two minutes. This helps thicken the soup later.
- Slowly add the chicken broth to the pot. Stir constantly to avoid any flour lumps. Let the liquid come to a simmer.
- Add your shredded chicken to the pot. Let it cook for five more minutes. This blends all the flavors together perfectly.
- Stir in the heavy cream, salt, and pepper. Let it get warm but do not boil. Your soup is now ready to eat!
Notes
- Use a rotisserie chicken to save time.
- Roast the poblanos first for a smoky taste.
- Do not let the cream boil too hard.
- Add extra salt if you like more flavor.
- Top with tortilla chips for a nice crunch.