Creamy Chicken Poblano Soup

Creamy Chicken Poblano Soup

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Rebecca McCright


My family loves taco soup, so I have been looking for a Mexican-style chicken soup that they would love just as much. This was a hit! Being a gluten-free family, I use garbanzo flour instead of wheat flour.


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8-10 people
20 Min
15 Min
Stove Top


  • 1 lb
    chicken, cooked and chopped
  • 1 c
    onions, chopped
  • 1 1/2 c
    poblano peppers, finely chopped (about 2 peppers)
  • 2 clove
    garlic, minced
  • 1/4 c
    vegetable oil
  • 6
    corn tortillas, cut into 1 inch pieces
  • 1/4 c
  • 1 tsp
    chili powder
  • 2 tsp
    ground cumin
  • 4 Tbsp
  • 6 c
    chicken broth
  • 1 1/2 c
    half and half
  • 1 can(s)
    white hominy, undrained (30 ounces)

  • 1
    avocado, diced
  • 1/2 c
    grape tomatoes, halved
  • 1 c
    mexican-blend cheese, shredded

How to Make Creamy Chicken Poblano Soup


  1. Put tortillas, chili powder, cumin, and salt in food processor. Process until the consistency of cornmeal.
  2. Heat vegetable oil in a large stockpot. Saute onions, peppers, and garlic until onions are transparent. Add butter and let it melt.
  3. Add processed tortillas and cook 4-5 min, stirring constantly.
  4. Slowly add chicken broth and blend tortilla mixture until smooth.
  5. Add half and half, chicken, and hominy. Simmer 10 minutes. Do not allow to boil.
  6. Serve over crushed tortilla chips. Top with desired toppings.

Printable Recipe Card

About Creamy Chicken Poblano Soup

Course/Dish: Chicken Soups Cream Soups
Main Ingredient: Chicken
Regional Style: Southwestern
Dietary Needs: Wheat Free
Other Tags: Quick & Easy For Kids

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