Creamy Chicken Poblano Soup

Creamy Chicken Poblano Soup Recipe

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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.

☆☆☆☆☆ 0 votes
8-10 people
20 Min
15 Min
Stove Top


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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
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)


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

How to Make Creamy Chicken Poblano Soup


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