Best Creamy Chicken Poblano Soup Recipes

CREAMY KETO CHICKEN-POBLANO SOUP

Creamy Keto Chicken-Poblano Soup image

This Instant Pot® creamy and flavorful chicken soup is simple to make and also keto friendly! Garnish with jalapenos and salsa.

Provided by pattie

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 7

Ingredients

4 skinless, boneless chicken thighs
salt and ground black pepper to taste
10 ounces water
1 (10 ounce) can diced tomatoes with green chile peppers
1 poblano pepper, sliced
½ onion, diced
8 ounces cream cheese, softened

Steps:

Season chicken thighs liberally with salt and black pepper.
Combine water, tomatoes, poblano pepper, and onion in a multi-functional pressure cooker (such as Instant Pot®). Add chicken. Close and lock the lid. Choose Meat setting and set the timer for 17 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Remove chicken from the pot and shred. Add cream cheese to the soup in the pot and stir until mixed well. Return shredded chicken to the pot and mix well.

Nutrition Facts : Calories 396.5 calories, Carbohydrate 6.5 g, Cholesterol 126.4 mg, Fat 31.2 g, Fiber 1.7 g, Protein 23 g, SaturatedFat 15.6 g, Sodium 546.9 mg, Sugar 1.1 g

CREAMY CHICKEN POBLANO SOUP

Creamy Chicken Poblano Soup image

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.

Provided by Rebecca McCright

Categories Cream Soups

Time 35m

Number Of Ingredients 17

Ingredients

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 flour
1 tsp chili powder
2 tsp ground cumin
4 Tbsp butter
6 c chicken broth
1 1/2 c half and half
1 can(s) white hominy, undrained (30 ounces)
OPTIONAL TOPPINGS
1 avocado, diced
1/2 c grape tomatoes, halved
1 c mexican-blend cheese, shredded

Steps:

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.

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