Creamy Chicken and Rice Poblano Soup
Creamy chicken and rice poblano soup made with charred poblano pepper, tender chicken thighs, jasmine rice, sweet corn, and a lightly creamy broth finished with lime and cilantro.
Servings 6
Calories 468kcal
Equipment
- Dutch Oven or heavy-bottomed pot. Even heat distribution for the rice to thicken in the soup properly.
- mixing bowls For steaming the poblano and whicking the flour mixture.
Ingredients
- 1 (~120 g) poblano pepper
- 1 tbsp (15 ml) olive oil
- 1 tbsp (14 g) butter
- 1 yellow onion diced (~1 cup / 150 g)
- 1 large carrot peeled and cut into coins
- 2 celery stalks diced
- 3 cloves garlic minced or use 1 tbsp jarred garlic
- 1 lb (454 g) skinless, boneless chicken thighs cut into bite-sized pieces
- 1 tsp (1 g) dried oregano leaves
- 1 tsp (3 g) garlic powder
- 1 tsp (3 g) onion powder
- 1 tsp (6 g) kosher salt
- ½ tsp (1 g) smoked paprika
- ½ tsp (1 g) black pepper
- 6 cups (1.4 L) low-sodium chicken broth
- 1 cup (185 g) dry jasmine rice rinsed
- 1 cup (165 g) frozen corn thawed or fresh corn kernals
- 1 cup (240 ml) half and half or milk
- 2 tbsps (16 g) all-purpose flour
- ½ cup (50 g) grated parmesan cheese
- 1 tbsp (15 ml) fresh lime juice
- fresh cilantro (optional) chopped for garnish
Instructions
- Char the poblano pepper directly over a gas flame or under a broiler set to high, turning as needed, until the skin is blistered and blackened on all sides. Transfer the pepper to a bowl and cover tightly with a plate or plastic wrap. Let steam for 10 minutes. Peel off the loosened skin, remove the seeds and veins, and chop into small pieces. Set aside.1 (~120 g) poblano pepper
- In a large heavy-bottomed pot or Dutch oven, heat the olive oil and butter over medium heat until the butter is melted and foaming. Add the diced onion, carrot, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent.1 tbsp (15 ml) olive oil, 1 tbsp (14 g) butter, 1 yellow onion, 1 large carrot, 2 celery stalks
- Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.3 cloves garlic
- Increase the heat to medium-high and add the chicken pieces. Cook for 3–4 minutes, stirring occasionally, until the exterior is no longer pink.1 lb (454 g) skinless, boneless chicken thighs
- Stir in the chopped poblano, dried oregano, garlic powder, onion powder, kosher salt, smoked paprika, and black pepper. Cook for 1–2 minutes, stirring, to lightly toast the spices.1 tsp (1 g) dried oregano leaves, 1 tsp (3 g) garlic powder, 1 tsp (3 g) onion powder, 1 tsp (6 g) kosher salt, ½ tsp (1 g) smoked paprika, ½ tsp (1 g) black pepper
- Pour in the chicken broth and bring to a gentle simmer. Add the rinsed jasmine rice and stir well. Reduce the heat to medium-low and simmer uncovered for 10–12 minutes, stirring occasionally, until the rice is tender and the soup begins to thicken.6 cups (1.4 L) low-sodium chicken broth, 1 cup (185 g) dry jasmine rice
- Stir in the corn and cook for 2–3 minutes until heated through.1 cup (165 g) frozen corn
- In a small bowl, whisk together the half-and-half (or milk) and flour until completely smooth. Slowly pour the mixture into the soup while stirring continuously. Simmer for 3–5 minutes, or until the soup reaches the desired consistency.1 cup (240 ml) half and half, 2 tbsps (16 g) all-purpose flour
- Stir in the grated Parmesan cheese and continue simmering until fully melted and incorporated. Make sure the chicken is cooked through to an internal temperature of 165°F (74°C).½ cup (50 g) grated parmesan cheese
- Remove from heat and stir in the lime juice. Taste and adjust seasoning as needed.1 tbsp (15 ml) fresh lime juice
- Serve hot, garnished with chopped fresh cilantro.fresh cilantro
Notes
- Chicken thighs remain tender during simmering and are preferred over breasts for texture.
- Jasmine rice thickens the soup naturally as it cooks.
- Half-and-half creates a richer finish, but milk can be substituted.
- Soup thickens significantly after refrigeration. Add broth or water when reheating.
- For dairy-free, substitute full-fat coconut milk and omit Parmesan.
Nutrition
Serving: 360g | Calories: 468kcal | Carbohydrates: 39g | Protein: 28g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 112mg | Sodium: 780mg | Potassium: 620mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5100IU | Vitamin C: 18mg | Calcium: 180mg | Iron: 3mg