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    Home » Dairy Free Recipes

    Jan 14, 2020 · Modified: Mar 9, 2023 by Chelsea Joy · This post may contain affiliate links · This blog generates income via ads

    Whole30 Chicken Poblano Soup

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    Soup recipes like this Whole30 Chicken Poblano Soup are meal prep heroes! With plenty of veggies and a spicy broth, this soup is paleo, gluten free, low carb, and keto-friendly.

    Cold weather calls for a healthy supply of soup recipes — and let's face it, you can never have too many.

    Since Fargo is in the midst of more below zero weather, my thoughts are turning to cozy, warming bowls of veggies and broth. I created this recipe because I couldn't shake the match-up of chicken and roasted poblano peppers. Google 'chicken poblano' and you'll see what I mean — it's a classic!

    • Bowls of chicken poblano soup on a dark background
    • Closeup of a bowl of poblano soup garnished with avocados, like, and red pepper

    How to make fire-roasted poblanos at home

    This soup wouldn't be the same if you didn't roast the poblanos. Fortunately, it's quick and easy to "fire-roast" your poblanos without a fire!

    To make fire-roasted poblanos in the oven:

    • Move a rack of your oven to the topmost slot. Turn the broiler on high. Place the poblanos on a baking sheet and broil on the topmost rack for 5 minutes. Flip the peppers, then roast for 5 more minutes. The peppers should be blackened and blistered in most spots.
    • As soon as you take 'em out of the oven, put them in a bowl covered with plastic wrap, a zip-top plastic bag, or some other sealed container and let sit for 15-20 minutes.
    • After the wait's over, take the peppers out and peel the skin off. It should slough off fairly easily after steaming in the container. Discard the stem and seeds and we're ready to rumble!

    Alternatively, if you have a gas stovetop, you can roast and blister the peppers over the flame. Just be very careful when dealing with an open flame!

    Easily prep shredded chicken

    The other prep-ahead portion of this recipe is the shredded chicken. You have many, many ways to prep this ahead of time (even if you don't want to use leftovers).

    • Dutch oven shredded chicken.
    • Poach a chicken breast: place two chicken breasts in a deep skillet dutch oven. Sprinkle with salt. Pour water in until chicken breasts are completely covered. Bring the water to a boil, then reduce heat to a simmer for 5-10 minutes. Remove from water and shred.
    • Use rotisserie chicken meat — this would be especially great in this recipe!
    • Use leftover chicken breast from a roast chicken.
    • Bowls of chicken poblano soup garnished with avocado and red pepper
    • Closeup of a bowl of soup garnished with avocados and peppers

    Make this recipe your own!

    One of my favorite parts of cooking is tweaking a recipe to make it fit what I've got in the fridge.

    Here are some tips if you want to make a few changes:

    • Use half red bell peppers, half green — adds more color!
    • Want it a little spicier? Add more jalapeno.
    • Use leftover turkey instead of chicken.

    Equipment for chicken poblano soup

    For this recipe, you'll need a good stock pot or dutch oven. Those are the most important parts!

    To see my favorite soup pots, check out my dream kitchen collection on Food52.

    Or shop my Amazon Page, where I’ve rounded up my top kitchen picks!

    More Whole30 soup recipes

    Creamy Chicken and Mushroom Soup (Paleo, Dairy Free)

    Leek, Mushroom, and Chicken Soup

    Italian Sausage and Broccoli Soup

    Silky Butternut Squash & Apple Soup with Toasted Pecans

    Bowls of Whole30 chicken poblano soup on a dark background
    Print
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    Closeup of a bowl of poblano soup garnished with avocados, lime, and red pepper

    Roasted Poblano Soup with Chicken

    ★★★★★ 4.5 from 2 reviews
    • Author: Chelsea Joy
    • Prep Time: 10 minutes
    • Cook Time: 100 minutes
    • Total Time: 1 hour 50 minutes
    • Yield: 4 servings 1x
    • Category: Entree
    • Method: Stovetop
    • Cuisine: American
    • Diet: Gluten Free
    Print Recipe
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    Description

    This dairy free Roasted Poblano Soup with Chicken recipe is a meal prep hero! With plenty of veggies and a spicy broth, it's Whole30, gluten free, low carb, and keto.


    Ingredients

    Scale
    • 6 large poblano peppers
    • 2 tablespoons extra virgin olive oil
    • 1 cup diced red onion
    • 4 teaspoons minced garlic
    • 1 cup chopped green bell pepper
    • 2 tablespoons diced jalapeno
    • 1 tablespoon chili powder
    • 1 teaspoon dried oregano
    • 2 teaspoons ground cumin
    • 1 teaspoon sea salt
    • ½ teaspoon ground black pepper
    • 2 cups chicken broth
    • 1 cup non-dairy milk
    • 1 pound cooked, shredded chicken breast
    • 2 tablespoons chopped cilantro
    • Juice of 1 lime
    • 1 avocado, thinly sliced

    Instructions

    1. Turn on the broiler. Place the poblano peppers on a baking sheet and roast the peppers on the topmost rack for about 5 minutes on each side, until blistered and blackened in spots. Remove from the oven and immediately place in a sealed container or plastic food-storage bag, steaming for at least 20 minutes. After steaming, remove from the container, peel off the skin, and remove the stem and seeds. Chop into 1-inch pieces and set aside.
    2. Heat olive oil in a pot over medium heat. Add the onion, jalapeno, and bell pepper, cooking for about 5 minutes or until softened. Add the garlic and cook for another 30 seconds. Add the roasted poblano pepper, cumin, chili powder, oregano, sea salt, black pepper, broth, non-dairy milk, and shredded chicken. 
    3. Bring the pot to a boil, then reduce heat to low. Partially cover the pot and let simmer for 1 ½ hours.
    4. Before serving, squeeze in the juice of 1 lime and garnish with cilantro and avocado slices. Store in the refrigerator for up to a week or in the freezer for up to 3 months.

    Keywords: chicken poblano soup, roasted poblano soup, whole30, paleo, low carb, keto, gluten free

    Did you make this recipe?

    Tag @chelseajoyeats on Instagram and hashtag it #chelseajoyeats

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    Bowl of whole30 chicken poblano soup garnished with avocado and red pepper

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    Reader Interactions

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    1. Caroline says

      November 24, 2020 at 3:53 pm

      My milk seemed to separate and curdle from the broth :/ any ideas why?

      Reply
      • Chelsea says

        November 24, 2020 at 9:09 pm

        What kind of milk did you use? When I make this, I typically use a storebought coconut milk/almond milk blend. The soup may have boiled too long or been too hot (instead of simmering) - higher heat could cause it to separate.

        Reply
    2. Kelly W Nord says

      September 10, 2021 at 6:23 pm

      When do put in bell pepper?

      Reply
      • Chelsea says

        September 10, 2021 at 9:42 pm

        Good catch! Add it with the jalapeno so it can soften a little. Updating the post now!

        Reply
        • Kelly Nord says

          September 12, 2021 at 12:36 am

          Soup tasted amazing! I love the flavor of the roasted pablanos. I didn't have any issues with my coconut milk curdling as in on post. I made two changes to the recipe. One, when to add the bell pepper was missing so I added it to the onion and jalapeno. Two, I added the spices after the garlic for 30 seconds to open up their flavors before adding the chicken stock. I loved this recipe for using 3 kinds of peppers all which have come in this and last months farm share that I had no ideas what to do with.

          ★★★★

          Reply
    3. Sheri says

      February 11, 2022 at 12:29 pm

      I made this recipe today. I couldn't get the poblano peppers to peel very easy after broiling them 5 minutes on each side and steaming them for 20 minutes in a plastic bag. I left some peeling on them. I didn't think it would matter. I added a little brown rice penne pasta and extra broth. It is a delicious recipe!! Thank you.

      ★★★★★

      Reply

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    Hello! I'm Chelsea, the author, recipe developer, and photographer behind Chelsea Joy Eats (formerly DoYouEvenPaleo).

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