I knew I had to try Joanna Gaines’ creamy chicken poblano soup as soon as I read the story behind it. Joanna created this recipe as a nod to a soup she and Chip had on one of their first dates. It was at a restaurant in Dallas that has since closed, but the memory of that soup stuck with them and inspired her to re-create it at home. I love recipes that come with a bit of nostalgia, and this one doesn’t disappoint. It’s creamy, comforting, and layered with flavor from tender chicken, vegetables, and mild poblano peppers. It’s a one-pot soup that’s simple enough for a cozy weeknight meal, but special enough to share with guests.
Get the recipe: Joanna Gaines’ Creamy Chicken Poblano Soup
How to Make Joanna Gaines’ Creamy Chicken Poblano Soup
- Sauté the vegetables. Melt unsalted butter in a large soup pot over medium heat. Add the diced onion, diced celery, diced carrots, minced garlic, and diced poblano peppers. Cook until tender.
- Add the seasoning. Stir in kosher salt, black pepper, cumin, and dried thyme. Sauté until fragrant.
- Simmer the base. Pour in the chicken broth and heavy cream. Bring to a simmer, then cook to let the flavors meld.
- Blend and finish. Use an immersion blender to purée until smooth. Stir in shredded cooked chicken. Garnish with tortilla strips, sliced radishes, and chopped cilantro.
My Honest Review
I loved this soup! It’s creamy and hearty, but not too heavy. I did make a few small tweaks: I added a bit more thyme and cumin for extra depth, plus a tablespoon of Better Than Bouillon chicken base to boost the savory flavor. I used low-sodium chicken broth, so I added a bit more salt at the end to taste. Those small changes made the broth even more flavorful without overpowering the dish. The soup is silky and smooth with tender chicken throughout, and the toppings added plenty of crunchy texture. My husband thought the soup was delicious, too (he went for seconds!). I definitely plan on making it again soon.
Tips for Making Joanna Gaines’ Creamy Poblano Soup
- Make it spicy. If you prefer a bit more heat, add a chopped and seeded jalapeño pepper (or two) along with the poblanos.
- Customize the texture. Pulse the immersion blender just a few times if you like a chunkier soup with bits of veggies. You can also stir in corn kernels at the end for more texture.