Crema de Pollo con Chile Poblano (Poblano Cream Chicken Soup)

Instructions:

1. Roast the poblano peppers over an open flame or under a broiler until the skins are charred on all sides. Place them in a covered bowl and let steam for 10 minutes, then peel, seed, and slice.
2. In a large pot, melt the butter or heat the oil over medium heat.
3. Add the diced onion and cook until soft and translucent, about 4 minutes.
4. Stir in the garlic and cook for about 30 seconds, until fragrant.
5. Add the sliced poblano peppers and sauté for 2 to 3 minutes.
6. Pour in the chicken broth and bring to a gentle simmer.
7. Add the shredded chicken, cumin, oregano if using, salt, and black pepper.
8. Reduce heat to low and stir in the crema and milk until fully combined.
9. Simmer gently for 10 to 15 minutes, making sure the soup does not boil.
10. Taste and adjust seasoning as needed. Serve hot with desired garnishes.

Variations

• Blend half or all of the soup for an ultra-smooth, restaurant-style texture.
• Add corn kernels for a touch of sweetness and texture.
• Use rotisserie chicken for extra depth and convenience.
• Add a small serrano chile for more heat if desired.

Tips

• Poblanos should be fully roasted to remove bitterness and enhance their smoky flavor.
• Avoid boiling once the cream is added to keep the soup smooth and stable.
• Mexican crema provides the most authentic flavor, but heavy cream works well.
• The soup thickens slightly as it rests, making leftovers even better the next day.