Poblano Chicken Soup

This recipe for Poblano Chicken Soup is absolutely bursting with flavor without being spicy. Not only is it delicious, but it's low carb and easily made in your Instant Pot as well!

Why This Poblano Chicken Soup Is So Very Good

Do you know those white chicken chili recipes? I always look at those and wonder if you can still call it chili when it has no chilis in it. What's white chili anyway? I don't know. What I do know is they look very interesting. In fact, they're what inspired me to make this delicious Poblano Chicken Soup recipe.

White chicken chili recipes have a lot of white beans in them and I wanted to keep it somewhat lower carb. The other thing I noticed is that they all used canned beans. I don't want to use canned beans, because I have an Instant Pot that makes great beans.

What I had to do for this Poblano Chicken Soup recipe was find a way to cook beans and chicken together without leaving one raw and the other overcooked, and use something other than the beans to provide a creaminess to the soup.

So I used small white beans called Navy beans because once soaked, they cook within 10 minutes. But I also added riced/diced cauliflower to add creaminess. I finished it with cream cheese, to add a little good fat, but also a creamy finish to the soup.

The result is a robust Poblano Chicken Soup that's not spicy but is quite flavorful from all the vegetables and chicken. At about 8 gms net carbs per serving, and 23 gms of protein, it makes an easy low-carb meal.

In fact, this recipe ended up turning out so good that it became a favorite of my readers! Now let's get to cooking...

How To Make Chicken Poblano Soup

1. Put everything except the cream cheese into your Instant Pot and cook at high pressure for 15 minutes. Allow it to release pressure naturally for ten minutes, and then release all remaining pressure.
2. Remove chicken with tongs. Using an immersion blender, roughly purée the soup and vegetables.
3. Turn your pot onto Sauté, and when the broth is hot and bubbling, put in the cream cheese chunks. Use a whisk to blend in the cream cheese if needed.
4. Shred the chicken and put it back into the pot until heated through.
5. Serve hot and enjoy!

Watch A Video On How To Make Poblano Chicken Soup

Tips And Tricks For Making Poblano Chicken Soup

• You can also purée the vegetables and chicken together to get a thicker, more robust soup (as I show you in the video).
• If you want to lower carb counts even more in the Poblano Chicken Soup, omit the beans, double the cauliflower, and cut back the water by about 1/2 cup. That will give you a soup with about 5 gms of net carbs but it will be less robust. Since it only saves you about 3 gms of carbs, I'm not sure the trade-off is worth it, but it depends on what else you're eating that day.

Do Poblano Peppers Need To Be Peeled?

Well, in most cases the answer is yes. However, thanks to the pressure cooking miracle that is the Instant Pot, there's no need to peel them for this Poblano Chicken Soup recipe. Luckily the pressure cooking process takes the otherwise though outer skin and makes it pleasantly soft and perfectly edible.

Looking For More Low Carb Soup Recipes? Check These Out!

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• Looking for a delicious and warming soup but trying to cut back on carbs? My Low Carb Cream of Mushroom Soup is just the soup for you!
• This Spicy Cauliflower Soup is delicious, low-carb and perfect for any day of the week. It may sound odd to you but I need you to try this!
• This low carb, gluten-free Broccoli Cheese Soup recipe is an effortlessly easy take on a deliciously classic and satisfying soup. I’ll show you a few shortcuts that will make this one of the easiest yet tastiest keto soups you’ve ever made.
• Pork Belly Cabbage Soup - A delightfully hearty and warming soup.

So the next time you get a craving for some white chicken chili, make this Poblano Chicken Soup instead and save yourself from carb overload! Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!

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Don't forget to check out my Instant Pot Fast & Easy Cookbook! 

This book is full of all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy, fully authorized by Instant Pot. Just like you have come to expect, my recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of my recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.

Post originally published on May 21, 2017, at 4:24 PM.