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Poblano Chili Soup with Chicken and Onion

A creamy soup made with roasted poblano peppers, chicken, corn, and onions.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Poblano Chili Soup with Chicken and Onion

Ingredients

Directions

Roast and puree the chiles

  1. Hold the poblano chiles or green bell peppers over a flame or grill under the broiler, turning frequently until the skin is brown and blistered.

  2. Immediately wrap the peppers in foil or place them in a paper bag, close tightly, and let steam for 5 to 10 minutes.

  3. Rub or strip off the loosened skin, discard seeds and white ribs.

  4. Puree the peeled, roasted peppers with the unpeeled hot green chile peppers in a blender or food processor, adding a little broth if needed. (If you have a hand blender, cut up peppers, add them to soup, and puree.)

Make the soup base

  1. Melt butter in a 2-quart saucepan and sauté onion and garlic until wilted but not browned, about 5 minutes.

  2. Whisk in flour over low heat, then add the pureed chilies and soup.

  3. Simmer, partly covered, for about 5 minutes.

Finish and serve

  1. Add the chicken, corn, and half-and-half to the hot soup.

  2. Cook for 10 minutes or until the corn is plump and tender.

  3. Adjust seasonings and serve immediately in warm cups or small bowls.

Nutrition, whole recipe (rough)

901Calories
50 gProtein
19 gFat
133 gCarbs

Counts 13 of 15 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Chicken100g cooked165
Butter1 tbsp (14g)102
Corn1/2 cup kernels (82g)77
Onion1 medium (110g)44
Green Bell Pepper1 medium (119g)31
Chili1 tsp (2.7g)8
Clove1 tsp ground (2g)7
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Cilantro1 tbsp chopped fresh (1g)1
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Meatnot in our table0
Coriandernot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Garlic + chickentop 7% of all pairs
    Smell alikemoderate
    Cooked together10,850 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  4. Pepper + garlictop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Onion + chickentop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Poblano chiles
Provide the main green chile flavor and body once roasted and pureed into the soup.
Unsalted butter
Carries the onion and garlic flavor and enriches the soup with fat.
Flour
Thickens the soup as it cooks with the butter and broth.
Chicken broth
Forms the liquid base of the soup and carries its savory flavor.
Corn kernels
Add natural sweetness and a tender bite to the finished soup.
Half-and-half
Adds richness and a creamy texture to the soup.

The step that matters

Whisk in flour over low heat. Cooking flour in butter over low heat lets it thicken the soup smoothly; high heat or skipping the whisking can leave lumps or a raw floury taste.

Swap the clove

How well each one fits the dish's main ingredients (pepper, butter, onion, garlic, flour, chicken, meat):

  1. Thymefits better
  2. Parsleyfits better
  3. Turmericfits better
  4. Clovethe original

Fit is the average pairing score against pepper, butter, onion, garlic, flour, chicken, meat. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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