Craving a bowl of comfort that explodes with flavor? Look no further than Joanna Gaines Creamy Chicken Poblano Soup, a culinary masterpiece that elevates the humble chicken soup to gourmet status.

This isn't your grandmother's bland chicken noodle. Joanna Gaines, known for her warm, inviting style and impeccable taste, infuses this soup with a vibrant blend of smoky poblano peppers, aromatic spices, and a touch of creaminess that will have you reaching for seconds. The recipe, adapted slightly from her "Magnolia Table" cookbook, is a celebration of fresh ingredients and simple techniques, resulting in a soup that is both comforting and exciting.

Name	Joanna Stevens Gaines
Born	April 19, 1978 (age 46 years), Wichita, Kansas, United States
Occupation	Television personality, businesswoman, designer, author
Spouse(s)	Chip Gaines (m. 2003)
Children	5 (Drake, Ella Rose, Duke, Emmie Kay, Crew)
Education	Baylor University (BA)
Known for	Fixer Upper (TV series)
Business Ventures	Magnolia, Magnolia Network, Magnolia Table restaurant, etc.
Books	The Magnolia Story, Magnolia Table, Volume 1 & 2, children's books
Website	Magnolia.com

The key to this soup's exceptional flavor lies in the careful layering of ingredients and the patient development of their natural sweetness. It begins with a mirepoix the classic combination of onion, celery, and carrots but with a Tex-Mex twist. To this base, Joanna adds garlic and, of course, poblano peppers, which provide a mild heat and a distinctive smoky flavor that sets this soup apart.

To recreate Joanna's signature soup, you'll need the following ingredients:

8 tablespoons (1 stick) unsalted butter (though some suggest reducing the amount)
2 cups onion, diced (approximately 300g)
4 stalks celery, chopped
3 carrots, chopped
2 cloves garlic, minced
3 medium poblano chiles, stemmed, seeded, and diced
1 1/2 teaspoons kosher salt (adjust to taste)
1/2 teaspoon freshly ground black pepper (adjust to taste)
Cumin
Thyme
Chicken breasts
Chicken broth
Heavy cream
Fresh cilantro (for garnish)

The preparation, while slightly time-intensive, is straightforward and rewarding. The foundation of the soup rests upon sauting the vegetables to coax out their inherent flavors.

First, in a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, carrots, garlic, and diced poblano peppers. Saut, stirring often, until the vegetables are tender, about 12 to 15 minutes. This gentle sauting is crucial for developing the sweetness of the vegetables and creating a flavorful base for the soup.

Next, add the salt, pepper, a pinch of cumin, and dried thyme to the pot. Continue to saut, stirring constantly, until the vegetables are caramelized and fragrant, about 3 to 5 minutes longer. This step deepens the flavor profile, adding a subtle complexity that elevates the soup.

Once the vegetables are tender and fragrant, it's time to add the chicken and broth. The recipe calls for chicken breasts. Add enough chicken broth to cover the chicken and vegetables. Bring the mixture to a simmer, then reduce the heat and cook until the chicken is cooked through and easily shreds, about 20-25 minutes.

Remove the chicken from the pot and shred it using two forks. Set the shredded chicken aside.

Now comes the key to the soup's creamy texture: blending. You have two options here. The first, and perhaps easiest, is to use an immersion blender directly in the pot. Carefully blend the soup until it is smooth and creamy. Alternatively, if you don't have an immersion blender, you can let the soup cool slightly and then, working in batches as necessary, process it in a stand blender until smooth. Be sure to fill the blender no more than half full and remove the lid slowly after blending, as the hot soup can create pressure.

Once the soup is blended, return it to the pot. Stir in the shredded chicken and heavy cream. Heat gently over low heat, being careful not to boil, until the soup is heated through and the cream is incorporated. Taste and adjust the seasoning as needed. Some may find it needs more salt and pepper, while others might suggest reducing the amount of butter initially used.

Finally, ladle the creamy chicken poblano soup into bowls and garnish with fresh cilantro. The result is a soup that is slightly sweet, smoky, and with just the right amount of spice. It's extremely enjoyable and filled with chicken and a creamy broth, making for a more than enjoyable meal all on its own.

The beauty of Joanna Gaines' Creamy Chicken Poblano Soup lies not only in its exceptional flavor but also in its adaptability. Feel free to adjust the recipe to suit your own tastes. If you prefer a spicier soup, add a pinch of cayenne pepper or a diced jalapeo along with the poblano peppers. For a richer flavor, use homemade chicken broth. And if you're short on time, you can use pre-cooked rotisserie chicken instead of cooking chicken breasts.

This soup is more than just a meal; it's an experience. It's a celebration of flavor, texture, and the joy of cooking. It's the kind of soup that you'll want to make again and again, sharing it with family and friends on chilly evenings or whenever you need a comforting pick-me-up.

On February 22, 2022, Fiyin Olowokandi highlighted the inspiration behind this recipe, noting that Joanna Gaines shared it from her cookbook, "Magnolia Table, Volume 2." The soup has garnered rave reviews, with many praising its bursting flavor profile.

Beyond the immediate enjoyment, there's the practical matter of leftovers. How to store leftover Joanna Gaines Creamy Chicken Soup recipe? When storing your delicious Joanna Gaines Creamy Chicken Soup leftovers, keep it fresh and ready for your next meal. First off, place the soup in an airtight container to prevent any unwanted flavors from seeping in. Give it a good seal! Let the soup cool a bit before you put it into the fridge. Eat the leftover soup within 4 days.

The good news is that this chicken poblano soup also freezes very well. Portion it into containers, leaving space at the top to allow for expansion during freezing. Seal, label, and freeze for up to 3 months. To enjoy later, thaw frozen soup in the refrigerator overnight.

While Joanna Gaines' recipe is a standout, the concept of creamy chicken soup with peppers opens the door to other culinary explorations. For instance, an anti-inflammatory turmeric chicken soup can be made in one pot with leeks, onions, carrots, celery, peas, chicken, chicken broth, coconut milk, and flavorful spices.

Ultimately, Joanna Gaines' Creamy Chicken Poblano Soup is a testament to the power of simple ingredients, careful technique, and a passion for flavor. Its a recipe that invites you into the kitchen, encourages experimentation, and rewards you with a bowl of pure comfort and joy. While this Joanna Gaines' creamy chicken poblano soup is a little more time intensive, it'll be worth the wait! It's total creamy comfort food! Chicken breasts, chicken broth, onions, celery, carrots, poblano peppers, heavy cream, and seasonings combine for a beautiful soup with flavors the whole family will enjoy.

Many reviews suggest that it needs more salt and pepper or a little bland and Suggest reducing amount of butter. Some people say that this soup is time consuming but worth it for.

In the pot, she then included 2 cups of diced onion, 4 slice celery stalks, 3 diced carrots, 2 garlic cloves, and 3 poblano peppers without having the seeds and slash them into medium dice.