Ready for a bowl of fall-inspired comfort? This Roasted Poblano Pumpkin Soup with Rotisserie Chicken combines the richness of pumpkin, smokiness of poblano peppers, and tender bites of rotisserie chicken to create a southwestern delight, perfect for cooler days.
Jump to Recipe
WHY YOU WILL LOVE THIS PUMPKIN SOUP WITH ROTISSERIE CHICKEN
This Roasted Poblano Pumpkin Soup is the ultimate blend of spicy, smoky, and savory, with pumpkin adding just a hint of sweetness. Quick and easy to prepare, it’s a nutrient-rich, comforting meal perfect for a cozy family dinner or quick weeknight meal.
When we call it “taco” soup, the littles devour it with handfuls of chips. Thankfully for canned pumpkin puree and the year around growing season of nearby Mexico, you can get poblanos in the grocer year around.
Jump to:
- WHY YOU WILL LOVE THIS PUMPKIN SOUP WITH ROTISSERIE CHICKEN
- INGREDIENTS FOR ROASTED POBLANO PUMPKIN SOUP
- HOW TO MAKE THIS PUMPKIN SOUP WITH ROTISSERIE CHICKEN
- A LITTLE POBLANO AND PASILLA PEPPER KNOWLEDGE
- OTHER WARM FALL DISHES YOU MAY ENJOY
- EQUIPMENT
- HISTORY OF SOUTHWESTERN CUISINE
- DIETARY CATEGORIES FOR ROASTED POBLANO PUMPKIN SOUP
- Roasted Poblano Pumpkin Soup with Rotisserie Chicken
INGREDIENTS FOR ROASTED POBLANO PUMPKIN SOUP
A fall favorite! This southwestern style roast poblano pumpkin soup is full of rotisserie chicken, black beans and packed with flavor. Truthfully, it’s great anytime of the year.
- Poblano Peppers: Roasted for smoky, mildly spicy notes that add depth to the soup's base.
- Extra Virgin Olive Oil: Provides a silky richness and healthy fats.
- Sweet Onion: Adds a delicate sweetness and aroma, balancing the spices.
- Garlic Cloves: Adds robust, aromatic flavor, elevating the base.
- Cumin: Warm and earthy, cumin infuses the soup with southwestern flair.
- Coriander: Adds a subtle citrusy note that enhances the roasted peppers.
- Ground Cinnamon: Adds warmth and complexity, complementing the pumpkin.
- Salt & Pepper: Essential for seasoning and bringing out the depth of flavors.
- Chicken Bouillon: Enhances the richness and savory flavor of the broth.
- Pumpkin Puree: Adds creaminess and earthy sweetness, along with fiber and vitamins.
- Black Beans: Provide a hearty texture and plant-based protein, making it extra filling.
- Chicken Broth: The flavorful liquid base that brings everything together.
- Rotisserie Chicken: Tender and flavorful, it adds protein and a savory depth without much prep. I shamelessly love Costco rotisserie chicken.
HOW TO MAKE THIS PUMPKIN SOUP WITH ROTISSERIE CHICKEN
- Over an open flame, roast the poblano peppers until all sides are charred. (See additional roasting options below if needed.)
- Transfer the peppers to a large bowl and cover with plastic wrap. Let them steam for 10-20 minutes.
- After steaming, remove the peppers and peel off the charred skin. (It should slide off easily.) Remove the stems and seeds, then chop the peppers.
- In an 8-quart soup pot, heat the olive oil over medium-high heat. Add the chopped onion and sauté until the edges are golden and fragrant, about 3 minutes.
- Add the minced garlic to the pot and cook for about 1 minute until aromatic.
- Stir in the cumin, coriander, and cinnamon, and let the spices warm for a few seconds until fragrant.
- Add the bouillon, salt, pepper, pumpkin puree, black beans, and chicken broth. Stir and heat until the soup is steaming, about 10 minutes.
- Once the soup is hot, add the cubed rotisserie chicken. (Adding the chicken last keeps it tender and juicy.)
- Reduce the heat and let the soup simmer for 5 minutes.
- Serve hot, dividing the soup among bowls. Makes six servings. Garnish with sour cream, more chopped poblano, even a little grated cheddar cheese if desired. Enjoy!
A LITTLE POBLANO AND PASILLA PEPPER KNOWLEDGE
Pasilla and poblano peppers are different – unless you're in northern Mexico, the United States, or Canada! In these regions, the poblano pepper is often called "pasilla," but traditionally, "pasilla" refers to a dried chilaca pepper. Poblanos are also often dried to become "ancho" peppers, extending their shelf life and adding a unique flavor. Here’s a quick guide to help you spot the difference between poblano and pasilla peppers.
- Texture: Pasilla peppers are always dried, bringing an intense, concentrated flavor, while poblanos are generally sold fresh or occasionally canned.
- Shape: Poblano peppers are larger and heart-shaped, while pasillas are longer, narrower, and more wrinkled in appearance.
- Color: Fresh, both peppers have a deep, glossy green hue. However, poblano peppers will mature to a very dark, almost black, red.
- Flavor: Pasilla peppers offer a slightly sweet, chocolatey flavor that adds richness to dishes, whereas poblanos have a milder taste, similar to a green bell pepper but with a slight kick.
- Cooking Uses: Poblanos often star as the main ingredient, especially in recipes like chile rellenos or roasted pepper dishes. Pasilla peppers are typically used as a flavorful addition to salsas, moles, and sauces for depth and mild heat.
- Origin: Poblano peppers hail from the central Mexican state of Puebla. In northern Mexico, the United States, and Canada, poblanos are also labeled as pasilla, but elsewhere, "pasilla" refers strictly to dried chilaca peppers. So, if you spot a fresh green pepper labeled "pasilla" in the store, it’s likely a poblano – and yes, it will work perfectly for this recipe!
OTHER WARM FALL DISHES YOU MAY ENJOY
EQUIPMENT
- Open flame source (such as a gas stove or grill) or alternative broiler for roasting poblano peppers.
- Large bowl to place the roasted peppers in for steaming or Plastic Zip Lock bag
- Chef’s knife and cutting board for chopping the peppers, onions, and other ingredients.
- 8-quart soup pot to cook the soup.
- Wooden spoon or spatula for sautéing and stirring.
- Measuring spoons for spices.
- Soup ladle for serving.
HISTORY OF SOUTHWESTERN CUISINE
Southwestern cuisine, with roots in Native American, Spanish, and Mexican influences, is one of the most authentic American food traditions, defined by its bold flavors, regional ingredients, and chiles. This fusion approach, blending earthy, spicy, and fresh flavors, has evolved into a hearty, colorful style that celebrates its heritage while inspiring contemporary dishes.
Traditional Poblano Soup, or Sopa Poblano, is a smoky, flavorful Mexican soup originating from Puebla, with roasted poblano peppers as its star ingredient. While variations exist, this classic soup typically combines butter, onions, leeks, garlic, potatoes, chicken stock, and sour cream to create a rich, comforting dish.
DIETARY CATEGORIES FOR ROASTED POBLANO PUMPKIN SOUP
Bite Me Industries is a produce-centric blog celebrating seasonal ingredients, with a strong emphasis on baking and flavor-driven recipes for the home kitchen that transport you to your favorite café, bakery, or bistro for a special meal or indulgence. The diet categories listed below are provided for your convenience and are not intended as nutritional advice.
Here is a quick reference if you are trying to meet a dietary consideration.
- Dairy-Free (DF): Contains no dairy ingredients.
- Egg-Free (EF): Contains no egg ingredients.
- Gluten-Free (GF): Ensure bouillon and other ingredients are gluten-free.
- Nut-Free (NF): No nuts are included in this recipe.
Roasted Poblano Pumpkin Soup with Rotisserie Chicken
Ingredients
- 3-4 Poblano Peppers sub with fresh Pasilla peppers
- 2 tablespoon Extra Virgin Olive Oil (30ml)
- 1 Sweet Onion chopped
- 4 Garlic Cloves minced
- 2 tablespoon Cumin (30g)
- 2 teaspoon Coriander (10g)
- ½ teaspoon Ground Cinnamon (2.5g)
- Salt & Pepper to taste
- 2 tablespoon Knorr Chicken Bouillon (30g)
- 1 can Pumpkin Puree (15oz/425g)
- 2 cans Black Beans (15oz/425g) drained & rinsed
- 6 cups Chicken Broth (1.4L)
- 2 Boneless Skinless Rotisserie Chicken Breasts (14-16oz) cubed
Instructions
- Over an open flame, roast the poblano peppers until all sides are charred. (See additional roasting options below if needed.)
- Transfer the peppers to a large bowl and cover with plastic wrap. Let them steam for 10-20 minutes.
- After steaming, remove the peppers and peel off the charred skin. (It should slide off easily.) Remove the stems and seeds, then chop the peppers.
- In an 8-quart soup pot, heat the olive oil over medium-high heat. Add the chopped onion and sauté until the edges are golden and fragrant, about 3 minutes.
- Add the minced garlic to the pot and cook for about 1 minute until aromatic.
- Stir in the cumin, coriander, and cinnamon, and let the spices warm for a few seconds until fragrant.
- Add the bouillon, salt, pepper, pumpkin puree, black beans, and chicken broth. Stir and heat until the soup is steaming, about 10 minutes.
- Once the soup is hot, add the cubed rotisserie chicken. (Adding the chicken last keeps it tender and juicy.)
- Reduce the heat and let the soup simmer for 5 minutes.
- Serve hot, dividing the soup among bowls. Makes six servings. Garnish with sour cream, more chopped poblano, even a little grated cheddar cheese if desired. Enjoy!
Notes
- Open flame source (such as a gas stove or grill) or alternative broiler for roasting poblano peppers.
- Large bowl to place the roasted peppers in for steaming or Plastic Zip Lock bag
- Chef’s knife and cutting board for chopping the peppers, onions, and other ingredients.
- 8-quart soup pot to cook the soup.
- Wooden spoon or spatula for sautéing and stirring.
- Measuring spoons for spices.
- Soup ladle for serving.
Nutrition
Leave a Reply