Question 1

Can I use canned or frozen poblano peppers?

Accepted Answer

Yes, if fresh poblanos aren’t available, you can use canned green chiles or frozen roasted poblanos. However, fresh roasted poblanos offer the best flavor.

Question 2

What’s the best way to shred chicken?

Accepted Answer

Shred chicken easily with two forks, or for a faster option, place cooked chicken in a stand mixer with a paddle attachment and mix on low until shredded.

Question 3

How do I adjust the spice level?

Accepted Answer

For a spicier soup, add diced jalapeños, serrano peppers, or a pinch of cayenne. To tone down the heat, remove all seeds and membranes from the poblano peppers before dicing.

Question 4

Can I make this soup ahead of time?

Accepted Answer

Yes, the soup can be made a day ahead. The flavors deepen as it sits. Reheat on the stovetop over low heat, adding a splash of broth or cream if it thickens too much.

Question 5

How can I thicken the soup if it’s too thin?

Accepted Answer

Add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water). Blend a portion of the soup and stir it back in for natural thickness.

Question 6

What are good garnishes for this soup?

Accepted Answer

Popular toppings include shredded cheese, diced avocado, chopped cilantro, a dollop of sour cream, tortilla strips, or crumbled queso fresco.

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