Creamy Mushroom Soup & Chicken in Chili Sauce: A Family Feast

Updated at: 23/05/2025

This weekend, ditch the takeout menus and gather your family around a table overflowing with the comforting aroma of two delicious dishes: creamy mushroom soup and tender chicken simmered in a rich poblano chili sauce. This isn't your average weeknight meal; it's a culinary adventure designed for sharing and savoring. The velvety mushroom soup, bursting with earthy flavors, provides a perfect counterpoint to the subtly spicy, deeply satisfying chicken in chili sauce. Imagine the creamy texture melting in your mouth, followed by the satisfying kick of the poblano peppers.

This delightful pairing is surprisingly simple to create, even for busy weeknights. The carefully balanced flavors and textures make this a meal the whole family will love, from the youngest to the oldest. Ready to transform your kitchen into a haven of deliciousness? Let's dive into the step-by-step instructions to bring this family feast to life.

Tools Needed

  • Saucepan
  • Blender
  • Griddle or fire
  • Plastic bag
  • Pitcher
  • Pan

Ingredients

Step-by-Step Instructions

Step 1. Prepare the Creamy Mushroom Soup

  • Clean and slice mushrooms.
  • Blend raw tomatoes, chipotle pepper, chicken broth in a blender.
  • Strain the blended tomato mixture.
  • Melt butter in a saucepan, add mushrooms, salt, and cook until liquid evaporates and mushrooms caramelize (7-8 mins).
Clean and slice mushrooms.Blend raw tomatoes, chipotle pepper, chicken broth in a blender.Strain the blended tomato mixture.Melt butter in a saucepan, add mushrooms, salt, and cook until liquid evaporates and mushrooms caramelize (7-8 mins).
Prepare the Creamy Mushroom Soup
  • Add onion, garlic, thyme, and bay leaf to the mushrooms; cook until onion is sautéed (5 mins).
  • Add the blended tomato mixture, chicken bouillon powder, and simmer (15 mins).
  • Blend a portion of the mushrooms and broth; add remaining butter to create a creamy emulsion.
  • Combine the blended mixture with the rest of the mushrooms; simmer for 10 more minutes.
Add onion, garlic, thyme, and bay leaf to the mushrooms; cook until onion is sautéed (5 mins).Add the blended tomato mixture, chicken bouillon powder, and simmer (15 mins).Blend a portion of the mushrooms and broth; add remaining butter to create a creamy emulsion.Combine the blended mixture with the rest of the mushrooms; simmer for 10 more minutes.
Prepare the Creamy Mushroom Soup

Step 2. Prepare the Chili Sauce

  • Roast poblano peppers until skin blisters, then sweat them in a plastic bag to easily peel.
  • Cut peeled poblano peppers into strips.
  • Shell corn cobs and chop onion.
  • Blend tomatoes, onion, garlic, Serrano peppers (optional), cumin, oregano, and salt; cook the sauce until thickened.
Roast poblano peppers until skin blisters, then sweat them in a plastic bag to easily peel.Cut peeled poblano peppers into strips.Shell corn cobs and chop onion.Blend tomatoes, onion, garlic, Serrano peppers (optional), cumin, oregano, and salt; cook the sauce until thickened.
Prepare the Chili Sauce
  • Sauté onion and corn in hot oil.
  • Add the blended sauce to the onion and corn, season with salt, and simmer (10 mins).
Sauté onion and corn in hot oil.Add the blended sauce to the onion and corn, season with salt, and simmer (10 mins).
Prepare the Chili Sauce

Step 3. Cook the Chicken

  • Season the chicken with salt, pepper, garlic powder, and onion powder.
  • Add the chicken strips to the sauce; simmer for 10 minutes.
  • Cook the chicken in hot oil until sealed, then add the sauce and heat through.
Season the chicken with salt, pepper, garlic powder, and onion powder.Add the chicken strips to the sauce; simmer for 10 minutes.Cook the chicken in hot oil until sealed, then add the sauce and heat through.
Cook the Chicken

Step 4. Prepare Guava and Orange Water (Optional Garnish)

  • Blend guavas with orange juice and water; strain and add to the remaining orange water.
Prepare guava and orange water: Blend guavas with orange juice and water; strain and add to the remaining orange water.
Prepare Guava and Orange Water (Optional Garnish)

Read more: Quick & Easy Pantry Mexican Rice with Rotel

Tips

  • To give more body and texture to the soup, blend a portion of the mushrooms with their broth.
  • Seasoning the chicken beforehand acts as a dry brine, resulting in juicier and softer breasts.
  • Spread peppers with a little oil before roasting for easier handling.
  • Don't overcook the chicken breast to avoid dryness.

Nutrition

  • N/A

FAQs

1. Can I make the soup and chili sauce ahead of time?

Yes! Both the soup and chili sauce can be made a day or two in advance and stored in the refrigerator. Reheat gently before serving.

2. What type of mushrooms are best for the soup?

Cremini or button mushrooms are classic choices, but you can experiment with other varieties like shiitake or portobello for a deeper flavor.

3. Can I adjust the spice level of the chili sauce?

Absolutely! If you prefer a milder sauce, reduce the amount of poblano peppers or remove the seeds and membranes. For extra heat, add a pinch of cayenne pepper.


This Creamy Mushroom Soup and Chicken in Poblano Chili Sauce recipe is more than just a meal; it's a celebration of simple, delicious ingredients transformed into a memorable family feast. The contrasting textures and flavors create a truly satisfying culinary experience, leaving everyone feeling happy and full. So gather your loved ones, and enjoy the fruits of your labor!