Creamy Chicken and Roasted Poblano Pepper Soup Recipe

This creamy and delicious Chicken Poblano Soup recipe is full of roasted Poblano pepper flavor, shredded chicken, pinto beans, and tangy cheddar!

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An easy, flavorful and Creamy Chicken Poblano Soup Recipe

This flavor-packed Creamy Chicken Poblano Soup is the perfect warming bowl for a chilly day! A perfect addition to soup season, this creamy soup is loaded with roasted poblano peppers, cheddar, fire roasted corn and pinot beans for a hearty Poblano Pepper soup that's perfect for using up that rotisserie chicken!

Ready in under one hour, this creamy soup goes great with some fried tortilla strips, cilantro, and lime for an easy and filling dinner the whole family can enjoy!

Ingredients

This easy, Mexican-inspired soup is souper (pun intended) to make! Here's what you'll need:

• Butter. You can use salted or unsalted.
• A yellow onion.
• Fresh garlic cloves.
• 3-4 fresh poblano peppers, roasted and chopped. Poblano peppers are a bit spicy, at about 1,000-5,000 units on the Scoville scale. If you are spice-averse, I would lessen the amount a bit. The roasted peppers add a delicious smoky flavor to the finished soup. You can char the poblanos right on your gas burner for easy charring!
• Dried oregano, smoked paprika, and cumin.
• A block of cream cheese, softened.
• 3 cups of chicken broth or bone broth. I love bone broth for this recipe.
• A can of pinto beans (drained- not rinsed).
• Frozen fire roasted corn.
• 2 cups shredded chicken (cooked). This is a great recipe for using up that leftover rotisserie chicken.
• Shredded sharp cheddar cheese. For best results, grate your own cheese. Pre-bagged cheese has anti coagulants added, and doesn't melt as smoothly.
• Salt and pepper, to taste.
• Fresh squeezed lime juice.

How to make this Chicken Poblano Soup Recipe

1. Roast the poblano peppers: To roast the poblanos, turn the flame on a gas stovetop on high and place the poblano peppers directly onto  the grates of your stove. Using heat-proof tongs, turn the peppers every once in a while to ensure charring on all sides. After the peppers are charred, place them into a small bowl, and cover with plastic wrap. Let sit for about 20 minutes until they are cool enough to handle with your hands, and peel the skin off the outside using a paper towel. Discard charred skin, and remove seeds and stem. Chop into small pieces. 
2. In a large soup pot or dutch oven, melt butter over medium heat. 
3. Add onion, season with salt and pepper, and cook, stirring occasionally for 5 minutes, until softened. 
4. Add roasted chopped peppers, garlic, dried oregano, cumin and smoked paprika, and cook, stirring occasionally  for 3 minutes. 
5. Add cream cheese and broth, and cook, stirring occasionally, until cheese is fully melted into broth (be sure to use room temperature, softened cream cheese for best results). This will take about 10 minutes. 
6. Once cheese is melted, blend broth with an immersion blender until smooth. (Alternatively, transfer to to blender in batches and puree until smooth). 
7. Add beans, corn, and shredded chicken to the pot with the blended broth. Simmer for 10 minutes. 
8. Turn off heat, and stir in lime juice and shredded cheddar cheese. Stir until cheese is just melted 
9. Taste and add additional salt and pepper, if desired. (see recipe card below for full instructions and ingredients list).

Tools for the perfect creamy soup

• An immersion blender. This helps smoothly blend the broth for a creamy consistency. If you don't have one, you can also (carefully) blend the soup in a standard blender in batches, allowing to cool if necessary depending on your blender.
• A large soup pot or Dutch oven. Bigger is better, and helps contain mess when blending.
• The open flame of your gas stove, for quickly charring the peppers.

Substitutions and Additions

This Creamy Chicken Poblano Soup Recipe is easily adapted to work with your personal preferences or what you have on hand in your refrigerator and pantry. Here are some great substitutions and additions you can use to make this soup your own!

• No cream cheese? Try tempered sour cream or heavy cream.
• Use shredded pepper jack cheese in place of the cheddar for extra heat!
• This recipe is perfect for leftover rotisserie chicken! You can also use any leftover roasted chicken or poached chicken! if you prefer tender chunks of chicken instead of shredded chicken, you could always pan fry some then add to the soup.
• Green onions make a great garnish if you have them on hand! I also love to use friedn tortilla strips dusted with a bit of Tajin.
• Use thinly sliced jalapeno peppers as a garnish and to add a bit of heat, or drizzle on some of your favorite hot sauce!
• Garnish with fresh cilantro for a herby burst of flavor.
• Like a thinner soup? Add a splash of whole milk to the soup to thin it out.
• Use vegetable broth in place of the chicken broth, or use in conjunction with a bouillon cube.
• if you don't have frozen fire roasted corn, you can use regular frozen corn, or fresh corn cut off the cob.
• No pinto beans? Try cannellini beans or black beans!
   

Storing and reheating

This soup is even better the next day! To store, allow to cool to room temperature and store in an airtight container in the refrigerator for 3-4 days.

To reheat, warm on low in a saucepan or soup pot until warmed through, stirring occasionally.

More great soup recipes!

If you love this Creamy Chicken Poblano Soup recipe, you'll love these tasty soup recipes, too!

• Creamy Roasted Tomato Bisque with Parmesan
• Ultra Creamy Loaded Potato Soup
• Creamy Orzo Soup with Chicken and Bacon
• Creamy Chicken Tortellini Soup with Leeks

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