Chicken Poblano Soup (Roasted & Creamy) Recipe

Creamy Chicken and Roasted Poblano Pepper Soup Recipe

5 from 2 votes

Chicken Poblano Soup (Roasted & Creamy) Recipe

This creamy chicken poblano soup roasts the peppers for smoky depth, blends the simmered broth for creaminess, and finishes with beans, corn, chicken and cheddar - all in under an hour.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Keyword: soup

Servings:

Calories: 301kcal

Equipment

large soup pot or Dutch oven
Immersion Blender

Ingredients

2 tablespoon butter
1 medium onion, diced
4 cloves garlic, minced
3 large Poblano peppers, roasted and chopped
1 teaspoon dried oregano
2 teaspoon smoked paprika
1 teaspoon cumin
1 8 oz block of cream cheese, softened
3 cups chicken bone broth or chicken stock/broth
1 15.5 oz can pinto beans (drained-not rinsed)
1 ½ cups frozen fire roasted corn
2 cups shredded cooked chicken
1 ½ cups shredded sharp cheddar cheese
salt and freshly ground pepper, to taste
the juice of one lime

Instructions

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.

Notes

For a less spicy soup, use 1-2 poblano peppers.

Dairy swap: Swap the cream cheese for 1 cup of heavy cream or half and half.

For a chunkier soup, blend only half of the soup base before adding in the remaining ingredients.

Nutrition