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Creamy Chicken and Roasted Poblano Pepper Soup Recipe
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5 from 1 vote

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!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Keyword: soup
Servings: 6

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.