Creamy Chicken Poblano Soup Recipe

Creamy Chicken and Roasted Poblano Pepper Soup Recipe

5 from 3 votes

Creamy Chicken Poblano Soup Recipe

This Creamy Chicken Poblano Soup recipe is made with roasted poblano peppers, tender chicken, and a rich, flavorful broth. Smoky, creamy, and comforting, it’s an easy chicken soup recipe that’s perfect for a cozy weeknight dinner.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American, Mexican

Keyword: chicken poblano soup, poblano peppers, soup

Servings:

Calories: 301kcal

Author: Sharon Farnell

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. Turn a gas burner to high and place the poblanos directly on the grates. Using heat-proof tongs, turn the peppers occasionally until charred on all sides. Transfer to a bowl, cover with plastic wrap, and let steam for about 20 minutes. Once cool enough to handle, use a paper towel to rub off the charred skin. Remove the stems and seeds, then chop the peppers into small pieces.
Melt the butter. In a large soup pot or Dutch oven, melt the butter over medium heat.
Cook the onion. Add the onion, season with salt and pepper, and cook for about 5 minutes, stirring occasionally, until softened.
Add the seasonings. Stir in the roasted poblanos, garlic, oregano, cumin, and smoked paprika. Cook for about 3 minutes, stirring occasionally, until fragrant.
Make the creamy broth. Add the softened cream cheese and chicken broth. Cook for about 10 minutes, stirring occasionally, until the cream cheese has completely melted into the broth.
Blend until smooth. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
Add the chicken, beans, and corn. Stir the beans, corn, and shredded chicken into the blended broth. Simmer for 10 minutes, stirring occasionally.
Finish the soup. Turn off the heat. Stir in the lime juice and shredded cheddar cheese until the cheese is just melted.
Season and serve. Taste and add additional salt and pepper as needed. Serve warm with your favorite toppings.

Notes

Roast the poblanos well: Let the skins get deeply blistered and charred for the best smoky flavor. Peel away the loose skin before adding them to the soup.
For a smoother soup: Blend the poblano mixture thoroughly before adding the chicken and remaining ingredients.
Adjust the consistency: If the soup gets too thick, stir in a splash of chicken stock or milk until it reaches your preferred consistency.
Keep the heat low after adding dairy: Avoid a hard boil once the creamy ingredients are added to help keep the soup smooth.
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently over low heat.
Freezing: For best results, freeze the soup before adding the dairy. Cool completely and freeze for up to 3 months, then thaw, reheat, and finish the soup as directed.

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