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Chicken Poblano Soup

Creamy Chicken Poblano Soup: A Cozy, Hearty Delight

Indulge in my Chicken Poblano Soup, a comforting dish made with roasted peppers and creamy textures, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Butter adds richness to the soup base
  • 1 medium Onion, diced provides foundational flavor and sweetness
  • 4 cloves Garlic, minced enhances taste with aromatic intensity
  • 3 large Poblano Peppers, roasted & chopped adds smoky flavor; reduce for less spice
  • 1 teaspoon Dried Oregano adds earthy herbal notes
  • 2 teaspoons Smoked Paprika contributes depth and warmth
  • 1 teaspoon Cumin introduces warm, spicy undertones
  • 8 oz Cream Cheese, softened provides creamy texture
  • 3 cups Chicken Bone Broth/Chicken Stock forms the soup’s base
  • Salt and Pepper adjust seasoning to taste
For the Protein & Extras
  • 1 can Pinto Beans, drained adds protein and thickness
  • 1.5 cups Frozen Fire Roasted Corn introduces sweet, charred flavor
  • 2 cups Cooked Shredded Chicken utilizes leftover rotisserie chicken
  • 1.5 cups Sharp Cheddar Cheese, shredded melts smoothly into the soup
  • 1 lime Juice increases brightness and acidity

Equipment

  • large pot
  • immersion blender

Method
 

Step-by-Step Instructions for Chicken Poblano Soup
  1. Roast the poblano peppers over a gas flame or grill until charred and blistered, about 10-15 minutes. Cover to steam for 10 minutes.
  2. Melt the butter in a large pot over medium heat. Sauté the diced onion for about 5 minutes until softened.
  3. Stir in the minced garlic, roasted peppers, oregano, cumin, and smoked paprika. Cook for an additional 3 minutes until fragrant.
  4. Add the softened cream cheese and chicken broth. Stir continuously for about 10 minutes until melted and creamy.
  5. Blend the soup using an immersion blender until smooth.
  6. Stir in the drained beans, corn, and shredded chicken. Simmer for about 10 minutes on low heat.
  7. Turn off the heat and stir in lime juice and cheddar cheese until melted. Season with salt and pepper before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 1200IUVitamin C: 50mgCalcium: 300mgIron: 3mg

Notes

For an even better flavor, let the soup sit overnight before reheating and serving.

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