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Chicken Poblano Soup Recipe

Chicken Poblano Soup Recipe
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★★★★★

5.1 from 18 reviews

This Chicken Poblano Soup is a creamy, flavorful dish featuring roasted poblano peppers, shredded chicken, and a blend of Mexican spices. It combines the smoky heat of poblano peppers with smooth cream cheese and sharp white cheddar to create a comforting soup perfect for any meal.

Ingredients

Scale

Vegetables & Aromatics

  • 4 poblano peppers (roasted, peeled, and diced)
  • 1 medium onion (diced)
  • 2 cloves garlic (minced)
  • 1 15.25 oz can Southwest Whole Kernel Corn (drained)
  • ¼ cup chopped fresh cilantro (optional)

Dairy

  • 2 tablespoons butter
  • 4 oz cream cheese (room temperature, cut into small cubes)
  • 2 cups heavy cream (or half-and-half)
  • 3 cups white cheddar cheese (freshly shredded)

Meat & Broth

  • 1 pound boneless, skinless chicken breasts (cooked and shredded)
  • 5 cups chicken broth

Spices & Seasonings

  • 1 tablespoon Mexican oregano
  • 1 teaspoon ground cumin
  • Salt and pepper (to taste)

Instructions

  1. Roast the Poblanos: Preheat your oven to 425°F (218°C). Place the poblano peppers on a baking sheet and roast for 15-20 minutes, turning halfway through until the skins are blistered and blackened. Transfer the peppers to a bowl and cover tightly with plastic wrap to steam for 10 minutes. Once slightly cooled but still warm, peel off the skin without rinsing to preserve flavor. Remove stems and seeds, then dice the peppers.
  2. Cook the Aromatics: Heat 2 tablespoons of butter in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent, beginning to brown. Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
  3. Combine Spices and Vegetables: Add Mexican oregano, ground cumin, salt, pepper, drained corn, and diced poblano peppers to the pot. Stir well to coat and cook for 1-2 minutes until fragrant.
  4. Melt the Cream Cheese: Add cream cheese cubes to the pot and stir until fully melted and incorporated. Use a whisk if needed to create a smooth consistency.
  5. Simmer the Soup: Pour in chicken broth and bring the mixture to a simmer. Reduce heat to low and simmer uncovered for 10-15 minutes until flavors meld and broth slightly thickens.
  6. Add Chicken and Dairy: Stir in shredded chicken, heavy cream, and shredded white cheddar cheese. Keep heat low to prevent curdling. Stir continuously until the cheese melts completely and soup is smooth and creamy.
  7. Serve and Garnish: Ladle soup into bowls and garnish with chopped cilantro or optional toppings such as tortilla strips, crumbled tortilla chips, avocado slices, or crema. Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on stovetop, stirring to prevent separation.

Notes

  • Roast poblanos to bring out smoky flavor and soften skins for easy peeling.
  • Draining the corn prevents excess liquid, keeping the soup creamy and thick.
  • Room temperature cream cheese melts more evenly, resulting in smooth texture.
  • Cook and shred chicken beforehand to streamline the cooking process.
  • Mexican oregano adds authentic flavor; substitute with regular oregano if unavailable.
  • Use good-quality chicken broth for richer taste.
  • Freshly shredded cheese melts better and incorporates more smoothly.
  • Don’t rinse poblanos after roasting to retain smoky flavor.
  • Stir garlic continuously to avoid bitter burned taste.
  • If soup thickens too much, add additional chicken broth to adjust consistency.
  • Garnishes like avocado or crema add creamy texture and balance heat.

Nutrition

Keywords: Chicken Poblano Soup, Creamy Chicken Soup, Mexican Soup, Poblano Pepper Soup, Roast Poblano, White Cheddar Soup, Comfort Food

Find it online: https://dailysimplerecipe.com/chicken-poblano-soup-recipe/