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Creamy Chicken and Roasted Poblano Pepper Soup

Creamy Chicken and Roasted Poblano Pepper Soup for Cozy Nights

This Creamy Chicken and Roasted Poblano Pepper Soup offers a comforting bowl full of smoky flavors and nutritious ingredients, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Butter Can substitute with olive oil for a lighter option.
  • 1 medium Onion Diced; can experiment with shallots or leeks.
  • 3 cloves Garlic Minced fresh garlic is preferred.
  • 2 whole Poblano Peppers Roasted for smoky richness; bell peppers can be a milder substitute.
  • 1 teaspoon Dried Oregano You can substitute with thyme or Italian seasoning.
  • 1 teaspoon Smoked Paprika Regular paprika can be used, but it lacks smokiness.
  • 1 teaspoon Cumin Substitute with coriander if needed.
  • 8 ounces Cream Cheese Can swap with sour cream or dairy-free alternative.
For the Broth and Beans
  • 4 cups Chicken Bone Broth Vegetable stock works for a vegetarian option.
  • 1 can Pinto Beans Black beans can be a flavorful substitute.
  • 1 cup Frozen Fire Roasted Corn Fresh corn can be used but may need more cooking time.
  • 2 cups Shredded Cooked Chicken Rotisserie chicken is a quick option.
For Toppings and Seasoning
  • 1 cup Shredded Sharp Cheddar Cheese Monterey Jack is a tasty alternative.
  • to taste Salt Essential for seasoning.
  • to taste Freshly Ground Pepper Adjust for perfect flavor.
  • 1 tablespoon Lime Juice You can substitute lemon juice.

Equipment

  • Large Soup Pot
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. Begin by charring the Poblano peppers over a gas stovetop on high heat for about 10-15 minutes until skins are blackened.
  2. In a large soup pot, melt 2 tablespoons of butter over medium heat. Add one diced onion and season with salt and pepper. Sauté for about 5 minutes until soft.
  3. Incorporate chopped roasted Poblano peppers, minced garlic, dried oregano, cumin, and smoked paprika into the pot. Stir and cook for 3 minutes.
  4. Add softened cream cheese and chicken bone broth. Stir continuously over medium heat for about 10 minutes until cream cheese completely melts.
  5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a traditional blender.
  6. Add pinto beans, frozen fire-roasted corn, and shredded cooked chicken. Simmer for 10 minutes over low heat.
  7. Turn off heat and stir in lime juice and shredded sharp cheddar cheese until melted.
  8. Taste and adjust seasoning as needed, adding more salt, pepper, or lime juice.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 6gSugar: 3gVitamin A: 1000IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Ensure cream cheese is at room temperature for smooth blending and always roast Poblano peppers for authentic flavor. Adjust seasoning gradually and store leftovers properly.

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