Description
A creamy, comforting chicken poblano soup featuring roasted poblano peppers, tender chicken, corn, and southwest spices—rich, smoky, and full of flavor.
Ingredients
- 2 large poblano peppers
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional for heat)
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup corn (fresh, canned, or frozen)
- 1 cup heavy cream (or half-and-half)
- 4 oz cream cheese, softened
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Preheat the broiler. Place poblano peppers on a baking sheet and broil, turning occasionally, until skins blister and char. Transfer to a bowl, cover, and let steam for 10 minutes. Peel skins, remove seeds, and chop.
- In a large pot, heat olive oil over medium heat. Add onion, garlic, and jalapeño; sauté until softened, about 3–4 minutes.
- Stir in cumin, chili powder, and smoked paprika; cook 1 minute to bloom the spices.
- Add chopped roasted poblanos, chicken broth, shredded chicken, and corn. Simmer for 10 minutes.
- Stir in heavy cream and cream cheese. Continue cooking until cream cheese melts and soup becomes creamy.
- Season with salt, pepper, and lime juice. Adjust seasoning to taste.
- Serve hot, garnished with cilantro.
Notes
- For a thicker soup, blend 1 cup of the soup and return it to the pot.
- Use rotisserie chicken for convenience.
- Add black beans for extra heartiness.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican