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Creamy Poblano Chicken Soup

Creamy Poblano Chicken Soup: A Cozy, Flavorful Hug in a Bowl

Creamy Poblano Chicken Soup is a comforting dish that combines rich flavors and velvety textures, making every spoonful a warm hug.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Butter Add richness and flavor; substitute with olive oil for a lighter option.
  • 1 cup Onion Provides aromatic depth; shallots can be used for a milder taste.
  • 3 cloves Garlic Enhances overall flavor; opt for fresh or powered depending on your preference.
  • 2 medium Poblano Peppers Key flavor ingredient that’s roasted for sweetness; try Anaheim peppers for a milder kick.
  • 1 teaspoon Dried Oregano Adds herbal notes; can be substituted with dried thyme or basil.
  • 1 teaspoon Smoked Paprika Contributes a smoky essence; regular paprika works if you prefer less intensity.
  • 1 teaspoon Cumin Offers warmth and earthiness; while there's no direct substitute, coriander can enhance this flavor.
For Creaminess and Broth
  • 8 ounces Cream Cheese Provides creaminess and thickness; use Greek yogurt for a lighter option.
  • 4 cups Chicken Bone Broth The main liquid for the soup, adding deep flavor; substitute with vegetable broth for a vegetarian version.
For Protein and Texture
  • 1 can Pinto Beans Adds protein and heartiness; black beans are a great alternative, or omit for a lower-carb choice.
  • 1 cup Frozen Fire Roasted Corn Provides sweetness and texture; feel free to use regular frozen corn or fresh corn if available.
  • 2 cups Shredded Cooked Chicken Essential protein; canned beans can replace chicken for a vegetarian twist.
  • 1 cup Shredded Sharp Cheddar Cheese Enhances flavor and creaminess; any shredded cheese works, or omit for a dairy-free version.
For Finishing Touches
  • to taste Salt Essential for seasoning; adjust to taste.
  • to taste Freshly Ground Pepper Essential for seasoning; adjust to taste.
  • 1 Juice Lime Brightens the soup; lemon juice can be used for a different citrus flavor.

Equipment

  • large pot
  • immersion blender
  • Tongs
  • bowl

Method
 

Step‑by‑Step Instructions for Creamy Poblano Chicken Soup
  1. Roast the Poblano peppers over a medium-high flame, turning until charred on all sides. Wrap in foil to steam for 10 minutes, peel, remove seeds, and chop.
  2. Melt 2 tablespoons of butter in a large pot over medium heat. Add diced onion and sauté until softened, about 5 minutes. Add minced garlic and cook for 1 additional minute.
  3. Incorporate the roasted Poblano peppers, dried oregano, cumin, and smoked paprika. Stir well and let cook for about 3 minutes.
  4. Stir in 8 ounces of softened cream cheese until melted, followed by 4 cups of chicken bone broth. Stir until smooth and creamy, about 10 minutes.
  5. Utilize an immersion blender to puree the soup until silky-smooth.
  6. Mix in drained pinto beans, frozen corn, and shredded cooked chicken. Simmer for an additional 10 minutes.
  7. Remove from heat and stir in the juice from one lime and shredded cheddar cheese. Combine until well mixed.
  8. Taste and adjust seasoning with salt and pepper as desired. Serve hot.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 32gProtein: 24gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 65mgSodium: 800mgPotassium: 700mgFiber: 7gSugar: 4gVitamin A: 1500IUVitamin C: 40mgCalcium: 200mgIron: 3mg

Notes

Ensure cream cheese is at room temperature for best texture. This soup can be stored in the fridge for up to 3-4 days or frozen for up to 3 months, leaving out cheese until reheating.

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