Name: Chicken Poblano Soup Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 4 poblano peppers, roasted, peeled, and diced; 1 medium onion, diced; 2 cloves garlic, minced; ¼ cup chopped fresh cilantro, optional; 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; 1 pound boneless, skinless chicken breasts, cooked and shredded; 1 tablespoon Mexican oregano; 1 teaspoon ground cumin; Salt and pepper to taste; 1 (15.25 oz) can Southwest whole kernel corn, drained; 5 cups chicken broth

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Introduction

Chicken Poblano Soup is a creamy, comforting dish bursting with smoky roasted peppers and tender shredded chicken. This flavorful soup combines the warmth of Mexican spices with rich cheese and cream for a satisfying meal perfect any time of year.

A creamy soup served in a black bowl, filled with a yellowish broth containing small chunks of corn, green vegetables, and shredded chicken. On top, there are three thinly sliced pink and white radish pieces arranged next to two green jalapeño slices, a crumbly white cheese portion, and a lime slice partially submerged in the soup. The soup has a light frothy texture and a sprinkle of fresh green herbs. A silver spoon rests inside the bowl on the right side. The bowls are placed on a white marbled surface, with glimpses of toppings in small white dishes and a halved avocado nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 poblano peppers, roasted, peeled, and diced
2 tablespoons butter
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon Mexican oregano
1 teaspoon ground cumin
Salt and pepper to taste
1 (15.25 oz) can Southwest whole kernel corn, drained
4 oz cream cheese, room temperature and cut into small cubes
1 pound boneless, skinless chicken breasts, cooked and shredded
5 cups chicken broth
2 cups heavy cream or half-and-half
3 cups white cheddar cheese, freshly shredded
¼ cup chopped fresh cilantro (optional)

Instructions

Step 1: 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 most of the skins are blackened and blistered.
Step 2: Transfer the peppers to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Once cooled slightly but still warm, gently peel off the skins using your hands or a paper towel. Avoid rinsing to preserve flavor. Remove stems, slice lengthwise, scrape out seeds, and dice.
Step 3: In a large pot, heat the butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent, starting to turn golden.
Step 4: Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning, until fragrant.
Step 5: Stir in Mexican oregano, ground cumin, salt, pepper, drained corn, and diced poblano peppers. Cook for 1-2 minutes until the spices are fragrant and the vegetables are well coated.
Step 6: Add the cream cheese cubes and stir until fully melted and incorporated, using a whisk if needed for a smooth texture.
Step 7: Pour in the chicken broth and bring to a simmer. Reduce heat to low and simmer uncovered for 10-15 minutes, allowing flavors to meld and broth to thicken slightly.
Step 8: Stir in shredded chicken, heavy cream, and shredded white cheddar cheese. Keep the heat low and stir continuously until the cheese melts completely and the soup is creamy and smooth.
Step 9: Ladle the soup into bowls and garnish with chopped cilantro or additional toppings like tortilla strips, crumbled chips, avocado slices, or crema if desired. Serve immediately.

Tips & Variations

To avoid a watery soup, make sure to drain the corn thoroughly before adding.
Use leftover rotisserie chicken for a time-saving option.
For a dairy-free version, substitute cream cheese and cheddar with vegan alternatives and use coconut milk instead of cream.
Add a squeeze of fresh lime juice just before serving for added brightness and zing.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stovetop, stirring occasionally to prevent the cream from separating. Avoid boiling to maintain the creamy texture.

How to Serve

A large white pot with dark blue handles holds a creamy, yellowish soup with visible small chunks of corn and spices floating on the surface, giving it a textured and slightly bubbly look. The pot is placed on a white marbled surface surrounded by small white square dishes with thinly sliced radishes, bright green jalapeño slices, lime wedges, and crumbled white cheese. Half an avocado, whole red radishes, a bowl of red salsa with a rim of tortilla chips, and dark green dried peppers add colorful, fresh contrast around the pot. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast the poblanos ahead of time?

Yes, you can roast and peel the poblano peppers up to 2 days in advance. Store them covered in the refrigerator until ready to use.

What can I substitute if I don’t have Mexican oregano?

If Mexican oregano is unavailable, use regular oregano mixed with a pinch of dried marjoram or basil for a similar flavor profile.