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Chicken Poblano Soup Recipe

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★★★★★

4.6 from 50 reviews

This creamy and flavorful Chicken Poblano Soup features roasted poblano peppers, tender shredded chicken, sweet corn, and a rich blend of cream cheese and white cheddar. Perfectly spiced with Mexican oregano and cumin, this comforting soup is ideal for a hearty meal and can be easily reheated for leftovers.

Ingredients

Scale

Vegetables and Aromatics

  • 4 poblano peppers, roasted, peeled, and diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 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

Proteins

  • 1 pound boneless, skinless chicken breasts, cooked and shredded

Pantry Staples and Seasonings

  • 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

Instructions

  1. Roast the poblanos: Preheat the 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 blackened and blistered.
  2. Steam and peel the peppers: Transfer the hot peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes. Once cooled slightly but still warm, gently peel off the skins without rinsing to preserve flavor. Remove stems, slice lengthwise, and scoop out seeds before dicing.
  3. Sauté vegetables: In a large pot, heat 2 tablespoons of butter over medium heat. Add diced onion and cook for 3-4 minutes until softened and translucent with a slight golden hue. Add minced garlic and cook for 1 minute, stirring constantly to avoid burning. The garlic should become fragrant but not browned.
  4. Add spices and vegetables: Stir in 1 tablespoon Mexican oregano, 1 teaspoon ground cumin, salt, and pepper. Add the drained corn and diced poblano peppers. Cook for 1-2 minutes, stirring to coat the vegetables with the spices and release their aromas.
  5. Melt in cream cheese: Add the cream cheese cubes to the pot and stir continuously until fully melted and incorporated into the mixture, using a whisk if needed to achieve smoothness.
  6. Simmer the broth: Pour in 5 cups of chicken broth and bring to a simmer. Reduce heat to low and let cook uncovered for 10-15 minutes, allowing flavors to meld and the broth to slightly thicken.
  7. Add chicken, cream, and cheese: Stir in shredded chicken, 2 cups of heavy cream, and 3 cups shredded white cheddar cheese. Keep the heat low and stir constantly until the cheese is melted completely and the soup is smooth and creamy.
  8. Serve and garnish: Ladle the soup into bowls and garnish with chopped fresh cilantro or optional toppings such as tortilla strips, crumbled tortilla chips, avocado slices, or crema. Serve immediately.
  9. Storage and reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally to prevent the cream from separating.

Notes

  • Note 1: Roasting the poblanos enhances their smoky flavor and softens their texture for the soup.
  • Note 2: Draining the corn prevents excess liquid from diluting the soup.
  • Note 3: Cream cheese adds richness and creaminess; room temperature cubes melt faster and more evenly.
  • Note 4: Using cooked and shredded chicken makes the soup hearty and protein-rich.
  • Note 5: Mexican oregano adds authentic earthy flavor; if unavailable, substitute with regular oregano.
  • Note 6: Chicken broth forms the base and introduces depth to the soup.
  • Note 7: Freshly shredded white cheddar cheese melts smoothly avoiding clumps.
  • Note 8: Turning poblano peppers halfway during roasting ensures even charring.
  • Note 9: Steaming peppers loosens the skin making it easier to peel off without water which would affect flavor.
  • Note 10: Cooking onions properly is key to a flavorful base.
  • Note 11: Avoid burning garlic to prevent bitterness.
  • Note 12: Whisking cream cheese into the hot mixture creates a silky soup texture.
  • Note 13: Simmering allows spices to infuse and broth to reduce slightly.
  • Note 14: Slow melting of cheeses prevents curdling and results in creamy consistency.
  • Note 15: Gentle reheating prevents separation and maintains soup texture.

Keywords: Chicken Poblano Soup, creamy soup, roasted poblanos, Mexican soup, comfort food

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