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Creamy Chicken Poblano Soup Recipe

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4.1 from 3 reviews

This hearty Chicken Poblano Soup combines tender shredded chicken, smoky poblano peppers, and sweet corn in a creamy, flavorful broth. Perfect for cozy dinners, this soup features a blend of aromatic spices and is topped with cheddar cheese, lime, and fresh cilantro, delivering comforting warmth with a slight smoky kick.

Ingredients

Main Ingredients

  • 2 tablespoons olive oil
  • 2 celery stalks, diced
  • 2 carrots, peeled and diced
  • ½ yellow onion, diced
  • 3 poblano peppers, stemmed and diced
  • 4 cloves garlic, minced
  • 1 ½ teaspoons kosher salt, plus more to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • ¼ teaspoon freshly ground black pepper
  • 3 cups shredded chicken
  • 1 (15-ounce) can yellow corn, drained and rinsed
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese

For Serving

  • Lime wedges
  • Chopped cilantro

Instructions

  1. Prepare Vegetables: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced celery, carrots, onion, and poblano peppers. Sauté for 10-12 minutes until the vegetables are tender and softened.
  2. Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds, allowing the garlic to become fragrant without burning.
  3. Season: Mix in the kosher salt, ground cumin, dried oregano, chili powder, and freshly ground black pepper. Cook the mixture for 5 more minutes to toast the spices and deepen their flavors.
  4. Add Chicken and Broth: Add the shredded chicken, drained corn, and chicken broth to the pot. Stir well and bring the soup to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes to meld the flavors.
  5. Add Cream and Cheese: Pour in the heavy cream and sprinkle in the shredded cheddar cheese. Stir continuously until the cheese has fully melted into the soup. Cover and cook for an additional 15 minutes on low heat to thicken and combine the flavors.
  6. Final Seasoning and Serve: Taste the soup and adjust the salt as needed. Serve hot in bowls, garnished with lime wedges and chopped cilantro to add fresh acidity and brightness to the creamy soup.

Notes

  • For extra smoky flavor, roast the poblano peppers under a broiler or on a grill before dicing.
  • This soup can be made ahead and reheated; the flavors improve after resting.
  • Use leftover cooked chicken to save time.
  • To reduce calories, substitute heavy cream with half-and-half or whole milk, though the soup will be less rich.
  • Add a pinch of cayenne pepper if you prefer more heat.

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