Creamy Chicken and Roasted Poblano Pepper Soup Recipe
This Creamy Chicken and Roasted Poblano Pepper Soup is a rich and flavorful dish featuring smoky roasted poblano peppers blended with cream cheese and chicken broth. Packed with shredded chicken, pinto beans, and fire roasted corn, and finished with sharp cheddar cheese and a splash of lime juice, this hearty soup combines creamy texture with vibrant southwest-inspired spices for a comforting meal perfect for any season.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 2 tbsp butter
- 1 medium onion, diced
- 4 cloves garlic, minced
- 3 large Poblano peppers, roasted and chopped
- 1 tsp dried oregano
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 8 oz block of cream cheese, softened
- 3 cups chicken bone broth or chicken stock/broth
- 1 15.5 oz can pinto beans (drained, not rinsed)
- 1 1/2 cups frozen fire roasted corn
- 2 cups shredded cooked chicken
- 1 1/2 cups shredded sharp cheddar cheese
- salt and freshly ground pepper, to taste
- the juice of one lime
Instructions
- Roast the poblano peppers: Turn the flame on a gas stovetop to high and place the poblano peppers directly onto the stove grates. Using heat-proof tongs, turn peppers frequently to char all sides. Once evenly charred, place them in a bowl and cover with plastic wrap to steam for 20 minutes. When cool enough, peel off the blistered skin using a paper towel, discard skin, remove seeds and stems, then chop into small pieces.
- Sauté the aromatics: In a large soup pot or Dutch oven, melt butter over medium heat. Add diced onion, season with salt and pepper, and cook, stirring occasionally, for about 5 minutes until softened and translucent.
- Add peppers and spices: Stir in the roasted chopped poblanos, minced garlic, dried oregano, cumin, and smoked paprika. Cook while stirring occasionally for about 3 minutes to let the spices bloom and flavors meld.
- Incorporate cream cheese and broth: Add softened cream cheese and chicken broth to the pot. Cook on medium heat, stirring occasionally, until the cream cheese fully melts into the broth, about 10 minutes, creating a creamy base.
- Blend the soup base: Use an immersion blender directly in the pot to puree the soup until smooth and creamy. Alternatively, transfer the soup in batches to a blender and puree until smooth, then return to the pot.
- Add beans, corn, and chicken: Stir in the drained pinto beans, frozen fire roasted corn, and shredded cooked chicken. Let the soup simmer gently for 10 minutes to heat through and combine flavors.
- Finish with lime and cheese: Turn off the heat, then stir in the fresh lime juice and shredded sharp cheddar cheese. Stir until the cheese melts into the soup. Taste and adjust seasoning with additional salt and freshly ground pepper if needed.
Notes
- For best results, use softened cream cheese at room temperature to ensure it melts smoothly.
- If you don’t have a gas stove for roasting poblanos, you can char them under a broiler or on a grill.
- Use chicken bone broth for richer flavor, or substitute with any good quality chicken stock.
- The immersion blender makes blending easier and quicker; if unavailable, a regular blender works well but blend in batches to avoid overflow.
- Adjust the amount of smoked paprika and cumin to suit your spice preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
Keywords: chicken soup, creamy soup, poblano pepper soup, roasted poblano, comfort food, southwestern soup, pinto beans, cheddar cheese soup
