Description
This Creamy Chicken Poblano Soup is a comforting and hearty chicken soup made with roasted poblano peppers, tender chicken, sweet corn, and a rich creamy broth. Perfect for chilly evenings, this easy soup recipe is loaded with flavor and Tex-Mex vibes. Great for meal prep, weeknight dinners, or cozy weekends.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
2 large poblano peppers, roasted and diced
1 pound chicken breast or thighs, diced
1 cup corn (fresh, frozen, or canned)
4 cups chicken broth
4 ounces cream cheese
1 cup heavy cream
1 teaspoon salt
0.5 teaspoon black pepper
2 tablespoons chopped cilantro (optional)
Instructions
1. Roast the poblano peppers over an open flame or broiler until charred. Place in a covered bowl for 10 minutes, then peel off the skin, remove seeds, and dice.
2. In a large soup pot, heat olive oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add garlic and cook for 1 more minute.
3. Add diced chicken and season with salt and pepper. Cook until chicken is lightly browned on the outside.
4. Pour in chicken broth, add corn and the diced poblanos. Bring to a simmer and cook for 15 to 20 minutes, until chicken is fully cooked.
5. Reduce heat to low and stir in cream cheese until fully melted. Add heavy cream and simmer another 5 to 10 minutes until thickened.
6. Taste and adjust seasoning. Garnish with fresh cilantro if desired, and serve hot.
Notes
Let the soup rest overnight for even better flavor the next day.
If you want to add more heat, stir in a diced jalapeño with the onions.
Rotisserie chicken works great for a faster version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 375
- Sugar: 4g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 105mg