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Creamy Chicken Poblano Soup Recipe

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Creamy Chicken Poblano Soup brings smoky roasted poblano peppers together with tender shredded chicken and sweet corn in a rich, comforting broth. This one-pot recipe comes together in just 30 minutes, making it perfect for busy weeknights or cozy family dinners. Hearty yet light, it serves 6-8 with freezer-friendly leftovers that taste even better the next day.

Ingredients

Scale

4 large poblano peppers
2 tablespoons olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
4 cups chicken broth, low-sodium
2 cups cooked shredded chicken (rotisserie works great)
1 cup frozen corn kernels
1 cup heavy cream
1 1/2 cups shredded Monterey Jack cheese
Salt and black pepper, to taste
Juice of 1 lime

Optional Toppings:
Chopped cilantro
Diced avocado
Tortilla strips
Extra lime wedges
Sour cream or crema

Instructions

1. Roast the Poblanos: Turn your oven broiler to high. Place whole poblanos on a foil-lined baking sheet. Broil 4-5 inches from heat for 5-7 minutes per side until charred and blistered. Transfer to a bowl, cover with plastic wrap, and steam 10 minutes. Peel off skins, remove seeds and stems, then chop into 1/2-inch pieces. (Stovetop gas flame works too: Rotate over flame with tongs.)

2. Sauté the Base: In a large Dutch oven or pot, heat olive oil over medium heat. Add diced onion and cook 4-5 minutes until softened. Stir in garlic, cumin, and chili powder; cook 1 minute until fragrant.

3. Build the Broth: Pour in chicken broth and chopped poblanos. Bring to a simmer. Add shredded chicken and corn; cook 5 minutes to heat through.

4. Make It Creamy: Reduce heat to low. Stir in heavy cream and cheese gradually until melted and smooth, about 3 minutes. Season with salt, pepper, and lime juice. Do not boil after adding dairy to prevent separation.

5. Serve Hot: Ladle into bowls and add toppings. Enjoy immediately for best texture.

Notes

Pro Tip: For extra smoothness, use an immersion blender to partially puree 1-2 cups of soup before adding cream. GlPro Tip: For extra smoothness, use an immersion blender to partially puree 1-2 cups of soup before adding cream.
Gluten-free as written. Keto: Skip corn, add cauliflower rice (6g net carbs).
Storage: Fridge 4 days, freezer 3 months (without dairy).uten-free as written. Keto: Skip corn, add cauliflower rice (6g net carbs). Storage: Fridge 4 days, freezer 3 months (without dairy).

Nutrition

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