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Chicken Poblano Soup

Creamy Chicken Poblano Soup: A Smoky Comfort in Every Spoon

Creamy Chicken Poblano Soup is a cozy comfort food that combines tender chicken with flavorful roasted poblanos, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Butter Consider using oil for a dairy-free option.
  • 1 large Onion Yellow or white onion works best.
  • 3 cloves Garlic Fresh cloves are recommended.
  • 2 large Poblano Peppers Swap for milder Anaheim peppers if desired.
  • 1 teaspoon Dried Oregano Italian seasoning can be a good alternative.
  • 1 teaspoon Smoked Paprika Use regular paprika for less intensity.
  • 1 teaspoon Cumin Optional for a milder taste.
For the Creamy Element
  • 8 ounces Cream Cheese Can be substituted with heavy cream or half-and-half.
  • 4 cups Chicken Bone Broth Chicken stock is a suitable replacement.
For Texture and Protein
  • 1 can Pinto Beans Can swap with cannellini or kidney beans.
  • 1 cup Frozen Fire Roasted Corn Canned corn is a great alternative.
  • 2 cups Shredded Cooked Chicken Perfect for using leftover rotisserie chicken.
For the Finishing Touches
  • 1 cup Shredded Sharp Cheddar Cheese Freshly grated is preferred for melting.
  • to taste Salt Adjust to your taste.
  • to taste Pepper Adjust to your taste.
  • 1 tablespoon Lime Juice Optional if you prefer less acidity.

Equipment

  • large pot
  • Immersion Blender

Method
 

Step-by-Step Instructions
  1. Begin by roasting the poblano peppers to bring out their smoky flavor. Place over a high flame or under the broiler for about 10–12 minutes, rotating frequently until skin is blistered and charred. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
  2. In a large pot, melt butter. Add diced onion and sauté for about 5 minutes until translucent. Stir in minced garlic, dried oregano, and smoked paprika; continue cooking for another 2 minutes.
  3. Stir in softened cream cheese until melted and creamy. Gradually pour in chicken bone broth while stirring. Bring to a gentle simmer over medium heat for about 5 minutes.
  4. Using an immersion blender, blend the soup until smooth and creamy, about 1–2 minutes. Transfer to a countertop blender if needed.
  5. Stir in drained pinto beans, frozen corn, and shredded chicken. Let simmer for about 10 minutes over medium heat, stirring occasionally.
  6. Remove from heat, squeeze in lime juice, and stir in shredded cheddar cheese until melted. Adjust seasoning with salt and pepper as needed.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 700mgPotassium: 500mgFiber: 6gSugar: 3gVitamin A: 1000IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

Ensure cream cheese is at room temperature for smooth blending. Adjust spice levels by varying poblano peppers.

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