This Creamy Chicken Poblano Soup is a comforting, flavor-packed dish that combines smoky roasted poblano peppers, tender chicken, and a blend of melted cheeses. The result is a creamy, slightly spicy soup that warms you from the inside out — perfect for chilly nights or whenever you crave something hearty and homemade.
Who Is This Recipe For?
This recipe is perfect for:
- Busy home cooks looking for a satisfying, one-pot meal.
- Cheese and spice lovers who enjoy bold flavors with a creamy twist.
- Families wanting a delicious, protein-rich dinner everyone will love.
- Meal preppers who want an easy make-ahead recipe for the week.
Why It’s Great
- 🌶️ Smoky & Creamy: Roasted poblano peppers add a deep, smoky flavor balanced by creamy cheeses.
- 🍗 Protein-Packed: Made with tender chicken breast for a filling, nutritious dish.
- 🧀 Cheesy Goodness: Cream cheese, cheddar, and pepper jack melt together into a velvety texture.
- 🍲 Comfort in a Bowl: Perfect for cozy dinners, gatherings, or a quick reheat during busy days.
Kitchen Equipment Needed
To make this creamy poblano chicken soup, you’ll need:
- Large soup pot or Dutch oven
- Blender or immersion blender
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or ladle
Ingredients
- 5 poblano peppers
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 5 cups low-sodium chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups cooked, chopped or shredded chicken breast
- 8 ounces cream cheese, softened and cubed
- 2 1/2 cups shredded cheddar cheese, divided
- 1 cup shredded pepper jack cheese
- Fresh chopped cilantro, for garnish
Instructions
- Roast the Poblano Peppers:
Place the poblano peppers directly over a gas flame or under a broiler until the skins are blistered and charred. Transfer to a bowl, cover, and let steam for 10 minutes. Peel off the skins, remove seeds, and chop the peppers. - Sauté Aromatics:
In a large pot, melt butter and olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cumin, cooking for another 30 seconds. - Add Broth and Peppers:
Pour in the chicken broth and add the chopped roasted poblanos. Simmer for 10 minutes to let the flavors blend. - Blend for Creaminess:
Using an immersion blender, puree the soup until smooth. (You can also use a blender in batches.) - Add Chicken and Cheeses:
Stir in the shredded chicken, cream cheese, 2 cups of cheddar, and the pepper jack cheese. Cook on low heat, stirring until the cheeses are melted and the soup is creamy. - Season and Serve:
Taste and adjust seasoning with salt and pepper. Garnish each bowl with remaining cheddar cheese and fresh cilantro.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: This soup freezes well for up to 2 months. Reheat slowly on the stove, adding a splash of broth or milk to restore creaminess.
FAQ
Q: Can I make this soup vegetarian?
A: Absolutely! Swap the chicken for roasted corn, black beans, or diced potatoes, and use vegetable broth instead of chicken broth.
Q: How spicy is this soup?
A: Poblano peppers have a mild heat. For more spice, add a chopped jalapeño or a pinch of cayenne pepper.
Q: Can I use rotisserie chicken?
A: Yes — it’s a great shortcut! Shredded rotisserie chicken works perfectly for this recipe.
Q: What can I serve with this soup?
A: Serve it with warm tortillas, crusty bread, or a side salad for a complete meal.
Conclusion
This Creamy Chicken Poblano Soup is a soul-soothing, cheesy masterpiece that brings warmth and flavor to your table. Whether you’re cooking for your family or meal prepping for the week, this simple yet delicious recipe is guaranteed to impress. Try it once, and it might just become your new comfort food favorite!
