Creamy Chicken and Roasted Poblano Pepper Soup
Creamy Chicken and Roasted Poblano Pepper Soup is the ultimate comfort food, perfect for cozy evenings or meal prep. This rich and hearty soup combines tender shredded chicken, smoky roasted poblano peppers, and a creamy cheese base that will warm your heart and satisfy your cravings. Easy to prepare, this dish allows you to customize ingredients to suit your taste, making it a versatile addition to any dinner table. Serve it with crusty bread or topped with fresh herbs for an impressive touch. Whether you’re feeding a crowd or enjoying a quiet night in, this delicious soup is sure to impress.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Dinner
- Method: Cooking
- Cuisine: Mexican
Ingredients
Scale
- 3 large roasted poblano peppers, chopped
- 2 cups shredded cooked chicken
- 1 8 oz block cream cheese, softened
- 3 cups chicken broth
- 1 can pinto beans (15.5 oz), drained
- 1 ½ cups frozen fire-roasted corn
- 1 ½ cups shredded sharp cheddar cheese
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tbsp butter
- 1 tsp dried oregano
- 2 tsp smoked paprika
- 1 tsp cumin
Instructions
- Roast the poblano peppers over high heat until charred on all sides. Cover and let steam before peeling and chopping.
- In a large pot, melt butter over medium heat. Add diced onion and sauté until softened.
- Stir in minced garlic and spices followed by the roasted poblano peppers.
- Gradually add cream cheese and chicken broth; cook until smooth.
- Blend the mixture until creamy using an immersion blender.
- Return to heat; stir in pinto beans, corn, and chicken. Simmer for about 10 minutes.
- Finish by stirring in lime juice and cheddar cheese until melted.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 940mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 60mg