Description
Indulge in the creamy goodness of this Chicken Poblano Pepper Soup, a Mexican-inspired dish that’s perfect for a cozy night in. With the smoky flavor of roasted poblanos, tender chicken, and a luxurious cream base, this soup is sure to become a family favorite.
Ingredients
Scale
Soup:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 medium poblano peppers, roasted, peeled, and chopped
- 1 jalapeño, seeded and minced (optional for extra heat)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 1 cup frozen corn
- 1 cup heavy cream
- 4 ounces cream cheese, softened and cubed
- Salt and black pepper to taste
Garnish:
- Chopped cilantro
- Lime wedges
- Shredded cheese
Instructions
- Prepare the Soup: Heat olive oil and butter in a large pot. Sauté onion until soft. Add garlic, poblano, jalapeño, cumin, and paprika. Cook until fragrant.
- Cook the Soup: Pour in chicken broth and simmer. Add chicken and corn. Cook for 10 minutes. Stir in heavy cream and cream cheese until creamy.
- Season and Serve: Season with salt and pepper. Serve hot, garnished with cilantro, lime, and cheese.
Notes
- Roast poblano peppers for best flavor
- Rotisserie chicken can be used for convenience
- For a lighter version, use half-and-half instead of heavy cream
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 390
- Sugar: 4g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg
