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Creamy Roasted Chicken Poblano Soup

A close-up of a white bowl filled with rich, green chicken poblano soup recipe, topped with shredded chicken, white cheese, and cilantro.
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Make this comforting Chicken Poblano Soup featuring smoky roasted peppers and a rich, creamy broth. It is a flavorful, hearty meal perfect for weeknight dinners.

Ingredients

Scale
  • 2 large poblano peppers
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 medium potato, peeled and diced small
  • 1/2 cup heavy cream
  • 1/2 cup shredded Monterey Jack or cheddar cheese
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Roast the poblano peppers: Place the peppers directly over a gas flame or under a broiler, turning frequently until the skin is completely blackened. Place the hot peppers in a bowl and cover tightly with plastic wrap for 10 minutes to steam. Peel off the charred skin, remove the stem and seeds, and roughly chop the flesh.
  2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic, cumin, oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Add the chicken broth and diced potato to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 10-12 minutes.
  5. Stir in the roasted poblano peppers and the shredded cooked chicken. Simmer for 5 minutes to allow flavors to combine.
  6. For a creamier texture, carefully transfer about 1 cup of the soup mixture (mostly broth and potatoes) to a blender. Blend until smooth, then return the mixture to the pot. Alternatively, use an immersion blender directly in the pot to partially blend the soup.
  7. Reduce the heat to low. Stir in the heavy cream and shredded cheese until the cheese melts completely and the soup is heated through. Do not boil after adding cream.
  8. Taste the soup and add salt and black pepper as needed.
  9. Serve hot, garnished with fresh chopped cilantro.

Notes

  • You can substitute rotisserie chicken for the cooked chicken to save time on busy weeknights.
  • For an extra layer of flavor, use fire-roasted diced green chiles along with the fresh poblanos.
  • If you prefer a thicker soup without blending, add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water during the last 5 minutes of simmering.

Nutrition

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