Description
A rich and creamy Chicken Poblano Soup featuring roasted poblano peppers, tender shredded chicken, and melted white cheddar cheese. This comforting Mexican-inspired soup combines a blend of spices, cream cheese, and heavy cream to create a flavorful and satisfying meal perfect for any season.
Ingredients
Peppers
- 4 poblano peppers (roasted, peeled, and diced)
Soup Base
- 2 tablespoons butter
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon Mexican oregano
- 1 teaspoon ground cumin
- Salt and pepper (to taste)
- 1 15.25 oz can Southwest Whole Kernel Corn (drained)
Dairy and Chicken
- 4 oz cream cheese (room temperature, cut into small cubes)
- 1 pound boneless, skinless chicken breasts (cooked and shredded)
- 5 cups chicken broth
- 2 cups heavy cream (or half-and-half)
- 3 cups white cheddar cheese (freshly shredded)
Garnish
- ¼ cup chopped fresh cilantro (optional)
Instructions
- Roast the Poblanos: Preheat the oven to 425°F (218°C). Place the poblano peppers on a baking sheet and roast for 15-20 minutes, turning halfway through until the skins are blackened and blistered. Transfer to a bowl, cover tightly with plastic wrap, and steam for 10 minutes to loosen skins.
- Peel and Dice Poblanos: Once cool enough to handle but still warm, gently peel off the skins using your hands or a paper towel, avoiding rinsing to preserve flavor. Remove stems and seeds, then dice the peppers.
- Cook the Aromatics: Heat 2 tablespoons of butter over medium heat in a large pot. Add diced onion and cook for 3-4 minutes until softened and translucent, just starting to turn golden. Add minced garlic and cook for another minute, stirring constantly to prevent burning.
- Combine Spices and Vegetables: Stir in 1 tablespoon Mexican oregano, 1 teaspoon ground cumin, salt, pepper, drained corn, and diced poblanos. Cook for 1-2 minutes until fragrant and well coated with spices.
- Melt the Cream Cheese: Add the cubed cream cheese to the pot and stir continuously until melted and fully incorporated for a smooth consistency.
- Simmer the Soup: Pour in 5 cups chicken broth and bring to a simmer. Reduce heat to low and simmer uncovered for 10-15 minutes to allow flavors to meld and broth to slightly thicken.
- Add Chicken, Cream, and Cheese: Stir in shredded chicken, 2 cups heavy cream, and 3 cups shredded white cheddar cheese. Keep the heat low to avoid curdling and stir continuously until all cheese is melted and the soup is creamy and smooth.
- Serve and Garnish: Ladle soup into bowls and garnish with chopped fresh cilantro, tortilla strips, crumbled chips, avocado slices, or crema if desired. Serve immediately. Store leftovers in an airtight container in the refrigerator up to 3 days and gently reheat on the stovetop, stirring occasionally.
Notes
- Roasting and steaming the poblano peppers makes peeling easy without losing flavor by rinsing.
- Using Southwest style canned corn adds a smoky flavor to the soup.
- Room temperature cream cheese melts smoothly and integrates better into the soup.
- Cook chicken ahead of time by boiling, baking, or using rotisserie chicken for convenience.
- Mexican oregano is preferred for its citrusy and earthy notes that complement the soup.
- Chicken broth can be homemade or store-bought according to preference.
- Freshly shredded cheese melts more evenly than pre-shredded varieties containing anti-caking agents.
- Oven roasting the poblanos is essential for developing smoky flavor.
- Steaming the roasted poblanos loosens skins for easy removal.
- Softening onions properly creates a flavorful base without bitterness.
- Garlic should be cooked briefly to avoid burning and bitterness.
- Whisking helps achieve a smooth texture after adding cream cheese.
- Simmering allows the flavors to meld and builds depth.
- Low heat prevents dairy from curdling when adding cream and cheese.
- Garnishes add freshness and texture contrast.
- Gently reheat leftovers to maintain creamy consistency.
