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Creamy Roasted Poblano Pepper and Chicken Soup

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A few weeks ago, I got the awesome opportunity to make my Creamy Roasted Poblano Pepper and Chicken Soup in the Bon Appétit Kitchen on the Samsung Gas Cooktop! I am by no means any sort of professional when it comes to being in front of cameras. I’m still so new at this but I’ve worked with Samsung previously so this seemed like a natural fit!

The vibe at the Bon Appétit Kitchen was very laid back and I was able to show up a few hours prior to my call time to get a feel for everything. I do much better on video when I get a few hours to get a feel for the environment as opposed to rushing me into makeup and hair and then scrambling onto the set.

The recipe video is posted below so you can make this at home! This is one soup you will seriously want to get on your dinner table!

I chose to make this Creamy Roasted Poblano Pepper and Chicken Soup on the Samsung Gas Cooktop because one of the first steps is to roast the poblano peppers. The Samsung Gas Cooktop features a 22K Btu True Dual Power Burner, which gets really hot and the heat is INTENSE — but that is what creates the perfect char on the poblano peppers and how it cooks them precisely every single time.

While I was being filmed roasting the poblano peppers, I was really surprised at how quickly that power burner charred and cooked the peppers. I mean, I have a pretty decent cooktop at home but definitely didn’t get the power and precision like I did with the Samsung Gas Cooktop in the Bon Appétit Kitchen. I had to turn the burner down just so we could get everything on film before the poblano peppers were pretty much burnt to a crisp!

Roasting the poblano peppers gives this dish its unique flavor. You get the subtle kick of spiciness but some parts of the charred pepper exterior make it into the soup and it rounds out the flavors so perfectly. It gives you that smoky flavor you are searching for.

This creamy poblano pepper and chicken soup has all your favorite components in a delicious soup! A subtle hint of spiciness along with the smokey charred poblanos and the creaminess of the soup rounds it all out. I promise this will be a new favorite!

One of the other features of this Samsung Gas Cooktop that I’m utterly in love with is the dishwasher-safe grates. Totally awesome! At home, I have to use a sponge and scrub the residue off the poblano peppers being roasted directly on the grates, but this Samsung Gas Cooktop allows you to just pop open the dishwasher and put the cooled grates in there. So effortless!

This creamy poblano pepper and chicken soup has all your favorite components in a delicious soup! A subtle hint of spiciness along with the smokey charred poblanos and the creaminess of the soup rounds it all out. I promise this will be a new favorite!

This soup has every bit of comfort and zest you are looking for in a creamy soup. The flavor is incredible and what’s even better is that this can come together easily any night of the week. And besides being incredibly quick at cooking everything, the Samsung Gas Cooktop makes cleanup quick and easy. That means I get to spend more time relaxing!

Creamy Roasted Poblano Pepper and Chicken Soup

Prep Time 15 mins Cook Time 15 mins Total Time 30 mins
Serves 4 –6     adjust servings

This Creamy Roasted Poblano Pepper and Chicken Soup is creamy and full of flavor with a hint of spiciness and charred smoky flavor!

Ingredients

  • 3 poblano peppers
  • 2 tablespoons unsalted butter
  • 1 cup diced onions
  • 3 cloves minced garlic
  • 2 1/2 cups chicken stock
  • 8 ounces softened cream cheese
  • Salt and pepper , to taste
  • 2 cups shredded chicken
  • 1 1/4 cups frozen corn
  • 1 1/2 cups freshly grated Colby jack cheese

Instructions

  1. To roast the poblanos, turn the flame on the Samsung Gas Cooktop on high and place the poblano peppers on the grates. Using tongs, flip the peppers every so often until the outside has charred on all sides. Afterward, place in a bowl, seal it well with plastic wrap, and let the steam do its job. After about 30 minutes, you’ll be able to peel the skin off the outside and reveal a beautifully roasted poblano pepper that you can de-seed, cut up, and use!

  2. In a medium saucepan, melt butter on medium heat. Once melted, add onion and garlic and cook for 3–5 minutes or until translucent. Next, add the chopped up poblano peppers and cook for 3–5 minutes. Add broth, cream cheese, salt and pepper and stir until combined and cream cheese has almost completely melted.

  3. Next, using an immersion blender blend liquid until smooth. Add chicken and corn. Bring to a boil then simmer for 10 minutes. Add cheese and stir until melted.
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Posted on June 28, 2017

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  1. Jan
    06/28/2017 at 12:53 pm

    Great video, Julie!!!!

  2. Sommer@ASpicyPerspective
    06/28/2017 at 2:17 pm

    I definitely have to make this! Love the video!

  3. Maria
    06/28/2017 at 2:38 pm

    I love the flavor of roasted poblano peppers!

  4. Kevin @ Closet Cooking
    06/28/2017 at 3:20 pm

    What fun and yum!

  5. JulieD
    06/29/2017 at 12:00 pm

    You did a great job with your video!! I can’t wait to make this soup!!!!! Love!

    • Julie
      06/30/2017 at 7:42 am

      Thanks so much, Julie!

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