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Several years 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!
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!
Why do you need to roast the poblano peppers?
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.
Is there anything to substitute poblano peppers with?
Poblano peppers are mild so you’ll want to find another mild pepper.
A green bell pepper wouldn’t work here but a tomatillo could.
Can you replace the chicken with another protein?
You can, but I think chicken works perfectly in this dish and gives it the best flavor.
What can I replace cream cheese with?
You can use heavy cream or half plain Greek yogurt and half milk.
The above won’t give you the depth and creaminess of flavor like cream cheese does but if you’re in a pinch, you can substitute for those.
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
Equipment
Ingredients
- 3 poblano peppers
- 2 tablespoons (28 g) unsalted butter
- 1 cup (160 g) diced onions
- 3 cloves minced garlic
- 2½ cups (592 ml) chicken stock
- 8 ounces (227 g) softened cream cheese
- Salt and pepper, to taste
- 2 cups (280 g) shredded chicken
- 1¼ cups (206 g) frozen corn
- 1½ cups (198 g) freshly grated Colby jack cheese
Instructions
- To roast the poblanos, turn the flame on a gas stovetop 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!
- 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.
- 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.
We made this super simple dish that brought an explosion of taste! We’ve never roasted a pepper on the burn! So fun! For someone who can’t handle a lot of spice- this was incredible! Will def make again and again! Thank you so much! Def going to look for your cool book!
We are keto so I made this without the corn and it was absolutely delicious. I put chicken thighs and drumsticks in the crock pot, cooked for 6 hours. What a delightful meal and fun to make since stuck at home during this time of the virus. It was such a nice change of pace from our normal weekly rotation.
The recipe was easy and the soup turned out delicious!
I really loved this recipe. Absolutely delicious. Family favorite.
So happy to hear this!
This was way out of my comfort zone with the peppers & the blending, but I am so glad that I made it. I went exactly by the recipe & it turned out so delicious. My husband & I enjoyed it & I took leftovers to work to share with coworkers. I’ll definitely be keeping this recipe to make again!
Yay! So glad you stepped out of your comfort zone!
You did a great job with your video!! I can’t wait to make this soup!!!!! Love!
Thanks so much, Julie!
What fun and yum!
I love the flavor of roasted poblano peppers!
I definitely have to make this! Love the video!
Great video, Julie!!!!