Creamy Chicken Poblano Soup
This creamy chicken poblano soup is creamy and full of flavor with a hint of spiciness and charred smoky flavor!
Servings: 6
Equipment
Ingredients
- 3 poblano peppers roasted and chopped
- 2 tablespoons (28 g) unsalted butter
- 1 cup (160 g) diced onions
- 3 cloves minced garlic
- 2 ½ cups (592 ml) chicken stock
- 8 ounces (227 g) softened cream cheese
- Salt and pepper to taste
- 2 cups (280 g) shredded chicken
- 1 ¼ cups (206 g) frozen corn
- 1 ½ 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!3 poblano peppers
- In a medium saucepan, melt butter on medium heat. Once melted, add onion and garlic and cook for 3–5 minutes or until translucent.2 tablespoons unsalted butter, 1 cup diced onions, 3 cloves minced garlic
- 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.2 ½ cups chicken stock, 8 ounces softened cream cheese, Salt and pepper
- 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.2 cups shredded chicken, 1 ¼ cups frozen corn, 1 ½ cups freshly grated Colby jack cheese
Video
Nutrition
Serving: 1 serving (272 grams) | Calories: 477 kcal | Carbohydrates: 24 g | Protein: 19 g | Fat: 32 g | Fiber: 3 g | Sugar: 7 g
Return to Website
Scan this QR code with your phone's camera to get back to the recipe on the website.
