Name: Creamy Chicken Poblano Soup with White Cheddar Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 4 poblano peppers (roasted, peeled, and diced); 1 medium onion (diced); 2 cloves garlic (minced); 1 15.25 oz can Southwest Whole Kernel Corn (drained); ¼ cup chopped fresh cilantro (optional); 1 tablespoon Mexican oregano; 1 teaspoon ground cumin; Salt and pepper (to taste); 2 tablespoons butter; 4 oz cream cheese (room temperature, cut into small cubes); 2 cups heavy cream (or half-and-half); 3 cups white cheddar cheese (freshly shredded); 1 pound boneless, skinless chicken breasts (cooked and shredded); 5 cups chicken broth

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Chicken Poblano Soup is a creamy, flavorful dish that combines roasted poblano peppers with tender shredded chicken and melted cheese. It’s perfect for a cozy meal that’s both comforting and packed with a touch of smoky heat.

The image shows a white creamy soup in a black bowl, filled almost to the top. The soup has small yellow corn pieces and some dark green bits scattered inside, creating a textured surface. On top, there is a wedge of lime slightly tilted, three thinly sliced radish pieces arranged in a fan shape with white centers and pink edges, and two round slices of green jalapeño placed beside the radishes. There is a small heap of white crumbled cheese near the jalapeños, and some fresh green cilantro leaves placed just above the radishes and lime. A silver spoon is resting inside the bowl on the right side. The bowl sits on a white marbled surface, with a halved avocado visible at the top right corner and small white dishes with lime wedges and sliced jalapeños around the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 poblano peppers (roasted, peeled, and diced)
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)
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)
¼ cup chopped fresh cilantro (optional)

Instructions

Step 1: Preheat your oven to 425°F (218°C). Place the poblano peppers on a baking sheet and roast for 15-20 minutes, turning halfway through, until most of the skins are blackened and blistered. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Once cooled slightly, peel off the skins gently without rinsing, remove stems and seeds, then dice.
Step 2: In a large pot, heat 2 tablespoons of butter over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another minute, stirring constantly to avoid burning.
Step 3: Stir in the Mexican oregano, ground cumin, salt, pepper, drained corn, and diced poblano peppers. Cook for 1-2 minutes until fragrant and the vegetables are well coated with spices.
Step 4: Add the cream cheese cubes to the pot and stir until fully melted and incorporated, using a whisk if helpful to achieve a smooth consistency.
Step 5: Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low and let it simmer uncovered for 10-15 minutes until the flavors meld and the broth thickens slightly.
Step 6: Stir in the shredded chicken, heavy cream, and shredded white cheddar cheese. Keep the heat low and stir continuously until the cheese has melted completely and the soup is smooth and creamy.
Step 7: Ladle the soup into bowls and garnish with chopped cilantro and optional toppings like tortilla strips, crumbled tortilla chips, avocado slices, or crema. Serve immediately.

Tips & Variations

To deepen the flavor, you can char the poblanos using a gas stove flame or grill instead of roasting in the oven.
For a lighter version, substitute half-and-half for heavy cream.
Add a pinch of smoked paprika for extra smoky depth.
Leftover soup can be thickened by adding a splash of chicken broth while reheating if it has thickened too much.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally to prevent the cream from separating. Avoid boiling to maintain the creamy texture.

How to Serve

A bowl of creamy yellow soup with visible small chunks of green avocado pieces and shredded chicken floating on top, garnished with three thin red and white radish slices and a small sprig of fresh green cilantro in the center. The soup is served in a black bowl placed on a light wood round board that holds extra avocado slices and radish slices on the side, along with a pile of yellow corn tortilla chips. A black spoon rests inside the bowl, partially submerged in the soup. The background is a white marbled surface with a white cloth with red stripes nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or jarred roasted poblanos instead of fresh?

Yes, you can substitute with canned or jarred roasted poblanos for convenience, but fresh roasted peppers provide better flavor and texture.

Is this soup spicy?

Poblanos have a mild to medium heat level, so the soup has a gentle smoky warmth but is not very spicy. You can adjust the heat by adding a pinch of cayenne or jalapeño if desired.