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Creamy Chicken Poblano Soup with White Cheddar Recipe

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★★★★★

4.6 from 81 reviews

This comforting Chicken Poblano Soup combines roasted poblano peppers with shredded chicken, creamy cheese, and fragrant Mexican spices for a rich and flavorful meal. Perfect for cozy dinners, this creamy soup features a blend of roasted peppers, sweet corn, and white cheddar, simmered to perfection and garnished with fresh cilantro or your favorite toppings.

Ingredients

Scale

Vegetables and Aromatics

  • 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)

Spices

  • 1 tablespoon Mexican oregano
  • 1 teaspoon ground cumin
  • Salt and pepper (to taste)

Dairy

  • 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)

Protein

  • 1 pound boneless, skinless chicken breasts (cooked and shredded)

Liquids

  • 5 cups chicken broth

Instructions

  1. Roast the Poblanos: 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 slightly cooled but still warm, gently peel off the skin, avoiding rinsing to preserve flavor. Remove stems and seeds, then dice the peppers.
  2. Cook the Aromatics: Heat 2 tablespoons of butter in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent with a slight golden tint. Add the minced garlic and cook for 1 minute, stirring constantly to avoid burning, until fragrant but not browned.
  3. Combine Spices and Vegetables: Stir in 1 tablespoon Mexican oregano, 1 teaspoon ground cumin, salt, pepper, the drained corn, and diced poblano peppers. Cook for 1-2 minutes, stirring to coat the vegetables in the spices and release their aroma.
  4. Melt the Cream Cheese: Add the cream cheese cubes to the pot and stir continuously until fully melted and incorporated, using a whisk if needed to create a smooth consistency.
  5. Simmer the Soup: Pour in 5 cups of chicken broth and bring the mixture to a simmer. Reduce the heat to low and let it simmer uncovered for 10-15 minutes, allowing the flavors to meld and the broth to thicken slightly.
  6. Add Chicken and Dairy: Stir in the shredded chicken, 2 cups of heavy cream, and the shredded white cheddar cheese. Keep the heat low to prevent curdling and stir continuously until the cheese has melted smoothly, resulting in a creamy soup.
  7. Serve and Garnish: Ladle the soup into bowls. Garnish with chopped fresh cilantro and optional toppings like tortilla strips, crumbled chips, avocado slices, or crema. Serve immediately. Store leftovers in an airtight container in the refrigerator for up to 3 days, reheating gently on the stovetop while stirring occasionally to preserve creaminess.

Notes

  • Roasting the poblano peppers adds a smoky depth to the soup.
  • Draining the canned corn prevents excess liquid from thinning the soup.
  • Room temperature cream cheese melts evenly into the soup for creaminess.
  • Use cooked and shredded chicken breasts; leftover chicken or rotisserie chicken works well.
  • Mexican oregano provides an authentic herbal flavor that complements the dish.
  • Chicken broth is the base for the soup’s savory flavor.
  • Freshly shredded cheddar melts better and gives a smoother texture than pre-shredded.
  • Roast peppers with skin blistering to make peeling easier and more flavorful.
  • Steaming peppers after roasting helps loosen the skins for easy removal.
  • Sauté onions until translucent and just starting to brown for sweetness.
  • Cook garlic briefly to avoid bitterness and enhance aroma.
  • Whisking the cream cheese ensures a smooth consistency without lumps.
  • Simmering melds flavors and slightly thickens the broth.
  • Keep heat low when adding dairy and cheese to avoid curdling or separation.
  • Reheat leftovers gently to maintain creamy texture and flavor integrity.

Keywords: Chicken Poblano Soup, Creamy Chicken Soup, Mexican Soup, Roasted Poblano, Comfort Food, Easy Soup Recipe

Find it online: https://recipeswithmia.com/creamy-chicken-poblano-soup-with-white-cheddar-recipe/