This Chicken Poblano Soup is the ultimate comfort food, blending the mild, earthy heat of roasted peppers with a rich and creamy cheddar broth. It is packed with tender vegetables and shredded chicken, making it a hearty meal that feels like a warm hug in a bowl.
With its vibrant colors and velvety texture, this soup is perfect for chilly evenings or whenever you crave a satisfying, homemade dinner.
Recipe Details
- Flavor Profile: This soup offers a savory base with a gentle kick from the poblano peppers and chili powder, balanced by the richness of heavy cream and melted cheddar.
- Texture: You get a creamy, smooth liquid filled with chunky vegetables, soft shredded chicken, and crisp pops of corn.
- Time: The process takes about 50 minutes from sautéing the vegetables to the final simmer.
- Difficulty: Easy. It is a straightforward one-pot meal that builds flavor in layers.
What You’ll Need
To make this soup, you will need a large pot or Dutch oven to accommodate all the ingredients. The foundation is a mix of celery, carrots, onion, and fresh poblano peppers. The soup is thickened and enriched with heavy cream and plenty of shredded cheddar cheese, while shredded chicken makes it a complete protein-packed meal.
Ingredient Notes
- Poblano Peppers – These peppers are known for their dark green color and mild to medium heat. They add a wonderful earthy flavor without being overwhelmingly spicy.
- Shredded Chicken – This is a great use for leftover rotisserie chicken or chicken breast you have cooked in advance.
- Heavy Cream – This provides the luxurious mouthfeel and creamy consistency that distinguishes this soup from a standard broth-based soup.
- Cheddar Cheese – Sharp or mild cheddar works well. It melts into the hot liquid to create a cheesy base.
- Corn – Canned yellow corn adds sweetness and texture. Make sure to drain and rinse it before adding.
- Spices – A blend of cumin, oregano, and chili powder gives the soup a Tex-Mex inspired flavor profile.
Add-ins and Substitutions
- Spice It Up: If you prefer more heat, you can leave the seeds in the poblano peppers or add a pinch of cayenne pepper with the other spices.
- Vegetarian Option: You can omit the chicken and use vegetable broth instead of chicken broth for a creamy vegetable poblano soup.
- Cheese Variations: Monterey Jack or Pepper Jack cheese can be used instead of or alongside the cheddar for a different flavor twist.
How to Make Chicken Poblano Soup
1. Sauté the Vegetables
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced celery, carrots, onion, and poblano peppers. Sauté these together for 10-12 minutes until the vegetables are tender and fragrant.
2. Bloom the Aromatics
Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Next, stir in the salt, cumin, oregano, chili powder, and black pepper. Cook for 5 more minutes. This step, often called blooming, helps release the natural oils in the spices for a deeper flavor.
3. Simmer the Base
Add the shredded chicken, drained corn, and chicken broth to the pot. Stir to combine, then bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes.
4. Make it Creamy
Add the heavy cream and shredded cheddar cheese to the soup. Stir continuously until the cheese has fully melted into the broth.
5. Final Cook
Cover the pot again and cook for an additional 15 minutes. This allows the creamy flavors to meld together.
6. Serve
Taste the soup for salt and add more if needed. Serve hot in bowls, topped with a squeeze of fresh lime juice and chopped cilantro.
Pro Tip: When adding the cheese, ensure the soup isn’t at a rolling boil. Stirring it in gently over lower heat helps prevent the cheese from separating or becoming grainy.
Recipe Tips
- Chopping Vegetables: Try to dice your carrots, celery, and onions into similar sizes so they cook evenly during the initial sauté.
- Cheese Grating: For the smoothest melt, buy a block of cheddar cheese and shred it yourself. Pre-shredded bagged cheese often has anti-caking agents that can affect the texture of the soup.
- Simmering: Don’t skip the final 15-minute cook time. It helps thicken the soup slightly and integrates the cream and cheese with the spiced broth.
- Pepper Prep: When dicing the poblanos, remove the white pith and seeds if you want to keep the soup mild.
FAQs
Is this soup very spicy? Poblano peppers are generally mild, much less spicy than jalapeños. However, peppers can vary. If you are very sensitive to spice, taste a small piece of the pepper before adding it to the pot.
Can I freeze this soup? Soups with heavy cream and dairy can sometimes separate when thawed. It is best enjoyed fresh or stored in the refrigerator. If you do freeze it, reheat it very slowly on the stove, whisking to help re-emulsify the dairy.
How long does it keep in the fridge? Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Serving Suggestions
- Bread: Serve with a slice of crusty bread or warm cornbread to soak up the creamy broth.
- Toppings: Beside lime and cilantro, you can top this with tortilla strips, avocado slices, or a dollop of sour cream.
- Side Salad: A crisp green salad with a vinaigrette dressing cuts through the richness of the soup perfectly.
Make This Recipe in Advance
- Prep Veggies: You can dice the celery, carrots, onions, and peppers a day or two in advance and store them in the fridge.
- Chicken: Shred your chicken ahead of time so it is ready to toss into the pot.
- Reheating: Reheat gently on the stove over medium-low heat. Avoid high heat to prevent the creamy base from curdling.
Creamy Chicken Poblano Soup (Cheddar Broth)
- Total Time: 50 minutes
- Yield: 6 Servings 1x
Description
This Chicken Poblano Soup is the ultimate comfort food, blending the mild, earthy heat of roasted peppers with a rich and creamy cheddar broth. Packed with tender shredded chicken, chunky vegetables, and sweet pops of corn, it offers a hearty meal that feels like a warm hug in a bowl. With its vibrant colors and velvety texture, this soup is perfect for chilly evenings or whenever you crave a satisfying, homemade dinner.
Ingredients
For the Soup
- 2 tablespoons Olive oil
- 3 Poblano peppers, stemmed, seeded, and diced
- 2 Carrots, peeled and diced
- 2 Celery stalks, diced
- 1/2 Yellow onion, diced
- 4 cloves Garlic, minced
- 3 cups Shredded chicken (rotisserie or cooked breast)
- 6 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Shredded cheddar cheese
- 1 (15-ounce) can Yellow corn, drained and rinsed
- 1 1/2 tsp Kosher salt
- 1 tsp Ground cumin
- 1 tsp Dried oregano
- 1/2 tsp Chili powder
- 1/4 tsp Freshly ground black pepper
For Serving
- Lime wedges
- Chopped fresh cilantro
Instructions
Step 1: Sauté the Vegetables
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced celery, carrots, onion, and poblano peppers. Sauté these together for 10-12 minutes, stirring occasionally, until the vegetables are tender and fragrant.
Step 2: Bloom the Aromatics
Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Next, stir in the salt, cumin, oregano, chili powder, and black pepper. Cook for 5 more minutes. This step, often called blooming, helps release the natural oils in the spices for a deeper, more robust flavor.
Step 3: Simmer the Base
Add the shredded chicken, drained corn, and chicken broth to the pot. Stir well to combine, then bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 minutes to allow the flavors to marry.
Step 4: Make it Creamy
Remove the lid and pour in the heavy cream and shredded cheddar cheese. Stir continuously and gently over low heat until the cheese has fully melted into the broth, creating a smooth, velvety consistency.
Step 5: Final Cook
Cover the pot again and cook for an additional 15 minutes. This final simmer helps thicken the soup slightly and integrates the rich cream and cheese with the spiced broth.
Step 6: Serve
Taste the soup and adjust the salt if needed. Serve hot in bowls, finished with a generous squeeze of fresh lime juice and a sprinkle of chopped cilantro.
Notes
Roasting Option: For a smokier flavor, roast the poblano peppers whole under a broiler until the skins are charred. Steam them in a covered bowl for 10 minutes, peel off the skins, and dice them before adding to the soup in step 2.
Preventing Graininess: When adding the cheese, ensure the soup is not at a rolling boil. High heat can cause dairy to curdle or separate. Stirring the cheese in slowly over low heat ensures a smooth emulsion.
Thickening: If you prefer a thicker, chowder-like consistency, you can whisk 1 tablespoon of cornstarch with a splash of cold water and stir it into the boiling soup during step 3.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 Serving (approx. 1.5 cups)
- Calories: 480
- Sugar: 4g
- Sodium: 1100mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: chicken poblano soup, creamy chicken soup, keto friendly soup, winter comfort food, poblano pepper recipes, hearty dinner ideas
