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