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Creamy Roasted Chicken Poblano Soup

Close-up of creamy chicken poblano soup recipe, featuring shredded chicken, avocado chunks, and shredded cheese.
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Make this comforting, flavorful chicken poblano soup featuring smoky roasted peppers and a rich, creamy broth. It is a simple, hearty meal perfect for weeknights.

Ingredients

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  • 4 large poblano peppers
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • 4 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken breast
  • 1 cup half-and-half or heavy cream
  • 1/2 cup frozen or canned black beans, rinsed (optional)
  • Salt and black pepper to taste
  • 1 cup shredded Monterey Jack or cheddar cheese (for topping)
  • 1/4 cup fresh cilantro, chopped (for topping)
  • 1 avocado, diced (for topping)
  • Tortilla strips (for topping)

Instructions

  1. Roast the Poblano Peppers: Place the poblano peppers directly over a medium-high gas flame or under a broiler, turning frequently until the skin is blackened and blistered on all sides. Place the hot peppers in a bowl and cover tightly with plastic wrap for 10 minutes to steam. Peel off the charred skin, remove the stems and seeds, and roughly chop the roasted pepper flesh.
  2. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the minced garlic, cumin, chili powder, and oregano. Cook for 1 minute until fragrant.
  3. Build the Soup Base: Add the chopped roasted poblano peppers and chicken broth to the pot. Bring the mixture to a simmer. Reduce the heat and let it cook gently for 10 minutes to allow flavors to meld.
  4. Blend for Creaminess: Carefully transfer about half of the soup mixture to a blender (or use an immersion blender directly in the pot). Blend until completely smooth. Return the blended portion to the pot. This step creates the creamy texture.
  5. Finish the Soup: Stir in the shredded chicken and black beans (if using). Heat through for 5 minutes. Reduce the heat to low and stir in the half-and-half or heavy cream. Heat gently, but do not boil. Season with salt and pepper to your taste.
  6. Serve: Ladle the soup into bowls. Top each serving with shredded cheese, fresh cilantro, diced avocado, and tortilla strips.

Notes

  • For a gluten-free option, confirm your chicken broth is certified gluten-free.
  • If you prefer a smoky flavor without the heat, use only 2 poblano peppers and add 1/2 teaspoon of smoked paprika.
  • You can substitute turkey bacon for a different flavor profile if desired.
  • Make this a cheesy chicken poblano soup by mixing half of the shredded cheese into the soup base just before serving.

Nutrition

Find it online: https://daisyrecipe.com/chicken-poblano-soup-recipe/