Creamy Chicken and Roasted Poblano Pepper Soup
This Creamy Chicken and Roasted Poblano Pepper Soup Recipe is a heartwarming dish that combines the smoky flavor of roasted Poblano peppers with tender shredded chicken, creating a comforting and creamy soup that will delight your taste buds. Perfect for chilly evenings or family gatherings, this recipe is not only easy to prepare but also packed with nutritious ingredients like beans and corn. In just under an hour, you can serve a delicious meal that warms both the heart and soul.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Main
- Method: Soups
- Cuisine: Mexican
Ingredients
Scale
- 2 tbsp butter
- 1 medium onion, diced
- 4 cloves garlic, minced
- 3 large Poblano peppers, roasted and chopped
- 1 tsp dried oregano
- 2 tsp smoked paprika
- 1 tsp cumin
- 8 oz cream cheese, softened
- 3 cups chicken bone broth or stock
- 15.5 oz can pinto beans (drained)
- 1.5 cups frozen fire-roasted corn
- 2 cups shredded cooked chicken
- 1.5 cups shredded sharp cheddar cheese
- Juice of one lime
Instructions
- Roast the Poblano peppers over high heat on a gas stove until charred, then cover in plastic wrap for 20 minutes and peel.
- In a large pot, melt butter over medium heat; sauté onion until softened.
- Stir in roasted peppers, garlic, oregano, cumin, and smoked paprika; cook for about 3 minutes.
- Add cream cheese and broth; stir until melted and combined.
- Blend the mixture until smooth using an immersion blender.
- Return to heat; add pinto beans, corn, and chicken; simmer for about 10 minutes.
- Stir in lime juice and cheddar cheese until melted.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 70mg