Creamy Chicken Poblano Soup
This Creamy Chicken Poblano Soup features smoky roasted poblanos, tender chicken, and rich cheeses blended into a silky broth. Topped with melty cheese for a bubbly finish, it’s an indulgent weeknight meal that feels gourmet with minimal effort.
Ingredients
- 4 medium poblano peppers
- 2 tbsp butter
- ¼ cup 40 g chopped onion
- 2 cloves garlic minced
- 1 tsp ground cumin
- 4 cups 946.35 g chicken bone broth
- Salt and pepper to taste
- 1½ lb 453.59 g boneless skinless chicken (thighs or breasts), cut into ½-inch pieces
- 8 oz 226.8 g cream cheese
- 1½ cups 395.5 g shredded cheddar cheese
- 8 slices cheddar or pepper jack cheese ¾ oz each
Instructions
- Roast poblano peppers over a flame or broiler until blistered.
- Steam, peel, remove seeds, and chop.
- In a large saucepan, melt butter. Sauté onion 5 minutes.
- Stir in garlic, cumin, and poblanos. Cook 1 minute.
- Add broth, season, and bring to a boil.
- Reduce heat, add chicken, and simmer 10 minutes until cooked.
- See full steps with tips & photos → https://wimpysdiner.net/creamy-chicken-poblano-soup/
Notes
- Broth Swap: Use low-sodium broth if you’re watching salt, then adjust to taste.
- Spice Level: For more heat, leave some poblano seeds in or stir in a pinch of cayenne.
- Make-Ahead: Roast the poblanos and cook the soup base a day ahead; cool, refrigerate, then reheat and finish with the broil step.