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Creamy Roasted Chicken Poblano Soup

A white bowl filled with creamy chicken poblano soup, topped with shredded chicken and fresh cilantro.
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Make this creamy, flavorful soup featuring tender chicken and smoky roasted poblano peppers. It is a comforting, easy meal perfect for weeknights.

Ingredients

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  • 2 large poblano peppers
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 2 cups cooked, shredded chicken breast
  • 1/2 cup heavy cream
  • 1/2 cup shredded Monterey Jack cheese (optional)
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Roast the poblano peppers over an open flame or under the broiler until the skin is blackened on all sides. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel, seed, and roughly chop the peppers.
  2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.
  3. Add the minced garlic, cumin, chili powder, salt, and pepper. Cook for 1 minute until fragrant.
  4. Stir in the chopped roasted poblano peppers and chicken broth. Bring the mixture to a simmer.
  5. Add the shredded chicken to the pot. Reduce heat to low and let it simmer for 10 minutes to allow flavors to combine.
  6. Stir in the heavy cream. If using, stir in the shredded cheese until melted and the soup is creamy. Do not boil after adding cream.
  7. Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.

Notes

  • For a gluten-free option, confirm your chicken broth is certified gluten-free.
  • If you want a thicker soup, you can blend about one cup of the soup mixture before adding the cream and chicken back in.
  • Use leftover rotisserie chicken to make this recipe faster for a weeknight dinner.

Nutrition

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