Creamy Chicken and Roasted Poblano Pepper Soup Recipe

If you’re looking for a comforting bowl of goodness that warms the soul, I’ve got just the recipe for you! This Creamy Chicken and Roasted Poblano Pepper Soup Recipe is one of my all-time favorites. It’s rich, creamy, and bursting with flavor from those beautifully roasted Poblano peppers. Perfect for busy weeknights or cozy family gatherings, this soup truly delivers both satisfaction and nourishment.

I love how this recipe brings together simple ingredients to create something special. It’s not just a meal; it’s a hug in a bowl! Let me share why you’ll fall in love with it too.

Why You’ll Love This Recipe

• Quick to prepare: Ready in just 45 minutes, this soup makes weeknight cooking a breeze.
• Family-friendly: The delicious combination of flavors will please even the pickiest eaters at your table.
• Make-ahead convenience: This soup keeps well in the fridge, making it perfect for meal prep or leftovers.
• Versatile and customizable: Feel free to add your favorite veggies or swap in different proteins—it’s all about what you like!

Ingredients You’ll Need

Gathering these simple and wholesome ingredients will make your kitchen smell heavenly! Here’s what you’ll need for this delightful soup:

For the Soup Base:

• 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

For the Creamy Goodness:

• 1 8 oz block of cream cheese, softened
• 3 cups chicken bone broth or chicken stock/broth

For Added Texture:

• 1 15.5 oz can pinto beans (drained-not rinsed)
• 1 1/2 cups frozen fire roasted corn
• 2 cups shredded cooked chicken

To Finish Off:

• 1 1/2 cups shredded sharp cheddar cheese
• Salt and freshly ground pepper, to taste
• The juice of one lime

Variations

One of the best things about this soup is its flexibility. You can easily adapt it to suit your tastes or what you have on hand!

• Swap the protein: Use turkey or even a plant-based protein like chickpeas for a different twist.
• Add more veggies: Consider tossing in some diced zucchini or spinach for extra nutrients.
• Spice it up: If you enjoy heat, add jalapeños or a dash of cayenne pepper for an added kick.
• Make it dairy-free: Substitute cream cheese with a dairy-free alternative like cashew cream for a lighter version.

How to Make Creamy Chicken and Roasted Poblano Pepper Soup Recipe

Step 1: Roast the Poblano Peppers

To roast the poblanos, turn the flame on your gas stovetop high and place the peppers directly on the grates. Using heat-proof tongs, turn them occasionally until charred on all sides. Once they are beautifully blistered, place them in a small bowl and cover with plastic wrap. Let them steam for about 20 minutes until cool enough to handle. Peel off the skin using a paper towel, discard any seeds and stems, then chop them into small pieces. This step is vital as roasting enhances their smoky flavor!

Step 2: Sauté the Aromatics

In a large soup pot or Dutch oven, melt butter over medium heat. Once melted, add diced onion along with salt and pepper. Cook while stirring occasionally for about 5 minutes until softened and fragrant. This step builds a flavorful base that will elevate your soup.

Step 3: Add Spices and Roasted Peppers

Stir in the chopped roasted poblano peppers along with minced garlic, dried oregano, cumin, and smoked paprika. Cook while stirring occasionally for another 3 minutes. This will allow those spices to bloom and infuse their flavors into the mixture.

Step 4: Incorporate Cream Cheese and Broth

Next up is adding the softened cream cheese along with your choice of chicken broth. Stir frequently until everything is well combined and the cream cheese fully melts into the broth—this should take about 10 minutes. It’s important to use room temperature cream cheese here; it helps create that smooth texture we all crave!

Step 5: Blend Until Smooth

Once your broth is creamy and luscious, blend it using an immersion blender until completely smooth. If you don’t have one handy, carefully transfer batches to a regular blender instead—just be cautious with hot liquids! Blending makes everything come together nicely while keeping that beautiful creamy consistency.

Step 6: Add Beans, Corn, and Chicken

Now it’s time to bring everything together! Add in drained pinto beans, frozen fire-roasted corn, and shredded cooked chicken to your blended broth. Allow it all to simmer for about 10 minutes so those flavors meld together beautifully.

Step 7: Final Touches

Turn off the heat before stirring in fresh lime juice along with shredded cheddar cheese until just melted. Give it a taste test here—add more salt or pepper if needed! Those finishing touches make all the difference in rounding out this delightful dish.

And there you have it—a warm bowl of Creamy Chicken and Roasted Poblano Pepper Soup ready to savor! Enjoy every comforting spoonful!

Pro Tips for Making Creamy Chicken and Roasted Poblano Pepper Soup Recipe

Making this creamy chicken and roasted poblano pepper soup is a delightful experience, and a few expert tips can elevate your dish to perfection!

• Use fresh ingredients: Fresh onions, garlic, and peppers will enhance the flavor of your soup. The vibrant tastes of fresh produce create a richer and more satisfying dish.
• Adjust the spice level: If you prefer a bit more heat, consider adding extra roasted poblano peppers or some diced jalapeños. This allows you to customize the soup to your taste preferences.
• Blend thoroughly for creaminess: Whether using an immersion blender or transferring to a traditional blender, ensure that the broth is blended until smooth. This step creates that luxurious creamy texture we all love.
• Experiment with cheese: While sharp cheddar adds great flavor, feel free to try other cheeses like Monterey Jack or pepper jack for an extra kick. Different cheeses can bring unique flavors and textures to your soup.
• Make it ahead: This soup keeps well in the fridge and even tastes better the next day! Making it in advance allows the flavors to meld beautifully, making it an excellent option for meal prep.

How to Serve Creamy Chicken and Roasted Poblano Pepper Soup Recipe

Serving this delicious soup can be just as enjoyable as making it! Here are some ideas for presentation that will impress your family and friends.

Garnishes

• Fresh cilantro: A sprinkle of chopped cilantro adds a bright flavor that complements the smokiness of the poblanos.
• Sour cream or yogurt: A dollop of sour cream or a non-dairy yogurt alternative offers a cooling contrast to the spicy notes of the soup.
• Lime wedges: Serve with lime wedges on the side so guests can squeeze fresh juice over their bowl for an extra zesty kick.

Side Dishes

• Cornbread: Sweet cornbread pairs perfectly with this hearty soup. The sweetness balances out the savory flavors while providing a comforting side.
• Simple green salad: A light salad with mixed greens, cherry tomatoes, and a citrus vinaigrette complements the richness of the soup without overwhelming it.
• Tortilla chips: Crunchy tortilla chips are not only fun but also perfect for dipping! They add texture and make for an interactive dining experience.
• Grilled cheese sandwiches: Everyone loves grilled cheese! Pairing this classic with your soup creates a nostalgic comfort meal that’s hard to resist.

Enjoy making this creamy chicken and roasted poblano pepper soup recipe, and remember that cooking is all about having fun in the kitchen!

Make Ahead and Storage

This Creamy Chicken and Roasted Poblano Pepper Soup is a fantastic meal prep option! Its flavors deepen over time, making it even more delicious when enjoyed later. Plus, you can easily store it for quick weeknight dinners or cozy lunches.

Storing Leftovers

• Allow the soup to cool to room temperature before transferring it to an airtight container.
• Store the soup in the refrigerator for up to 3-4 days.
• You can also keep individual portions in separate containers for easy grab-and-go meals.

Freezing

• To freeze, let the soup cool completely, then pour it into freezer-safe containers or resealable bags.
• Leave some space at the top of the container or bag, as the soup will expand when frozen.
• It’s best consumed within 2-3 months for optimal flavor and texture.

Reheating

• For stovetop reheating, pour the desired amount into a pot over medium heat and stir occasionally until heated through.
• If using a microwave, place the soup in a microwave-safe bowl and cover loosely. Heat on high in 1-minute intervals, stirring in between until hot.
• Always taste before serving; you may want to add a splash of broth or water if it has thickened during storage.

FAQs

Here are some common questions readers might have about this recipe!

Can I make this Creamy Chicken and Roasted Poblano Pepper Soup Recipe vegetarian?

Absolutely! You can substitute shredded chicken with cooked quinoa or extra beans for protein. Use vegetable broth instead of chicken broth to keep it vegetarian-friendly.

What can I serve with Creamy Chicken and Roasted Poblano Pepper Soup Recipe?

This soup pairs beautifully with crusty bread, tortilla chips, or a fresh side salad. You could also top it with avocado slices or fresh cilantro for added flavor!

How long does this creamy soup last in the fridge?

The Creamy Chicken and Roasted Poblano Pepper Soup will last for about 3-4 days in the refrigerator if stored properly in an airtight container.

Can I use other types of peppers in this recipe?

Yes! While Poblano peppers give this soup its unique flavor, you can experiment with other mild peppers like Anaheim or even bell peppers if you prefer something less spicy.

Final Thoughts

I hope you enjoy making this Creamy Chicken and Roasted Poblano Pepper Soup! It’s one of those comforting dishes that warms both your belly and your heart. The smoky poblano flavor combined with creamy goodness creates a delightful experience perfect for any occasion. So gather your ingredients, roll up your sleeves, and dive into making this deliciousness! I can’t wait to hear how much you love it!