Creamy Chicken and Roasted Poblano Pepper Soup
Indulge in a comforting bowl of Creamy Chicken and Roasted Poblano Pepper Soup, a delightful recipe that warms the soul and pleases the palate. Rich and creamy, this soup bursts with the smoky flavors of roasted poblano peppers, making it a perfect choice for busy weeknights or cozy family gatherings. With simple ingredients and quick preparation, this dish transforms into a wholesome meal that everyone will love. Whether you’re enjoying it on its own or pairing it with your favorite sides, this soup is sure to become a beloved staple in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Stovetop
- 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 broth
- 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 until charred on all sides. Steam in a bowl covered with plastic wrap for 20 minutes, peel, remove seeds, and chop.
- In a large pot, melt butter over medium heat. Sauté onions and garlic until soft.
- Add chopped poblano peppers, oregano, paprika, and cumin; cook for another 3 minutes.
- Stir in cream cheese and chicken broth until smooth; blend if desired for creaminess.
- Mix in pinto beans, corn, and chicken; simmer for about 10 minutes.
- Finish with lime juice and cheddar cheese until melted.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 4g
- Sodium: 900mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 65mg