For an extra layer of smoky flavor, consider using smoked Cheddar cheese. If you prefer a spicier soup, add a pinch of cayenne pepper or a dash of hot sauce. The soup can be made ahead of time and reheated gently on the stovetop. It also freezes well for longer storage. To make the soup vegetarian, replace the chicken broth with vegetable broth and omit the chicken. Consider adding some roasted corn or black beans for added flavor and texture.
Poblano Chicken Cheese Soup
-
PREP TIME15 mins
-
COOK TIME30 mins
-
TOTAL TIME1 hrs 5 mins
-
SERVING8 People
-
VIEWS78
Indulge in the captivating flavors of our Poblano Chicken Cheese Soup, a velvety and comforting creation that marries the smoky essence of roasted poblanos with tender chicken and a luscious blend of cheeses. This delightful soup is guaranteed to warm you from the inside out.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate6 g
-
Cholesterol108 mg
-
Fiber2 g
-
Protein25 g
-
Saturated Fat14 g
-
Sodium658 mg
-
Sugar2 g
-
Fat26 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepChar the poblano peppers: Roast poblano peppers directly over an open flame on a gas stove or grill, rotating until all sides are blackened (5-8 minutes). Transfer the charred peppers to a bowl and cover tightly with plastic wrap to steam as they cool (about 20 minutes). This will make it easier to remove the skins.
02
StepBlend the cheese base: In a high-powered blender, combine chicken broth, softened cream cheese, shredded Cheddar cheese, Monterey Jack cheese, and salsa verde. Blend until the mixture is perfectly smooth and creamy.
03
StepPrepare the poblanos: Once the roasted poblanos are cool enough to handle, peel off the blackened skins and remove the seeds. Finely chop the peeled poblanos using a food processor or by hand.
04
StepSauté the aromatics: Melt butter in a skillet over medium heat. Add chopped onion, minced garlic, and ground cumin. Cook, stirring occasionally, until the onions are softened and slightly browned (3-5 minutes). Add the chopped poblanos and sauté for another 2-3 minutes, allowing their flavors to meld together. Incorporate the shredded chicken and sauté for an additional 2 minutes.
05
StepCombine and simmer: Pour the blended cheese mixture into a stockpot or large saucepan set over low heat. Add the chicken and poblano mixture and bring the soup to a gentle simmer. Cook, stirring occasionally, until heated through and the flavors have fully melded (at least 10 minutes). Season with salt and pepper to taste.
06
StepServe: Ladle the Poblano Chicken Cheese Soup into bowls and garnish generously with fresh cilantro leaves. Offer lime wedges for a touch of acidity.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Eliza Koepp
Jun 21, 2025I made this for a party, and everyone raved about it! It's definitely a crowd-pleaser.
Kenya Kuhn
Jun 12, 2025I wasn't sure about the salsa verde, but it really works in this soup! So flavorful.
Derrick Kuvalis
Mar 27, 2025I love that this soup is low-carb. I can enjoy a bowl without feeling guilty.
Einar Sawayn
Feb 10, 2025This is my new go-to soup recipe. It's so comforting and satisfying.
Anissa Zulauf
Jan 25, 2025I added some corn and black beans for extra texture and flavor. It was a great addition.
Margret Wehner
Jan 23, 2025This soup is amazing! The perfect blend of creamy and spicy. My family loved it!
Joesph Volkman
Jan 13, 2025The directions were easy to follow, and the soup turned out perfectly. Thank you!
Eli Emard
Dec 27, 2024This soup is so much better than anything you can buy in a store. Highly recommend!
Parker Greenfelder
Dec 15, 2024Easy to make and delicious. I added a little hot sauce for extra heat.
Teagan Altenwerth
Jul 27, 2024I've made this soup several times now, and it's always a hit. The roasting of the poblanos really makes a difference.