Cozy Roasted Poblano Soup
A creamy and comforting soup featuring roasted poblano peppers and tender chicken.
Ingredients
Main Ingredients
- 4 pieces poblano peppers roasted, peeled, and diced
- 2 tablespoons butter
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tablespoon Mexican oregano
- 1 teaspoon ground cumin
- 1 can Southwest Whole Kernel Corn (15.25 oz), drained
- 4 oz cream cheese room temperature, cut into small cubes
- 1 pound boneless, skinless chicken breasts cooked and shredded
- 5 cups chicken broth
- 2 cups heavy cream or half-and-half
- 3 cups white cheddar cheese freshly shredded
- 1 4 cup chopped fresh cilantro (optional)
Instructions
- Preheat your oven to 425°F (218°C). Roast the poblano peppers on a baking sheet for 15-20 minutes until the skins are blackened and blistered. Turn them halfway through.
- Transfer the roasted peppers to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes. Peel off the skin while still warm, then dice the peppers after removing the seeds.
- In a large pot over medium heat, melt 2 tablespoons of butter. Add the diced onion and cook until softened and slightly golden, about 3-4 minutes.
- Add the minced garlic and cook for 1 minute until fragrant.
- Stir in the Mexican oregano, ground cumin, salt, pepper, corn, and diced poblano peppers. Cook for 1-2 minutes to infuse the flavors.
- Add the cream cheese cubes and whisk until fully melted and smooth.
- Pour in the chicken broth and bring the mixture to a simmer. Let it simmer uncovered for 10-15 minutes until slightly thickened.
- Stir in the shredded chicken, heavy cream, and white cheddar cheese. Keep the heat low and stir until the cheese is melted and the soup is creamy.
- Ladle the soup into bowls and garnish with cilantro. Serve with tortilla strips or other desired toppings.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Notes
To save time, you can use pre-cooked rotisserie chicken. For a spicier kick, leave some of the poblano pepper seeds. Customize your toppings with avocado slices, crumbled tortilla chips, or a dollop of crema.