Description
This creamy poblano chicken soup is a comforting dish packed with flavor. The roasted poblanos combined with chicken and cheese create a rich and satisfying meal.
Ingredients
Scale
- 6 poblano peppers (or 12 oz chopped Hatch chiles, 1 1/2 cups total)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 medium white onion (diced)
- 4 cloves garlic (minced)
- 1 tsp ground cumin
- 4 cups chicken broth
- salt and pepper to taste
- 1 lb rotisserie chicken meat (shredded)
- 4 oz cream cheese (soft and cubed)
- 1 cup Monterey Jack cheese (shredded plus more for garnish)
- 1 cup sharp cheddar cheese (shredded plus more for garnish)
- chopped cilantro (for garnish)
Instructions
- Either use canned Hatch green chiles or roast and char the chiles over an open gas flame (stovetop), under a broiler, or on a BBQ grill.
- Roast the poblanos on stove top flame, turning them over occasionally, until skins are charred and blistered, about 10 minutes. Alternatively, you can place them on a baking sheet under the broiler until the skins blacken and blister. Or, place them on a hot barbecue grill and cook until the skins blacken and blister.
- Transfer the poblanos into a bowl and cover with a kitchen towel, or seal in a brown paper bag to steam for 5-10 minutes. Peel the charred skin from the roasted poblano peppers, remove the seeds, dice into small chunks and set aside.
- Melt butter and oil in a large pot or Dutch oven over medium heat. Add the onions and sauté for 5-6 minutes until soft. Next, add garlic and cumin and cook for 1 minute until fragrant.
- Stir in chicken broth, chopped chiles and season to taste with salt and pepper. Bring to a boil and then reduce heat to a simmer.
- Add cream cheese and both Monterey Jack and cheddar cheeses. Whisk until smooth. Next, add the shredded chicken and stir to incorporate. Cook on low, covered, for 10 minutes.
- Serve in bowls topped with cilantro and shredded cheese if desired.
Notes
- This soup is great for meal prep and can be stored in the refrigerator for up to 3 days.
- Feel free to adjust the spice level by adding jalapeños or using different types of cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg