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Creamy Chicken Poblano Pepper Soup Recipe

Creamy Chicken Poblano Pepper Soup Recipe
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★★★★★

5.2 from 19 reviews

This Creamy Chicken Poblano Pepper Soup is a comforting and flavorful main course combining roasted poblano peppers, tender chicken, sweet corn, and black beans in a rich, creamy broth with smoky spices. Perfect for a cozy dinner, it’s garnished with fresh cilantro and lime wedges to brighten every bite.

Ingredients

Scale

Soup Base

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 large poblano peppers, roasted and chopped
  • 1 pound boneless, skinless chicken breasts, cut into small pieces
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste

Add-ins

  • 1 cup corn kernels (fresh or frozen)
  • 1 cup black beans, rinsed and drained

Finishing Touches

  • 1 cup heavy cream
  • Fresh cilantro, for garnish
  • Lime wedges, for serving

Instructions

  1. Sauté onions: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Add garlic: Stir in the minced garlic and cook for 1 more minute until fragrant.
  3. Incorporate poblanos: Add the roasted and chopped poblano peppers, cooking for 2 more minutes to combine flavors.
  4. Brown chicken: Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
  5. Add broth and spices: Pour in the chicken broth and add ground cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes until the chicken is cooked through.
  6. Add veggies and cream: Stir in the heavy cream, corn kernels, and black beans. Heat through for another 5 minutes.
  7. Blend partially: For extra creaminess, blend part of the soup using an immersion or regular blender, leaving some chunks for texture.
  8. Final seasoning and serve: Adjust salt and pepper if needed. Serve hot garnished with fresh cilantro and lime wedges on the side.

Notes

  • You can roast the poblano peppers by placing them directly over a gas flame or under a broiler until their skins are blackened, then peel off the skins for best flavor.
  • For a lighter version, substitute heavy cream with half-and-half or coconut milk.
  • This soup pairs well with warm tortillas or crusty bread.
  • Leftovers keep well refrigerated for up to 3 days; reheat gently to avoid curdling the cream.

Nutrition

Keywords: Creamy Chicken Soup, Poblano Pepper Soup, Mexican Chicken Soup, Comfort Soup, Spicy Chicken Soup

Find it online: https://cheflenacooks.com/creamy-chicken-poblano-pepper-soup-recipe/