Creamy Chicken and Roasted Poblano Pepper Soup
This Creamy Chicken and Roasted Poblano Pepper Soup Recipe is a warming delight for any occasion. Rich in flavor, it features the smoky essence of roasted Poblano peppers combined with tender shredded chicken and nutritious pinto beans. The creamy texture, thanks to softened cream cheese, makes this soup both comforting and satisfying. Perfect for quick weeknight dinners or gatherings, serve it alongside crusty bread or topped with fresh herbs for an elevated experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6 people 1x
- Category: Dinner
- Method: Cooking
- 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 bone broth
- 1 can (15.5 oz) 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 over high heat until charred on all sides. Cover in a bowl for 20 minutes to steam before peeling.
- In a large pot, melt butter over medium heat; sauté the onion until softened.
- Add garlic and spices; cook for another few minutes.
- Stir in chopped roasted peppers and cream cheese with chicken broth until blended.
- Blend the soup until smooth using an immersion blender.
- Add pinto beans, corn, and chicken; simmer on low for about 10 minutes.
- Stir in lime juice and cheddar until melted.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg