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Creamy Roasted Chicken Poblano Soup

Close-up of a bowl of vibrant green chicken poblano soup recipe, topped with shredded chicken, avocado chunks, and fresh cilantro.
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Make this creamy, flavorful soup with roasted poblano peppers and shredded chicken. It is a comforting meal suitable for weeknights.

Ingredients

Scale
  • 2 large poblano peppers
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 4 cups chicken broth
  • 2 cups cooked, shredded chicken
  • 1/2 cup heavy cream
  • 1/2 cup shredded Monterey Jack cheese (optional)
  • Salt and black pepper to taste
  • For Garnish: cilantro, avocado slices, lime wedges

Instructions

  1. Roast the poblano peppers over an open flame or under the broiler until the skin is blackened on all sides. Place them in a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skin, remove the seeds and stem, and roughly chop the flesh.
  2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.
  3. Add the minced garlic, cumin, and oregano. Cook for 1 minute until fragrant.
  4. Add the chopped roasted poblano peppers and chicken broth to the pot. Bring the mixture to a simmer.
  5. Use an immersion blender to blend the soup until mostly smooth, leaving some texture if desired. Alternatively, carefully transfer batches to a standard blender and return the pureed soup to the pot.
  6. Stir in the shredded chicken and simmer for 10 minutes to heat through.
  7. Reduce the heat to low. Stir in the heavy cream and shredded cheese (if using) until the cheese melts and the soup is creamy. Do not boil after adding the cream.
  8. Season with salt and pepper to your taste.
  9. Serve hot, garnished with cilantro, avocado, and a squeeze of lime juice.

Notes

  • Roasting the peppers gives the soup a deep, smoky flavor.
  • You can substitute half-and-half for heavy cream for a slightly lighter soup.
  • For a vegetarian option, omit the chicken and use vegetable broth, adding black beans for substance.

Nutrition

Find it online: https://flavorzine.com/chicken-poblano-soup-recipe/