Description
This Creamy Chicken Poblano Pepper Soup is a comforting and flavorful Mexican-inspired dish featuring tender shredded chicken, roasted poblano peppers, and a rich, creamy broth. With a blend of aromatic spices, fresh lime juice, and optional garnishes like cilantro and shredded cheese, this hearty soup is perfect for a satisfying meal that’s both gluten-free and low-carb.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2–3 poblano peppers, roasted, peeled, and diced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked shredded chicken
- 4 cups low-sodium chicken broth
- 1 cup corn kernels, fresh, frozen, or canned
- 1 cup heavy cream or half-and-half
- 4 oz cream cheese, softened and cubed
- 1 tablespoon lime juice
Optional Garnishes
- Chopped fresh cilantro
- Shredded cheese
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened and translucent. Stir in minced garlic, diced roasted poblano peppers, ground cumin, smoked paprika, salt, and black pepper. Cook for another 2 minutes until the spices are fragrant and combined.
- Add Chicken and Broth: Add the shredded cooked chicken, low-sodium chicken broth, and corn kernels to the pot. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10–15 minutes to allow the flavors to meld.
- Incorporate Creaminess: Lower the heat to medium-low and stir in the softened cream cheese, mixing until it has melted completely and the soup becomes smooth and creamy. Then pour in the heavy cream or half-and-half and stir to combine evenly. Simmer gently for an additional 5 minutes to thicken the soup slightly.
- Finish and Serve: Remove the soup from heat, stir in fresh lime juice, and taste to adjust seasoning if needed. Serve the soup hot, optionally garnished with chopped cilantro, shredded cheese, or an extra squeeze of lime for added brightness.
Notes
- To roast poblanos, place them under the broiler or over a gas flame until the skins blacken. Cover with foil or place in a sealed bag for 10 minutes, then peel off the skins for easy dicing.
- This soup works well with store-bought rotisserie chicken for a quick and convenient option.
- Use low-sodium chicken broth to control the sodium level according to your preference.
