Creamy Chicken Poblano Pepper Soup
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
10 Servings
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Calories
456 kcal
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Course
Soup
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Cuisine
Mexican-American Fusion
Creamy Chicken Poblano Pepper Soup
Description
This soup starts by roasting poblano peppers and seasoned chicken to develop smoky flavors and cooked chicken. Meanwhile, a roux of butter and flour is cooked before adding chicken broth to create a thickened base. Sweet corn, black beans, and diced red bell peppers simmer in the broth to build depth and texture.
Shredded chicken and diced roasted poblano are added along with seasonings: cumin, cayenne, lime juice, and shredded cheddar and pepper jack cheeses, which melt into a creamy, flavorful soup. Sliced jalapeños provide fresh heat when served.
The creamy consistency combined with the smoky, cheesy, and slightly spicy notes creates a comforting yet vibrant soup for cool weather or casual meals. It serves well as a lunch or dinner accompaniment and can be portioned at 1 cup servings.
Ingredients
- 3 poblano pepper
- 3 chicken breast bone in and skin on
- 1 teaspoon kosher salt , divided
- 1/4 teaspoon black pepper coarse ground
- 2 tablespoons vegetable oil
- 1/4 cup butter unsalted
- 1/4 cup flour
- 8 cups chicken broth
- 16 ounces corn frozen, roasted
- 2 cans black beans , 15 ounce cans, rinsed and drained
- 2 bell pepper diced finely, red
- 2 cups cheddar cheese shredded, sharp
- 1 cup pepper jack cheese , shredded
- 1 lime , juiced
- 2 tablespoons cumin ground
- 1/4 teaspoon cayenne pepper
- 1/2 cup half and half , or heavy cream
- 1 jalapeño , thinly sliced
Instructions
- Preheat the oven to 425 degrees.
- Season the poblano pepper and chicken with the vegetable oil, half the salt and pepper and put onto a baking sheet lined with foil.
- Roast for 25-30 minutes or until the peppers are charred and chicken is cooked through.
- While the food is roasting start the soup by adding in the butter and flour into a large stockpot.
- Cook the mixture while whisking for about a minute before adding in the chicken broth.
- Bring the mixture to a light boil then add in the corn, black beans and red bell peppers and let it simmer for 15 minutes while the chicken and peppers finish in the oven.
- Shred the chicken and dice the de-seeded poblano peppers before adding them to the soup.
- Add in the remaining salt, cheddar and pepper jack cheese, lime juice, cumin, cayenne, and half and half.
- Stir until melted and combined and garnish with jalapenos before serving.
Notes
- Each serving of the soup is approximately 1 cup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 456kcal | 23% |
| Carbohydrates | 32g | 11% |
| Protein | 32g | 64% |
| Fat | 23g | 35% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 96mg | 32% |
| Sodium | 1563mg | 65% |
| Potassium | 839mg | 18% |
| Fiber | 9g | 36% |
| Sugar | 6g | 12% |
| Vitamin A | 1577IU | 32% |
| Vitamin C | 69mg | 77% |
| Calcium | 320mg | 32% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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