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Creamy Roasted Chicken Poblano Soup

A close-up of a bowl of creamy green chicken poblano soup, topped with shredded chicken and herbs.
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Make this easy, creamy soup featuring smoky roasted poblano peppers and shredded chicken for a comforting weeknight meal.

Ingredients

Scale
  • 2 large poblano peppers
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups cooked, shredded chicken
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 cup heavy cream or sour cream
  • 1/2 cup shredded Monterey Jack cheese (optional)
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Roast the poblano peppers directly over a gas flame or under a broiler until the skin is completely blackened on all sides. Place the hot peppers in a bowl and cover tightly with plastic wrap for 10 minutes to steam.
  2. Peel the charred skin off the peppers. Remove the stems and seeds. Roughly chop the roasted pepper flesh.
  3. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until soft, about 5 minutes.
  4. Add the minced garlic, cumin, and oregano. Cook for 1 minute until fragrant.
  5. Add the chopped roasted poblano peppers and chicken broth to the pot. Bring the mixture to a simmer.
  6. Use an immersion blender to blend the soup until mostly smooth, leaving some texture if desired.
  7. Stir in the shredded chicken. Simmer for 10 minutes to allow flavors to combine.
  8. Reduce the heat to low. Stir in the heavy cream (or sour cream) and the shredded cheese, if using. Stir until the cheese melts and the soup is heated through but not boiling.
  9. Season with salt and pepper to your taste.
  10. Serve hot, garnished with fresh cilantro.

Notes

  • For a smoky flavor boost, add 1/4 teaspoon of smoked paprika with the cumin and oregano.
  • If you prefer a thicker soup without dairy, mash 1/2 cup of cooked black beans and stir them in before adding the chicken.
  • If you do not have pre-cooked chicken, you can poach 1 pound of chicken breasts in the broth before starting step 3, then shred the chicken and use the remaining broth for the soup base.

Nutrition

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