Poblano Chicken Cheese Soup

📝 Description:

This hearty and creamy Poblano Chicken Cheese Soup is a comforting blend of roasted poblano peppers, tender shredded chicken, and melted cheeses. With a smoky depth and a touch of spice, it’s the perfect soup for chilly nights or when you’re craving a flavorful, protein-rich meal. Think of it as a Tex-Mex twist on a classic cheesy chicken soup.

🍲 Ingredients for Poblano Chicken Cheese Soup

• 2 tablespoons olive oil

• 1 medium onion, diced

• 2 garlic cloves, minced

• 2–3 poblano peppers, roasted, peeled & diced

• 2 cups cooked shredded chicken (rotisserie or boiled)

• 4 cups chicken broth

• 1 cup heavy cream

• 1 cup whole milk

• 1 (8 oz) package cream cheese, softened

• 1½ cups shredded cheddar cheese

• 1 teaspoon ground cumin

• 1 teaspoon chili powder (optional for heat)

• Salt and pepper, to taste

• Fresh cilantro, chopped (for garnish)

• Crushed tortilla chips (optional topping)

🍳 Instructions:

1. Roast Poblanos:
   Roast poblano peppers over open flame or in oven until blackened. Place in a bowl, cover for 10 minutes, then peel, seed, and dice.

2. Sauté Aromatics:
   In a large pot, heat olive oil over medium heat. Add onions and sauté until soft (about 5 minutes). Add garlic and cook for 1 minute.

3. Add Peppers & Spices:
   Stir in diced poblano peppers, cumin, and chili powder. Cook for 2 minutes.

4. Build the Soup:
   Pour in the chicken broth. Add shredded chicken. Simmer on low for 10 minutes.

5. Creamy Base:
   Lower heat and stir in cream cheese until melted. Slowly add milk and heavy cream. Mix well.

6. Add Cheese:
   Stir in shredded cheddar until fully melted and smooth. Season with salt and pepper.

7. Serve:
   Garnish with cilantro and crushed tortilla chips if desired.

📌 Notes:

• Roasting the poblanos brings out their sweet-smoky flavor.

• Cream cheese helps thicken the soup and adds richness.

• Use pre-cooked or rotisserie chicken for ease.

💡 Tips:

• For more spice, add a diced jalapeño with the onions.

• You can blend part of the soup for a smoother texture.

• Store leftovers in the fridge for 3–4 days; reheat gently.

• Add corn or black beans for extra texture and flavor.

🍽️ Servings:

Serves 4–6 people

🧪 Nutritional Info (per serving):

Estimated – based on 6 servings

• Calories: ~420

• Protein: 28g

• Carbs: 10g

• Fat: 30g

• Fiber: 2g

• Sugar: 4g

• Sodium: 550mg

✅ Benefits:

• High in protein – supports muscle repair and fullness.

• Rich in calcium – good for bone health.

• Poblanos are high in antioxidants like vitamin C.

• Comfort food that’s both satisfying and low in carbs (keto-friendly).

❓ Q&A:

Q: Can I make this soup in a slow cooker?
A: Yes! Combine all ingredients except cream, milk, and cheese. Cook on low for 4–6 hours. Stir in dairy during the last 30 minutes.

Q: Can I use other peppers?
A: Yes, Anaheim or green bell peppers work as milder substitutes.

Q: How do I make it vegetarian?
A: Replace chicken with black beans or tofu and use vegetable broth.

Q: Can it be frozen?
A: It’s best eaten fresh. Dairy-based soups can separate when frozen, but you can freeze it without cream and cheese, then add those when reheating.