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Creamy Chicken and Roasted Poblano Pepper Soup

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Indulge in the comforting and flavorful experience of Creamy Chicken and Roasted Poblano Pepper Soup, a delightful dish that warms the soul. This soup features a harmonious blend of roasted Poblano peppers, tender shredded chicken, and creamy cheese, creating a rich and satisfying meal perfect for any occasion. Whether enjoyed on a chilly evening or served at a gathering with friends, each spoonful delivers a burst of flavor that will leave everyone asking for seconds. Easy to make with just a few ingredients, this soup can be customized to suit your taste by adjusting the spice level or adding your favorite vegetables. Pair it with crusty bread or a fresh salad for an unforgettable dining experience.

Ingredients

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  • 2 tbsp butter
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 3 large Poblano peppers, roasted and chopped
  • 1 tsp dried oregano
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1 8 oz block cream cheese, softened
  • 3 cups chicken broth
  • 1 can (15.5 oz) pinto beans, drained
  • 1.5 cups frozen fire-roasted corn
  • 2 cups shredded cooked chicken
  • 1.5 cups shredded sharp cheddar cheese
  • Juice of one lime

Instructions

  1. Roast the Poblano peppers over high heat until charred. Cover and let steam for 20 minutes before peeling and chopping.
  2. In a large pot, melt butter over medium heat. Sauté diced onion until softened; add garlic and cook briefly.
  3. Stir in roasted peppers, oregano, paprika, and cumin; cook for a few minutes.
  4. Add cream cheese and chicken broth; stir until smooth.
  5. Blend the soup until smooth using an immersion blender.
  6. Mix in pinto beans, corn, and shredded chicken; simmer for about 10 minutes.
  7. Finish by stirring in lime juice and cheddar cheese until melted.

Nutrition

Find it online: https://myrecipestories.com/creamy-chicken-and-roasted-poblano-pepper-soup-recipe/