Creamy Poblano Chicken Cheese Soup
This Creamy Poblano Chicken Cheese Soup is the ultimate blend of smoky roasted poblano peppers, tender shredded chicken, and melty cheeses. Perfect for cozy dinners, meal prep, or any night you’re craving comfort food with bold Southwestern flavors.
Ingredients:
5 fresh poblano peppers
2 cups chicken bone broth (rich and flavorful)
1 (8 oz) package cream cheese, softened
1 cup sharp Cheddar cheese, shredded
½ cup Monterey Jack cheese, shredded
½ cup salsa verde for tangy heat
2 tablespoons butter
¼ cup chopped onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 pound boiled boneless, skinless chicken breast, shredded
Salt & freshly ground black pepper to taste
Directions:
1. Roast the Poblano Peppers Place peppers over an open flame on a gas stove or grill. Char all sides (about 5–8 minutes). Transfer to a bowl, cover with plastic wrap, and let them steam for 20 minutes. Peel and discard skins.
2. Blend the Creamy Base In a blender, combine chicken broth, cream cheese, Cheddar cheese, Monterey Jack cheese, and salsa verde. Blend until smooth and creamy.
3. Chop the Poblanos Remove seeds from cooled poblano peppers and finely chop in a food processor.
4. Sauté the Flavor Base In a skillet over medium heat, melt butter. Add onion, garlic, and cumin; cook 3–5 minutes until fragrant. Stir in chopped poblanos, then the shredded chicken. Cook another 2–3 minutes.
5. Bring It All Together Pour the creamy cheese mixture into a stockpot over low heat. Add the chicken and poblano mixture, stir well, and simmer for at least 10 minutes. Season with salt and pepper to taste.
Perfect for:
Keto-friendly soup nights
Easy weeknight dinners
Freezer-friendly meal prep
Pro Tip: Serve with warm tortillas or crusty bread for dipping!
Poblano Chicken Cheese Soup, Creamy Chicken Poblano Soup