Description
This creamy and flavorful chicken poblano pepper soup is perfect for cozy nights. Packed with tender chicken, roasted poblano peppers, and a blend of cheeses, it delivers a comforting taste that will warm your heart.
Ingredients
Scale
- 3 poblano peppers
- 3 chicken breasts, bone-in and skin-on
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon coarse ground black pepper
- 2 tablespoons vegetable oil
- 1/4 cup unsalted butter
- 1/4 cup flour
- 8 cups chicken broth
- 16 ounces roasted corn, frozen
- 2 cans black beans (15-ounce cans)
- 2 red bell peppers, diced finely
- 2 cups sharp cheddar cheese, shredded
- 1 cup pepper jack cheese, shredded
- 1 lime, juiced
- 2 tablespoons ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 cup half and half or heavy cream
- 1 jalapeño, thinly sliced
Instructions
- Preheat the oven to 425°F (220°C).
- Season the poblano peppers and chicken with vegetable oil, half the salt, and pepper. Place on a foil-lined baking sheet.
- Roast for 25-30 minutes until the peppers are charred and chicken is cooked through.
- In a large stockpot, melt the butter and whisk in the flour for about a minute.
- Gradually add chicken broth to the mixture and bring to a light boil.
- Stir in corn, black beans, and red bell peppers; let simmer for 15 minutes.
- Shred the chicken and dice the de-seeded poblano peppers, adding them to the soup.
- Mix in remaining salt, cheddar, pepper jack cheese, lime juice, cumin, cayenne, and half and half.
- Stir until melted and combined. Garnish with sliced jalapeños before serving.
Notes
For extra spice, include more cayenne or serve with hot sauce. This soup can be easily made ahead and reheated.
- Prep Time: 15 mins
- Cook Time: 45 minutes
- Category: soup
- Method: Roasting and simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 28g
- Cholesterol: 85mg