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Cozy Roasted Poblano Soup

A creamy, smoky, and comforting soup featuring roasted poblano peppers, tender chicken, and Yukon gold potatoes in a rich broth.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Dinner, Lunch, Soup
Cuisine: American, Mexican-Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 3-4 large poblano peppers
  • 2 tbsp butter or olive oil
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 1 tsp cumin ground
  • 0.5 tsp dried oregano
  • 4 cups chicken broth low sodium preferred
  • 1.5 lbs Yukon Gold potatoes cubed
Cream & Finish
  • 2 cups chicken breast cooked and shredded
  • 1 cup heavy cream
  • 4 oz cream cheese softened
  • 1 tbsp lime juice freshly squeezed
  • 0.25 cup cilantro chopped, for garnish

Equipment

  • Dutch Oven or Large Pot
  • Baking sheet
  • Chef's knife
  • Cutting board

Method
 

  1. Set oven to broil. Place poblano peppers on a baking sheet lined with foil.
  2. Broil peppers for 5-10 minutes, rotating frequently, until skins are charred and blistered. Transfer to a bowl, cover, and let steam for 10 minutes.
  3. Peel the charred skin off the peppers, remove seeds and stems, and chop into strips or dice.
  4. In a large pot, melt butter over medium heat. Sauté onion for 5 minutes, then add garlic, cumin, and oregano, cooking for 1 minute.
  5. Pour in chicken broth and add cubed potatoes. Bring to a boil, then reduce heat and simmer covered for 12-15 minutes until potatoes are tender.
  6. Stir in softened cream cheese until melted, then add heavy cream, shredded chicken, and the chopped roasted peppers.
  7. Simmer gently for 5-10 minutes to heat through. Stir in lime juice and season with salt and pepper.
  8. Serve hot, garnished with fresh cilantro.

Notes

For a thicker soup, mash some of the potatoes against the side of the pot before adding the chicken.