Creamy Chicken & Roasted Poblano Pepper Soup
This Creamy Chicken & Roasted Poblano Pepper Soup is smoky, creamy, and deeply comforting. With tender chicken, roasted peppers, beans, and melted cheese, it’s hearty, flavorful, and perfect for cozy nights.
Why Bone Broth?
Bone broth adds richness and depth while delivering protein, collagen, and essential minerals. It makes this creamy, smoky soup not just satisfying but also nourishing in every bite.
Ingredients
Main Ingredients
- 2 tbsp butter
- 1 medium onion, diced
- 4 garlic cloves, minced
- 3–4 poblano peppers, roasted, peeled, de-seeded, chopped
- 3 cups chicken bone broth
- 1 block (8 oz) cream cheese, softened
- 1 can pinto beans, drained (not rinsed)
- 1½ cups frozen fire-roasted corn
- 2 cups shredded cooked chicken
- 1½ cups shredded sharp cheddar cheese
- Juice of 1 lime
Spices & Seasonings
- 1 tsp dried oregano
- 2 tsp smoked paprika
- 1 tsp cumin
- Salt & freshly ground black pepper (to taste)
Optional Add-Ins / Garnishes
- Fried tortilla strips
- Fresh cilantro
- Sliced jalapeños
- Extra shredded cheese
Steps
- Prep: Roast poblano peppers (char, steam, peel, de-seed) and chop. Dice onion, mince garlic, and shred cooked chicken if not already done.
- Sauté Aromatics: In a large pot, melt butter over medium heat. Add onion; cook 5 minutes until softened. Add garlic and sauté briefly.
- Cook Protein: Add chopped poblanos and shredded chicken. Stir in oregano, smoked paprika, cumin, salt, and pepper.
- Add Vegetables & Broth: Stir in cream cheese and bone broth. Cook until cream cheese melts and broth is smooth (about 10 minutes).
- Simmer: Add beans and corn. Simmer 10 minutes, stirring occasionally.
- Finish & Serve: Turn off heat and stir in lime juice and cheddar until melted. Serve hot, garnished with cilantro, tortilla strips, jalapeño slices, or extra cheese.
