Description

A cozy, creamy soup featuring smoky roasted poblano peppers, tender shredded chicken, and a luscious cheesy broth, perfect for comforting homemade meals.

Ingredients

Scale

4 large poblano peppers
2 cups cooked shredded chicken
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1 cup shredded Monterey Jack cheese
½ cup shredded sharp cheddar cheese
2 tablespoons olive oil
1 teaspoon ground cumin
Salt and pepper to taste
Fresh cilantro, chopped (optional)

Instructions

Preheat oven to 450°F (230°C). Place whole poblano peppers on a baking sheet and roast for 10-15 minutes, turning occasionally, until skins are charred and blistered.
Transfer roasted peppers to a bowl, cover with plastic wrap or a clean towel, and let steam for 5 minutes. Peel off skins, remove seeds and stems, then roughly chop.
Heat olive oil in a large soup pot over medium heat. Add diced onion and cook until soft and golden, about 5 minutes. Add minced garlic and cumin, stirring for 1 minute until fragrant.
Pour in chicken broth and add chopped roasted poblanos. Bring to a simmer and cook for 5 minutes to blend flavors.
Use an immersion blender to puree the soup until smooth and silky. If using a regular blender, blend in batches carefully and return to pot.
Stir in shredded chicken, heavy cream, Monterey Jack cheese, and cheddar cheese. Stir until cheese melts and soup thickens. Season with salt and pepper to taste.
Let soup simmer gently for 2 more minutes. If too thick, add a splash of broth or cream to loosen.
Serve hot, garnished with chopped fresh cilantro if desired.

Notes

Do not skip roasting the peppers for best smoky flavor. Use an immersion blender for easier blending and better texture control. Avoid boiling after adding cheese to prevent graininess. Leftover or rotisserie chicken works well. For a lighter soup, substitute half the cream with milk or half-and-half.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Mexican

Nutrition

Serving Size: 1.5 cups
Calories: 320
Sodium: 600
Fat: 18
Carbohydrates: 12
Fiber: 3
Protein: 28

Keywords: chile relleno soup, creamy soup, chicken soup, roasted poblano peppers, comfort food, easy soup recipe