Description
A rich, smoky, and comforting soup that highlights the flavor of roasted poblano peppers. This recipe combines tender shredded chicken with a creamy, cheesy broth seasoned with cumin. The roasting process gives the peppers a depth of flavor that makes this soup truly irresistible.
Ingredients
Scale
- 4 large poblano peppers
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 3–4 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked, shredded chicken
- 1 tsp cumin
- 1 cup heavy cream or half-and-half
- 1 cup shredded Monterey Jack or cheddar cheese
- Salt and pepper, to taste
- Optional garnishes: Fresh cilantro, extra shredded cheese, lime wedges
Instructions
- Roast the Peppers: Place poblano peppers over an open flame on a gas stove or under a broiler. Turn them occasionally until the skins are blackened and blistered all over.
- Steam and Peel: Transfer the charred peppers to a bowl and cover tightly with plastic wrap. Let them steam for 15 minutes. Once cool enough to handle, peel off the charred skin, remove the seeds and stems, and chop the peppers. (Optionally, puree them with a little broth for a smoother soup).
- Sauté Aromatics: Heat the oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened. Stir in the minced garlic and cook for another minute.
- Add Flavor Base: Add the roasted poblanos and cumin to the pot. Cook for 2-3 minutes to release the flavors.
- Simmer: Pour in the chicken broth and add the shredded chicken. Bring the mixture to a simmer, then reduce the heat and let it simmer gently for 10-15 minutes.
- Finish the Soup: Lower the heat significantly. Stir in the heavy cream (or half-and-half), being careful not to let it boil. Add the shredded cheese a little at a time, stirring constantly until melted and smooth. Season with salt and pepper to taste.
- Serve: Ladle into bowls and garnish with fresh cilantro, extra cheese, and a squeeze of lime juice.
Notes
- Texture Tip: If you prefer a smoother consistency, you can puree the roasted peppers with a splash of the chicken broth in a blender before adding them to the pot.
- Heat Control: It is crucial not to let the soup come to a boil once the cream and cheese are added, as high heat can cause the dairy to curdle or separate.
- Chicken: Rotisserie chicken is a great time-saver for the cooked, shredded chicken required in this recipe.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg
