How To Make Creamy Chicken Poblano Pepper Soup
Our Creamy Chicken Poblano Pepper Soup is a hearty and flavorful soup made with chicken breasts, poblano peppers, corn, black beans, heavy cream, and more.
Serves:
Ingredients
- 3poblano peppers
- 3chicken breasts,bone in, skin on
- 1tspkosher salt,divided
- ¼tspcoarse black pepper
- 2tbspcanola oil
- ¼cupbutter
- ¼cupflour
- 8cupschicken broth
- 16ozroasted corn,frozen
- 15ozblack beans,(2 cans)
- 2red bell peppers,diced finely
- 2cupssharp cheddar cheese,shredded
- 1cuppepper jack cheese,shredded
- 1lime,juiced
- 2tbspcumin,ground
- ¼tspcayenne pepper
- ½cuphalf and half cream,or heavy cream
- 1jalapeno,thinly sliced
Instructions
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Preheat the oven to 425 degrees F.
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Season the poblano pepper and chicken with the canola oil, half the salt and pepper, and put onto a baking sheet lined with foil.
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Roast for 25 to 30 minutes or until peppers are charred and chicken is cooked through.
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While the food is roasting, start making the soup by adding the butter and flour into a large stockpot.
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Cook the mixture while whisking for about 1 minute before adding in the chicken broth.
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Bring the mixture to a light boil then add in the corn, black beans, and red bell peppers, and let it simmer for 15 minutes while the food finishes in the oven.
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Shred the chicken and dice the deseeded poblano peppers before adding them to the soup.
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Add in the remaining salt, cheddar and pepper jack cheese, lime juice, cumin, cayenne, and, half and half cream.
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Stir until melted and combined and garnish with jalapeños before serving.
Nutrition
- Calories: 531.03kcal
- Fat: 27.92g
- Saturated Fat: 13.20g
- Trans Fat: 0.47g
- Monounsaturated Fat: 9.29g
- Polyunsaturated Fat: 3.02g
- Carbohydrates: 40.88g
- Fiber: 7.22g
- Sugar: 7.62g
- Protein: 31.15g
- Cholesterol: 88.62mg
- Sodium: 635.88mg
- Calcium: 307.59mg
- Potassium: 1036.43mg
- Iron: 3.71mg
- Vitamin A: 208.14µg
- Vitamin C: 58.67mg
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