Description
A cozy, creamy soup made with roasted poblano peppers, shredded chicken, corn, and Monterey Jack cheese. Perfect for weeknights or gatherings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 roasted poblano peppers, peeled, seeded, and chopped
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup corn kernels (fresh or frozen)
- 1 cup heavy cream or half-and-half
- 1 cup shredded Monterey Jack or Pepper Jack cheese
- Salt and pepper, to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Roast the poblanos until charred, steam in a bag, then peel and chop.
- In a large pot, sauté onion and garlic in olive oil for 3-4 minutes until soft.
- Add roasted poblanos, cumin, and smoked paprika. Cook for 2 more minutes.
- Pour in chicken broth, then add shredded chicken and corn. Simmer for 10 minutes.
- Optionally blend half the soup for a creamier texture and return to the pot.
- Add cream and cheese. Stir over low heat until cheese melts and soup is creamy.
- Season with salt and pepper. Serve with cilantro and lime wedges.
Notes
- Use rotisserie chicken for quick prep.
- To make spicier, add jalapeño or hot sauce.
- Can be frozen before adding dairy.
- Use coconut milk and vegan cheese for dairy-free version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 420
- Sugar: 4g
- Sodium: 790mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
Keywords: poblano soup, chicken relleno soup, creamy soup with cheese, Mexican soup recipe