Creamy Poblano Chicken Cheese Soup: A Flavorful Comfort Food Recipe

This Creamy Poblano Chicken Cheese Soup is a comforting and flavorful dish that’s perfect for a chilly evening. It’s a delightful twist on classic chicken soup, incorporating the smoky and slightly spicy flavor of roasted poblano peppers with a creamy, cheesy base. The result is a rich, satisfying soup that’s sure to become a family favorite. This recipe provides detailed steps and instructions to ensure you can easily recreate this delicious soup in your own kitchen.

Why You’ll Love This Poblano Chicken Cheese Soup

* **Flavorful and Unique:** The combination of roasted poblano peppers, chicken, cheese, and spices creates a complex and delicious flavor profile that’s anything but ordinary.
* **Comforting and Hearty:** This soup is incredibly satisfying, perfect for warming you up on a cold day.
* **Easy to Make:** Despite its complex flavor, this soup is surprisingly easy to prepare with readily available ingredients.
* **Customizable:** You can easily adjust the spice level and ingredients to suit your preferences.
* **Great for Meal Prep:** This soup stores well and tastes even better the next day, making it perfect for meal prepping.

Ingredients You’ll Need

* 2 tablespoons olive oil
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 2 poblano peppers
* 1 teaspoon cumin
* 1 teaspoon chili powder
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon cayenne pepper (optional, for extra heat)
* 6 cups chicken broth
* 2 cups cooked chicken, shredded
* 1 (10 ounce) can diced tomatoes and green chilies (such as Rotel), undrained
* 8 ounces cream cheese, softened
* 1 cup shredded cheddar cheese
* 1/2 cup heavy cream or half-and-half
* Salt and black pepper to taste
* Optional toppings: chopped cilantro, sour cream, tortilla strips, avocado

Equipment You’ll Need

* Large pot or Dutch oven
* Baking sheet
* Tongs
* Knife
* Cutting board
* Measuring cups and spoons
* Immersion blender (optional, for a smoother soup)

Step-by-Step Instructions

Follow these detailed instructions to create the perfect Creamy Poblano Chicken Cheese Soup:

Step 1: Roast the Poblano Peppers

1. **Prepare the Poblano Peppers:** Wash and dry the poblano peppers. Place them on a baking sheet.
2. **Roast the Peppers:** Roast the peppers under a broiler on high heat. Rotate the peppers frequently using tongs until the skin is blackened and blistered on all sides. This usually takes about 5-10 minutes.
3. **Steam the Peppers:** Remove the baking sheet from the oven and place the roasted peppers in a bowl. Cover the bowl with plastic wrap or a lid and let them steam for about 10-15 minutes. This makes the skin easier to peel.
4. **Peel, Seed, and Chop the Peppers:** After steaming, remove the peppers from the bowl. The skins should peel off easily. Peel off the blackened skin, remove the stems and seeds, and chop the peppers into small pieces. Set aside.

Step 2: Sauté the Vegetables

1. **Heat the Oil:** In a large pot or Dutch oven, heat the olive oil over medium heat.
2. **Sauté the Aromatics:** Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables are softened, about 5-7 minutes.
3. **Add Garlic and Spices:** Add the minced garlic, cumin, chili powder, smoked paprika, and cayenne pepper (if using) to the pot. Cook for another minute, stirring constantly, until fragrant.

Step 3: Build the Soup

1. **Add Broth and Roasted Poblanos:** Pour the chicken broth into the pot and stir in the chopped roasted poblano peppers.
2. **Simmer:** Bring the soup to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld together.

Step 4: Add Chicken and Tomatoes

1. **Incorporate Chicken and Tomatoes:** Add the shredded cooked chicken and the can of diced tomatoes and green chilies (Rotel) to the soup.
2. **Simmer:** Continue to simmer the soup for another 10 minutes to heat the chicken through.

Step 5: Add Cheese and Cream

1. **Incorporate Cream Cheese:** Reduce the heat to low. Add the softened cream cheese to the soup and stir until it is completely melted and smooth. If you want a super smooth soup, use an immersion blender at this stage to blend the soup to your desired consistency.
2. **Add Cheddar Cheese:** Stir in the shredded cheddar cheese until it is melted and the soup is creamy.
3. **Stir in Heavy Cream:** Stir in the heavy cream or half-and-half to reach your desired consistency.

Step 6: Season and Serve

1. **Season to Taste:** Season the soup with salt and black pepper to taste. Be sure to taste the soup before adding salt, as the chicken broth and cheese can already be quite salty.
2. **Serve Hot:** Ladle the soup into bowls and garnish with your favorite toppings, such as chopped cilantro, sour cream, tortilla strips, or avocado.

Tips and Variations

* **Spice Level:** Adjust the amount of cayenne pepper to control the spice level. You can also use jalapeño peppers in addition to or instead of poblano peppers for a spicier soup.
* **Chicken:** Use leftover rotisserie chicken, grilled chicken, or poached chicken for convenience. You can also use canned chicken in a pinch, but the flavor won’t be as robust.
* **Vegetarian Option:** Omit the chicken and use vegetable broth instead of chicken broth for a vegetarian version. Add beans for protein if desired.
* **Cheese:** Experiment with different types of cheese, such as Monterey Jack, pepper jack, or queso fresco, for a different flavor profile.
* **Smooth Soup:** For a smoother soup, use an immersion blender to blend the soup before adding the cheese and cream.
* **Slow Cooker:** This soup can easily be adapted for the slow cooker. Sauté the vegetables in a skillet, then transfer them to the slow cooker along with the other ingredients. Cook on low for 6-8 hours or on high for 3-4 hours. Add the cheese and cream during the last 30 minutes of cooking.
* **Freezing:** This soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
* **Broiling vs. Direct Flame:** While the instructions use a broiler for roasting the poblanos, using a gas stove burner directly can achieve similar results with careful monitoring. Use tongs to rotate the peppers over the open flame until blackened. The steaming process is still crucial for easy peeling.
* **Char Level:** The level of char on the poblanos impacts the smokiness of the soup. For a more intense smoky flavor, allow the skins to become very blackened, almost burnt. For a milder smokiness, aim for a lighter char. Remember to always peel off the charred skin regardless of char level.
* **Spice Alternatives:** If you don’t have smoked paprika, you can substitute it with regular paprika and a dash of liquid smoke (use sparingly as liquid smoke is quite potent). Alternatively, skip the smoked paprika entirely – the soup will still be delicious.
* **Using Pre-Roasted Peppers:** If you are short on time, you can sometimes find pre-roasted poblano peppers in jars at the grocery store. Be sure to check the ingredient list to ensure they are just peppers and don’t contain any unwanted additives. If using these, skip step one and simply chop the peppers and add them to the soup.
* **Adding Corn:** Sweet corn kernels add a nice touch of sweetness and texture to this soup. Add about 1 cup of corn kernels (fresh, frozen, or canned) along with the chicken and tomatoes.
* **Using Canned Green Chiles:** If you don’t have access to Rotel or prefer a milder flavor, you can use a can of diced green chiles instead. Drain the chiles before adding them to the soup.
* **Thickening the Soup:** If you find the soup too thin, you can thicken it by making a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Stir the slurry into the simmering soup and cook until it thickens. Alternatively, you can blend a portion of the soup using an immersion blender and then stir it back into the pot. This will add body to the soup.
* **Serving Suggestions:** This soup is delicious served with warm crusty bread, cornbread, or tortilla chips for dipping. A dollop of sour cream or Greek yogurt adds a tangy touch, and a sprinkle of fresh cilantro brightens the flavors.

Nutrition Information (approximate, per serving)

* Calories: 350-450
* Protein: 25-35g
* Fat: 20-30g
* Carbohydrates: 15-25g
* Fiber: 3-5g

*Note: Nutrition information can vary depending on specific ingredients and portion sizes.*

Storing and Reheating Instructions

* **Storing:** Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave. Be careful not to boil the soup, as this can cause the cheese to separate.

Enjoy this delicious and comforting Creamy Poblano Chicken Cheese Soup! It’s a guaranteed crowd-pleaser that brings warmth and flavor to any meal. Don’t hesitate to adjust the ingredients to suit your personal preferences and create your own unique version of this fantastic soup. Happy cooking!