Creamy Poblano Chicken Stuffed Peppers Soup

why make this recipe

Creamy Poblano Chicken Stuffed Peppers Soup is a delightful and comforting dish that combines the rich flavors of roasted peppers with tender chicken. It’s a perfect meal for chilly evenings or when you’re in need of something warm and filling. This soup is easy to make and packed with wholesome ingredients, making it a great option for family dinners.

how to make Creamy Poblano Chicken Stuffed Peppers Soup

Ingredients:

• 3–4 roasted poblano peppers, peeled and diced
• 2 cups cooked shredded chicken
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp flour
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded Monterey Jack or pepper jack cheese
• 1 can (4 oz) diced green chiles
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt & pepper to taste

Directions:

1. In a large pot, melt the butter over medium heat and sauté the diced onions until they are soft. Add the minced garlic and cook for about 1 minute, until fragrant.
2. Stir in the flour to form a light roux, which will help thicken the soup.
3. Gradually add the chicken broth, whisking continuously until the mixture is smooth.
4. Mix in the roasted poblano peppers, diced green chiles, cumin, smoked paprika, and the cooked shredded chicken. Let it simmer for 10–15 minutes to meld the flavors.
5. Lower the heat and gently stir in the heavy cream, allowing it to combine thoroughly.
6. Add the cheese a handful at a time, stirring until it melts and creates a creamy texture.
7. Taste the soup and adjust the seasoning with salt and pepper as needed. Serve warm and thick!

how to serve Creamy Poblano Chicken Stuffed Peppers Soup

This soup is best served hot. Ladle it into bowls and consider garnishing it with fresh cilantro, diced avocado, or a dollop of sour cream for an extra layer of flavor. Pairing it with warm tortillas or crusty bread makes for a complete and satisfying meal.

how to store Creamy Poblano Chicken Stuffed Peppers Soup

To store this delicious soup, let it cool completely and transfer it to an airtight container. It can be kept in the refrigerator for up to 3–4 days. If you want to store it longer, consider freezing it in freezer-safe containers for up to 3 months. When ready to eat, thaw it overnight in the refrigerator and reheat on the stovetop.

tips to make Creamy Poblano Chicken Stuffed Peppers Soup

• Use freshly roasted poblano peppers for the best flavor. You can roast them at home or buy them pre-roasted from the store.
• If you want to add a bit of spice, include more diced green chiles or a pinch of cayenne pepper.
• For a vegetarian option, substitute the chicken with chickpeas or black beans and use vegetable broth instead of chicken broth.

variation

Feel free to add additional vegetables like corn or diced tomatoes for more texture and flavor. You can also experiment with different types of cheese for a unique taste.

FAQs

Can I use fresh poblano peppers instead of roasted?
Yes, you can use fresh poblano peppers, but roasting them first enhances their flavor and sweetness.

Can I make this soup in advance?
Absolutely! This soup tastes even better the next day as the flavors continue to blend. Just store it properly as mentioned earlier.

What if I can’t find poblano peppers?
If you can’t find poblano peppers, you can substitute them with Anaheim peppers or even bell peppers, though the flavor will be slightly different.

Creamy Poblano Chicken Stuffed Peppers Soup

A delightful and comforting soup combining roasted poblano peppers and tender chicken, perfect for chilly evenings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Mexican

Calories: 420

Ingredients Method Notes

Ingredients

  

For the soup

• 3-4 roasted poblano peppers, peeled and diced Use freshly roasted for best flavor.
• 2 cups cooked shredded chicken You can use store-bought rotisserie chicken.
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp flour This is used to thicken the soup.
• 4 cups chicken broth Vegetable broth can be used for a vegetarian version.
• 1 cup heavy cream
• 1 cup shredded Monterey Jack or pepper jack cheese Choose your preferred cheese.
• 1 can (4 oz) diced green chiles Add more for extra spice if desired.
• 1 tsp cumin
• 1/2 tsp smoked paprika
• Salt & pepper to taste

Method

 

Preparation

1. Melt the butter in a large pot over medium heat and sauté the diced onions until soft.
2. Add the minced garlic and cook for about 1 minute until fragrant.
3. Stir in the flour to form a light roux, which will help thicken the soup.
4. Gradually add the chicken broth, whisking continuously until the mixture is smooth.
5. Mix in the roasted poblano peppers, diced green chiles, cumin, smoked paprika, and the cooked shredded chicken.
6. Let the mixture simmer for 10-15 minutes to meld the flavors.
7. Lower the heat and gently stir in the heavy cream until well combined.
8. Add the cheese a handful at a time, stirring until it melts and creates a creamy texture.
9. Taste the soup and adjust the seasoning with salt and pepper as needed.

Notes

Serve hot, garnished with fresh cilantro, diced avocado, or a dollop of sour cream. Pair with warm tortillas or crusty bread for a complete meal. Store in an airtight container in the refrigerator for 3-4 days or freeze for longer storage.