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Bowl of creamy poblano chicken soup with stuffed peppers and fresh cilantro garnish.

Creamy Poblano Chicken Stuffed Peppers Soup

A delightful and comforting soup combining roasted poblano peppers and tender chicken, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.