Chicken And Cheese Soup With Poblano Peppers Recipe

I absolutely love this recipe because it strikes the perfect balance of smoky, creamy goodness with the poblano peppers and melted cheese, making it the ultimate comfort food indulgence. Plus, it’s a breeze to throw together and impresses everyone with its vibrant flavors and rich, satisfying texture.

In my opinion, chicken and cheese soup with poblano peppers is the ultimate comfort food, supercharged with flavors and nutrients. It has 1 pound of diced chicken breast and 2 roasted poblano peppers, so it offers plenty of protein and a delightful smoky heat.

Then it gets infused with the irresistibly creamy texture of 1 cup of heavy cream and a cup of shredded cheddar cheese. The spices really help with flavor depth, too: cumin and smoked paprika are just the right amount warm and cozy.

And the garnishes! Cilantro adds the perfect herbaceous note, and lime juice really brightens the whole dish.

Ingredients

• Chicken Breasts: Lean protein source; low in fat and calories.
• Poblano Peppers: Mild heat; rich in vitamins A and C; adds smoky flavor.
• Onion: Antioxidant-rich; enhances savory depth and sweetness.
• Garlic: Boosts immune function; adds aromatic and flavorful depth.
• Olive Oil: Healthy fats; promotes heart health; enhances flavor.
• Cheddar Cheese: Calcium-rich; creamy, sharp flavor; adds richness.
• Monterey Jack Cheese: Mild taste; excellent melting properties; adds creaminess.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts, diced
• 2 poblano peppers, roasted, peeled, and diced
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• 1 lime, wedged, for serving

Instructions

1. In a large pot, over medium-high heat, warm the olive oil. Add the chicken breasts, which should be cut into small, bite-sized pieces. You will need a total of about 1 1/2 pounds of chicken. Season with salt and pepper. Cook the chicken until it is not just browned but also cooked through, which will take you about 6-8 minutes. Remove the chicken from the pot and set it aside.

2. Add the diced onion to the same pot and sauté until it turns transparent, around 5 minutes. Add the minced garlic and cook for another minute, until it becomes aromatic.

3. Incorporate the roasted, peeled, and diced poblano peppers with the onions and garlic in the pot.

4. Mix in ground cumin and smoked paprika, toasting the spices for 30 seconds to 1 minute.

5. Add the chicken broth, making sure to get all the brown bits from the bottom of the pot. Bring to a boil.

6. When it reaches a rolling boil, turn the heat down to low so that it simmers. Put the cooked chicken back in the pot and let everything simmer together for about 10 to 15 minutes. This allows the flavors of the broth and the chicken to meld.

7. Add the heavy cream and bring the soup back to a gentle simmer.

8. Slowly incorporate the shredded cheddar and Monterey Jack cheeses, stirring continuously until the cheeses are melted and the soup is smooth.

9. If more salt or pepper is needed, then by all means, add it. But taste first. After all that work, you don’t want to look up from your sommelier duties and see the soup in danger of being too salty.

10. Serve the soup piping hot, garnished with bright green herbs and a lime wedge for squeezing.

Equipment Needed

1. Large pot
2. Cooking spoon (for stirring)
3. Tongs or slotted spoon (for removing chicken)
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cups
8. Ladle (for serving)
9. Grater (if shredding cheese by hand)

FAQ

• Can I use precooked chicken for this soup?Certainly, precooked or rotisserie chicken is suitable. Just shred it and mix it into the soup after you’ve sauteed the garlic and onions.
• How do I roast poblano peppers?To brown the poblano chiles, hold them to the fire or under a broiler and turn them until they’re uniformly blackened. Then put them in a sealed container and let them steam until they’re tender enough to peel—about 10 minutes should do. After that, chop them. They don’t need to be made into a paste or anything; a rough chop is good.
• Can I substitute the cheese with another type?You can indeed switch out the cheddar and Monterey Jack for other excellent melting cheeses like Colby or a Mexican cheese blend.
• Is there a substitute for heavy cream?As an alternative to heavy cream, you can use half-and-half or a mixture of milk and a bit of cornstarch to make a lighter version.
• Can I make this soup ahead of time?Indeed, the soup can be prepared and kept in the refrigerator a day ahead of time. Reheat it gently over low heat, stirring to avoid any chance of the cheese separating out.
• Can I freeze this soup?Freezing this soup is not recommended, as the texture of the dairy components can change when they are frozen and thawed.

Substitutions and Variations

You can use palatable, boneless, skinless chicken thighs instead of the breast for a full-bodied flavor.
When poblano peppers cannot be obtained, use Anaheim peppers instead for a very good, similarly mild spice.
To create a different flavor profile, substitute chipotle powder for the smoked paprika, and enjoy the added smokiness.
Replace chicken broth with vegetable broth for a lighter, vegetarian-friendly version.
You can use coconut milk for a dairy-free substitute in place of heavy cream.

Pro Tips

1. Roast the Poblano Peppers Carefully When roasting the poblano peppers, make sure to char the skin evenly on all sides for easy peeling. Roasting them under a broiler or directly over a gas flame works well. After roasting, place them in a sealed container for about 10 minutes to loosen the skin, making it easier to peel.

2. Enhance the Chicken Flavor Before adding the chicken back to the soup, consider deglazing the pot with a splash of white wine or a squeeze of lime juice after cooking the onions. This will help lift any flavorful bits stuck to the bottom and add depth to your soup.

3. Cheese Melting Tip To prevent clumping, ensure the soup is at a gentle simmer when you add the cheese, and incorporate it gradually while stirring continuously. Adding a bit of cheese at a time ensures it melts smoothly.

4. Texture Variation For a slightly thicker soup, you can blend a portion of the soup before adding the chicken back in. Use an immersion blender or carefully transfer a cup or two to a regular blender, then return it to the pot for a creamy consistency.

5. Garnishing for Freshness Just before serving, garnish each bowl with a sprinkle of freshly chopped cilantro and a lime wedge. The cilantro adds a burst of freshness, and the lime juice brightens the flavor of the soup, balancing its richness.