A deliciously hearty soup that is full of cooked chicken, roasted poblano peppers, corn, and potatoes in a creamy and cheesy broth. Makes amazing leftovers!
sour cream, cheese, tortilla strips, cilantro, lime wedges, or green onions(all optional)
Instructions
Roasting Poblano Peppers
Preheat your broiler and place the top rack in the highest position, about 8 inches from the heating element.
Line a large rimmed baking sheet with foil and lay the peppers on the pan. (no need for oil)
Place in the oven and let the peppers roast until they are blistered and blackened (this will be about 4-6 minutes). Turn the peppers and roast the other side (another 4-6 minutes).
Remove from the oven and transfer the peppers to a large bowl and cover with plastic wrap. Let them sit in the covered bowl for 10-15 minutes.The steam will build up and separate the skin from the poblano flesh.
Take the peppers out of the bowl. With clean hands peel the skin from the peppers, it should easily slide off. Then remove the seed pod and stem. Discard the skin and seeds. Chop the remaining flesh.Pro Tip- do not run the peppers under water or you run the risk of washing off the roasted flavor.
TO ROAST ON GAS STOVE TOP: if you have a gas stove top you can turn a burner on medium/high. With metal tongs place the pepper over the flame, let it blister and char completely, turn it so it charrs on all sides. Then place in a covered bowl and repeat with remaining peppers. Let sit covered for at least 10 minutes. Remove the skin and seeds/stem. Chop the remaining flesh.
Soup
Heat the oil and butter over medium heat in a heavy bottom pot or Dutch oven.
Add the onions and sauté until softened, about 5 minutes. Add the garlic and heat for another 30 seconds.
Sprinkle in the flour and cook while stirring for 1-2 minutes.
Whisk in the chicken broth. Add the potatoes and kosher salt. Bring to a boil and then reduce heat to medium and cook until the potatoes are fork tender (about 10-15 minutes).
Add the roasted/peeled/chopped poblano peppers, cooked chicken, corn, heavy cream, cumin and chili powder.
Stir in pepper jack cheese so that it is melted into the soup.
Add the chopped cilantro. Taste for additional seasoning.
Serving
Serve the Creamy Chicken Poblano Soup hot, in bowls with garnishes available for topping. (Chips and guacamole or cornbread / cornbread muffins are great on the side!)
Storing
Leftovers of this soup are killer!!!! It thickens and the flavors meld together (just like this chicken chili).Store leftover soup in the fridge in an airtight container for up to 4 days.
Reheat in the microwave or on the stovetop.
Notes
Cooked Chicken - I love to use rotisserie chicken for this recipe, it makes things a lot easier. But you can also roast chicken breasts at 350 for 25-30 minutes, or poach chicken breasts or make Instant Pot Rotisserie Chicken. As always I recommend using air chilled chicken if you are not going with rotisserie!