Creamy Chicken Poblano Soup
This creamy chicken poblano soup adds just the right amount of spice to this hearty chicken and bean soup. Garden fresh ingredients make this unique soup flavorful and nutritious.
Credit goes to my daughter, Victoria, for sharing this recipe with me and taking the food photos! Connect with her amazing talent on Instagram @victakemypic.
Your kitchen will smell insanely good while this is simmering on your stovetop! Creamy chicken poblano soup is perfect for those first chilly fall evenings when you still have late summer veggies growing and cool season cilantro ready.
Adjust the amount of spice in your creamy chicken poblano soup through the jalapeños. Feel free to add more or less according to your palate.
Simmering the chopped onions and peppers will bring family members into the kitchen asking, “What smells so good?”
The chicken broth, meat, salsa and beans will build on these flavors to create a hearty soup that everyone will enjoy.
Finish your creamy chicken poblano soup with fresh toppings like diced tomato, cilantro, cheese, lime and sour cream.
This is garden to table cooking at its best. Use fresh jalapeños and poblano peppers from the garden. Add in some fresh tomatoes and homegrown cilantro to make Creamy Chicken Poblano Soup incredibly flavorful and nutritious.
Creamy Chicken Poblano Soup
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion chopped
- 3 large cloves garlic chopped
- 2 poblano peppers chopped
- 1 jalapeño pepper chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 cups chopped cooked chicken rotisserie
- 5 cups chicken broth
- 1/2 block cream cheese
- 1 can 14.5 oz cannellini beans
- 1/2 cup salsa verde
- 1 cup Monterey Jack cheese
- Toppings:
- chopped fresh cilantro
- diced tomato
- fresh avocado
- sour cream
- lime wedges
Instructions
- Melt butter in dutch oven over medium heat.
- Add olive oil to prevent butter from burning.
- Add onions and sprinkle with salt to make them sweat. Cook until translucent and starting to brown. Add garlic and cook for 1 minute.
- Add peppers and seasonings. Cook for 7-8 minutes.
- Add chicken and broth and bring to a bubble. Simmer for 15-20 minutes.
- Slowly mix in cream cheese until blended. Add salsa, beans and cheese and stir to combine. Simmer for 2-3 minutes to help flavors meld.
- Ladle soup into bowls and top with desired toppings!
Notes
Growing jalapeño peppers? Read my post Jalapeño Harvest where I share how to grow, harvest and use them.
Enjoy more garden to table ideas in my guide: From Garden to Table: Homemade Recipes Using Fresh Herbs, Fruits, and Vegetables.
