Creamy Chicken Poblano Soup
Hearty chicken soup spiced with poblano and jalapeño peppers and white beans
Servings: 6
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
Rotisserie chicken is a time saver, but you could use your own cooked chicken or even canned if you’re in a pinch.
Sliced poblano peppers with stems and seeds removed can be frozen until ready to use.