Low-carb yet filling poblano cream soup with chicken. Make it spicy to your liking. Serve in soup bowls garnished with cilantro, a squeeze of fresh lime juice, and/or shredded cheese.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Roast poblano peppers over open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.

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  • Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.

  • Peel the cooled poblano peppers and remove seeds. Finely chop peppers in a food processor.

  • Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and saute for 2 to 3 minutes. Add chicken and saute for 2 minutes more.

  • Pour cheese mixture into a stockpot over low heat. Add the chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.

Cook's Note:

Feel free to substitute Monterey Jack with any cheese of your choice.

Nutrition Facts

356 calories; 25.5 g total fat; 108 mg cholesterol; 658 mg sodium. 6.1 g carbohydrates; 25.3 g protein; Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/10/2019
Made as written except that I grilled my chicken instead of boil for an added depth of flavor. I wasn't sure how the broth/cream cheese mix would do in the blender but it worked out perfectly. I ended up adding more cheddar for color and would probably do all cheddar next time. I anticipated the cream separating but it didn't happen. This turned out great and it is one I would make again. Read More
(6)
9 Ratings
  • 5 star values: 9
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/10/2019
Made as written except that I grilled my chicken instead of boil for an added depth of flavor. I wasn't sure how the broth/cream cheese mix would do in the blender but it worked out perfectly. I ended up adding more cheddar for color and would probably do all cheddar next time. I anticipated the cream separating but it didn't happen. This turned out great and it is one I would make again. Read More
(6)
Rating: 5 stars
03/10/2019
Made as written except that I grilled my chicken instead of boil for an added depth of flavor. I wasn't sure how the broth/cream cheese mix would do in the blender but it worked out perfectly. I ended up adding more cheddar for color and would probably do all cheddar next time. I anticipated the cream separating but it didn't happen. This turned out great and it is one I would make again. Read More
(6)
Rating: 5 stars
03/09/2019
I wasn't sure how blending the cheeses broth and other ingredients would turn out. But it worked out perfectly. I added Lawry's Seasoned salt and used fresh cracked pepper. I substituted Hatch Chiles for the Poblanos because that's what I had and I used only 1/2 lb chicken because we don't like our soup too thick. We enjoyed this very much and will make again. Read More
(4)
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Rating: 5 stars
03/27/2019
Loved it. I decided to make this because I had already roasted & peeled some Chillis & I had all the other ingredients on hand. I added some leftover roasted corn and ate 2 bowlfuls. Yum! Read More
Rating: 5 stars
12/11/2019
I make this at least once a week it s my wife s favorite soup. I am trying canned Pablano peppers today instead of preparing fresh peppers which is time consuming. One can looked like about 4-5 Pablano Peppers. Read More
Rating: 5 stars
03/28/2019
I made quite a few changes: doubled the recipe salsa instead of poblanos added a pack of taco seasoning used sharp cheddar and a little velveeta and cooked the chicken instead of boiling it. My end result was DELICIOUS and I'm giving this recipe 5 stars because it deserves it for giving me the groundwork! Read More
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Rating: 5 stars
04/01/2019
I made this exactly by the recipe because after all it wouldn t be a Poblano soup if you omitted the peppers. But I did add 2 tablespoons of smoked chipotle salsa and it was perfect! Read More
Rating: 5 stars
04/06/2019
This soup is amazingly delicious. I added kale to make it more healthy and some organic potatoes. The poblanos were the most time-consuming part of making this soup especially because I doubled the recipe. Read More
Rating: 5 stars
12/04/2019
I doubled the recipe and cooked it in my crock pot. Came out perfect in no time. Next time I m going to use double cheese. The kids loved it too. Read More
Rating: 5 stars
05/15/2019
I added more cheese than it ask for. Delicious! Read More