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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Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
20 mins
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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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; protein 25.3g; carbohydrates 6.1g; fat 25.5g; cholesterol 108mg; sodium 658.2mg. Full Nutrition
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Reviews (15)

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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)
16 Ratings
  • 5 star values: 16
  • 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
03/09/2019
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)
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
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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
09/27/2020
This was the best soup ever...no kidding! Followed the recipe closely, but subbed pepper jack for the monterey jack, and mild cheddar for the sharp, since that's what we had. Next time, I'm doubling the recipe. Thanks so much for submitting this...It's a keeper. 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
09/14/2020
Delicious!!! My family likes spicy so, I used leftover grilled chicken fajita meat, also added a pinch of cayenne, 1/4 c. of jalapeno salsa and Pepper Jack instead of Monterey Jack. I didn't add the cumin, butter or onions. Served with tortilla chips. I will definitely make this recipe again. Read More
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