This creamy, hearty, and low-carb poblano chicken soup. Serve in soup bowls with cilantro, fresh lime juice, and, if preferred, shredded cheese as garnishes.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
Ingredients
- 5 poblano peppers
- 2 cups chicken bone broth
- 1 (8 ounce) package cream cheese, softened
- 1 cup sharp Cheddar cheese, shredded
- ½ cup shredded Monterey Jack cheese
- ½ cup salsa verde
- 2 tablespoons butter
- ¼ cup chopped onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 pound boiled boneless, skinless chicken breast, shredded
- salt and ground black pepper to taste
Instructions
- Roast poblano peppers over an 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.
- Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.
- Peel 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 sauté for 2 to 3 minutes. Add chicken and sauté for 2 minutes more.
- Pour cheese mixture into a stockpot over low heat. Add chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.
- Feel free to substitute Monterey Jack with any cheese of your choice.
- You can make this dish as spicy as you would like.
Nutrition Facts
| Calories | 356 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 2 g |
| Protein | 25 g |
| Saturated Fat | 14 g |
| Sodium | 658 mg |
| Sugars | 2 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
Fantastic! I made it as written and wouldn’t change a thing! I boiled my chicken breasts in the bone broth and then used 2 cups of that liquid for the soup. Will definitely be making this one again!
My kid is pretty picky, and is not a fan of soup, but they really liked this. I used rotisserie chicken from the deli.
Definitely double the recipe. Add a little extra chicken broth to slightly thin. Serve with a dollop of sour cream to calm the heat.
OMG! This soup is fantastic! I only had two very large poblanos but that seemed to be enough. I used mozzarella in place of the Monterey Jack. Otherwise I followed the ingredient recipe. My changes were in prep. Next time I will roast my peppers earlier to give myself more time to peel and seed them. Instead of dirtying so many appliances I chopped the peppers in my blender after I had blended the cheese mixture and poured that into the soup pot. I used the same fry pan to saute the onions and peppers after my chicken was cooked. I used Mrs. Renfros green chili salsa, it has a kick and added just enough heat for me….I like heat but want to taste the flavors not just the heat. With the exception of the peppers I normally have all the other ingredients on hand so maybe I will look for canned poblanos and try them next time. This was my dinner and then my lunch for 3 or 4 days.
Wish I had doubled it!!! My wife, son and I ate it all for lunch. One of the best soups we’ve made and no left overs. Next time I may try with Hatch green chilies and a little more cheese.
This is amazing!!! I did do the chicken in the instant pot with 1C chicken broth, 1tsp salt and 1/2 teaspoon of each of black pepper, garlic powder and smoked paprika. I think the smoked paprika added a nice subtle touch to an amazing recipe!!!
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.
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.
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.
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.
I added more cheese than it ask for. Delicious!
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.
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!
This is SO GOOD!! I added a little extra cheese Monterey Jack cheese and Verde sauce to ours because we like a lot of spice and cheese. But made as written it is awesome!! My daughter LOVED it and so did I ??
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!
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!
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.
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.