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Creamy Poblano Chicken Stuffed Peppers Soup

This cozy soup blends smoky roasted poblano peppers, tender chicken, and creamy cheese for a warm and comforting meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Soup Base
  • 2 cups cooked shredded chicken Rotisserie chicken works great for speed.
  • 3-4 pieces roasted poblano peppers, peeled and diced Roast until the skins blister, then peel for the best smoky flavor.
  • 1 small onion, diced The base that sweetens the soup.
  • 3 cloves garlic, minced Fresh garlic gives it that extra flavor boost.
  • 2 tbsp butter Use unsalted butter for better salt control.
  • 2 tbsp flour This makes a light roux to thicken the soup.
  • 4 cups chicken broth Use low-sodium for more control of salt.
  • 1 cup heavy cream Adds silky richness.
  • 1 cup shredded Monterey Jack or pepper jack cheese Add slowly so it melts smooth.
  • 1 can (4 oz) diced green chiles Adds a gentle, tangy heat.
  • 1 tsp cumin Warm and earthy flavor.
  • 1/2 tsp smoked paprika Boosts the smoky notes.
  • to taste Salt & pepper Adjust to your preference.

Method
 

Preparation
  1. Melt butter in a large pot over medium heat. Add the diced onion, then sauté until it turns soft and a little translucent.
  2. Add the minced garlic, and cook for 1 minute until fragrant.
  3. Sprinkle in the flour and stir to form a light roux, keeping it from browning.
  4. Slowly pour in the chicken broth while whisking until smooth, then bring to a gentle simmer.
Cooking
  1. Stir in the roasted poblanos, diced green chiles, cumin, smoked paprika, and shredded chicken. Simmer for 10-15 minutes.
  2. Lower the heat and stir in the heavy cream until the pot looks richer and silkier.
  3. Add the shredded cheese a handful at a time, stirring until each handful melts into a creamy soup.
  4. Taste and adjust salt and pepper if necessary.

Notes

For a cheesy, veggie-forward twist, add lime or cilantro at the end. Serve with toppings like crema, cilantro, or tortilla chips. Leftovers make a great filling for enchiladas.