Description
This creamy chicken poblano pepper soup combines smoky roasted peppers with tender chicken, sweet corn, black beans, and a rich blend of sharp cheddar and pepper jack cheeses. It’s a hearty and comforting meal perfect for chilly days, packed with vibrant flavors and a touch of heat from jalapeños and cayenne pepper.
Ingredients
Scale
Vegetables and Protein
- 3 poblano peppers
- 3 chicken breasts, bone-in and skin-on
- 16 ounces roasted corn, frozen
- 2 cans black beans (15-ounce cans), drained and rinsed
- 2 red bell peppers, diced finely
- 1 jalapeño, thinly sliced (for garnish)
Seasonings and Spices
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon coarse ground black pepper
- 2 tablespoons ground cumin
- 1/4 teaspoon cayenne pepper
Liquids and Fats
- 2 tablespoons vegetable oil
- 1/4 cup unsalted butter
- 8 cups chicken broth
- 1/2 cup half and half or heavy cream
- 1 lime, juiced
Other
- 1/4 cup all-purpose flour
- 2 cups sharp cheddar cheese, shredded
- 1 cup pepper jack cheese, shredded
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the peppers and chicken.
- Season the poblano peppers and chicken: Rub them with vegetable oil, using half the kosher salt and black pepper to season evenly. Place them on a foil-lined baking sheet to prevent sticking and ease cleanup.
- Roast the peppers and chicken: Roast for 25-30 minutes until the poblano peppers are nicely charred and the chicken is cooked through and reaches a safe internal temperature.
- Melt the butter and make a roux: In a large stockpot, melt the unsalted butter over medium heat, then whisk in the flour. Cook this mixture for about one minute to create a roux, which will thicken your soup later.
- Add chicken broth: Gradually pour in the chicken broth while whisking continuously to avoid lumps. Bring the mixture to a light boil to start thickening the soup base.
- Simmer with vegetables: Stir in roasted corn, black beans, and diced red bell peppers. Let the soup simmer gently for 15 minutes, allowing flavors to meld and vegetables to soften.
- Prepare chicken and peppers: Shred the cooked chicken breasts and remove the seeds from the roasted poblano peppers, then dice them. Add both to the simmering soup.
- Add seasonings and cheese: Mix in the remaining kosher salt, sharp cheddar cheese, pepper jack cheese, lime juice, ground cumin, cayenne pepper, and half and half. Stir everything until the cheese melts and the soup becomes creamy and rich.
- Garnish and serve: Ladle the soup into bowls and garnish with thinly sliced jalapeños for a fresh spicy kick before serving.
Notes
- Roasting the poblano peppers adds a delicious smoky flavor that is essential to this soup’s depth.
- Use bone-in, skin-on chicken breasts for more flavorful broth and tender meat.
- You can substitute frozen corn with fresh when in season for a sweeter taste.
- Adjust cayenne pepper quantity depending on your heat preference.
- If you want a thicker soup, you can continue simmering until it reduces to desired consistency.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting
- Cuisine: Mexican
