Quick and Easy Creamy Chicken Poblano Pepper Soup Recipe
This quick and easy chicken poblano pepper soup is filled with tender chicken, corn, red and poblano peppers, black beans, and a creamy broth. The addition of roasted poblano peppers makes this soup extra special, bringing an extra depth of flavor that the whole family loves.
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Equipment
- Dutch Oven
- Baking Sheet
- Cutting Board
- Knife
- Immersion Blender
Ingredients
- 2 chicken breasts
- 2 tbsp olive oil, divided
- 1 ¼ tsp salt, divided
- 2 poblano peppers
- 1 red pepper
- 1 garlic clove
- 1 yellow onion
- 2 cups frozen corn
- 1 can black beans
- 1 tsp ground cumin
- ½ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Instructions
- Preheat oven to 425°F/220°C.
- Place chicken breasts, red pepper, and 2 poblano peppers on a baking sheet. Drizzle the chicken breasts and the peppers with 1 tbsp of olive oil. Sprinkle ¼ tsp of salt over the chicken breasts. Place on the middle rack of the oven and bake for 20-25 minutes, flipping halfway through bake time.
- While the peppers and chicken breasts are roasting, drizzle 1 tbsp of olive oil in the bottom of a Dutch oven. Add a diced yellow onion and a minced garlic clove to the Dutch oven. Sautee for 3-5 minutes on medium-high heat until the onion and garlic are translucent and fragrant.
- When there is no longer any pink in the chicken breasts, the peppers have a bit of brown and the skin starts to blister, remove from the oven. Let the peppers cool enough to handle and then gently peel the skin off. Roughly chop the poblano flesh and add to the Dutch oven.
- Add 8 cups of chicken broth, 1 cup of sweet corn, ½ tsp of black pepper, and 1 tsp of ground cumin to the Dutch oven and reduce to medium heat. If you like spicy food and want a bit of heat, add ¼ tsp of red pepper flakes.
- Use an immersion blender to blend the soup. You can blend until smooth, or leave slightly chunky for a bit of texture. (Or blend in batches in a stand blender. The heat can build up in the blender, so blend in small batches, never filling more than half full, and vent the top of the blender to allow steam to escape. Pour back into the pot)
- Add ¼ cup of flour and 1 cup of heavy whipping cream in a separate bowl and whisk until smooth. Pour this mixture into the soup and stir to incorporate fully.
- Shred the chicken breasts. The easiest way to do this is to use two forks, one to hold the chicken breast in place while using the other one to shred the chicken breast. Add drained and rinsed black beans and shredded chicken breasts to the soup. Simmer for 15-20 minutes to let the soup thicken slightly and the flavors meld.
- Since all chicken stocks have various levels of sodium, I wait to add the salt until the very end. Taste and season with salt if needed. Store leftover soup in an airtight container for up to 3 days in the refrigerator.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 217.6kcalCarbohydrates: 28gProtein: 22.3gFat: 2.8gSaturated Fat: 0.6gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 0.8gTrans Fat: 0.01gCholesterol: 48.2mgSodium: 93.9mgPotassium: 736.6mgFiber: 6.7gSugar: 2.6gVitamin A: 800.6IUVitamin C: 63.7mgCalcium: 31.5mgIron: 2mg
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