Description
A creamy, smoky soup inspired by chile rellenos featuring roasted poblano peppers, tender chicken, corn, and melted cheese in a rich, flavorful broth.
Ingredients
2 large poblano peppers
1 lb boneless, skinless chicken breast or thighs
1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
1 tsp cumin
1 tsp chili powder
4 cups chicken broth
1 cup milk or half-and-half
1 cup corn kernels (fresh, frozen, or canned)
1 cup shredded Monterey Jack or Pepper Jack cheese
1/4 cup cream cheese
Salt and pepper to taste
Fresh cilantro and lime wedges for garnish
Instructions
1. Preheat oven broiler and roast poblano peppers on a baking sheet, turning occasionally, until skin is charred (about 8–10 minutes).
2. Place roasted poblanos in a bowl, cover with plastic wrap, and let steam for 5 minutes. Peel off skins, remove seeds, and dice.
3. In a large pot, heat olive oil over medium heat. Add onion and cook until softened.
4. Stir in garlic, cumin, and chili powder; cook for 30 seconds.
5. Add chicken and pour in chicken broth. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 15–20 minutes.
6. Remove chicken, shred it, and return it to the pot.
7. Add diced roasted poblanos and corn. Stir in milk, shredded cheese, and cream cheese until melted and creamy.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with fresh cilantro and lime wedges.
Notes
For extra spice, add a chopped jalapeño along with the poblanos.
Substitute roasted green chiles for a milder version.
Serve with tortilla strips or crusty bread for dipping.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 5g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
Keywords: poblano chicken soup, chile relleno soup, creamy chicken poblano soup, Mexican comfort food