Creamy Chicken Poblano Soup: Easy High Protein Recipe (Print Version)
Creamy Chicken Poblano Soup is an easy, high-protein meal. Enjoy this flavorful, comforting soup for a satisfying weeknight dinner.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Gluten-Free
# Ingredients:
→ High-Protein Heart
01 -
1 1/2 lbs boneless, skinless chicken breasts
→ Smoky Poblano & Aromatic Base
02 -
2 tbsp olive oil
03 -
3 large poblano peppers, seeded and diced
04 -
1 medium yellow onion, diced
05 -
4 cloves garlic, minced
06 -
1 cup frozen corn kernels
→ Rich & Velvety Broth
07 -
6 cups low-sodium chicken broth
08 -
4 oz full-fat cream cheese, softened
09 -
1/2 cup heavy cream
→ Southwestern Spice Symphony & Fresh Finish
10 -
1 tsp ground cumin
11 -
1 tsp chili powder
12 -
1/2 tsp dried oregano
13 -
1/4 tsp cayenne pepper (optional, for a kick)
14 -
Salt and freshly ground black pepper, to taste
15 -
1/2 cup fresh cilantro, chopped, for garnish
16 -
2 limes, cut into wedges, for serving
# Instructions:
01 -
Dice 1 1/2 lbs boneless, skinless chicken breasts into 1-inch pieces. Seed and dice 3 large poblano peppers and 1 medium yellow onion. Mince 4 cloves garlic. This essential prep ensures a smooth cooking process for your Creamy Chicken Poblano Soup: Easy & High Protein.
02 -
Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken and cook for 5-7 minutes, until lightly browned on all sides. Remove the chicken from the pot and set aside, leaving any drippings behind.
03 -
To the same pot, add the diced 3 large poblano peppers and 1 medium yellow onion. Cook for 5-7 minutes until softened. Stir in 4 cloves minced garlic and 1 cup frozen corn kernels, cooking for another 2 minutes until fragrant.
04 -
Pour in 6 cups low-sodium chicken broth. Stir in 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp dried oregano, and optionally 1/4 tsp cayenne pepper. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pot.
05 -
Return the seared chicken to the pot. Reduce heat to medium-low, cover, and simmer for 10-15 minutes, or until the chicken is cooked through. Remove chicken, shred, then return to the pot. Stir in 4 oz softened full-fat cream cheese and 1/2 cup heavy cream until melted and smooth. This creates the rich, creamy base for your Creamy Chicken Poblano Soup: Easy & High Protein.
06 -
Season the Creamy Chicken Poblano Soup: Easy & High Protein generously with salt and freshly ground black pepper to taste. Ladle into bowls and garnish with 1/2 cup fresh chopped cilantro and 2 lime wedges for a bright, fresh finish. Serve immediately and enjoy!
# Notes:
01 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
02 -
For a spicier kick, add an extra 1/4 tsp cayenne pepper or a diced jalapeño with the poblanos. You can also use pre-cooked rotisserie chicken for quicker prep; just add it shredded at the end.
03 -
Serve this hearty soup with warm tortillas, tortilla chips, or a side of crusty bread for dipping. A dollop of sour cream or Greek yogurt also makes a delicious topping.
04 -
Ensure your cream cheese is softened to room temperature before adding it to the soup. This helps it melt smoothly without clumping, ensuring a perfectly velvety texture.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups and spoons
05 -
Ladle
# Nutrition Facts (Per Serving):
Calories: 423 kcal
Total Fat: 23 g
Total Carbohydrate: 14 g
Protein: 40 g