30-Minute Creamy Roasted Poblano & Chicken Soup Recipe Will Not Disappoint Soups Dinner Poultry Lunch

After making this creamy beef taco soup recipe, I knew a creamy Mexican-inspired chicken soup was next on my list. This easy, creamy poblano and chicken soup recipe did not disappoint. 

With sweet corn, roasted poblanos, a touch of cream and ready in 30 minutes, this is one soup recipe that will be made over and over again. Next time I may add a jalapeno into the mix.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 3 - 4 cups shredded cooked chicken (I used chicken breasts)
• 3 poblano peppers, roasted, seeded and chopped (here's how to roast poblano peppers)
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 ears corn on the cob, kernels removed and ears discarded
• 2 cans (14 ounces each) chicken broth
• 2 cups water
• 1 tablespoon chicken bouillon granules or chicken bouillon cubes
• 1 teaspoon cumin
• 1 cup heavy cream

Optional Toppings

• shredded cheese
• chopped red onion
• avocado
• cilantro
• tortilla chips

Here's how to make it: 

1. Heat a little olive oil in a large pot. Cook the onions, corn and peppers for about 5 minutes. Add the garlic and cook 30 seconds.
2. Add the chicken broth, water and cumin. Season with salt and pepper.
3. Bring to a boil, reduce heat and simmer about 10 minutes.
4. Stir in the chicken and cook about 3 minutes more.
5. Pour in the cream. Gently simmer until it thickens up a bit, then season with salt and pepper.
6. Spoon into bowls and top with desired toppings.

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