Best Restaurant Style Cheesy Poblano Pepper Soup Recipes

POBLANO CHICKEN CHEESE SOUP

Poblano Chicken Cheese Soup image

Low-carb yet filling poblano cream soup with chicken. Make it spicy to your liking. Serve in soup bowls garnished with cilantro, a squeeze of fresh lime juice, and/or shredded cheese.

Provided by BracksFour

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

Ingredients

5 poblano peppers
2 cups chicken bone broth
1 (8 ounce) package cream cheese, softened
1 cup sharp Cheddar cheese, shredded
½ cup shredded Monterey Jack cheese
½ cup salsa verde
2 tablespoons butter
¼ cup chopped onion
2 cloves garlic, minced
1 teaspoon ground cumin
1 pound boiled boneless, skinless chicken breast, shredded
salt and ground black pepper to taste

Steps:

Roast poblano peppers over open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.
Peel the cooled poblano peppers and remove seeds. Finely chop peppers in a food processor.
Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and saute for 2 to 3 minutes. Add chicken and saute for 2 minutes more.
Pour cheese mixture into a stockpot over low heat. Add the chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.

Nutrition Facts : Calories 356.2 calories, Carbohydrate 6.1 g, Cholesterol 108 mg, Fat 25.5 g, Fiber 1.9 g, Protein 25.3 g, SaturatedFat 14.4 g, Sodium 658.2 mg, Sugar 2.3 g

CHEDDAR CHEESE AND POBLANO CHILI SOUP

Cheddar Cheese and Poblano Chili Soup image

OMG! So delicious. From BHG. You can so substitute canned or fresh green chile, saves time and is still very good. Poblanos are a little more robust in flavor however.

Provided by loveleesmile

Categories < 4 Hours

Time 1h10m

Yield 4-5 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon bacon fat
1/2 white onion, chopped
1 large shallot, chopped
1 garlic clove, chopped
1/2 jalapeno chili, seeded, chopped
1 teaspoon pure chile powder
1 tablespoon chopped fresh cilantro
1/2 tablespoon chopped fresh epazote (optional) or 1/2 teaspoon dried epazote (optional)
1 pinch ground cumin
1/2 cup beer
4 cups low sodium chicken broth
2 tablespoons unsalted butter, softened
2 tablespoons all-purpose flour
2 small poblano chiles, roasted, peeled, seeded and cut into 1/4-inch dice (mild or hot or mixed) or 1 cup canned green chili (mild or hot or mixed)
1 1/4 cups shredded aged cheddar cheese
salt
1/2 lime, juice of

Steps:

Heat bacon fat in large sauce or soup pan over medium heat. Add onion, shallots, garlic, jalapeno and chili powder. Sauté 2 minutes or until soft. Add cilantro, epazote, cumin and beer. Bring to a boil. Boil 5 minutes or until liquid has reduced by half. Add chicken broth and bring to a boil. Knead butter and flour together until a paste forms. Slowly whisk into boiling soup, mixing until smooth. Lower heat and simmer, uncovered, about 40 minutes.
Remove soup from heat and immediately stir in cheese. Pour into blender by batches and blend until smooth. Add chiles. Season with salt and lime juice. Pour into soup bowls and serve immediately.

Nutrition Facts : Calories 280.9, Fat 19.1, SaturatedFat 11.6, Cholesterol 52.3, Sodium 302.9, Carbohydrate 12.6, Fiber 0.9, Sugar 2.4, Protein 15