If you're looking to warm up your dinner table with a comforting and flavorful dish, look no further than this Cheddar Cheese Soup with Chicken and Poblano Peppers! This creamy, cheesy delight combines the rich flavors of melted cheddar and tender chicken with the smoky heat of roasted poblano peppers, creating a bowl of pure bliss. Perfect for chilly evenings or whenever you need a cozy meal, this recipe is not only easy to make but also a guaranteed crowd-pleaser. Dive into this deliciously satisfying soup that will have everyone coming back for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups shredded cheddar cheese
- 1 cup cooked, shredded chicken
- 2 poblano peppers, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Roast the poblano peppers over an open flame or under the broiler until the skin is charred and blistered. Place peppers in a sealed plastic bag to steam for 10 minutes, then peel off the skin, remove seeds, and dice.
- In a large heavy-bottomed pot, heat a small amount of oil over medium heat. Add chopped onions and sauté until translucent and slightly golden, about 4-5 minutes.
- Add minced garlic to the onions and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Pour in chicken broth and bring the mixture to a gentle simmer. Add the diced roasted poblano peppers and cook for 5 minutes.
- Reduce heat to low and slowly whisk in heavy cream, stirring continuously to prevent separation.
- Gradually add shredded cheddar cheese, stirring until completely melted and incorporated into the soup.
- Fold in the cooked, shredded chicken and allow to heat through for 3-4 minutes.
- Season with salt and pepper to taste. If the soup is too thick, thin with additional chicken broth.
- Ladle into warm bowls and serve immediately, optionally garnishing with additional cheese or chopped fresh cilantro.
Tips
- Roasting Poblano Peppers: For the best flavor, make sure to char the poblano peppers well. The smokiness adds depth to the soup, so don’t rush this step!
- Sautéing Onions: Cook the onions until they are a nice golden color; this caramelization enhances the sweetness of the soup.
- Preventing Separation: When adding the heavy cream, do it slowly and keep stirring. This will help create a smooth, creamy texture without any curdling.
- Cheese Quality: Use high-quality cheddar cheese for the best flavor. A sharp cheddar will give your soup an extra kick!
- Adjusting Thickness: If your soup turns out too thick, simply add more chicken broth until you reach your desired consistency.
- Garnishing: For an extra touch, top your soup with additional shredded cheese or fresh cilantro before serving. It adds a pop of color and flavor!
- Make-Ahead Option: This soup can be made ahead of time and stored in the refrigerator. Just reheat gently on the stove before serving.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 8g
Protein: 25g
Fat: 35g
Saturated Fat: 20g
Cholesterol: 120mg
