Roasted Poblano soup with chicken

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I love Poblano peppers so much I can’t help buying more than I need, then I end up with sad looking peppers at the end of the week. This Poblano soup is the best way to use those sad looking peppers and give them a more meaningful and delicious purpose. This soup is so creamy and comforting, I know it’s going to become one of your favorite soups too.

What you need to make Roasted Poblano soup with chicken

Poblano Peppers. You will need to roast them and clean them.







Chicken stock

Heavy Cream

Cream cheese

Cooked, shredded chicken. I always use leftover rotisserie chicken for this recipe. To me, is what works best.

Helpful Tips and Tricks

The most predominant flavor in this soup, is Poblano pepper, of course. Charring and cleaning the peppers could be a little bit of work but believe me, it is worth it. There are some good canned roasted poblano peppers out there, but the flavor doesn’t compare to fresh roasted peppers.

Poblano peppers are mostly mild but once in a while you will get an angry one. Make sure to wear gloves when you clean them, and completely remove all seeds and veins.

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Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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