Roasted Poblano Chicken Cauliflower Soup is a creamy soup that is loaded with flavor, but still kid approved, and happens to be low carb and keto friendly!
Cauliflower makes a great soup! Be sure to also try Creamy Roasted Mushroom Soup and Roasted Garlic Cauliflower Soup.
This Cauliflower Soup Is Low Carb & Keto Friendly
I have been making this Roasted Poblano Chicken Cauliflower Soup for the past few weeks on Sunday and eating it all week for lunch. It is seriously, SO GOOD.
The recipe originally came from my friend Kerri (you know her from her tuna salad). I made a few tweaks each time I made it, until I turned it into my new favorite low carb soup.
Even My Kids Love This Roasted Cauliflower Soup
My biggest change was adding a bunch of cauliflower. It doesn’t change the flavor of the soup a ton, but it gives us one more big serving of veggies and good old added fiber.
My girls gobble this soup up every time I make it. I always offer them some and they turn me down. Next thing I know, I am sitting down with my bowl for lunch and two little girls are climbing in my lap to eat it all.
It never fails, they want to eat what is on my plate not what is on theirs! Especially Ellie lately, she has to touch everything on our plates…even if she knows she doesn’t like it. It’s really fun at restaurants. Ha!
You Can Use Leftover Chicken To Make This Soup Fast
This Roasted Poblano Chicken Cauliflower Soup only takes 30 minutes or less to make if you use a rotisserie chicken or leftover shredded chicken. If you have chicken breasts laying around you need to use up instead, follow this recipe for the best shredded chicken ever.
If you haven’t roasted poblano peppers before (and skinned them), make sure and check out the video below on how I do it. It’s easy, I promise!
Can You Freeze This Cauliflower Soup?
I hope you enjoy this Roasted Poblano Chicken Cauliflower Soup as much as we do!
It freezes perfectly, it’s really filling, has hidden healthy veggies, is gluten free, low carb and keto diet approved!
Roasted Poblano Chicken Cauliflower Soup
Ingredients
- 3 large poblano peppers
- 2 tablespoons butter
- 1 large yellow onion, diced
- 12 oz riced cauliflower, about 2 cups
- 5 cloves garlic, minced
- 3 ½ Cups Chicken Broth
- 8 ounces cream cheese, softened
- ½ teaspoon seasoned salt
- black pepper, to taste
- 1 lb cooked and shredded chicken
- 2 cups shredded cheddar cheese
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Instructions
- Heat broiler on oven. Move top oven rack close to the top.
- Remove top of poblano peppers, scoop out seeds and slice in half. Place poblano peppers on cookie sheet. Roast for about 2 minutes each side, until skin is blackened and blistering.
- Remove from oven and transfer peppers to a ziplock bag. Let peppers cool. Once peppers are cooler to the touch, peel off the outer layer of skin. Chop peppers and set aside.
- In a heavy bottomed pot, melt butter over medium heat. Add onion, cauliflower, and garlic. Cook for 5-7 minutes, until softened.
- Add cream cheese and stir until cream cheese is melted. Add chopped peppers and slowly stir in broth until smooth. Add seasoned salt and pepper, to taste.
- Next, using either an immersion blender or regular blender, puree liquids until smooth.
- Add chicken and simmer for 10 minutes to heat through. Add cheddar cheese and stir until melted and well combined. Serve hot!
Nutrition
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Has become one of my favorite soup recipes. Such great flavor and easy to make. I don’t eat meat so I leave the chicken out and it’s still good.
Absolutely delicious! I stewed my chicken so I ended up changing things just a little bit and adding carrots and celery but my nine year old grandson loved it! We will be making this recipe again and again! Thank you so much!
This had become my favorite soup. I have made it for family gatherings and people are always impressed and want the recipe. I have made a vegetarian version with vegetable broth and no chicken and that tastes awesome as well. Thank you you so much for this recipe!
Just made this but without the cheddar cheese. I left it mostly lumpy, which we enjoy. It was great.
This sounds so good!
I am confused about the net carbs. The carbs are listed at 14 and the fiber as 3 but the net carbs as zero. Can you help me understand.
Do you know the net carbs per serving?
HOW MANY NET CARBS???!!!!
Made this recipe last night (sans chicken). I also left the seeds in the poblano for extra kick. I added more garlic, chili flakes and bold creole seasoning for more heat. Tasted amazing especially if you love spicey food.
Tried this soup one day on a lark, looking for something low carb and new, and now it’s a family favorites! This soup is flavorful and very filling. Thanks for sharing.
When do you add the chicken broth?
Hi Lori! The broth is added in step #5!
Add cream cheese and stir until cream cheese is melted. Add chopped peppers and slowly stir in broth until smooth. Add seasoned salt and pepper, to taste.
Can you supply the nutrition facts on this wonderful recipe please? Specifically, carbs and fat for the keto diet.
yes please add nutrition facts. How many net carbs???!!!
Can this be frozen?
Yes!
Um, I’m going to have to stay.
I can see why you’ve made this so often – it looks and sounds amazing! I’m a sucker for anything with cauliflower. 🙂
Oh my goodness, this soup is incredible!! My family would fall in love with this!! YUM!!
This soup looks amazing! I love the cauliflower and the poblanos! Yum!
I love that you used cauliflower! We’ve been eating more and more cauliflower lately, so I’ll have to give this a try!
What a great soup! Such an easy way to get more veggies in our diet 🙂
Ohhh I could eat a nice big bowl of this right now! Yum!
Always fills me up! Love what you added to it!!