Roasted poblano peppers add a wonderful hint of heat to this Creamy Corn and Chicken Soup recipe! Made with a velvety, flavorful broth filled with sweet corn and shredded chicken.
With all of my favorite tv shows being on winter hiatus, I have been getting so much more done at night. Instead of decompressing in front of the tv, I have been losing myself in a few trashy romance novels lately. It’s been quite nice…even if Jorge does make fun of me when he rolls over in bed and reads a few lines from the latest book I’m reading.
With the extra time at night, I have been leaning towards making some of my favorite dinners that take a little more time. Like my Green Chicken Chili Tamales. It has been nice spending more time in the kitchen making some of those special dishes. They take time, but boy are they good!
But today, a cold front blew through Jacksonville and it dropped the temperature to a blustery 43°F. And yes — for us Floridians that is definitely blustery…you yankees can keep your -3°F weather! I turned on my heater, wrapped myself in Jorge’s snuggie (because I refuse to own one myself) and got started on a big bowl of soup to keep us warm.
Usually a lack of photos in a post would mean the lighting was bad or I just couldn’t get any pictures I liked. Today however, it means I could not wait any longer to stick my face in this bowl of soup. I needed it. Badly. So I snapped off one quick picture and dug right in!
With all the interesting flavors in this soup, I was not surprised by how amazing it was. The roasted poblano peppers add a wonderful flavor without adding a ton of heat. So don’t be scared if you don’t like spicy foods! Then the corn, chicken and creamy broth…just trust me, it’s absolutely divine!
Creamy Corn and Chicken Soup with Roasted Poblano
Roasted poblano peppers add a wonderful hint of heat to this hearty Corn and Chicken Soup recipe! Filled with sweet corn and chicken in a flavorful, creamy broth, it's absolutely divine!
Ingredients
- 4 Poblano peppers, seeded and halved lengthwise
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 teaspoons garlic powder
- 2 teaspoons salt
- 2 teaspoons cumin
- 1 teaspoons chili powder
- 1 teaspoon oregano
- 4 cloves garlic, minced
- 2 (32 oz) quarts low sodium chicken broth
- 5 cups cooked and shredded chicken (about 4 large breasts)
- 4 cups fresh or frozen corn
- 1/4 cup cornmeal, mixed with a splash of chicken broth
- 4 oz Monterey jack Cheese, shredded
- 6 oz Chobani Fat Free Greek Yogurt
- 1 tablespoon hot sauce (I use Cholula), to taste
- freshly ground black pepper, to taste
- Crumbled Queso Fresco (or additional Monterey Jack)
- Sliced Avocado
- Cilantro
Instructions
- Turn oven on to Broil. Place peppers on a baking sheet. Allow to roast for 20 minutes, turning half way through broiling, until peppers are soft & the skin is blistered and dark.
- Remove from oven and place in a plastic bag for 8-10 minutes to cool. Remove from bag and you should be able peel the skins off easily. Dice the peppers and set aside until ready to use.
- In a large heavy bottomed pot over medium-high heat, saute the onions in olive oil until beginning to soften (5-8 minutes). Add the garlic powder, salt, cumin, chili powder, oregano and garlic and saute for 1 minute.
- Add the chicken broth, shredded chicken, corn, and chopped Poblanos; bring mixture up to a boil. Add the cornmeal (mixed with a little chicken broth to form a paste) and stir into boiling soup. Reduce heat to medium and simmer for 30 minutes uncovered.
- When ready to serve, stir in the monterey jack cheese, greek yogurt and hot sauce. Stir until heated and cheese is melted. Taste soup and add some black pepper or adjust additional seasonings as needed.
- Serve with sliced avocado, crumbled queso fresco and cilantro! Enjoy!
Notes
adapted from My Life As A Mrs
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 602Total Fat: 29gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 115mgSodium: 1178mgCarbohydrates: 44gFiber: 8gSugar: 11gProtein: 46g
Categories
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Can this soup be frozen? If so do I add the Greek yogurt and cheese before I freeze it?
Hi Sandy! Typically cream based soups don’t freeze very well because the fat and liquid in creams (yogurt, cream, cream cheese, etc) can separate. If you do try freezing it, I would reheat it on the stove top stirring often to try to keep the fat from separating!
Can this be done in a crock pot?
Because of the cornmeal portion to thicken the soup, it would require quite a few changes to get the soup to turn out like it does on the stove top. Sorry to disappoint!
This soup is always a winner! Just won in my work Soup/Chili cook-off with this beauty!
So glad to hear it! This recipe never gets enough credit!
Just made this for this years Soup/Chili cook-off….. and won again! And… won people’s choice. Seriously so good! :)
I am considering this recipe for a work potluck…. do you think a rice of some sort could be added to the soup? Just curious what thoughts might be on that!
Whipped up a batch of this soup tonight….It was so delicious! Looking forward to the leftovers for the rest of the week! I love dishes were I can add greek yogurt to make the dish healthier!
This looks like a good one!
Just so you know, when you try to pin links from your website, they are marked as spam by pinterest. you are not spam! this injustice must not continue!
Made this today and my husband and I both LOVED it! It is bursting with amazing flavors. Thanks for a keeper recipe!
Is it bad that 43 sounds WARM to me right now?!? It’s been gross out. Really gross. I need quite a few bowls of this soup to warm me up!! (And to console me that Grey’s isn’t back from hiatus yet)
i have begun a new love for poblano peppers…this soup is perfect for the family right now…brrrr…cold WI weather!
Oh how I am missing that Jacksonville weather! I would gladly take 43. It was like 7 degrees in Connecticut yesterday. This soup sounds delightful. Corn + chiles is heaven!
Wow, this looks too good for words! Can you believe I have never made soup before? Need to start soon!
This sounds so warm & delicious!
This looks and sounds amazing. I just picked up all the ingredients to make it for dinner tonight!!
Ooh, this looks goooooood. Perfect for a cold night!
PS. Where’s the snuggie love?! ;)
Awesome photo!
This looks absolutely divine. I can’t wait to try this. I love the addition of the yogurt to lighten it.
Sounds great. Please tell me you deliver on Fridays? ;)
oh sweet googly moogly! that sounds YUMMERS!
I just love roasted poblano!! Chobani is my favorite sub for all of my healthy soups so I love that you used it!
Oh, that looks simply amazing!
I know what you mean about getting so much more done when shows are on winter break. I also know what you’re talking about when you break out the snuggie as soon as the temp drops near 40˚. I live in Southern California and our temps have brought some chilly nights – the fireplace has been going for days. I look for every and any opportunity to incorporate roasted poblanos into a dish. This soup sounds satisfying on every level.
Oh this soup sounds awesome. Yes, I agree that 43 degrees is blustery and far too cold for Florida. Every time the temp drops past 50 I threaten that we need to move down to the Caribbean!
LOVE this recipe!! Love that you used Greek yogurt. YUM times 100.
Polbanos seem like my DREAM pepper. I need to pick some up next time I’m at the store. And I LOVE a good creamy soup!
I’m dying over this. DYYYYING.
I love poblanos! This looks great :)
Burrrrr, you are cold up there!!!! I am totally digging this soup!
1. Girl, we are cut from the same clothe!
2. When I read those cheeseball novels (also applies to cheeseball tv shows/movies) – Mike too will read a sentence and die laughing…
3. I freaking love that Jorge has a snuggie…
This sounds really delicious – so full of flavour and just perfect for a cold & grey day.
This soup looks gorgeous and just delicious! I want it!