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
- 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
- ¼ 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
- 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!
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