Poblano Chicken Cheese Soup Recipe

Made as written except that I grilled my chicken instead of boil for an added depth of flavor. I wasn't sure how the broth/cream cheese mix would do in the blender but it worked out perfectly. I ended up adding more cheddar for color and would probably do all cheddar next time. I anticipated the cream separating but it didn't happen. This turned out great and it is one I would make again.

This is amazing!!! I did do the chicken in the instant pot with 1C chicken broth, 1tsp salt and 1/2 teaspoon of each of black pepper, garlic powder and smoked paprika. I think the smoked paprika added a nice subtle touch to an amazing recipe!!!

OMG! This soup is fantastic! I only had two very large poblanos but that seemed to be enough. I used mozzarella in place of the Monterey Jack. Otherwise I followed the ingredient recipe. My changes were in prep. Next time I will roast my peppers earlier to give myself more time to peel and seed them. Instead of dirtying so many appliances I chopped the peppers in my blender after I had blended the cheese mixture and poured that into the soup pot. I used the same fry pan to saute the onions and peppers after my chicken was cooked. I used Mrs. Renfros green chili salsa, it has a kick and added just enough heat for me....I like heat but want to taste the flavors not just the heat. With the exception of the peppers I normally have all the other ingredients on hand so maybe I will look for canned poblanos and try them next time. This was my dinner and then my lunch for 3 or 4 days.

This is a wonderful recipe for soup. I added Ancho chili powder and fire roasted diced tomatoes. I also added cilantro. Instead of chicken breast, I used thighs and air fried them.

I doubled the recipe and cooked it in my crock pot. Came out perfect in no time. Next time I’m going to use double cheese. The kids loved it too.

Delicious!!! My family likes spicy so, I used leftover grilled chicken fajita meat, also added a pinch of cayenne, 1/4 c. of jalapeno salsa and Pepper Jack instead of Monterey Jack. I didn't add the cumin, butter or onions. Served with tortilla chips. I will definitely make this recipe again.

Fantastic! I made it as written and wouldn't change a thing! I boiled my chicken breasts in the bone broth and then used 2 cups of that liquid for the soup. Will definitely be making this one again!

I wasn't sure how blending the cheeses, broth and other ingredients would turn out. But it worked out perfectly. I added Lawry's Seasoned salt and used fresh cracked pepper. I substituted Hatch Chiles for the Poblanos because that's what I had and I used only 1/2 lb chicken because we don't like our soup too thick. We enjoyed this very much and will make again.

So easy to follow. This recipe is amazing as is, but it also offers adding in additions if you want. I have had it both ways. I like to add hot salsa & double the chicken/cheese and 2 extra poblanos to eat with chips. Yum, you will not be disappointed!

I made quite a few changes: doubled the recipe, salsa instead of poblanos, added a pack of taco seasoning, used sharp cheddar and a little velveeta and cooked the chicken instead of boiling it. My end result was DELICIOUS and I'm giving this recipe 5 stars because it deserves it for giving me the groundwork!

This soup is amazingly delicious. I added kale to make it more healthy and some organic potatoes. The poblanos were the most time-consuming part of making this soup, especially because I doubled the recipe.

Sooooo good ! I had it at a restaurant and loved it but this recipe is better by far !

I used frozen poblano peppers from last Summer, so they did not get roasted, but they tasted great. This recipe was good, so we will make this one again and again. I would give it 4/5 stars if the rating system allowed it.

Just delicious!

Bro, I didn’t think I could cook this well.

Has a nice kick to it. Poblanos add a whole new dimension to this cheese and chicken soup.

My kid is pretty picky, and is not a fan of soup, but they really liked this. I used rotisserie chicken from the deli.

Definitely double the recipe. Add a little extra chicken broth to slightly thin. Serve with a dollop of sour cream to calm the heat.

Wish I had doubled it!!! My wife, son and I ate it all for lunch. One of the best soups we've made and no left overs. Next time I may try with Hatch green chilies and a little more cheese.

This was the best soup ever...no kidding! Followed the recipe closely, but subbed pepper jack for the monterey jack, and mild cheddar for the sharp, since that's what we had. Next time, I'm doubling the recipe. Thanks so much for submitting this...It's a keeper.