A creamy, hearty poblano and chicken soup simmered with vegetables, spices, cream, and cheese for a warming meal.

2 tablespoons olive oil

2 celery stalks, diced

2 carrots, peeled and diced

½ yellow onion, diced

3 poblano peppers, stemmed and diced

4 cloves garlic, minced

1 ½ teaspoons kosher salt

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon chili powder

¼ teaspoon ground black pepper

3 cups cooked, shredded chicken

1 can (15 oz) yellow corn, drained and rinsed

6 cups low-sodium chicken broth

1 cup heavy cream

1 cup shredded cheddar cheese

Optional: lime wedges, chopped cilantro

Cook Mode Prevent your screen from going dark

1. Warm olive oil in a large pot over medium-high heat. Add celery, carrots, onion, and poblano peppers. Sauté 10–12 minutes.

2. Add garlic and cook 30 seconds.

3. Mix in salt, cumin, oregano, chili powder, and black pepper. Cook 5 minutes.

4. Add chicken, corn, and broth. Bring to a boil, reduce heat, and simmer 15 minutes.

5. Stir in heavy cream and cheddar. Melt completely and simmer another 15 minutes.

6. Taste, adjust seasoning, and serve with lime and cilantro.

Use gluten-free broth if needed. Add jalapeños for more heat. Freeze without dairy and add cream when reheating.