Smoky Poblano Pepper & Gouda Soup

Don’t freak out with the amount of ingredients. I bet you have most of these in your pantry already. This easy soup will feed your family all week long!

Yield: 8-10

Author: Michelle's Lane

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Easy Poblano and Smoked Gouda Soup

This delicious soup has so much Texas flavor. It's simple to make and perfect for weeknight meals during the school year.

Prep time: 30 HourCook time: 2 HourTotal time: 32 Hour

Ingredients

Ingredients

• 2 lbs of cubed chicken (I use raw chicken tenders and roast them in the oven myself, but you can absolutely use shredded rotisserie chicken too)
• 1-2 fresh, diced poblano peppers (2 gives the most poblano flavor, but if you have picky eaters you might want to start with 1)
• 4 cloves of garlic, diced
• 1/2 purple onion, diced
• 1-2 fresh jalapeno peppers IF you want added spice
• 1 can of black beans, drained and rinsed
• 1 cup frozen corn (use frozen roasted corn for extra flavor)
• 1 brick of cream cheese
• 2 cups of shredded smoked gouda cheese
• 16 oz chicken broth or stock
• 1/2 tsp garlic powder
• 1/2 tsp red pepper flakes
• 1/2 tsp turmeric powder
• 1/2 tsp onion powder
• 1/2 tsp chili powder
• 1/2 tsp oregano
• 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• fresh lime and cilantro for garnish

Instructions

Directions

1. In a small dish, combine the garlic powder, onion powder, chili powder, salt, pepper, red pepper flakes, and oregano, set aside.
2. (If using shredded rotisserie chicken, skip to step 3) Dice the chicken into cubes and place on a baking sheet lined with foil and coated in oil. Cover the chicken with 1/2 of the spice blend above. Place chicken on the middle oven rack at 350° for 15 minutes then remove and set aside.
3. Heat 2 tablespoons of oil in a stock pot and add the diced garlic. Toast garlic until golden brown.
4. Add in the diced onion, poblano, and 1 diced jalapeno and saute until onion is clear.
5. Add in the chicken and stir.
6. Add the beans, corn and chicken broth (I fill the bean can with broth 2 times as my measure).
7. Add in the remainder of the seasoning as well as smoked paprika and turmeric powder, mix everything well.
8. Cover and simmer on low for 1 hour
9. Add the cream cheese and simmer for another hour stirring occasionally until the cheese is melted.
10. Just before serving, add in 1 cup of the grated gouda cheese and stir well until blended in.
11. Serve the soup and top with the remainder of the shredded gouda, sliced jalapeno, cilantro leaves, and lime as desired.

Notes

You can roast or seer the poblano peppers prior to dicing to give them more flavor. This is definitely delicious, but I generally don't have that kind of time or patience.

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