High Protein Creamy Chicken Poblano Soup for Meal Prep (Print Version)
Enjoy a high-protein creamy chicken poblano soup. This flavorful, satisfying recipe is ideal for meal prep and quick weeknight dinners.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Mexican
Dietary: Gluten-Free
# Ingredients:
→ The Hearty Base & Protein
01 -
1 tbsp olive oil
02 -
1 1/2 lbs boneless, skinless chicken breasts
03 -
6 cups low-sodium chicken broth
→ Poblano Perfection & Aromatics
04 -
3 large poblano peppers
05 -
1 medium yellow onion, diced
06 -
4 cloves garlic, minced
07 -
1 1/2 cups frozen corn, thawed
→ Creamy Richness & Flavor Boosters
08 -
4 oz light cream cheese, softened
09 -
1/2 cup plain Greek yogurt (2% or full-fat)
10 -
1 1/2 tsp ground cumin
11 -
1 tsp chili powder
12 -
1/2 tsp dried oregano
13 -
Salt and black pepper to taste
→ Fresh Finish
14 -
1/4 cup fresh cilantro, chopped, for garnish
15 -
1 lime, cut into wedges, for serving
# Instructions:
01 -
Preheat oven to 400°F. Place 3 large poblano peppers on a baking sheet. Roast for 15-20 minutes, turning occasionally, until skin is charred and blistered. Transfer to a bowl, cover, and let steam for 10 minutes. Peel, core, seed, and dice the poblanos.
02 -
Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add 1 1/2 lbs boneless, skinless chicken breasts and cook for 3-4 minutes per side until browned. Remove chicken and set aside. Add 1 medium yellow onion, diced, to the pot and cook until softened, about 5 minutes.
03 -
Add the diced poblano peppers and 4 cloves garlic, minced, to the pot with the onion. Cook for 2-3 minutes until fragrant. Stir in 1 1/2 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp dried oregano. Cook for 1 minute more, stirring constantly, to toast the spices for your delicious Creamy Chicken Poblano Soup.
04 -
Pour in 6 cups low-sodium chicken broth. Return the cooked chicken breasts to the pot. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 10-12 minutes, or until chicken is cooked through. Remove chicken, shred it, and set aside. Add 1 1/2 cups frozen corn, thawed, to the soup.
05 -
Reduce heat to low. Whisk 4 oz light cream cheese, softened, and 1/2 cup plain Greek yogurt (2% or full-fat) into the soup until smooth and fully incorporated. This creates the signature creamy texture for your Creamy Chicken Poblano Soup: High Protein & Meal Prep Perfect.
06 -
Return the shredded chicken to the pot. Stir well and heat through for 2-3 minutes. Season generously with salt and black pepper to taste. Ladle the Creamy Chicken Poblano Soup: High Protein & Meal Prep Perfect into bowls. Garnish with 1/4 cup fresh cilantro, chopped, and serve with 1 lime, cut into wedges.
# Notes:
01 -
Meal Prep Tip: This soup is fantastic for meal prep! Let it cool completely before portioning into airtight containers. It reheats beautifully on the stovetop or in the microwave.
02 -
Spice Level Adjustment: For more heat, leave some poblano seeds in or add a pinch of cayenne pepper with the other spices. For less heat, ensure all seeds and membranes are removed from the poblanos.
03 -
Serving Suggestions: Enhance your soup with toppings like diced avocado, a sprinkle of cotija cheese, or a dollop of extra Greek yogurt for added creaminess.
04 -
Vegetarian Option: Omit the chicken and use vegetable broth. Add a can of drained and rinsed black beans or chickpeas for extra protein and fiber.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Cutting board
03 -
Sharp knife
04 -
Measuring cups and spoons
05 -
Whisk
# Nutrition Facts (Per Serving):
Calories: 330 kcal
Total Fat: 7 g
Total Carbohydrate: 12 g
Protein: 39 g