Name: Roasted Poblano Chicken Cauliflower Soup
Prep time: 5 min
Cook time: 25 min
Yield: 5, 5 servings
Ingredients: 5 cloves garlic (minced); 2 tablespoons butter; 3 ½ Cups Chicken Broth; 3 large poblano peppers; 1 large yellow onion (diced); 12 oz riced cauliflower (about 2 cups); 8 ounces cream cheese (softened); 1/2 teaspoon seasoned salt; black pepper (to taste); 1 lb cooked and shredded chicken; 2 cups shredded cheddar cheese

Roasted Poblano Chicken Cauliflower Soup

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Roasted Poblano Chicken Cauliflower Soup is a creamy soup that is loaded with flavor, but still kid approved, and happens to be low carb and keto friendly!

By: Thenovicechefblog (via Thenovicechefblog)

Last Updated: Mar 1, 2026

Prep: 5 mins

Cook: 25 mins

Yields: 5, 5 servings

Instructions

Heat broiler on oven. Move top oven rack close to the top.
Remove top of poblano peppers, scoop out seeds and slice in half. Place poblano peppers on cookie sheet. Roast for about 2 minutes each side, until skin is blackened and blistering.
Remove from oven and transfer peppers to a ziplock bag. Let peppers cool. Once peppers are cooler to the touch, peel off the outer layer of skin. Chop peppers and set aside.
In a heavy bottomed pot, melt butter over medium heat. Add onion, cauliflower, and garlic. Cook for 5-7 minutes, until softened.