This Chicken Poblano Soup is the ultimate comfort food, blending smoky roasted poblano peppers, tender shredded chicken, and a rich, creamy broth. If you’re searching for a soup that’s packed with authentic flavor but is surprisingly easy to make, you’ve found it. This recipe strikes the perfect balance between spicy and savory, making it a guaranteed hit for a cozy weeknight dinner or a comforting lunch. It’s a dish that warms you from the inside out.
We’ll walk you through everything, from perfectly roasting the poblano peppers to achieving the silkiest soup texture. Get ready to add a new favorite to your recipe collection!
What Makes This Chicken Poblano Soup So Good?
You’ll fall in love with this recipe for its incredible depth of flavor. Roasting the poblano peppers is the secret step that unlocks a smoky, earthy taste you can’t get any other way. Blending them into the creamy base with corn, chicken, and a hint of lime creates a truly unforgettable soup.
- Rich and Creamy: A luxurious, velvety broth that’s satisfying without being too heavy.
- Smoky & Mildly Spicy: Roasting poblano peppers brings out their unique smoky flavor and provides just the right amount of gentle heat.
- Hearty and Filling: Packed with shredded chicken, corn, and potatoes, this soup is a complete meal in a bowl.
- Quick & Easy: This recipe is straightforward and perfect for any skill level, coming together in under an hour.
Key Ingredients for The Perfect Soup
The magic of this soup comes from a simple set of fresh, flavorful ingredients. Here’s what you’ll need:
For the Soup Base:
- Poblano Peppers: The star of the show! We’ll be roasting these to bring out their signature smoky flavor.
- Shredded Chicken: Use a rotisserie chicken for a quick shortcut, or poach your own chicken breasts.
- Aromatics: Yellow onion and garlic create the foundational flavor layer.
- Chicken Broth: Use a quality low-sodium broth to control the saltiness.
- Heavy Cream: This gives the soup its wonderful creamy texture. For a lighter option, you can use half-and-half.
For Extra Flavor & Texture:
- Gold Potatoes: These add a hearty, satisfying element to the soup.
- Corn: Frozen or canned corn works perfectly, adding a pop of sweetness.
- Spices: Cumin and oregano provide warmth and depth.
- Lime Juice: A squeeze of fresh lime juice at the end brightens up all the flavors.
How to Make Creamy Chicken Poblano Soup
Making this restaurant-quality soup at home is easier than you think. Follow these simple steps for a perfect result every time.
Step 1: Roast the Poblano Peppers
The most important step for authentic flavor is roasting the poblanos. Place them directly on a gas stove burner over high heat, or under a broiler. Turn them frequently with tongs until the skin is blackened and blistered all over. Immediately transfer the hot peppers to a bowl and cover it with plastic wrap. Let them steam for about 10-15 minutes. This process makes the skins incredibly easy to peel off. Once peeled, remove the stems and seeds, and give them a rough chop.
Step 2: Sauté the Aromatics
In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Step 3: Simmer the Soup
Add the chopped potatoes, chicken broth, cumin, and oregano to the pot. Bring it to a boil, then reduce the heat and let it simmer for 10-12 minutes, or until the potatoes are tender. Add the roasted poblano peppers and the corn, and stir to combine.
Step 4: Blend for Creaminess
Carefully transfer about half of the soup to a blender. Blend until smooth, then pour it back into the pot. Alternatively, you can use an immersion blender directly in the pot. This technique creates that perfect creamy texture while still leaving some chunks of potato and corn.
Step 5: Finish and Serve
Stir the shredded chicken and heavy cream into the soup. Let it heat through for a few minutes, but do not let it boil. Finally, stir in the fresh lime juice. Season with salt and pepper to taste. Serve hot with your favorite toppings!
Tips for the Best Results
Want to elevate your soup? Here are a few expert tips.
- Don’t Skip Roasting: Roasting the peppers is non-negotiable for achieving that deep, smoky flavor.
- Blend to Your Liking: If you prefer a completely smooth soup, blend the entire batch. For a chunkier texture, blend less.
- Control the Heat: Poblano peppers are generally mild, but spice levels can vary. To be safe, taste your peppers after roasting. If they’re spicier than you’d like, you can add a little more cream or a dollop of sour cream when serving.
- Great Sides: This soup is a meal on its own, but it’s also delicious with a side. For a truly comforting meal, try serving it with some crusty Amish White Bread or these amazing Garlic Cheese Bombs.
What to Serve with Your Soup
This versatile Chicken Poblano Soup pairs wonderfully with a variety of toppings and sides. Set up a toppings bar and let everyone customize their own bowl!
- Toppings: Crumbled cotija cheese, fresh cilantro, a dollop of sour cream or Mexican crema, crispy tortilla strips, and diced avocado are all excellent choices.
- Sides: Besides bread, a simple green salad or a cheesy quesadilla makes a great companion. If you love chicken dishes, you might also enjoy our Peruvian Chicken and Rice for another night.
Storage and Reheating Instructions
This soup makes for fantastic leftovers!
- To Store: Let the soup cool completely and store it in an airtight container in the refrigerator for up to 4 days.
- To Reheat: Gently reheat the soup in a saucepan over medium-low heat, stirring occasionally until it’s warmed through. Avoid boiling it, as this can cause the cream to separate.
- Freezing: Due to the dairy content, this soup can sometimes separate when frozen. If you plan to freeze it, it’s best to do so before adding the heavy cream. Thaw it in the refrigerator, reheat, and then stir in the cream before serving.
Absolutely! This soup is a great make-ahead meal. You can store it in an airtight container in the refrigerator for up to 4 days. The flavors often meld and become even better the next day. Reheat it gently on the stovetop.
Yes, you can substitute the heavy cream with full-fat canned coconut milk or a dairy-free cream alternative. Also, be sure to use oil instead of butter for sautéing the aromatics. The flavor profile will change slightly, but it will still be delicious.
You can easily roast them in the oven! Place the peppers on a baking sheet and broil them on high, turning every 2-3 minutes, until the skin is blackened and blistered on all sides. Then, steam them in a covered bowl just as you would with the stove-top method.
Poblano peppers are generally mild, offering more of a smoky flavor than intense heat. Most people find this soup to be very mild. However, pepper spiciness can vary. If you’re sensitive to heat, you can remove the veins and seeds carefully, or add a bit more cream to mellow the flavors.
For a quick and easy option, a store-bought rotisserie chicken is perfect. Simply shred the meat and add it to the soup. Alternatively, you can poach 2-3 chicken breasts in seasoned water until cooked through, then shred the meat with two forks.
Absolutely! This soup is a great make-ahead meal. You can store it in an airtight container in the refrigerator for up to 4 days. The flavors often meld and become even better the next day. Reheat it gently on the stovetop.
Yes, you can substitute the heavy cream with full-fat canned coconut milk or a dairy-free cream alternative. Also, be sure to use oil instead of butter for sautéing the aromatics. The flavor profile will change slightly, but it will still be delicious.
You can easily roast them in the oven! Place the peppers on a baking sheet and broil them on high, turning every 2-3 minutes, until the skin is blackened and blistered on all sides. Then, steam them in a covered bowl just as you would with the stove-top method.
Poblano peppers are generally mild, offering more of a smoky flavor than intense heat. Most people find this soup to be very mild. However, pepper spiciness can vary. If you’re sensitive to heat, you can remove the veins and seeds carefully, or add a bit more cream to mellow the flavors.
For a quick and easy option, a store-bought rotisserie chicken is perfect. Simply shred the meat and add it to the soup. Alternatively, you can poach 2-3 chicken breasts in seasoned water until cooked through, then shred the meat with two forks.
More Delicious Recipes to Try
We hope you love this incredible Chicken Poblano Soup recipe! If you enjoyed it, be sure to leave a comment and rating below. We love hearing from you! For more dinner inspiration, check out our popular Classic Beef Stew Recipe.
Don’t forget to save this recipe! Pin it to your favorite soup board on Pinterest to make sure you can find it later.
Chicken Poblano Soup: A Creamy, Cozy, and Flavorful Recipe
This Chicken Poblano Soup is the ultimate comfort food, blending smoky roasted poblano peppers, tender shredded chicken, and a rich, creamy broth. It's an easy, flavorful, and satisfying meal perfect for any night of the week.
Ingredients
Equipment
Method
- Place poblano peppers on a gas burner over high heat or under a broiler, turning until blackened and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10-15 minutes. Peel off the skins, remove stems and seeds, and roughly chop.
- In a large pot or Dutch oven, melt butter over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Add the diced potatoes, chicken broth, cumin, and oregano. Bring to a boil, then reduce heat and simmer for 10-12 minutes until potatoes are tender. Stir in the chopped poblano peppers and corn.
- Carefully transfer about half of the soup to a blender and blend until smooth. Pour the blended soup back into the pot. (Alternatively, use an immersion blender).
- Stir in the shredded chicken and heavy cream. Heat through gently for a few minutes, but do not boil. Remove from heat and stir in the fresh lime juice. Season with salt and pepper to taste and serve hot with desired garnishes.
Notes
For a spicier soup, you can add a pinch of cayenne pepper or a chopped jalapeño along with the onions.
For a lighter version, substitute the heavy cream with half-and-half or evaporated milk.
Chicken Poblano Soup: A Creamy, Cozy, and Flavorful Recipe
Ingredients
Equipment
Method
- Place poblano peppers on a gas burner over high heat or under a broiler, turning until blackened and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10-15 minutes. Peel off the skins, remove stems and seeds, and roughly chop.
- In a large pot or Dutch oven, melt butter over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
- Add the diced potatoes, chicken broth, cumin, and oregano. Bring to a boil, then reduce heat and simmer for 10-12 minutes until potatoes are tender. Stir in the chopped poblano peppers and corn.
- Carefully transfer about half of the soup to a blender and blend until smooth. Pour the blended soup back into the pot. (Alternatively, use an immersion blender).
- Stir in the shredded chicken and heavy cream. Heat through gently for a few minutes, but do not boil. Remove from heat and stir in the fresh lime juice. Season with salt and pepper to taste and serve hot with desired garnishes.
Notes
For a lighter version, substitute the heavy cream with half-and-half or evaporated milk.
