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A top-down view of a bowl of creamy roasted poblano soup, showcasing the chunks of chicken, corn, and potatoes in the rich broth.

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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American, Mexican
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 large poblano peppers
  • 2 tablespoons butter
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 1 lb gold potatoes peeled and diced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1.5 cups frozen or canned corn drained if canned
  • 3 cups shredded cooked chicken rotisserie chicken works well
  • 1 cup heavy cream
  • 2 tablespoons fresh lime juice
  • Salt and freshly ground black pepper to taste
For Garnish (Optional)
  • Crumbled cotija cheese
  • Fresh cilantro, chopped
  • Sour cream or Mexican crema
  • Crispy tortilla strips
  • Diced avocado

Equipment

  • 1 Large Pot or Dutch Oven
  • 1 Blender or Immersion Blender

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.