Chicken Poblano Soup is a beautifully layered, comforting bowl of warmth that brings together creamy broth, tender chicken, roasted poblanos, and aromatic spices. It’s the perfect blend of smoky, mildly spicy, and soothing, making it ideal for cool evenings or whenever you crave a hearty, flavorful soup. What I love most is how versatile it is—you can make it as creamy or as brothy as you like, and the roasted poblano peppers add such a delicious depth without overwhelming heat. I once added a handful of corn for sweetness, and it complemented the smoky poblano flavor perfectly. Whether you serve it with warm tortillas, crusty bread, or a simple side salad, this soup brings comfort and satisfying flavor in every spoonful.
Why You’ll Love This Recipe
This recipe is simple yet feels gourmet thanks to the roasted poblano peppers. It’s naturally flavorful and easy to customize, and it works well as a weeknight dinner, meal prep option, or cozy weekend comfort meal. The creamy texture, combined with the tender chicken and subtle heat of the poblanos, makes it appealing even to those who prefer milder spice levels. Plus, it uses accessible ingredients and cooks relatively quickly.
Print
Chicken Poblano Soup – Creamy, Comforting, and Packed with Warm Flavor
- Total Time: 45 mins
- Yield: 4–6 servings
- Diet: Halal
Description
A creamy, comforting chicken poblano soup featuring roasted poblano peppers, tender chicken, corn, and southwest spices—rich, smoky, and full of flavor.
Ingredients
- 2 large poblano peppers
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional for heat)
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 cup corn (fresh, canned, or frozen)
- 1 cup heavy cream (or half-and-half)
- 4 oz cream cheese, softened
- 1/2 tsp salt
- 1/4 tsp black pepper
- Juice of 1 lime
- Fresh cilantro for garnish
Instructions
- Preheat the broiler. Place poblano peppers on a baking sheet and broil, turning occasionally, until skins blister and char. Transfer to a bowl, cover, and let steam for 10 minutes. Peel skins, remove seeds, and chop.
- In a large pot, heat olive oil over medium heat. Add onion, garlic, and jalapeño; sauté until softened, about 3–4 minutes.
- Stir in cumin, chili powder, and smoked paprika; cook 1 minute to bloom the spices.
- Add chopped roasted poblanos, chicken broth, shredded chicken, and corn. Simmer for 10 minutes.
- Stir in heavy cream and cream cheese. Continue cooking until cream cheese melts and soup becomes creamy.
- Season with salt, pepper, and lime juice. Adjust seasoning to taste.
- Serve hot, garnished with cilantro.
Notes
- For a thicker soup, blend 1 cup of the soup and return it to the pot.
- Use rotisserie chicken for convenience.
- Add black beans for extra heartiness.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chicken breast or chicken thighs
Provide hearty protein and cook until tender, shredding easily into the broth.
Poblano peppers
Offer smoky, mild heat and become especially flavorful when roasted.
Onion
Adds sweetness and aromatic depth to build the soup’s flavor base.
Garlic
Provides savory warmth and enhances the overall richness.
Chicken broth
Creates the foundation of the soup with savory depth.
Heavy cream or half-and-half
Adds creaminess and velvety texture to balance the mild heat from the poblanos.
Cumin
Enhances smoky notes and adds earthy warmth.
Chili powder
Gives subtle heat and enhances color.
Corn (optional)
Adds sweetness and texture; a great variation I’ve personally tried.
Cilantro
Brightens the dish with fresh, herbal notes.
Lime juice
Cuts through the richness and balances the creamy broth.
Salt and pepper
Essential for seasoning each layer of the soup.
Directions
Start by roasting the poblano peppers, either directly over a gas flame or under the broiler. Roast until charred, then place in a covered bowl to steam. Once cooled, peel off the skins, remove seeds, and chop the peppers. This step intensifies the smoky flavor of the soup.
In a large pot, sauté diced onions in a bit of oil until soft and translucent. Add the garlic and cook briefly until fragrant. Stir in cumin and chili powder, allowing the spices to bloom. Add the chicken breasts or thighs along with chicken broth, bringing the mixture to a gentle simmer.
Cook until the chicken is tender—usually around 20–25 minutes—then remove and shred it before returning it to the pot. Stir in the roasted poblano peppers and optional corn. Lower the heat and add heavy cream or half-and-half, stirring until the soup becomes silky and creamy. Simmer briefly without boiling.
Finish with fresh cilantro, lime juice, and additional salt and pepper to taste. Serve warm with toppings like shredded cheese, tortilla strips, or diced avocado.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 4–6 people.
Prep time: 10 minutes.
Cook time: 30–35 minutes.
Total time: approximately 40–45 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid separating the cream. If freezing, omit the cream and add it when reheating after thawing—this prevents the soup from curdling. The soup freezes well for up to 2 months without dairy.
Variations and Customizations
Extra Creamy Version
Use additional heavy cream or add softened cream cheese for richer texture.
Spicy Poblano Soup
Add jalapeños or increase chili powder for more heat.
Corn and Potato Variation
Add diced potatoes for a chowder-like texture.
Dairy-Free Option
Use coconut milk instead of cream for a surprisingly delicious twist.
Rotisserie Chicken Shortcut
Use pre-cooked shredded chicken to shorten cooking time.
Green Chile Blend
Mix poblano peppers with canned green chiles for added acidity and flavor.
Smoky Bacon Poblano Soup
Add cooked bacon for a smoky, savory upgrade.
Gluten-Free Thickening
Use cornstarch slurry to slightly thicken the broth if desired.
Vegetable Boost
Add zucchini, carrots, or bell peppers to increase nutrition and color.
Cilantro-Lime Forward
Increase cilantro and lime juice for a brighter, fresher flavor profile.
FAQs
Are poblanos very spicy?
No, they are mild and smoky, making them great for those who prefer gentle heat.
Can I use canned green chiles instead of poblanos?
Yes, but roasting poblanos adds deeper flavor.
Can I make this soup dairy-free?
Yes, substitute coconut milk or a dairy-free cream alternative.
Can I use shredded rotisserie chicken?
Absolutely—it speeds up the recipe significantly.
How do I prevent the cream from curdling?
Avoid boiling after adding dairy; keep the heat low.
Can I roast poblanos ahead of time?
Yes, they can be stored in the fridge for up to 3 days.
What toppings work well?
Cheese, avocado, tortilla strips, and cilantro all complement the soup.
Can I freeze the soup?
Freeze without cream and add dairy when reheating.
Will the soup thicken as it cools?
Yes, the cream and shredded chicken will thicken it slightly.
Does this work in the slow cooker?
Yes, cook on low for 4–5 hours, then add cream at the end.
Conclusion
Chicken Poblano Soup brings together smoky peppers, creamy broth, tender chicken, and warm spices in a dish that feels both comforting and vibrant. It is easy to prepare, endlessly customizable, and perfect for everything from busy weeknights to relaxed weekends. Whether enjoyed with simple toppings or elevated with added ingredients, this soup offers a cozy bowl full of satisfying, layered flavor.
Hungry for more? Visit our website for full recipes and follow us on Pinterest for daily foodie inspo you’ll love to pin!