Welcome to the only Chicken Poblano Soup recipe you will ever need. This isn’t just another soup; it’s an experience. We combine the deep, smoky flavor of fire-roasted poblano peppers with a rich, velvety-smooth base and tender shredded chicken. It’s the perfect bowl of comfort that delivers a uniquely delicious, mildly spicy flavor that will have everyone asking for seconds. If you’ve been searching for a soup that is both easy to make and impressively flavorful, you’ve found it.
What Makes This Chicken Poblano Soup So Good?
Three things set this recipe apart: fire-roasted peppers, a perfectly balanced creamy texture, and fresh, simple ingredients. Roasting the poblano peppers until they’re charred brings out a sweet, smoky complexity you can’t get any other way. We blend them into the soup base, creating a vibrant and deeply flavorful foundation. A touch of heavy cream adds luxurious richness without overpowering the star ingredient. It’s a restaurant-quality dish made right in your own kitchen.
Key Ingredients for Poblano Perfection
This recipe relies on fresh, simple ingredients to create its signature flavor. Here’s what you’ll need to gather.
For the Soup Base
- Poblano Peppers: The star of the show. We’ll be roasting them to unlock their smoky-sweet flavor.
- Olive Oil & Butter: A combination for sautéing that provides great flavor and prevents burning.
- Yellow Onion & Garlic: Essential aromatics that build the soup’s foundational flavor.
- Chicken Broth: Use a quality low-sodium broth to control the saltiness of the final dish.
- Spices: Cumin, oregano, and coriander add warmth and depth.
- Heavy Cream: This is the secret to an ultra-creamy, luxurious texture.
For the Chicken & Toppings
- Boneless, Skinless Chicken Breasts: Cooked and shredded. A rotisserie chicken works great as a shortcut!
- Corn: Frozen or fresh corn adds a pop of sweetness and texture.
- Toppings: We recommend fresh cilantro, crumbled cotija cheese, tortilla strips, and a squeeze of lime juice to brighten everything up.
Step-by-Step Instructions
Making this creamy Chicken Poblano Soup is easier than you think. Just follow these simple steps for a perfect result every time.
Step 1: Fire-Roast the Poblano Peppers
Place the poblano peppers directly on the grates of a gas stove over a medium-high flame. You can also do this under the broiler in your oven. Turn the peppers every minute or so using tongs until the skin is blackened and blistered on all sides. Immediately transfer the hot peppers to a bowl and cover it tightly with plastic wrap. Let them steam for 10-15 minutes. This process makes the skin incredibly easy to peel off. Once cool enough to handle, peel away the charred skin, remove the stems and seeds, and roughly chop the peppers.
Step 2: Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Stir in the cumin, oregano, and coriander and toast the spices for about 30 seconds.
Step 3: Blend to Creamy Perfection
Add the chopped roasted poblanos and half of the chicken broth to the pot. Use an immersion blender to blend the mixture directly in the pot until it’s completely smooth. If you don’t have an immersion blender, carefully transfer the mixture to a regular blender and blend until smooth, then return it to the pot.
Step 4: Combine and Simmer
Pour the remaining chicken broth into the pot with the blended poblano mixture. Stir to combine. Bring the soup to a gentle simmer, then stir in the heavy cream, shredded chicken, and corn. Let it cook for another 5-10 minutes for the flavors to meld together, but do not let it boil. Season with salt and pepper to your liking. Serve hot with your favorite toppings.
Pro Tips for the Best Chicken Poblano Soup
A few extra tips can take your soup from great to unforgettable.
- Don’t Skip Roasting: The smoky flavor from charring the peppers is the heart of this recipe. It cannot be replicated with raw peppers.
- Control the Heat: Poblano peppers are generally mild, but spice levels can vary. For a guaranteed mild soup, make sure to remove all seeds and membranes. For a bit more kick, you can add a jalapeño along with the poblanos.
- Creaminess Options: If you want to lighten it up, you can substitute half-and-half or evaporated milk for the heavy cream, though the result will be slightly less rich. For a dairy-free option seen in our Salsa Verde Chicken Casserole (coming soon), you could try full-fat coconut milk.
What to Serve with Your Soup
This Chicken Poblano Soup is a meal in itself, but it pairs wonderfully with a few simple sides. For a truly comforting meal, serve it with warm, crusty bread or some fluffy Butter Swim Biscuits for dipping. A simple green salad with a citrusy vinaigrette also makes a great, fresh contrast to the creamy soup.
Storage and Reheating Instructions
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Avoid boiling the soup, as high heat can cause the cream to separate. Due to the dairy content, freezing is not recommended as it can alter the texture.
Frequently Asked Questions
The soup is naturally thickened by the blended peppers and onions. If you prefer an even thicker consistency, you can let it simmer for a few extra minutes to reduce, or you can create a small slurry with one tablespoon of cornstarch and two tablespoons of cold water and stir it in.
Poblano peppers are generally mild, with a heat level less than a jalapeño. This soup is more flavorful and smoky than it is spicy. If you want to ensure it’s mild, make sure to remove all seeds and veins from the peppers.
For a lighter version, you can use half-and-half or full-fat evaporated milk. For a dairy-free alternative, full-fat canned coconut milk would work well, though it will add a subtle coconut flavor.
The best way to get a smoky flavor is to char the peppers directly over a gas stove flame or on a grill. If you don’t have one, you can place them on a baking sheet under your oven’s broiler, turning them until they are blistered on all sides.
Great toppings include crumbled cotija or queso fresco, fresh cilantro, crispy tortilla strips, a dollop of sour cream or Mexican crema, and a fresh squeeze of lime juice to brighten the flavors.
More Delicious Recipes to Try
If you loved the cozy and comforting flavors of this soup, you’ll definitely enjoy our Crockpot Cream Cheese Chicken Chili for another easy weeknight favorite. We hope you love this creamy Chicken Poblano Soup! If you make it, please leave a comment below and don’t forget to share a photo on Pinterest!
Chicken Poblano Soup Recipe
Chicken Poblano Soup: The Ultimate Creamy & Roasted Recipe
Ingredients
Equipment
Method
- Place poblano peppers directly over a gas flame or under a broiler, turning occasionally until skin is blackened and blistered all over. Transfer to a bowl, cover with plastic wrap, and let steam for 10-15 minutes.
- Once cool enough to handle, peel the charred skin off the peppers. Remove the stems and seeds, then give them a rough chop.
- In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add the onion and cook until soft, about 5-7 minutes. Add garlic and cook for 1 more minute until fragrant. Stir in cumin, oregano, and coriander and cook for 30 seconds.
- Add the chopped roasted poblanos and 2 cups of the chicken broth to the pot. Use an immersion blender to puree the mixture until completely smooth. (Alternatively, blend in a standing blender and return to the pot).
- Stir the remaining 2 cups of chicken broth into the pureed base. Bring to a simmer. Reduce heat to low and stir in the heavy cream, shredded chicken, and corn. Heat through for 5-10 minutes, but do not boil. Season with salt and pepper to taste.
- Ladle the hot soup into bowls and serve immediately, garnished with desired toppings like cotija cheese, cilantro, and tortilla strips.
Notes
Make-Ahead: The soup base can be made a day ahead. Just before serving, reheat gently and stir in the chicken and corn.
