If you’re searching for a soup recipe that combines bold flavors with creamy comfort, this chicken poblano soup delivers in every spoonful. The smoky, slightly spicy taste of poblano peppers mingles beautifully with tender chicken, sweet corn, and a rich, velvety broth.
Whether you’re facing a cold winter evening or simply craving something hearty and satisfying, this soup is guaranteed to warm you from the inside out.
The Appeal of Poblano Peppers
Poblano peppers are the star of this dish, offering a smoky yet mild spiciness that adds depth without overpowering the palate. Roasting them enhances their natural sweetness and imparts a charred complexity that elevates the flavor of the soup.
If you’re pressed for time, pre-roasted poblano peppers in a jar can be a convenient alternative. For those up for a culinary adventure, roasting fresh poblanos at home is simple, whether on a gas stove, grill, or under the broiler.
A Versatile, Family-Friendly Recipe
This chicken poblano soup is perfect for families, gatherings, or meal prep. It pairs wonderfully with fresh-baked bread or tortilla chips for dipping. To make it even heartier, try adding black beans or diced potatoes.
Its creamy texture comes from a combination of chicken broth and heavy cream, creating a luscious base that perfectly complements the smoky peppers and juicy chicken.
Tips for Customizing and Enhancing Your Soup
- Gluten-Free Option: Ensure your broth and seasonings are gluten-free. The recipe itself is naturally gluten-free otherwise.
- Dairy-Free Adaptation: Replace heavy cream with coconut cream or a dairy-free alternative for a lighter, dairy-free version.
- Spice It Up: If you prefer more heat, add a diced jalapeño or a pinch of cayenne pepper during cooking.
- Protein Boost: Double the chicken or include chickpeas for extra protein.
- Vegan Alternative: Swap chicken for chickpeas or tofu and use vegetable broth and plant-based cream for a vegan-friendly dish.
Storage and Meal Prep
This soup stores beautifully, making it ideal for meal prep. Keep leftovers in an airtight container in the refrigerator for up to five days. The flavors deepen over time, so it tastes even better the next day!
For a quick weeknight dinner, reheat a portion on the stove or microwave and serve with freshly chopped cilantro and a sprinkle of queso fresco.
Serving Suggestions
Top each bowl with crumbled queso fresco and fresh cilantro for a traditional Mexican flair. For added crunch, garnish with crispy tortilla strips or serve with a side of warm, fluffy tortillas. This soup pairs wonderfully with a crisp green salad or avocado slices to balance its creamy richness.
Chicken poblano soup is more than a meal—it’s an experience of comfort and flavor. Give it a try, and you’ll find yourself returning to this recipe time and time again!
Creamy Chicken Poblano Soup Recipe
Equipment
- Large pan or soup pot
- Broiler or gas stove (for roasting poblanos)
- Gloves (optional, for handling peppers)
Ingredients
- Base Ingredients:
- 2 tablespoons oil
- 2 tablespoons butter
- 1 large white onion chopped
- 5-6 poblano peppers roasted, seeded, and diced
- 2 cups corn frozen or canned
- 2 cups chicken cooked and shredded
- 1 teaspoon salt
- ½ teaspoon Mexican oregano
- ½ teaspoon cumin
- ½ teaspoon black pepper
- 3 cups chicken broth
- 1 cup heavy cream
- Garnish:
- Queso fresco crumbled
- Cilantro chopped
Instructions
- Prepare the Poblanos:
- Roast the poblano peppers using one of the following methods:
- Gas Stove/Grill: Place poblanos over high heat until blackened on all sides.
- Oven Broiler: Set broiler to 500°F and broil peppers on a pan, turning as needed, until blistered.
- Transfer the roasted peppers to a plastic bag to steam for 2 minutes, then peel off the skin and remove seeds and stems. Dice the peppers.
- Cook Aromatics:
- Heat oil and butter in a large pan over medium heat. Add chopped onion and sauté for 4 minutes until softened.
- Combine Ingredients:
- Add roasted poblanos, corn, and shredded chicken to the pan, stirring to combine.
- Season:
- Sprinkle in salt, Mexican oregano, cumin, and black pepper. Stir well.
- Simmer the Soup:
- Pour in chicken broth and heavy cream. Stir to combine and bring the soup to a gentle simmer. Cook for 30 minutes, stirring occasionally.
- Serve:
- Ladle the soup into bowls and garnish with crumbled queso fresco and chopped cilantro.
Notes
Handle roasted peppers carefully, wearing gloves if you have sensitive skin, to avoid irritation.
For a thicker soup, puree 1 cup of the soup and stir it back into the pot.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.