Dive into a bowl of the most comforting and flavorful Chicken Poblano Soup you’ve ever tasted. This recipe combines the smoky, mild heat of roasted poblano peppers with tender shredded chicken in a rich, creamy broth. It’s a simple, one-pot meal that tastes like it came from a high-end restaurant but is easy enough for any weeknight dinner. If you’re looking for a new soup to add to your rotation, this is the one.
Why You’ll Love This Creamy Chicken Poblano Soup
This isn’t just another soup recipe; it’s a culinary experience. The deep, earthy flavor from the fire-roasted poblanos provides a perfect backbone to the creamy, savory base. It’s hearty enough to be a full meal, yet feels incredibly luxurious. Plus, it’s surprisingly easy to make!
Key Ingredients for Success
The magic of this soup lies in its simple, high-quality ingredients. Here’s what you’ll need to create this masterpiece:
- Poblano Peppers: The star of the show! We’ll be roasting them to unlock their signature smoky flavor.
- Chicken: Boneless, skinless chicken breasts or thighs work perfectly. You can even use a rotisserie chicken to save time.
- Aromatics: A classic base of onion and garlic builds the foundational flavor.
- Chicken Broth: Use a good quality broth as it makes up a significant portion of the soup.
- Heavy Cream: This gives the soup its luxurious, creamy texture.
- Corn & Black Beans: For a bit of sweetness, texture, and heartiness.
- Spices: Cumin, oregano, and a touch of chili powder add warmth and depth.
- Cilantro & Lime: Fresh cilantro and a squeeze of lime juice at the end brighten everything up.
How to Make The Best Chicken Poblano Soup
Making this incredible soup is easier than you think. Follow these simple steps for a perfect result every time. The key is to build layers of flavor, starting with roasting your peppers.
1. Roast and Steam the Poblano Peppers
First, place the poblano peppers directly over a gas flame or under the broiler, turning occasionally 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 minutes. This process makes the skin incredibly easy to peel off.
2. Prepare the Peppers and Aromatics
Once steamed, peel the skins off the peppers, remove the stems and seeds, and give them a rough chop. While the peppers are steaming, you can dice your onion and mince the garlic. This is all the prep you need before heading to the stove.
3. Build the Soup Base
In a large pot or Dutch oven, heat a little olive oil over medium heat. Add the diced onion and sauté until softened, about 5-7 minutes. Add the minced garlic and chopped poblano peppers, cooking for another minute until fragrant. Stir in the cumin, oregano, and chili powder to toast the spices.
4. Simmer and Cook the Chicken
Pour in the chicken broth and bring the mixture to a simmer. Add the whole chicken breasts to the pot, ensuring they are submerged. Reduce the heat, cover, and let it gently simmer for 15-20 minutes, or until the chicken is cooked through. For another fantastic chicken dish, try this oven-roasted garlic chicken recipe.
5. Shred Chicken and Finish the Soup
Carefully remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the soup. Stir in the heavy cream, corn, and black beans. Let it heat through for a few more minutes, but do not let it boil. Finally, stir in the fresh cilantro and a generous squeeze of lime juice. Taste and adjust seasoning with salt and pepper.
Tips for the Perfect Bowl
Want to guarantee a flawless soup every single time? Here are a few expert tips:
- Don’t Skip Roasting: Roasting the poblano peppers is non-negotiable. It’s the secret to developing that deep, smoky flavor that defines the soup.
- Control the Heat: Poblano peppers are generally mild, but heat can vary. For a spicier soup, leave a few seeds in or add a pinch of cayenne pepper with the other spices.
- Creaminess is Key: For the richest flavor, use heavy cream. If you need a lighter option, half-and-half will work, but the soup won’t be as decadent.
Delicious Variations to Try
This Chicken Poblano Soup is fantastic as is, but it’s also a great canvas for your own culinary creativity. Want a little extra something? Try serving it with some incredibly fluffy Butter Swim Biscuits for dipping.
- Add Rice: Stir in a cup of cooked white or brown rice at the end for an even heartier soup.
- Make it Cheesy: Garnish with shredded Monterey Jack, cotija, or queso fresco cheese.
- Topping Ideas: Set up a toppings bar with crispy tortilla strips, diced avocado, a dollop of sour cream, and extra cilantro.
Storing and Reheating Your Soup
This soup makes for amazing leftovers! Store it in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight. To reheat, gently warm it on the stovetop over medium-low heat, stirring occasionally until heated through. Avoid boiling, as it can cause the cream to separate.
Frequently Asked Questions
Absolutely! This soup is perfect for making ahead. The flavors actually get even better the next day. Store it in an airtight container in the refrigerator for up to 4 days.
You can roast poblano peppers directly over a gas flame, on a grill, or under your oven’s broiler. Turn them until the skin is blackened and blistered on all sides. Then, let them steam in a covered bowl for 10 minutes to make the skins easy to peel.
Poblano peppers are typically mild, with a heat level less than a jalapeño. This soup has a smoky flavor with a very mild background heat. For a spicier soup, you can add a pinch of cayenne pepper or a chopped jalapeño.
For a lighter version, you can use half-and-half or evaporated milk. For a dairy-free option, full-fat coconut milk from a can would also work, though it will impart a slight coconut flavor.
This soup is a meal in itself, but it pairs wonderfully with crusty bread, butter swim biscuits, or a simple side salad. Crispy tortilla strips, a dollop of sour cream, and fresh avocado are also excellent toppings.
More Delicious Dinner Ideas
If you loved this recipe, you’re sure to enjoy our Cajun Chicken Mac and Cheese for another spicy, creamy comfort meal. For something a bit different, this Slow Cooker Mediterranean Beef Stew is a guaranteed crowd-pleaser.
We Love Hearing From You!
Did you make this Chicken Poblano Soup? We’d love to see it! Leave a comment below and share your creations with us on Pinterest. Your feedback helps us and inspires other home cooks!
Chicken Poblano Soup Recipe
Chicken Poblano Soup (The Ultimate Creamy & Easy Recipe)
Ingredients
Equipment
Instructions
- Place poblano peppers under a high broiler or over a gas flame. Turn occasionally until the skin is charred and blistered on all sides. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
- Once cool enough to handle, peel the charred skin from the peppers. Remove the stems and seeds, then chop the peppers.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until softened, about 5-7 minutes. Add the minced garlic and chopped poblano peppers, cooking for 1 minute more until fragrant.
- Stir in the cumin, oregano, and chili powder. Cook for 30 seconds until the spices are aromatic.
- Pour in the chicken broth and bring to a simmer. Gently add the chicken breasts to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is fully cooked.
- Remove the chicken from the pot and place it on a cutting board. Use two forks to shred the meat, then return the shredded chicken to the pot.
- Stir in the heavy cream, corn, and black beans. Heat through gently for 5 minutes, ensuring the soup does not come to a boil. Turn off the heat.
- Stir in the chopped cilantro and the juice of one lime. Season with salt and pepper to taste. Serve hot with your favorite toppings.
Notes
Spice Level: To increase the heat, add a pinch of cayenne pepper or a chopped jalapeño along with the onions.
