Few meals are as satisfying as a hot, flavorful bowl of soup. This chicken poblano soup has quickly become a favorite in our house, thanks to its poblano peppers, chicken, and rich, creamy broth. It’s the kind of dish that feels good, whether you’re enjoying it on a weeknight or sharing it with friends and family.
The best part? This soup is incredibly versatile and easy to customize. I love to top mine with a handful of crispy tortilla strips, sliced radishes, and a sprinkle of fresh cilantro. My husband, on the other hand, insists on extra lime and a few slices of jalapeño for an extra kick. Whether you’re feeding a crowd or just want leftovers for the week, this recipe is a winner.
If you love soups that warm the soul, you might also want to try my Slow Cooker Potato Soup or the slightly spicy and hearty Sweet and Spicy Chicken Soup. And if you’re in the mood for something on the lighter side, my Tomato Chicken Soup is always a hit. Each one of these soups is simple to make, full of flavor, and guaranteed to bring some warmth to your table.
Reasons to Love This Recipe
Ingredient Overview
Be sure to check out the full recipe and ingredient list below
- Poblano Peppers. These mild, smoky peppers are the star of the show. Roasting them adds a depth of flavor that makes this soup special. If you can’t find poblanos, substitute with Anaheim peppers for a similar mild heat, or use bell peppers for an even milder option. For a spicier kick, try using roasted jalapeños.
- Sweet Corn. Sweet corn adds a natural sweetness and texture to the soup. You can use frozen, fresh, or canned corn interchangeably. If you don’t have corn on hand, try substituting with diced carrots or even hominy for a unique twist.
- Shredded Chicken. Shredded chicken provides the protein and heartiness for the soup, making it a great way to use up leftover chicken or rotisserie chicken. For a vegetarian option, you can swap the chicken for canned chickpeas or diced tofu.
- Cream Cheese. Cream cheese gives the soup its creamy and rich texture without being overly heavy. If you prefer a lighter option, you can use Greek yogurt or heavy cream. For a dairy-free version, coconut cream works surprisingly well.
- Chicken Broth. Chicken broth forms the base of the soup and adds savory depth. If you’re looking for a vegetarian alternative, vegetable broth works well, or you can use water with a bouillon cube in a pinch.
- Onion and Garlic. These aromatic staples build the foundation of the soup’s flavor. If needed, shallots can replace the onion, and garlic powder can work in place of fresh garlic.
- Spices (Cumin, Oregano, Chili Powder). These spices add warmth and perfectly complement the smoky poblano flavor. If you’re short on individual spices, taco seasoning is a quick alternative. Adjust the amount to taste.
- Cheese for Topping. Crumbled queso fresco or shredded Monterey Jack adds a creamy, salty finish to the soup. If you don’t have these on hand, feta, cheddar, or even a sprinkle of Parmesan can work in a pinch.
- Optional Toppings. Fresh lime wedges, sliced radishes, jalapeños, tortilla strips, and chopped cilantro take this soup to the next level. Alternatively, avocado slices or a dollop of sour cream are also great garnish options.
Step-By-Step Instructions With Photos
This is a brief overview. Be sure to check out the full recipe and ingredient list below
Step 1: Roast poblano peppers at 425 F (218 C) for 15-20 minutes, turning halfway, until skins are blistered. Steam in a covered bowl for 10 minutes, then peel off the skin while warm without rinsing. Remove stems and seeds before dicing. This tutorial by Chili Pepper Madness is helpful.
Step 7: Serve the soup with garnishes like cilantro, tortilla strips, or other toppings. Store leftovers in the fridge for up to 3 days and reheat gently on the stovetop.
Tips for Success
- Roast the Poblanos for Maximum Flavor. Roasting the poblano peppers enhances their smoky, rich flavor. Make sure to char them until the skin blisters, then cover them to steam for a few minutes before peeling. This step is worth the extra effort and brings out the best in the peppers.
- Use Rotisserie Chicken for Convenience. If you’re short on time, store-bought rotisserie chicken is a perfect shortcut. It’s already cooked and flavorful, making it an easy addition to the soup. Just shred it and toss it in!
- Don’t Skip the Cream Cheese. Cream cheese is key to achieving a luxuriously creamy texture. Let it soften at room temperature or cut it into smaller pieces to help it melt smoothly into the soup.
- Adjust the Heat to Your Liking. The spice level of this soup is mild, thanks to the poblanos, but you can turn up the heat by adding diced jalapeños or a pinch of cayenne pepper.
- Fresh Toppings Make All the Difference. Don’t underestimate the power of toppings! Fresh lime juice, crunchy tortilla strips, or sliced radishes add a pop of flavor and texture that elevates the dish.
- Simmer to Let the Flavors Meld. Once all the ingredients are in the pot, let the soup simmer for at least 10–15 minutes. This allows the flavors to meld together and intensify, resulting in a richer, more delicious soup.
- Make It Ahead of Time. This soup tastes even better the next day, as the flavors have more time to develop. Store it in the fridge and simply reheat for a quick meal.
- Customize to Your Preferences. Feel free to adapt this recipe to suit your tastes or dietary needs. Use vegetable broth for a vegetarian version, add black beans for extra protein, or swap out toppings to keep things interesting.
Storage and Reheating
Storage:
To store leftovers, let the soup cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days. For longer storage, you can freeze the soup in a freezer-safe container for up to 3 months. If freezing, consider leaving out the cream cheese and adding it in when reheating to prevent separation.
Reheating:
- Stovetop: Reheat the soup in a saucepan over medium heat, stirring occasionally until warmed through. If the soup is too thick, add a splash of broth or milk to adjust the consistency.
- Microwave: Place a portion of the soup in a microwave-safe bowl, cover it with a microwave-safe lid or wrap, and heat on high in 1-minute intervals, stirring in between, until hot.
- Frozen Soup: Thaw frozen soup overnight in the refrigerator before reheating on the stovetop or in the microwave. If it looks slightly separated, whisk it while reheating to bring it back to its creamy texture.
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Soups and Comfort Foods
Chicken Poblano Soup Recipe
Equipment
Ingredients
- 4 poblano peppers roasted, peeled, and diced (Note 1)
- 2 tablespoons butter
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tablespoon Mexican oregano (Note 5)
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 15.25 oz Southwest Whole Kernel Corn drained (Note 2)
- 4 oz cream cheese room temperature, cut into small cubes (Note 3)
- 1 pound boneless, skinless chicken breasts cooked and shredded (Note 4)
- 5 cups chicken broth (Note 6)
- 2 cups heavy cream or half-and-half
- 3 cups white cheddar cheese freshly shredded (Note 7)
- ¼ cup chopped fresh cilantro optional
Instructions
- Preheat your oven to 425 F (218 C). Place the poblano peppers on a baking sheet and roast for 15-20 minutes, turning halfway through, until most of the skins are blackened and blistered. (Note 8)Transfer the peppers to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Let the peppers cool slightly after steaming but while still warm, use your hands or a paper towel to gently peel off the skin. (Note 9)Avoid rinsing the peppers under water to preserve flavor. Cut off the stem, slice lengthwise, and scrape out the seeds with a spoon before dicing.4 poblano peppers
- Heat 2 tablespoons butter in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent, just beginning to turn golden. (Note 10)Add garlic and cook for 1 minute, stirring constantly to avoid burning. The garlic should be fragrant but not browned. (Note 11)1 medium onion, 2 cloves garlic
- Add 1 tablespoon Mexican oregano, 1 teaspoon ground cumin, salt, pepper, corn, and diced poblano peppers. Stir well to coat the vegetables in the spices, cooking for 1-2 minutes until fragrant.Salt and pepper, 1 15.25 oz Southwest Whole Kernel Corn
- Add cream cheese cubes to the pot and stir until fully melted and incorporated. A whisk can help create a smooth consistency. (Note 12)4 oz cream cheese
- Pour in 5 cups chicken broth and bring the mixture to a simmer. Reduce heat to low and let it simmer uncovered for 10-15 minutes until the flavors are well combined, and the broth has slightly thickened. (Note 13)
- Stir in shredded chicken, 2 cups heavy cream, and 3 cups white cheddar cheese. Keep the heat on low to prevent curdling. Stir continuously until the cheese is completely melted and no lumps remain. The soup should look smooth and creamy. (Note 14)1 pound boneless, skinless chicken breasts
- Ladle the soup into bowls. Garnish with cilantro, tortilla strips, or additional toppings like crumbled tortilla chips, avocado slices, or crema, if desired. Serve immediately and store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally to prevent the cream from separating. (Note 15)¼ cup chopped fresh cilantro
Notes
- Be sure to roast the poblanos until evenly charred. Steaming them in a covered bowl or sealed bag makes peeling much easier.
- Drain the canned corn before adding to the soup to avoid excess liquid.
- For easier incorporation, make sure the cream cheese is at room temperature.
- Use pre-cooked shredded chicken to save time, such as rotisserie chicken. If starting with raw chicken, poach it in chicken broth for extra flavor.
- If you don’t have Mexican oregano, you can substitute regular oregano. However, Mexican oregano has a slightly more citrusy and earthy flavor, so if using regular oregano, consider adding a small pinch of ground coriander or lemon zest for a closer match.
- Low-sodium chicken broth is recommended so you can control the saltiness of the soup.
- Freshly shredded cheese melts more smoothly than pre-shredded, which often contains anti-caking agents.
- Roast the peppers until most of the skin is blackened and blistered. The more evenly the poblanos are charred, the easier they will be to peel.
- Warm peppers are easier to peel. If they cool too much, you can re-steam them briefly to loosen the skin.
- Cook onions until translucent and just starting to turn golden.
- Avoid overcooking garlic. It can become bitter if it browns too much.
- Stir the cream cheese thoroughly to avoid lumps. A whisk can help create a smoother texture.
- Simmer uncovered to allow some liquid to evaporate for a slightly thicker consistency.
- If the cheese isn’t melting smoothly, reduce the heat and stir vigorously. Avoid boiling the soup after adding cheese to prevent separation.
- Reheat leftovers gently over low heat on the stovetop or in the microwave, stirring occasionally to prevent the cream from separating.