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A black bowl filled with creamy Chicken Poblano Soup, garnished with sliced radishes, jalapeños, lime, cilantro, and crumbled cheese. A spoon rests in the bowl, and slices of avocado and lime are visible in the background.

Chicken Poblano Soup Recipe

This chicken poblano soup is the perfect dish for cozy nights in. With roasted poblanos, chicken, and a creamy broth, it’s as comforting as it is delicious. Ready in under an hour, this soup is a must-try!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 6 servings
Calories: 734kcal
Author: Sandra

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

  1. Be sure to roast the poblanos until evenly charred. Steaming them in a covered bowl or sealed bag makes peeling much easier.
  2. Drain the canned corn before adding to the soup to avoid excess liquid.
  3. For easier incorporation, make sure the cream cheese is at room temperature.
  4. 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.
  5. 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.
  6. Low-sodium chicken broth is recommended so you can control the saltiness of the soup.
  7. Freshly shredded cheese melts more smoothly than pre-shredded, which often contains anti-caking agents.
  8. 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.
  9. Warm peppers are easier to peel. If they cool too much, you can re-steam them briefly to loosen the skin.
  10. Cook onions until translucent and just starting to turn golden.
  11. Avoid overcooking garlic. It can become bitter if it browns too much.
  12. Stir the cream cheese thoroughly to avoid lumps. A whisk can help create a smoother texture.
  13. Simmer uncovered to allow some liquid to evaporate for a slightly thicker consistency.
  14. If the cheese isn’t melting smoothly, reduce the heat and stir vigorously. Avoid boiling the soup after adding cheese to prevent separation.
  15. Reheat leftovers gently over low heat on the stovetop or in the microwave, stirring occasionally to prevent the cream from separating.

Nutrition

Calories: 734kcal | Carbohydrates: 12g | Protein: 35g | Fat: 62g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.01g | Cholesterol: 218mg | Sodium: 1269mg | Potassium: 649mg | Fiber: 2g | Sugar: 7g | Vitamin A: 2370IU | Vitamin C: 67mg | Calcium: 513mg | Iron: 1mg