This Creamy Chicken Poblano Soup is a delicious and comforting dish that is a great meal for any occasion. It has a rich and creamy broth, tender chicken, and just the right amount of spice from the poblano peppers. Which means it's a great way to add a little spice to your life!
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🗝️ Recipe's key points
- This recipe calls for everyday ingredients that are easy to find at your local grocery store. No need to hunt for anything fancy!
- Everything comes together in just one pot, making cleanup a breeze—perfect for those busy nights.
- This soup stores beautifully in the fridge, making it a great option for leftovers or meal prepping for the week.
One of my favorite things about soup is that it always tastes even better the next day. So, you can use this recipe to save time in the kitchen this week, and make it for meal prep!
🛒 Ingredients
This is an overview of the chicken poblano pepper soup ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Poblano Peppers - These add a spicy kick to the soup and are milder than jalapeños.
- Shredded Chicken - A rotisserie chicken works beautifully for this recipe.
- Red Beans - These add a nice texture and extra protein to the soup.
- Heavy Cream - This is what makes the soup extra creamy and comforting and adds a rich flavor. Half and half would also work if needed.
- Cheese - I like to shred my own Monterey jack cheese. However, the preshredded kind would also work.
- Vegetables - You will need corn and onions to add to this hearty soup.
- Chicken broth - You can use store-bought or homemade. Stock would also work.
- Seasoning - For this recipe you will need salt, black pepper, garlic powder, and chili powder from your spice cabinet.
- Garnish - I like to use fresh cilantro and lime wedges for garnish.
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
- Heat olive oil in a large pot over medium heat. Add the diced red onion and chopped poblano peppers. Sauté for about 5 minutes until softened and fragrant.
- Add the chicken, beans, corn, broth, and spices, stir well.
- Bring the soup to a gentle simmer and let it cook for about 15 minutes, allowing the flavors to develop.
- Reduce the heat to low and stir in the heavy cream and shredded Monterey Jack cheese. Stir continuously until the cheese is melted and the soup becomes creamy.
- Add fresh lime juice to brighten up the flavors. Adjust seasoning if needed.
- Ladle the soup into bowls, garnish with chopped cilantro, and serve with crushed tortilla chips on top if desired.
🥫 Storage
Storage - Place leftovers in an airtight container and store in the fridge for 2-3 days.
Freezing - When it comes to freezing, I recommend freezing the soup before adding in the cream. Store in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating
Reheating - You can reheat the soup on the stovetop or in the microwave. If reheating on the stovetop, add a splash of chicken broth to help thin out the soup.
📚 Variations
- If you love spicy food, feel free to add some diced jalapeños or a pinch of cayenne pepper for an extra kick.
- While red beans are delicious, you can substitute them with black beans, pinto beans, or even chickpeas for a different twist.
- Swap the shredded chicken and chicken broth for vegetable broth and an assortment of your favorite vegetables. Zucchini, bell peppers, and mushrooms work wonderfully.
- Try using cheddar, pepper jack, or a combination of your favorite cheeses for more flavor.
👩🏻🍳 Tips
- When you season your chicken poblano soup, remember to taste it as you go. This helps you find the perfect balance of flavors.
- Use fresh vegetables, herbs, and lime juice whenever possible. They make a world of difference in the flavor of the soup.
- If you like a thicker soup, you can mash some of the beans. You can also add a tablespoon of cornstarch mixed with cold water.
🌶️How to Easily Roast Peppers
You can roast poblanos or any pepper in three ways: oven broiling, stovetop (gas flame), or on a grill. Choose the method that works best for you!
1. Oven Broiler Method (Easy & Hands-Off)
- Preheat the broiler in your oven and position the rack close to the heat source.
- Place whole poblano peppers on a baking sheet lined with foil for easy cleanup.
- Broil for 5-6 minutes per side, turning with tongs until the skin is blackened and blistered all over.
- Transfer to a bowl and cover with plastic wrap or a kitchen towel. Let them steam for about 10 minutes—this makes peeling easier!
- Peel off the charred skin with your hands or a paper towel. Don’t worry if some bits remain—it adds flavor!
- Remove the seeds and stems, then chop or slice as needed for your recipe.
2. Stovetop Open Flame Method (Quick & Charred)
- If you have a gas stove, place the poblano directly over the flame on medium-high heat.
- Let the skin blacken and blister, turning with tongs until all sides are charred.
- Follow the steaming and peeling steps from the oven method above.
3. Grill Method (Great for Batch Roasting)
- Preheat your grill to high heat.
- Place whole poblanos on the grill grates and cook, turning every couple of minutes until completely blistered and charred.
- Follow the steaming and peeling steps from the oven method.
🤔 FAQs
Absolutely! Pre-cooked frozen chicken can save you tons of time and works wonderfully in many recipes. Just make sure to thaw it properly before adding it to your dish.
To turn up the heat, try adding diced jalapeños, a dash of cayenne pepper, or a sprinkle of crushed red pepper flakes. You could also leave in some of the seeds from the roasted poblanos for extra kick.
Certainly! You can easily make this Chicken Poblano soup dairy-free. Just swap the creamy ingredients for alternatives like coconut milk, almond milk, or cashew cream. These options will still give you that luscious, velvety texture without the dairy.
For creamy soups and sauces, my special trick is to use instant potato flakes. This really works like a charm weather you need to thicken a sauce or soup. I like using the flavored potato flakes with a touch of garlic. You may also blend a portion of the soup ingredients or stir in a slurry of cornstarch and water.
It's highly recommended! Peeling the poblano peppers removes the tough, papery skin that can sometimes affect the texture of your soup.
Adding a splash of lime or lemon juice to your chicken soup brightens the flavors and adds a refreshing tanginess. The acidity helps balance the richness of the soup, enhancing the overall taste.
📗 Related Recipes
Soups are a fantastic way to save money on groceries. They also add variety to your meals without much extra effort. Here are some of my favorite soup recipes:
Italian Ribollita Soup – This delicious rustic soup is also called Tuscan bread soup.
Southwestern Black Bean Soup – If you love a bit of Tex-Mex flavor with your black beans this soup is just what you need.
Easy Slow Cooker Taco Soup – Your taco lovers will love enjoying them in soup form. Make it for large gatherings and watch it disappear.
Savory Chicken Wild Rice Soup – If you're looking to impress at your next gathering, this soup is a true winner. We love serving it during the winter holidays but it's good any time of year.
I know you'll enjoy making these tasty soups!
🍽 What to serve with Creamy Chicken Poblano Soup
I live to serve this soup with warm and crusty bread like this Garlic Bread, alongside a simple salad like this Arugula Salad. You can also serve it with a sweet treat like this Tiramisu.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe successfully.
- Large pot or Dutch oven
- Chef's knife
- Cutting board
- Dry measuring cups and spoons
- Liquid measuring cup
- Wooden spoon or spatula
- Can opener
- Ladle
📞 Chiacchierata (chat)
Ohh, my friend, if you could smell my kitchen right now, you'd be running to grab a bowl of this Creamy Chicken Poblano Soup! It's creamy cheesy, and just spicy enough to warm you up from the inside out. Let’s chat about how simple this is! With rotisserie chicken, it comes together quickly. This makes it perfect for busy weeknights or lazy weekends when you want something tasty but don’t want to spend hours cooking.
And those toppings? They're non-negotiable! A sprinkle of fresh cilantro, a handful of crispy tortilla chips, and a squeeze of lime elevate this soup to the next level. Trust me, once you take your first spoonful, you'll wonder where this recipe has been all your life.
The best part? This soup only gets better as it sits, so go ahead and make it ahead for a stress-free weekend meal. It reheats beautifully, and let's be real—having a big pot of this ready to go means dinner is done before you even have to think about it.
So what are you waiting for? Grab that pot, get that poblano roasting, and whip up this bowl of comfort. I promise, once you taste it, you'll make this again and again — it's that good. Buon appetito, and happy cooking!
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Creamy Chicken Poblano Soup
Equipment Needed
- Dutch oven or large pot
- Wooden Spoon Silicone spatula
Ingredients
- 1 tablespoon Olive Oil
- 1 medium red Onion diced
- 1 Roasted Poblano Peppers (see notes)*** chopped (peeled, stems and seeds removed)
- 2 cups Shredded Chicken
- 16 oz Red Beans can drained and rinsed
- 1 cup Corn fresh or frozen
- 6 cups Chicken Broth
- 1 tablespoon Garlic Powder
- 1 tablespoon Chili Seasoning
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- 1 cup Heavy Cream
- ½ cup Monterey Jack Cheese shredded
- 1 tablespoon Fresh Lime Juice
- Finely Chopped Cilantro for garnish
- Tortilla chips for serving optional
Instructions
- Heat olive oil in a large pot over medium heat. Add the diced red onion and chopped poblano peppers. Sauté for about 5 minutes until softened and fragrant.
- Add the chicken, beans, corn, broth, and spices, stir well. Bring the soup to a gentle simmer and let it cook for about 15 minutes, allowing the flavors to develop.
- Reduce the heat to low and stir in the heavy cream and shredded Monterey Jack cheese. Stir continuously until the cheese is melted and the soup becomes creamy.
- Add fresh lime juice to brighten up the flavors. Adjust seasoning if needed.
- Ladle the soup into bowls, garnish with chopped cilantro, and serve with crushed tortilla chips on top if desired.
Notes
***How to Easily Roast Poblano Peppers
You can roast poblanos using three different methods: oven broiling, stovetop (gas flame), or on a grill. Choose the method that works best for you!1. Oven Broiler Method (Easy & Hands-Off)
- Preheat the broiler in your oven and position the rack close to the heat source.
- Place whole poblano peppers on a baking sheet lined with foil for easy cleanup.
- Broil for 5-6 minutes per side, turning with tongs until the skin is blackened and blistered all over.
- Transfer to a bowl and cover with plastic wrap or a kitchen towel. Let them steam for about 10 minutes—this makes peeling easier!
- Peel off the charred skin with your hands or a paper towel. Don’t worry if some bits remain—it adds flavor!
- Remove the seeds and stems, then chop or slice as needed for your recipe.
2. Stovetop Open Flame Method (Quick & Charred)
- If you have a gas stove, place the poblano directly over the flame on medium-high heat.
- Let the skin blacken and blister, turning with tongs until all sides are charred.
- Follow the steaming and peeling steps from the oven method above.
3. Grill Method (Great for Batch Roasting)
- Preheat your grill to high heat.
- Place whole poblanos on the grill grates and cook, turning every couple of minutes until completely blistered and charred.
- Follow the steaming and peeling steps from the oven method.
Nutrition
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