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A white bowl filled with creamy poblano chicken soup topped with corn chips and chopped cilantro leaves.
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5 from 1 vote

Creamy Chicken Poblano Soup

Spice up your soup night with this Creamy Chicken Poblano Soup! Roasted poblano, shredded rotisserie chicken, and a velvety cheese base make it the ultimate comfort meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main soup
Cuisine: American, Southwestern
Servings: 6 servings
Calories: 736kcal
Author: Marisa Franca @ All Our Way

Equipment

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)

  1. Preheat the broiler in your oven and position the rack close to the heat source.
  2. Place whole poblano peppers on a baking sheet lined with foil for easy cleanup.
  3. Broil for 5-6 minutes per side, turning with tongs until the skin is blackened and blistered all over.
  4. Transfer to a bowl and cover with plastic wrap or a kitchen towel. Let them steam for about 10 minutes—this makes peeling easier!
  5. Peel off the charred skin with your hands or a paper towel. Don’t worry if some bits remain—it adds flavor!
  6. Remove the seeds and stems, then chop or slice as needed for your recipe.

2. Stovetop Open Flame Method (Quick & Charred)

  1. If you have a gas stove, place the poblano directly over the flame on medium-high heat.
  2. Let the skin blacken and blister, turning with tongs until all sides are charred.
  3. Follow the steaming and peeling steps from the oven method above.

3. Grill Method (Great for Batch Roasting)

  1. Preheat your grill to high heat.
  2. Place whole poblanos on the grill grates and cook, turning every couple of minutes until completely blistered and charred.
  3. Follow the steaming and peeling steps from the oven method.

Nutrition

Calories: 736kcal | Carbohydrates: 57g | Protein: 24g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 103mg | Sodium: 1384mg | Potassium: 618mg | Fiber: 8g | Sugar: 37g | Vitamin A: 1397IU | Vitamin C: 20mg | Calcium: 199mg | Iron: 3mg