Creamy Chicken Poblano Soup Recipe

Introduction

This Chicken Poblano Soup is a rich and creamy delight with smoky roasted poblanos and tender shredded chicken. It’s a comforting meal perfect for any day you want something flavorful and warming.

Ingredients

• 4 poblano peppers (roasted, peeled, and diced)
• 2 tablespoons butter
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 1 tablespoon Mexican oregano
• 1 teaspoon ground cumin
• Salt and pepper (to taste)
• 1 (15.25 oz) can Southwest whole kernel corn (drained)
• 4 oz cream cheese (room temperature, cut into small cubes)
• 1 pound boneless, skinless chicken breasts (cooked and shredded)
• 5 cups chicken broth
• 2 cups heavy cream (or half-and-half)
• 3 cups white cheddar cheese (freshly shredded)
• ¼ cup chopped fresh cilantro (optional)

Instructions

1. Step 1: 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. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes.
2. Step 2: Let the peppers cool slightly but keep them warm. Use your hands or a paper towel to gently peel off the skin, avoiding rinsing to preserve flavor. Cut off the stems, slice lengthwise, scrape out the seeds, and dice the peppers.
3. Step 3: Heat butter in a large pot over medium heat. Add diced onion and cook 3–4 minutes until softened and translucent. Add minced garlic and cook for 1 minute, stirring constantly to avoid burning.
4. Step 4: Add Mexican oregano, ground cumin, salt, pepper, corn, and diced poblano peppers. Stir well and cook for 1–2 minutes until fragrant.
5. Step 5: Add cream cheese cubes to the pot and stir until fully melted and incorporated, using a whisk if desired to create a smooth texture.
6. Step 6: Pour in chicken broth and bring to a simmer. Reduce heat to low and simmer uncovered for 10–15 minutes until flavors combine and broth slightly thickens.
7. Step 7: Stir in shredded chicken, heavy cream, and white cheddar cheese. Keep heat low and stir continuously until cheese is fully melted and soup is smooth and creamy.
8. Step 8: Ladle soup into bowls and garnish with cilantro or your favorite toppings like tortilla strips, avocado slices, or crema. Serve immediately.

Tips & Variations

• For a milder soup, remove the seeds and membranes from the poblanos before roasting.
• Use half-and-half instead of heavy cream for a lighter version.
• Add a squeeze of fresh lime juice before serving for a bright finish.
• Leftover soup can be thickened with a little extra broth or cream when reheating if needed.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent the cream from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pepper instead of poblano?

Yes, you can substitute poblano peppers with Anaheim or bell peppers for a different flavor profile, but the soup will be less smoky.

How do I cook the chicken for this soup?

You can poach, bake, or sauté boneless chicken breasts until cooked through, then shred them with two forks before adding to the soup.

Creamy Chicken Poblano Soup Recipe

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4.6 from 131 reviews

Chicken Poblano Soup is a rich and creamy Mexican-inspired dish featuring roasted poblano peppers, tender shredded chicken, sweet corn, and a blend of aromatic spices. This hearty soup combines the smoky flavor of roasted peppers with creamy cheese and chicken broth, creating a comforting and flavorful meal perfect for any season.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Poblano Peppers

• 4 poblano peppers (roasted, peeled, and diced)

Aromatics and Spices

• 2 tablespoons butter
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 1 tablespoon Mexican oregano
• 1 teaspoon ground cumin
• Salt and pepper (to taste)

Other Ingredients

• 1 (15.25 oz) can Southwest Whole Kernel Corn (drained)
• 4 oz cream cheese (room temperature, cut into small cubes)
• 1 pound boneless, skinless chicken breasts (cooked and shredded)
• 5 cups chicken broth
• 2 cups heavy cream (or half-and-half)
• 3 cups white cheddar cheese (freshly shredded)
• ¼ cup chopped fresh cilantro (optional)

Instructions

1. Roast the Poblanos: 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 the skins are blackened and blistered. Transfer the peppers to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes. Cool slightly, then peel off the skin carefully, avoiding rinsing to preserve flavor. Remove stems and seeds, then dice the peppers.
2. Cook the Aromatics: In a large pot over medium heat, melt 2 tablespoons of butter. Add the diced onion and cook for 3-4 minutes until softened and translucent, starting to turn golden. Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning and release fragrance.
3. Combine Spices and Vegetables: Add 1 tablespoon Mexican oregano, 1 teaspoon ground cumin, salt, pepper, the drained corn, and diced poblano peppers to the pot. Stir well to coat the vegetables evenly and cook for 1-2 minutes until fragrant.
4. Melt the Cream Cheese: Add the cream cheese cubes to the pot and stir continuously until fully melted and incorporated. Use a whisk to help achieve a smooth and creamy consistency.
5. Simmer the Soup: Pour in 5 cups of chicken broth and bring the mixture to a simmer. Reduce heat to low and let it simmer uncovered for 10-15 minutes, allowing the flavors to meld and the broth to slightly thicken.
6. Add Chicken and Dairy: Stir in the shredded chicken, 2 cups of heavy cream, and 3 cups of shredded white cheddar cheese. Keep the heat low to avoid curdling, stirring constantly until the cheese melts smoothly and the soup becomes creamy without lumps.
7. Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro, tortilla strips, crumbled tortilla chips, avocado slices, or crema if desired. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop with intermittent stirring.

Notes

• Roasting the poblanos enhances their smoky flavor, which is key to this soup’s depth.
• Do not rinse roasted peppers; rinsing removes flavor.
• Use room temperature cream cheese to ensure it melts smoothly into the soup.
• Cook and shred the chicken beforehand for ease; rotisserie chicken works well.
• Mexican oregano is preferred for authentic flavor, but regular oregano can be a substitute.
• Using half-and-half instead of heavy cream will result in a lighter version of the soup.
• Ensure to stir continuously when adding cheese to prevent lumps and curdling.
• The soup can be garnished with tortilla strips, avocado slices, or crema for added texture and flavor.

Keywords: Chicken Poblano Soup, Mexican Chicken Soup, Creamy Poblano Soup, Roasted Poblano Soup, Comfort Food Soup