Creamy Chicken Poblano Soup is a cozy, flavor-packed bowl made with tender shredded chicken, fire-roasted poblano peppers, sweet corn, and warm spices in a velvety broth. This dish is perfect for chilly days and provides a comforting meal with a Mexican-inspired twist. Whether you’re looking to impress guests or enjoy a weeknight dinner, this soup checks all the boxes!
Why You’ll Love This Creamy Chicken Poblano Soup
This Creamy Chicken Poblano Soup Recipe is not just about flavor; it’s also about convenience and nutrition. Here are a few reasons why you will adore it:
- Quick and easy to prepare, perfect for busy weeknights.
- Rich, creamy texture that satisfies your comfort food cravings.
- Nutritious ingredients like poblano peppers and chicken for a healthy meal.
- Versatile—enjoy it as a main course or a hearty side.
- Freezes well, making it a great option for meal prep.
- Can easily be adjusted for spice levels, making it an Easy Creamy Chicken Poblano Soup for everyone!
This soup showcases why you should use poblano peppers in your cooking, as they add a unique flavor without overwhelming heat.
Ingredients for Creamy Chicken Poblano Soup
Gather these items:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 poblano peppers, roasted, peeled, and diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 2 cups shredded cooked chicken (rotisserie works great)
- 1 cup sweet corn (canned or frozen)
- 1 cup heavy cream
- 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
- Juice of 1 lime
- 2 tablespoons chopped cilantro (for garnish)
How to Make Creamy Chicken Poblano Soup Step-by-Step
- Step 1: Broil poblano peppers (or char over a gas flame) until blackened on all sides, turning as needed. Transfer to a bowl and cover to steam for 10 minutes. Peel skins, remove seeds (optional), and dice.
- Step 2: Heat olive oil in a large soup pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook for 5 minutes until softened. Add garlic and cook for 1 minute more.
- Step 3: Stir in roasted poblanos, cumin, chili powder, oregano, salt, and pepper. Cook 30 seconds to bloom spices.
- Step 4: Add chicken broth, shredded chicken, and corn. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
- Step 5: Stir in heavy cream and cheese (if using). Simmer gently for 10–15 minutes, stirring occasionally (avoid boiling).
- Step 6: Remove from heat. Stir in lime juice. Serve topped with cilantro and optional tortilla strips, avocado, or sour cream.
Pro Tips for the Best Creamy Chicken Poblano Soup
Keep these in mind:
- This soup is great for meal prep and can be stored in the refrigerator for up to 3 days.
- Freeze leftovers for up to 3 months. Reheat on the stove over low heat.
- Adjust spices to your taste for a personalized flavor experience.
- For a Spicy Chicken Poblano Soup, add jalapeños or more chili powder.
Best Ways to Serve Creamy Chicken Poblano Soup
This soup shines when served hot, but here are a few serving ideas:
- Top with crispy tortilla strips for added crunch.
- Pair with avocado slices and a dollop of sour cream for richness.
- Serve with warm, crusty bread or cornbread for a complete meal.
How to Store and Reheat Creamy Chicken Poblano Soup
To store, let the soup cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, freeze it for up to 3 months. When ready to eat, reheat on the stove over low heat, stirring occasionally to avoid sticking.
Frequently Asked Questions About Creamy Chicken Poblano Soup
What’s the secret to perfect Creamy Chicken Poblano Soup?
The secret lies in the roasting of the poblano peppers, which enhances their flavor dramatically. Using quality chicken broth also elevates the overall taste of the soup, making it irresistible.
Can I make Creamy Chicken Poblano Soup ahead of time?
Absolutely! This soup is perfect for meal prep. You can make it ahead of time and store it in the fridge for up to 3 days or freeze it for later enjoyment.
How do I avoid common mistakes with Creamy Chicken Poblano Soup?
To avoid common mistakes, ensure you’re not boiling the soup after adding the cream. This prevents curdling. Also, taste and adjust the seasoning towards the end for a balanced flavor.
Variations of Creamy Chicken Poblano Soup You Can Try
There are many delicious variations you can create:
- Add more vegetables like zucchini or bell peppers for added nutrition.
- Substitute chicken with shredded turkey for a festive twist.
- Try a Slow Cooker Creamy Chicken Poblano Soup version by cooking everything in the slow cooker for 4-6 hours on low.
With these variations, you can enjoy a unique take on this comfort food chicken poblano soup every time!
For more delicious recipes, check out our Roasted Carrot Soup or Spaghetti with Garlic and Oil.
For more information on the health benefits of poblano peppers, check out this article.
To learn more about meal prep, visit our recipe category for more ideas!
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Creamy Chicken Poblano Soup: 6 Steps to Comforting Flavor
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Creamy Chicken Poblano Soup is a cozy, flavor-packed bowl made with tender shredded chicken, fire-roasted poblano peppers, sweet corn, and warm spices in a velvety broth. It’s easy enough for weeknights, great for meal prep, and perfect for chilly days when you want comforting soup with a Mexican-inspired twist.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 3 poblano peppers, roasted, peeled, and diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 2 cups shredded cooked chicken (rotisserie works great)
- 1 cup sweet corn (canned or frozen)
- 1 cup heavy cream
- 1/2 cup shredded cheddar or Monterey Jack cheese (optional)
- Juice of 1 lime
- 2 tablespoons chopped cilantro (for garnish)
Instructions
- Broil poblanos (or char over a gas flame) until blackened on all sides, turning as needed. Transfer to a bowl and cover to steam for 10 minutes. Peel skins, remove seeds (optional), and dice.
- Heat olive oil in a large soup pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook for 5 minutes until softened. Add garlic and cook 1 minute more.
- Stir in roasted poblanos, cumin, chili powder, oregano, salt, and pepper. Cook 30 seconds to bloom spices.
- Add chicken broth, shredded chicken, and corn. Bring to a boil, then reduce to a simmer and cook 15 minutes.
- Stir in heavy cream and cheese (if using). Simmer gently 10–15 minutes, stirring occasionally (avoid boiling).
- Remove from heat. Stir in lime juice. Serve topped with cilantro (and optional tortilla strips, avocado, or sour cream).
Notes
- This soup is great for meal prep and can be stored in the refrigerator for up to 3 days.
- Freeze leftovers for up to 3 months. Reheat on the stove over low heat.
- Adjust spices to your taste.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
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