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
Scale
- 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