Craving a soup that’s cozy, comforting, and packed with incredible flavor? This Chicken Poblano Soup is your answer. It delivers a rich, creamy texture and a gentle, smoky heat that is absolutely irresistible. Forget boring chicken soup; this recipe transforms simple ingredients into a restaurant-quality meal you can easily make at home. It’s the perfect dish for a chilly evening or whenever you need a bowl of pure comfort.
Finishing the soup by stirring in the shredded chicken and cream.
Why You’ll Love This Creamy Chicken Poblano Soup
This isn’t just another soup recipe; it’s a culinary experience waiting to happen. It strikes the perfect balance between rich, savory, and subtly spicy flavors, creating a dish that feels both comforting and exciting.
Smoky & Rich Flavor: Roasting the poblano peppers is the secret. This step unlocks a deep, smoky flavor that infuses the entire soup, making it complex and delicious.
Perfectly Creamy Texture: We use a blend of cream cheese and heavy cream to create a velvety smooth base that is luxurious without being too heavy.
Simple, Accessible Ingredients: You won’t need to hunt for specialty items. This recipe uses straightforward ingredients you can find at any local grocery store.
Weeknight-Friendly: From start to finish, this soup comes together in under an hour, making it a fantastic option for a satisfying weeknight dinner. For another great weeknight option, check out this Crockpot Marry Me Chicken recipe.
Key Ingredients for Authentic Flavor
The magic of this soup lies in its simple yet powerful ingredients. Here’s what you’ll need to create that incredible taste.
Poblano Peppers: The star of the show. Roasting them brings out their signature smoky, mild heat.
Chicken: We use boneless, skinless chicken breasts, cooked and shredded. A rotisserie chicken works great as a time-saver!
Aromatics: A simple combination of yellow onion and garlic forms the savory foundation of our soup.
Chicken Broth: Use a good quality chicken broth as it makes up a significant portion of the soup’s flavor base.
Cream Cheese & Heavy Cream: These are the keys to the ultra-creamy texture.
Spices: Cumin, oregano, salt, and pepper provide a warm, earthy background that complements the poblano peppers perfectly.
Toppings: We love cilantro, tortilla strips, and a dollop of sour cream for serving.
How to Make Chicken Poblano Soup (Step-by-Step)
Making this Chicken Poblano Soup is easier than you think. Just follow these simple steps for a perfect result every time.
1. Roast the Poblanos
Start by roasting your poblano peppers. You can do this under your oven’s broiler or directly over a gas flame until the skins are blackened and blistered. Place them in a bowl and cover it with plastic wrap to steam for about 10 minutes. This makes the skins peel off easily. Once peeled, remove the seeds and stems, and give them a rough chop.
The secret to this soup is blending the roasted poblanos into a smooth, flavorful base.
4. Simmer and Finish
Pour the blended poblano mixture back into the pot. Add the remaining chicken broth, cumin, oregano, salt, and pepper. Bring the soup to a simmer over medium heat. Reduce the heat to low, then whisk in the softened cream cheese until it’s fully incorporated. Stir in the heavy cream and the shredded chicken. Let it gently heat through for a few minutes, but do not let it boil. Taste and adjust seasoning if needed.
Tips for the Best-Ever Poblano Soup
Want to take your soup from great to absolutely unforgettable? Here are a few expert tips.
Don’t Skip Roasting: Roasting the poblanos is non-negotiable. It’s where all the deep, smoky flavor comes from.
Control the Heat: Poblano peppers are generally mild, but heat levels can vary. For a spicier soup, you can add a jalapeño along with the poblanos.
Use Softened Cream Cheese: Let your cream cheese sit at room temperature for about 30 minutes before using. This helps it melt smoothly into the soup without lumps.
Don’t Boil After Adding Dairy: Once you’ve added the cream cheese and heavy cream, keep the heat low to prevent the soup from curdling.
What to Serve with Your Soup
This Chicken Poblano Soup is a meal in itself, but it pairs beautifully with a few simple sides. A warm, crusty bread is perfect for dipping. For a heartier meal, serve it alongside a simple salad like this Cucumber Ranch Salad. Cornbread or even a simple cheese quesadilla also make fantastic companions.
Storing and Reheating Instructions
This soup makes for excellent leftovers! To store, let it cool completely and place it in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm it gently in a saucepan over low heat, stirring occasionally. Avoid microwaving, as it can cause the creamy base to separate. Due to the dairy content, freezing is not recommended as it can alter the texture.
Poblano peppers are generally mild, offering more of a smoky flavor than intense heat. This soup is flavorful but not typically spicy. If you prefer more heat, you can add a jalapeño pepper along with the poblanos.
Making a dairy-free version is possible, though it will change the texture. You can substitute the heavy cream with full-fat coconut milk and use a dairy-free cream cheese alternative. The taste and texture will be slightly different but still delicious.
The best way to get a good char is under the oven broiler or directly over a gas stove flame. Turn the peppers every few minutes until all sides are blackened and blistered. This process unlocks their signature smoky flavor.
Absolutely! While this recipe uses shredded chicken breast, you can easily substitute it with shredded chicken thighs for a richer flavor. Using a store-bought rotisserie chicken is also a great time-saving shortcut.
This soup is naturally thickened by the cream cheese and the blended poblano base. If you prefer it even thicker, you can let it simmer gently on low heat for an extra 10-15 minutes to allow it to reduce further. Be careful not to let it boil after adding the dairy.
More Delicious Dinner Recipes to Try
If you loved this recipe, you’re sure to enjoy exploring more of our easy and flavorful dinner ideas. For a taste of comfort, try our classic American Goulash Recipe, or for something with a bit of a kick, our Cajun Steak Pasta is always a winner.
Share Your Creation!
We are so excited for you to try this amazing Chicken Poblano Soup! It’s a recipe we’re truly proud of, and we know it will become a favorite in your home. If you make it, please leave a comment below and let us know how it turned out. Don’t forget to save this recipe to your favorite board on Pinterest!
You have to try this incredibly creamy and flavorful Chicken Poblano Soup!
Chicken Poblano Soup Recipe
FL Recipes
Chicken Poblano Soup (The Best Creamy Recipe)
This Chicken Poblano Soup is incredibly rich, creamy, and packed with smoky flavor from roasted poblano peppers. It's an easy, comforting, and restaurant-quality soup you can make at home in under an hour!
Set your oven broiler to high. Place poblano peppers on a baking sheet and broil for 5-7 minutes per side, until the skins are blackened and blistered. Transfer to a bowl and cover tightly with plastic wrap. Let steam for 10 minutes.
Once cooled, peel the blackened skins off the peppers. Remove the stems and seeds, then roughly chop the peppers.
In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook until soft, about 5-7 minutes. Stir in the minced garlic and cook for 1 more minute until fragrant.
Transfer the onion, garlic, and chopped poblano peppers to a blender. Add 1 cup of chicken broth and blend until completely smooth.
Pour the blended mixture back into the pot. Stir in the remaining 3 cups of chicken broth, cumin, oregano, salt, and pepper. Bring to a simmer.
Reduce heat to low. Whisk in the softened cream cheese until fully melted and smooth. Stir in the heavy cream and the shredded chicken. Heat gently for 2-3 minutes, ensuring it does not boil.
Taste the soup and adjust seasoning if necessary. Serve hot, garnished with your favorite toppings like fresh cilantro, tortilla strips, or sour cream.
Nutrition
Calories: 385kcalProtein: 23gFat: 28gFiber: 2g
Notes
Time-Saving Tip: Use a pre-cooked rotisserie chicken to save time on cooking and shredding chicken. Customize the Spice: For a spicier soup, add a roasted, seeded jalapeño to the blender along with the poblano peppers. Make-Ahead: You can roast and peel the peppers a day in advance to speed up the cooking process.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
