Chicken Poblano Soup Recipe

If you’re on the hunt for a comforting, hearty soup that’s perfect for cooler weather or just a cozy evening at home, look no further than Chicken Poblano Soup. This recipe strikes a delightful balance between savory, spicy, and creamy. With its rich texture and depth of flavor, this soup doesn’t just warm you up; it also satisfies every craving for something fresh and flavorful.

What makes Chicken Poblano Soup stand out is the smoky kick from roasted poblanos, the tender chicken, and the depth of flavors layered throughout the dish. Each spoonful is a mixture of subtle heat, creamy richness, and just the right amount of savory goodness. Whether you’re serving it up for a family dinner or preparing a batch for meal prep, this recipe will quickly become a favorite.

Ready to dive into a bowl of this delicious creation? Let’s get into it!

This Chicken Poblano Soup combines the perfect balance of ingredients that come together to create a delightful flavor profile. The roasted poblanos offer a mild but smoky heat, the chicken adds a hearty texture, and the creaminess from the broth ties it all together. If you’re craving something with a bit of spice but not overwhelming, this soup hits the spot.

Ingredients Needed

Before we dive into cooking, let’s take a look at the key ingredients you’ll need to bring this soup to life:

Chicken Breasts (or thighs): The main protein in this soup. I recommend boneless, skinless chicken breasts for ease of preparation, though thighs work well too for a slightly richer flavor.
Poblano Peppers: The star ingredient! These peppers have a mild heat and a rich, smoky flavor. Roasting them enhances their depth.
Yellow Onion: This adds a savory, slightly sweet base flavor that complements the poblanos and chicken.
Garlic: Aromatic and flavorful, garlic brings a subtle kick that blends seamlessly with the other ingredients.
Canned Diced Tomatoes: These add a bit of acidity and freshness to balance the richness of the broth and cream.
Chicken Broth: The liquid base that provides all the essential depth. Opt for low-sodium broth for better control over the seasoning.
Heavy Cream: For that smooth, creamy finish that rounds out the soup’s texture. You can substitute this with coconut milk for a lighter version.
Cumin: A spice with earthy warmth, cumin is essential for building depth and highlighting the smokiness of the poblanos.
Cilantro: Fresh cilantro adds a bright, citrusy note that cuts through the richness of the soup.
Lime: A squeeze of lime at the end brings a refreshing, zesty contrast to the soup’s flavors.
Salt & Pepper: Essential seasonings to tie everything together. Don’t be afraid to adjust to taste as the soup simmers.
Olive Oil: For sautéing the vegetables and roasting the peppers. It helps infuse the flavors and gives the soup a nice richness.

Cooking Instructions

Here’s the step-by-step guide to making this soul-warming soup. It’s fairly simple, with just a little prep and patience required.

Roast The Poblanos
- Begin by roasting your poblano peppers. You can do this directly on a gas flame or under a broiler. If you’re using the broiler, place the peppers on a baking sheet and broil them until the skin is blackened and blistered, about 5-7 minutes per side.
- Once they’re charred, place them in a bowl and cover with a towel. Let them steam for 10 minutes. Afterward, peel off the skin, remove the seeds, and chop them roughly.
Cook The Chicken
- While the poblanos are cooling, season your chicken breasts with a little salt, pepper, and cumin. In a large pot, heat a tablespoon of olive oil over medium heat.
- Add the chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through (the internal temperature should reach 165°F).
- Remove the chicken from the pot, set aside to rest, then shred using two forks or chop into bite-sized pieces.
Sauté The Vegetables
- In the same pot, add another tablespoon of olive oil. Toss in the diced onions and garlic. Sauté for about 4-5 minutes, until they become soft and translucent.
Combine The Broth And Tomatoes
- Stir in the canned tomatoes (with juice) and chopped roasted poblanos. Add the chicken broth and bring everything to a gentle simmer. Let it cook for about 15 minutes to meld the flavors.
Shred The Chicken
- While the soup is simmering, shred the chicken. Once the soup is ready, add the chicken back into the pot, and stir.
Finish With Cream And Seasoning
- Pour in the heavy cream and stir well to combine. Taste the soup and adjust with additional salt, pepper, or cumin to suit your preference.
Garnish And Serve
- Ladle the soup into bowls and garnish with fresh cilantro and a squeeze of lime. You can even top it with a dollop of sour cream or shredded cheese for extra indulgence.

Ingredient Insights

Let’s break down a few of the ingredients in more detail, as they really make this dish unique:

Poblano Peppers: Poblano peppers are mild to medium in heat, making them perfect for a soup that has a kick but isn’t too spicy. Roasting the peppers intensifies their smoky flavor, adding a deeper dimension to the soup.
Heavy Cream: This ingredient not only makes the soup creamy but also balances out the heat from the poblanos and the spices. If you’re looking to cut down on calories, you can swap it for half-and-half or even coconut milk for a dairy-free version.
Cilantro: Fresh cilantro adds an herbal, citrusy flavor that brightens the entire dish. Its contrast to the rich soup is what makes every bite so refreshing.

Expert Tips

Control the Spice: If you prefer a less spicy soup, be sure to remove all the seeds from the poblano peppers. You can even use bell peppers as a milder alternative.
Broth Base: Homemade chicken broth will elevate the soup to the next level, but store-bought works just fine if you’re in a pinch. Just remember to taste and adjust the seasoning.
Consistency Matters: If you prefer a thicker soup, you can blend part of the soup with an immersion blender to get a smoother texture. If you like it chunkier, leave it as is!
Make Ahead: This soup tastes even better the next day as the flavors have time to develop. It’s a perfect make-ahead meal, and it also freezes really well if you want to stash some away for later.

Recipe Variations

Here are some fun variations you can try to mix things up:

Vegetarian Version: Swap the chicken for cooked beans (like black beans or pinto beans) or even tofu for a plant-based take.
Spicy Kick: Add a diced jalapeño or serrano pepper if you want more heat. You could also toss in a bit of chipotle chili powder for extra smokiness.
Corn and Lime: Adding corn kernels will give the soup a bit of sweetness and texture, and extra lime zest will really brighten up the flavors.
Cheese Lover’s Delight: Add some shredded cheese (like cheddar or Monterey Jack) into the soup for extra richness or sprinkle it on top with a few tortilla strips for some crunch.

Final Words

Chicken Poblano Soup is a unique, flavorful dish that balances spicy, savory, and creamy notes. The smokiness from the roasted poblanos and the tenderness of the chicken come together beautifully in this hearty soup. Whether you make it just for yourself or share it with family and friends, this recipe is sure to impress.

Chicken Poblano Soup Recipe