chicken poblano soup in a terracotta colored bowl with fresh cilantro and shredded cheese on top

Creamy Chicken Poblano Soup

Creamy Chicken Poblano Soup

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chicken poblano soup in a terracotta colored bowl with fresh cilantro and shredded cheese on top

Creamy chicken poblano soup has every bit of comfort and zest you are looking for in a comforting soup. This wholesome, filling soup comes together in a short amount of time and it is perfect for those chilly days.

I have come to realize that there are soup people and not-soup people. Meaning, some people don’t think soup is a full meal while others (like myself) think it is 100% a full meal. I think the difference is because non-soup people think of the thin, brothy type soups that you get from a can.

This creamy chicken poblano soup is neither thin and brothy nor from a can. In fact, this chicken poblano soup has LOADS of flavor (thanks to roasting the poblano peppers on an open flame) and it is filled with shredded chicken and a creamy, silky soup base. All this and you can put it together in less than 30 minutes. Grab a Garlic Herb Parker House Roll and get ready to dip that in this chicken poblano soup!

This original recipe was actually made in the Bon Appétit Kitchen! I am by no means any sort of professional when it comes to being in front of cameras, but this was definitely a fun experience so I had to share with you all! You can catch the full video in the recipe card below.

Recipe Tips

  • I highly recommend roasting the poblano peppers on an open flame if you have access to a gas stove. This gives this dish its unique flavor. You get the subtle kick of spiciness but some parts of the charred pepper exterior make it into the soup and it gives you that smoky flavor that you can’t replicate any other way.
  • Buy a rotisserie chicken and shred it. You will get many meals out of a rotisserie chicken and this chicken poblano soup is just one of them. Use the leftover shredded chicken for chicken enchiladas and save the chicken bones for homemade chicken stock!
  • Save that Thanksgiving turkey! I know this is thinking ahead but a great idea would be to save the leftover turkey and swap out the shredded chicken in this soup for shredded turkey. If you make a whole smoked turkey, the smoked turkey meat would pair so well with the smokey flavors of the poblano peppers.

Variations

  • Prefer a little more heat? Add some chopped jalapeños with seeds to the soup to amp up the spice level.
  • If you’re in a real pinch and don’t have poblano peppers, you can use a green bell pepper or cubanelle. Keep in mind this will alter the taste profile completely so just be aware!
  • You can replace the cream cheese with heavy cream, but I would start with 1/4 cup and go up from there if you feel you need it. This is only if you’re in a pinch, otherwise, cream cheese is definitely the way to go.
a spoon is in the chicken poblano soup with a spoonful of shredded chicken and frozen corn

Storage and Reheating Instructions

Allow soup to cool completely then put into an airtight container and store in the refrigerator for up to 3 days. To reheat, reheat in the microwave or stovetop in a pot until warmed through.

To freeze, allow soup to cool completely then store into freezer-safe containers or trays for up to 3 months in the refrigerator. Remove from freezer then place the soup in a pot and reheat until warmed through on the stovetop.

a spoon is in the chicken poblano soup with a spoonful of shredded chicken and frozen corn

Print

Creamy Chicken Poblano Soup

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This creamy chicken poblano soup is creamy and full of flavor with a hint of spiciness and charred smoky flavor!

Course SoupCuisine MexicanKeyword chicken poblano soup, poblano chicken soup, poblano soup

Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes

Servings 6
Calories 477kcal
Author Julie Chiou

Equipment

  • Immersion blender
  • Dutch oven

Ingredients

  • 3 poblano peppers roasted and chopped
  • 2 tablespoons unsalted butter
  • 1 cup diced onions
  • 3 cloves minced garlic
  • 2 ½ cups chicken stock
  • 8 ounces softened cream cheese
  • Salt and pepper to taste
  • 2 cups shredded chicken
  • 1 ¼ cups frozen corn
  • 1 ½ cups freshly grated Colby jack cheese

US Customary – Metric

Instructions

  • To roast the poblanos, turn the flame on a gas stovetop on high and place the poblano peppers on the grates. Using tongs, flip the peppers every so often until the outside has charred on all sides. Afterward, place in a bowl, seal it well with plastic wrap, and let the steam do its job. After about 30 minutes, you’ll be able to peel the skin off the outside and reveal a beautifully roasted poblano pepper that you can de-seed, cut up, and use!charred poblano peppers in a clear bowl
  • In a medium saucepan, melt butter on medium heat. Once melted, add onion and garlic and cook for 3–5 minutes or until translucent. onions and garlic in a dutch oven
  • Next, add the chopped up poblano peppers and cook for 3–5 minutes. chopped poblano peppers added to the onion and garlic mixture
  • Add broth, cream cheese, salt and pepper and stir until combined and cream cheese has almost completely melted.a block of cream cheese is added to the onion and poblano mixture and chicken stock is being poured into the dutch oven
  • Next, using an immersion blender blend liquid until smooth. an immersion blender is blending in the dutch oven
  • Add chicken and corn. Bring to a boil then simmer for 10 minutes. Add cheese and stir until melted.shredded chicken and frozen corn is added to the soup in the dutch oven

Video

Nutrition

Serving: 1serving (272 grams) | Calories: 477kcal | Carbohydrates: 24g | Protein: 19g | Fat: 32g | Fiber: 3g | Sugar: 7g

Photographs by Meg McKeehan Photography

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Hi, I’m Steven, a Florida native, who left my career in corporate wealth management six years ago to embark on a summer of soul searching that would change the course of my life forever.

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