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Creamy Chicken Poblano Soup: Comfort in Every Spoonful

A close-up of creamy chicken poblano soup topped with shredded chicken and fresh parsley in a white bowl.
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Make dinner special with this rich and flavorful Chicken Poblano Soup. This cozy recipe combines tender shredded chicken with smoky roasted poblano peppers in a creamy broth, perfect for a satisfying weeknight meal.

Ingredients

Scale
  • 2 large poblano peppers
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 4 cups chicken broth
  • 1 (4 ounce) can diced green chilies, undrained
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup shredded cheddar cheese (optional)
  • Salt and black pepper to taste
  • 1/4 cup chopped fresh cilantro, for garnish

Instructions

  1. Roast the poblano peppers: Place peppers directly over a gas flame or under a broiler, turning occasionally until the skin is completely blackened. Place the hot peppers in a bowl and cover tightly with plastic wrap for 10 minutes to steam. Peel off the charred skin, remove the stems and seeds, and roughly chop the flesh.
  2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic, cumin, and chili powder. Cook for 1 minute until fragrant.
  4. Stir in the roasted poblano peppers, shredded cooked chicken, chicken broth, and diced green chilies. Bring the mixture to a simmer.
  5. Reduce heat to low, cover, and let the soup simmer for 15 minutes to allow flavors to combine.
  6. Stir in the heavy cream and cheddar cheese (if using). Heat gently until the cheese melts and the soup is heated through. Do not boil after adding cream.
  7. Taste the soup and season with salt and black pepper as needed.
  8. Ladle the creamy chicken poblano soup into bowls and garnish with fresh cilantro before serving.

Notes

  • For a gluten free chicken soup option, confirm all broth ingredients are certified gluten free.
  • You can roast the peppers ahead of time to speed up weeknight preparation.
  • Add 1/2 cup of rinsed black beans during the last 5 minutes of simmering for extra heartiness.

Nutrition

Find it online: https://cookingzenith.com/chicken-poblano-soup-recipe/