Chicken Poblano Soup is the perfect comfort food that combines tender chicken, smoky poblano peppers, and creamy broth into one hearty, soul-warming bowl. Whether you’re seeking a cozy dinner or a satisfying lunch, this flavorful soup hits the spot every time. Packed with protein and vibrant vegetables, it brings both nutrition and a mild kick of spice to your table. In just about 45 minutes, you can create a dish that feels gourmet but is surprisingly easy to whip up. Let’s dive into why you’ll fall in love with this recipe.
Why You’ll Love This Chicken Poblano Soup
This Chicken Poblano Soup is not just delicious; it’s also versatile and family-friendly. The smoky flavor of poblano peppers pairs beautifully with creamy cheddar and the richness of heavy cream. With simple pantry ingredients, you get a restaurant-quality meal that’s easy to customize to your taste. Plus, it’s perfect for meal prep and freezes like a dream. Whether you need a quick weeknight dinner or something special to impress your guests, this soup has you covered.
Ingredients
- 2 tablespoons olive oil
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- ½ yellow onion, diced
- 3 poblano peppers, stemmed and diced
- 4 cloves garlic, minced
- 1 ½ teaspoons kosher salt, plus more to taste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ¼ teaspoon freshly ground black pepper
- 3 cups shredded chicken
- 1 (15-ounce) can yellow corn, drained and rinsed
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- For serving: lime wedges, chopped cilantro
Step-by-Step: How to Make Chicken Poblano Soup
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add celery, carrots, onion, and poblano peppers. Sauté for 10 to 12 minutes, or until the vegetables are softened.
- Add the minced garlic and cook for 30 seconds, just until it’s aromatic.
- Season with salt, cumin, oregano, chili powder, and black pepper. Stir well and let cook for 5 minutes to deepen the flavor.
- Add shredded chicken, corn, and chicken broth. Stir everything together and bring to a boil over high heat.
- When it reaches a boil, lower the heat, cover the pot, and simmer gently for 15 minutes.
- Pour in the heavy cream and add shredded cheddar cheese. Stir until the cheese has fully melted and the soup is creamy.
- Cover and cook for another 15 minutes, then taste and adjust salt as needed.
- Serve hot, garnished with lime juice and chopped cilantro for a fresh finish.
Helpful Tips
- For milder spice, remove seeds from poblano peppers before dicing.
- Want a smoky twist? Roast the poblanos before adding them to the soup.
- Use pre-cooked or rotisserie chicken to save prep time.
- Stir occasionally while simmering to prevent sticking and ensure even cooking.
- If your soup gets too thick, add a splash of broth or water to thin it out.
Substitutions And Variations
- Vegetarian Option: Swap chicken broth for vegetable broth, omit the chicken, and add more veggies like bell peppers, potatoes, or broccoli.
- Dairy-Free: Use coconut milk instead of heavy cream and skip the cheese or use a dairy-free alternative.
- Spicier Kick: Add diced jalapeños or a dash of cayenne pepper.
- Different Proteins: Substitute chicken with ground turkey or leftover turkey for a fun variation.
Storage Instructions
Allow the soup to cool completely before storing. Transfer it into airtight containers:
- Refrigerator: Store for up to 4 days.
- Freezer: Freeze for up to 3 months. Use freezer-safe bags or containers, leaving room for expansion. To reheat, warm gently over medium heat on the stove or microwave until heated through. Stir well before serving.
Nutritional Information
- Calories: 438 per serving
- Carbohydrates: 11g
- Protein: 29g
- Fat: 32g
- Saturated Fat: 15g
- Cholesterol: 116mg
- Sodium: 860mg
- Potassium: 624mg
- Fiber: 2g
- Sugar: 4g
- Vitamin A: 4484IU
- Vitamin C: 51mg
- Calcium: 206mg
- Iron: 2mg
Serving Suggestions
- Serve with warm, crusty bread or homemade cornbread.
- Top with avocado slices and extra shredded cheese for richness.
- Pair with a light salad or grilled cheese sandwich.
- Add a few tortilla strips or crushed tortilla chips for a satisfying crunch.
Frequently Asked Questions About Chicken Poblano Soup
Can I use raw chicken instead of cooked? Yes, but you’ll need to simmer the soup longer to fully cook the chicken. Add it earlier in the process before adding the cream.
Can I make this soup in a slow cooker? Absolutely. Combine all ingredients except cream and cheese in a slow cooker and cook on low for 6 to 7 hours. Add cream and cheese during the last 30 minutes.
Are poblano peppers spicy? Poblanos are mildly spicy and offer a smoky flavor. Removing the seeds helps reduce heat.
How do I thicken the soup? If you prefer a thicker consistency, you can blend a small portion of the soup and stir it back in.
Is it gluten-free? Yes, this soup is naturally gluten-free, but always check labels to be sure.
Final Thoughts
Thank you so much for stopping by to try this Chicken Poblano Soup recipe. It’s a warm, flavorful, and incredibly easy dish that brings a little spice and a lot of comfort to your table. I absolutely love how the creamy broth and the gentle heat from poblano peppers create a perfect balance. I hope this dish brings you as much happiness in your kitchen as it has in mine. Enjoy every spoonful, and happy cooking!
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Creamy Chicken Poblano Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Chicken Poblano Soup is a creamy and smoky comfort food made with shredded chicken, roasted poblanos, veggies, and cheddar cheese.
Ingredients
2 tablespoons olive oil
2 celery stalks, diced
2 carrots, peeled and diced
½ yellow onion, diced
3 poblano peppers, stemmed and diced
4 cloves garlic, minced
1 ½ teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon chili powder
¼ teaspoon ground black pepper
3 cups shredded chicken
1 (15 oz) can yellow corn, drained and rinsed
6 cups chicken broth
1 cup heavy cream
1 cup shredded cheddar cheese
Lime wedges, chopped cilantro for serving
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add celery, carrots, onion, and poblano peppers. Sauté for 10 to 12 minutes, or until the vegetables are softened.
- Add the minced garlic and cook for 30 seconds, just until it’s aromatic.
- Season with salt, cumin, oregano, chili powder, and black pepper. Stir well and let cook for 5 minutes to deepen the flavor.
- Add shredded chicken, corn, and chicken broth. Stir everything together and bring to a boil over high heat.
- When it reaches a boil, lower the heat, cover the pot, and simmer gently for 15 minutes.
- Pour in the heavy cream and add shredded cheddar cheese. Stir until the cheese has fully melted and the soup is creamy.
- Cover and cook for another 15 minutes, then taste and adjust salt as needed.
- Serve hot, garnished with lime juice and chopped cilantro for a fresh finish.
Notes
Remove poblano seeds for a milder version.
Roast poblanos for added smoky depth.
Use rotisserie chicken to save time.
This soup freezes well for up to 3 months.
Substitute dairy-free milk and cheese to make it dairy-free.
Vegetarian option: use veggie broth and skip chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
Nutrition
- Serving Size: 1 bowl
- Calories: 438 kcal
- Carbohydrates: 11g
- Protein: 29g