Have you ever wanted to capture the smoky, mild heat of roasted poblano peppers in a creamy, comforting soup? This Creamy Poblano Chicken Soup delivers all the flavors of traditional chile rellenos in a luxurious bowl that warms you from the inside out.
Furthermore, the combination of tender chicken and melted cheese creates incredible richness while the roasted poblanos provide that distinctive smoky depth. Additionally, this soup comes together in about 45 minutes, making it perfect for weeknight dinners or cozy weekend meals.
What Makes This Creamy Poblano Chicken Soup Special
This Creamy Poblano Chicken Soup stands out because it features properly roasted poblano peppers that bring authentic Mexican flavors. Moreover, the cheese and cream create velvety texture while maintaining the peppers’ signature mild heat and smokiness.
The recipe creates four to six generous servings with rich, creamy texture and balanced heat. Additionally, the roasting process for the poblanos adds essential smoky flavor that sets this soup apart from ordinary chicken soups.
Essential Ingredients for Perfect Creamy Poblano Chicken Soup
Roasted Peppers:
- 4 large poblano peppers – Mild heat and smoky foundation
Soup Base:
- 2 tablespoons olive oil or butter – Cooking fat for aromatics
- 1 medium onion, chopped – Sweet base flavor
- 3-4 cloves garlic, minced – Aromatic depth
- 4 cups chicken broth – Savory liquid foundation
- 2 cups cooked, shredded chicken – Protein element
- 1 teaspoon cumin – Earthy warmth
- 1 cup heavy cream or half-and-half – Rich creaminess
- 1 cup shredded Monterey Jack or cheddar cheese – Melty richness
- Salt and pepper to taste – Seasoning balance
Fresh Garnishes:
- Fresh cilantro, chopped – Herbal brightness
- Extra shredded cheese – Additional richness
- Lime wedges – Acidic balance
Smart Substitutions: Replace poblanos with Hatch chiles for different heat level. Use rotisserie chicken for convenience. Substitute Greek yogurt for some cream to reduce calories.
Step-by-Step Instructions for Creamy Poblano Chicken Soup
Step 1: Roast the Poblanos
Place poblano peppers over open gas flame or under broiler, turning occasionally until skin blackens and blisters completely all over, approximately 10-15 minutes.
Step 2: Steam and Peel
Transfer charred peppers to bowl and cover tightly with plastic wrap. Let steam 15 minutes to loosen skin. Peel off blackened skin, remove seeds and stems, then chop peppers.
Step 3: Sauté Aromatics
Heat olive oil or butter in large pot over medium heat. Add chopped onion and cook 5 minutes until softened and translucent, stirring occasionally.
Step 4: Add Garlic
Stir in minced garlic and cook 1 minute until fragrant. The aroma should fill your kitchen with savory warmth.
Step 5: Build Flavor Base
Add roasted poblanos and cumin to pot. Cook 2-3 minutes, stirring to combine flavors and coat peppers with aromatics.
Step 6: Add Liquids and Chicken
Pour in chicken broth and add shredded chicken. Bring to gentle simmer, then reduce heat and cook 10-15 minutes to blend flavors.
Step 7: Incorporate Cream
Lower heat and stir in cream slowly. Maintain temperature below boiling to prevent curdling while creating silky texture.
Step 8: Melt the Cheese
Add shredded cheese gradually while stirring constantly until completely melted and incorporated. Season with salt and pepper to taste.
Step 9: Serve and Garnish
Ladle into bowls and top with fresh cilantro, extra cheese, and lime wedges. Serve immediately while hot and creamy.
Pro Tip: For smoother soup, puree half the roasted poblanos with some broth before adding to pot. This creates creamier texture while keeping some chunks for visual interest.
Assembly and Presentation Guide
Serve soup in deep bowls to showcase the creamy texture and colorful garnishes. The pale green color from poblanos creates beautiful backdrop for bright cilantro.
Top each serving generously with fresh garnishes and provide lime wedges on the side. The contrast between rich soup and bright citrus creates perfect balance.
Plating Suggestions: Warm serving bowls briefly to maintain temperature. Offer warm tortillas or crusty bread alongside for complete meal. Provide hot sauce for those who want extra heat.
Print
The Ultimate Creamy Poblano Chicken Soup Recipe: Smoky, Rich, and Irresistible
- Total Time: 1 hour
- Yield: 4–6 servings 1x
- Diet: Gluten Free
Description
A rich, smoky, and comforting soup that highlights the flavor of roasted poblano peppers. This recipe combines tender shredded chicken with a creamy, cheesy broth seasoned with cumin. The roasting process gives the peppers a depth of flavor that makes this soup truly irresistible.
Ingredients
- 4 large poblano peppers
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 3–4 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked, shredded chicken
- 1 tsp cumin
- 1 cup heavy cream or half-and-half
- 1 cup shredded Monterey Jack or cheddar cheese
- Salt and pepper, to taste
- Optional garnishes: Fresh cilantro, extra shredded cheese, lime wedges
Instructions
- Roast the Peppers: Place poblano peppers over an open flame on a gas stove or under a broiler. Turn them occasionally until the skins are blackened and blistered all over.
- Steam and Peel: Transfer the charred peppers to a bowl and cover tightly with plastic wrap. Let them steam for 15 minutes. Once cool enough to handle, peel off the charred skin, remove the seeds and stems, and chop the peppers. (Optionally, puree them with a little broth for a smoother soup).
- Sauté Aromatics: Heat the oil or butter in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened. Stir in the minced garlic and cook for another minute.
- Add Flavor Base: Add the roasted poblanos and cumin to the pot. Cook for 2-3 minutes to release the flavors.
- Simmer: Pour in the chicken broth and add the shredded chicken. Bring the mixture to a simmer, then reduce the heat and let it simmer gently for 10-15 minutes.
- Finish the Soup: Lower the heat significantly. Stir in the heavy cream (or half-and-half), being careful not to let it boil. Add the shredded cheese a little at a time, stirring constantly until melted and smooth. Season with salt and pepper to taste.
- Serve: Ladle into bowls and garnish with fresh cilantro, extra cheese, and a squeeze of lime juice.
Notes
- Texture Tip: If you prefer a smoother consistency, you can puree the roasted peppers with a splash of the chicken broth in a blender before adding them to the pot.
- Heat Control: It is crucial not to let the soup come to a boil once the cream and cheese are added, as high heat can cause the dairy to curdle or separate.
- Chicken: Rotisserie chicken is a great time-saver for the cooked, shredded chicken required in this recipe.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg
Storage and Make-Ahead Tips
Short-term Storage:
Store leftover soup covered in refrigerator up to 3 days. The flavors continue developing during storage while maintaining creamy texture.
Reheating Methods:
Reheat gently over low heat, stirring frequently to prevent separation. Add splash of broth if consistency becomes too thick.
Component Preparation:
Roast poblanos up to 2 days ahead and refrigerate. Cook chicken ahead and shred when ready to assemble soup for time savings.
Make-Ahead Strategy: Complete recipe through step 6, then add cream and cheese when ready to serve for optimal texture and temperature.
Creative Recipe Variations
White Bean Addition
Add cannellini beans during step 6 for extra protein and heartier texture. The beans complement poblano flavors while adding nutritional value.
Corn and Poblano Version
Include fresh or frozen corn kernels for sweetness and textural contrast. Sweet corn balances the mild heat from peppers perfectly.
Spicy Poblano Soup
Add diced jalapeños with poblanos or include chipotle in adobo for increased heat level. This creates more complex spice profile.
Vegetarian Alternative
Replace chicken with mushrooms and use vegetable broth. Add extra beans or quinoa for protein while maintaining hearty satisfaction.
Dietary Note: Each variation maintains the essential smoky poblano character while accommodating different preferences and dietary requirements.
Nutritional Benefits and Health Information
Poblano peppers provide vitamin C and capsaicin that supports metabolism and immune function. Moreover, the peppers offer antioxidants that promote overall health.
Chicken supplies complete protein while cheese contributes calcium for bone health. Furthermore, the moderate calorie content fits balanced nutrition plans.
Expert Tips for Success
Pepper Roasting: Char peppers completely for best flavor and easy peeling. Under-roasted peppers are difficult to peel and lack smoky depth.
Heat Control: Keep temperature low when adding dairy to prevent curdling. High heat causes separation and grainy texture in finished soup.
Cheese Selection: Use freshly shredded cheese rather than pre-shredded for smoother melting. Pre-packaged cheese contains anti-caking agents that affect texture.
Flavor Balance: Taste before final seasoning as chicken broth and cheese add significant salt. Adjust carefully to avoid over-salting.
Troubleshooting Common Issues
Curdled Cream: Excessive heat causes separation. Remove from heat and whisk vigorously, or blend briefly with immersion blender to restore smoothness.
Clumpy Cheese: Adding cheese too quickly or at high temperature creates clumps. Add gradually over low heat while stirring constantly.
Bitter Flavor: Incomplete removal of charred skin or seeds creates bitterness. Peel thoroughly and rinse if needed to eliminate bitter elements.
Too Spicy: Individual poblano heat varies. Serve with sour cream or extra cheese to balance unexpected heat levels.
Conclusion
This Creamy Poblano Chicken Soup brings together smoky roasted peppers with rich, comforting elements for satisfying bowls that warm both body and soul. The balance of mild heat with creamy texture creates memorable meals that celebrate Mexican-inspired flavors.
Moreover, the straightforward preparation and accessible ingredients make this soup practical for regular rotation while impressive enough for entertaining guests who appreciate bold, comforting flavors.
Share photos of your delicious Creamy Poblano Chicken Soup creations in the comments below and tag friends who love creamy, flavorful soups with just the right amount of heat.
Frequently Asked Questions
Can I use canned poblanos instead of roasting fresh ones?
Fresh roasted poblanos provide superior smoky flavor that defines this soup. Canned varieties lack the charred depth that makes this recipe special.
What if I can’t find poblano peppers?
Anaheim or Hatch chiles work as substitutes, though heat levels vary. Green bell peppers can work in a pinch but won’t provide the characteristic mild heat.
How spicy is this soup?
Poblanos are mild peppers, typically rating 1,000-2,000 Scoville units. Most people find the heat gentle and pleasant rather than overwhelming.
Can I make this soup dairy-free?
Replace cream with coconut milk and cheese with nutritional yeast or dairy-free cheese alternatives. The texture will differ but flavors remain delicious.
How do I make this soup thicker?
Puree more of the poblanos or add cornstarch slurry. Alternatively, simmer longer uncovered to reduce liquid naturally.
What sides pair well with this soup?
Warm tortillas, Mexican rice, or quesadillas complement the soup beautifully. Simple green salad provides refreshing contrast to rich flavors.
