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Creamy Roasted Poblano Pepper and Chicken Soup

5 from 7 votes
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Several years ago, I got the awesome opportunity to make my Creamy Roasted Poblano Pepper and Chicken Soup in the Bon Appétit Kitchen on the Samsung Gas Cooktop!

I am by no means any sort of professional when it comes to being in front of cameras. I’m still so new at this but I’ve worked with Samsung previously so this seemed like a natural fit!

The vibe at the Bon Appétit Kitchen was very laid back and I was able to show up a few hours prior to my call time to get a feel for everything.

I do much better on video when I get a few hours to get a feel for the environment as opposed to rushing me into makeup and hair and then scrambling onto the set.

The recipe video is posted below so you can make this at home!

This is one soup you will seriously want to get on your dinner table!

I chose to make this Creamy Roasted Poblano Pepper and Chicken Soup on the Samsung Gas Cooktop because one of the first steps is to roast the poblano peppers.

The Samsung Gas Cooktop features a 22K Btu True Dual Power Burner, which gets really hot and the heat is INTENSE — but that is what creates the perfect char on the poblano peppers and how it cooks them precisely every single time.

While I was being filmed roasting the poblano peppers, I was really surprised at how quickly that power burner charred and cooked the peppers.

I mean, I have a pretty decent cooktop at home but definitely didn’t get the power and precision like I did with the Samsung Gas Cooktop in the Bon Appétit Kitchen.

I had to turn the burner down just so we could get everything on film before the poblano peppers were pretty much burnt to a crisp!

One of the other features of this Samsung Gas Cooktop that I’m utterly in love with is the dishwasher-safe grates. Totally awesome!

At home, I have to use a sponge and scrub the residue off the poblano peppers being roasted directly on the grates, but this Samsung Gas Cooktop allows you to just pop open the dishwasher and put the cooled grates in there. So effortless!

Why do you need to roast the poblano peppers?

Roasting the poblano peppers 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 rounds out the flavors so perfectly.

It gives you that smoky flavor you are searching for.

Is there anything to substitute poblano peppers with?

Poblano peppers are mild so you’ll want to find another mild pepper.

A green bell pepper wouldn’t work here but a tomatillo could.

This creamy poblano pepper and chicken soup has all your favorite components in a delicious soup! A subtle hint of spiciness along with the smokey charred poblanos and the creaminess of the soup rounds it all out. I promise this will be a new favorite!

Can you replace the chicken with another protein?

You can, but I think chicken works perfectly in this dish and gives it the best flavor.

What can I replace cream cheese with?

You can use heavy cream or half plain Greek yogurt and half milk.

The above won’t give you the depth and creaminess of flavor like cream cheese does but if you’re in a pinch, you can substitute for those.

This creamy poblano pepper and chicken soup has all your favorite components in a delicious soup! A subtle hint of spiciness along with the smokey charred poblanos and the creaminess of the soup rounds it all out. I promise this will be a new favorite!

This soup has every bit of comfort and zest you are looking for in a creamy soup.

The flavor is incredible and what’s even better is that this can come together easily any night of the week.

And besides being incredibly quick at cooking everything, the Samsung Gas Cooktop makes cleanup quick and easy.

That means I get to spend more time relaxing!

Creamy Roasted Poblano Pepper and Chicken Soup

This Creamy Roasted Poblano Pepper and Chicken Soup is creamy and full of flavor with a hint of spiciness and charred smoky flavor!
5 from 7 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
Author: Julie Chiou
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  • 3 poblano peppers
  • 2 tablespoons (28 g) unsalted butter
  • 1 cup (160 g) diced onions
  • 3 cloves minced garlic
  • cups (592 ml) chicken stock
  • 8 ounces (227 g) softened cream cheese
  • Salt and pepper, to taste
  • 2 cups (280 g) shredded chicken
  • cups (206 g) frozen corn
  • cups (198 g) freshly grated Colby jack cheese

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.


  • 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!
  • In a medium saucepan, melt butter on medium heat. Once melted, add onion and garlic and cook for 3–5 minutes or until translucent. Next, add the chopped up poblano peppers and cook for 3–5 minutes. Add broth, cream cheese, salt and pepper and stir until combined and cream cheese has almost completely melted.
  • Next, using an immersion blender blend liquid until smooth. Add chicken and corn. Bring to a boil then simmer for 10 minutes. Add cheese and stir until melted.



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

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

Course: Soup
Cuisine: Mexican
Keyword: soup recipe
Recipe Rating


Friday 22nd of September 2023

This was a good starting point! I added diced potato and corn before and after blending, to make it a little thicker before blending and to add more texture after. I used the water from boiling the chicken (2 chicken breasts, cover with 2" of water, bring to boil and simmer for 20 mins) and added 3 tablespoons of Lee Kum Kee Chicken Bouillon - Chicken Powder (my secret ingredient to almost everything - you can get it on Amazon) instead of chicken stock. I also used 4 cups of this liquid gold since I was adding in extra ingredients. After blending I also added a little extra diced poblano because I love them and we had a ton from our garden. Also after blending, I added in the remaining potato and cooked until tender, then the remaining corn and chicken and fresh grated colby jack cheese. I topped with fresh cilantro. I served it with flaky biscuits. This was 5/5 amazing and I will definitely make again!!!

Frances Irwin’s

Tuesday 25th of October 2022

Double thumbs up from everyone in my tribe. Loved the explosion of flavors. The extra pop of flavor was using smoked chicken that my husband made on the Traeger. This will definitely be a go-to recipe during the fall and winter seasons.

Margaret D Edwards

Monday 22nd of November 2021

I love the flavor but I wish it was a little thicker


Thursday 1st of October 2020

My whole family loved it! I puréed onions and peppers beforehand because my kids don’t like them diced. 5 stars from picky eaters!!


Saturday 15th of August 2020

Has anyone ever frozen this soup? I would assume that I would do everything except add the Colby jack.

Julie Chiou

Tuesday 18th of August 2020

i haven't frozen this soup before but it should all be okay - maybe save the colby jack for when you are warming up the soup!