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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.
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.
Creamy Chicken Poblano Soup
Equipment
Ingredients
- 3 poblano peppers, roasted and chopped
- 2 tablespoons (28 g) unsalted butter
- 1 cup (160 g) diced onions
- 3 cloves minced garlic
- 2 ½ cups (592 ml) chicken stock
- 8 ounces (227 g) softened cream cheese
- Salt and pepper, to taste
- 2 cups (280 g) shredded chicken
- 1 ¼ cups (206 g) frozen corn
- 1 ½ cups (198 g) freshly grated Colby jack cheese
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!
- 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.
Video
Nutrition
Photographs by Meg McKeehan Photography
Sounds like Spoonful of Comfort recipe. Might make some for Christmas gifts
I followed directions and never want to peel Poblano peppers ever again. What a pain.
sorry to hear you had issues with peeling poblanos and thought it was a pain! allowing it to be covered to steam for at least 30 minutes makes it much easier to peel.
Great flavor! Next time instead of rotisserie chicken, I will use diced grilled chicken breast so it keeps its structure. Rotisserie started getting stringy.
Regarding the questions about freezing this soup…
make the soup as instructed EXCEPT leave out the cream cheese and shredded cheese. Divide the soup in half, freeze half with a note to add 4 oz cream cheese and half the shredded cheese after thawing and reheating. Proceed to add the 4 oz of cream cheese and 3/4 cup of Colby jack to the half you are going to eat, problem solved!