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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
I just made the Creamy Chicken Poblano Soup, and it was perfect for a chilly day! Quick to make and filled with comforting flavors, this hearty and zesty soup is definitely a new favorite.
We grow poblano peppers in our garden and I’m always looking for recipes to include them. This cheesy chicken poblano soup has earned a permanent spot on our menu. It’s so flavorful and easy to make, 5 stars.
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!!!
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.
What is liquid gold?
I love the flavor but I wish it was a little thicker
My whole family loved it! I puréed onions and peppers beforehand because my kids don’t like them diced. 5 stars from picky eaters!!
Has anyone ever frozen this soup? I would assume that I would do everything except add the Colby jack.
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!
Michelle, unfortunately cream-based soups DO NOT freeze well. The cream or dairy of any kind WILL BREAK when frozen.
The soup will likely taste ok but the texture will be off and it will look curdled. I haven’t been able to figure out how to get around this/fix it. Big Bummer cuz I LOVE cream-based soups during the long cold Winters in N Lower Michigan!
* Note to Michelle. I DID figure out how to freeze Homemade Cream of Tomato Soup. I make a regular Tomato/Basil Bisque but DO NOT add the heavy cream ingredient. When u thaw the soup, reheat and add the heavy cream then.(I use 40%whipping cream from Gordon Foods)