Creamy Chicken Poblano Soup Recipe

Creamy Chicken Poblano Soup brings smoky roasted poblanos, tender shredded chicken, sweet corn, and rich dairy together in one comforting pot. This easy recipe simmers in just 40 minutes, yielding 6-8 hearty servings perfect for weeknight dinners or meal prep. Family-approved and naturally gluten-free adaptable, it delivers bold Southwestern flavors with minimal effort.

Experience the mild heat and creamy texture that makes this soup irresistible. One pot means easy cleanup, while freezer-friendly batches save time later. Serve with warm tortillas or a side salad for a complete meal.

Ingredients

For the Soup:

• 1.5 lbs boneless skinless chicken breasts or thighs (or 3 cups shredded rotisserie chicken)
• 4 large poblano peppers (about 1 lb)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 cups frozen corn kernels (or fresh off the cob)
• 1 (15 oz) can black beans, drained and rinsed (optional for heartier soup)
• 4 cups chicken broth (low-sodium)
• 8 oz cream cheese, softened and cubed
• 1 cup heavy cream or half-and-half
• 1 cup shredded Monterey Jack or cheddar cheese
• 2 tbsp olive oil or butter
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Juice of 2 limes (plus wedges for serving)
• Salt and black pepper to taste
• 1/4 cup fresh cilantro, chopped (for garnish)

Optional Toppings:

• Sliced avocado
• Crushed tortilla chips
• Extra lime wedges
• Sour cream or Greek yogurt
• Chopped green onions
• Extra shredded cheese

This combination yields about 350 calories per serving (1.5 cups), with roughly 25g protein, 20g carbs, and 18g fat. Adjust portions or swaps for your needs.

Instructions

Step 1: Roast the Poblanos
Char the poblano peppers over a gas flame, under the broiler, or on a grill until blackened on all sides, about 5-7 minutes total. Place in a covered bowl or plastic bag for 10 minutes to steam. Peel off the skins, remove seeds and stems, then chop roughly. (Tip: Wear gloves to avoid chili burn.)​

Step 2: Cook the Chicken (If Using Raw)
While poblanos steam, heat 1 tbsp oil in a large Dutch oven or pot over medium heat. Season chicken with salt, pepper, cumin, and chili powder. Sear 3-4 minutes per side until golden. Add 1 cup broth, cover, and poach 10 minutes until cooked through (165°F internal). Shred with two forks and set aside. Skip if using rotisserie.​

Step 3: Build the Flavor Base
In the same pot, add remaining oil. Sauté onion 4-5 minutes until soft. Stir in garlic, roasted poblanos, smoked paprika, and remaining cumin/chili powder; cook 1 minute until fragrant.

Step 4: Simmer the Soup
Pour in remaining broth, corn, black beans (if using), and shredded chicken. Bring to a boil, then reduce to simmer 10 minutes. Stir in cream cheese until melted and smooth, about 3 minutes. Add heavy cream and shredded cheese; stir until creamy. Simmer 5 more minutes to thicken. Finish with lime juice, cilantro, salt, and pepper. Taste and adjust.​

Step 5: Serve
Ladle into bowls. Garnish with toppings. Pairs perfectly with cornbread or quesadillas. Makes 8 cups total.

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6-8
Cuisine: American, Southwestern
Course: Soup, Dinner

Nutrition Facts (Per Serving, Approx.)

Nutrient	Amount
Calories	350
Protein	25g
Carbohydrates	20g
Fat	18g
Fiber	4g
Sodium	650mg

Values based on 8 servings without optional beans/toppings. Use a nutrition calculator for precise tracking.

Why You’ll Love This Recipe

This soup transforms simple ingredients into a restaurant-worthy bowl. Roasted poblanos provide authentic smokiness without overwhelming spice, while cream cheese creates velvety texture rivaling creamy tortellini soup. It’s hearty enough for lunch yet elegant for guests.

Comparison Table

Feature	This Soup	Basic Broth Soups
Prep Time	40 minutes	1+ hour
Dishes Used	1 pot	Multiple
Flavor Profile	Smoky, creamy	Thin, mild
Make-Ahead	Freezes well	Best fresh

Tips for Perfect Soup

Roast poblanos ahead for faster weeknights; store peeled in fridge up to 3 days. For thicker soup, blend 2 cups before adding dairy, or stir in 1 tsp cornstarch slurry. Mild poblanos keep it family-friendly; seed jalapeños if spicier desired. Simmer gently to prevent curdling.​

Variations

Slow Cooker: Add all ingredients except dairy to crockpot. Cook low 6 hours. Shred chicken, stir in creams last 30 minutes.​

Instant Pot: Sauté mode for base, add broth/chicken/corn/beans, pressure high 8 minutes, quick release. Stir in dairy.

Keto/Low-Carb: Omit corn/beans; sub cauliflower rice.

Dairy-Free: Use coconut cream and nutritional yeast.

Spicy Kick: Add 1-2 diced jalapeños with onions.

Double for crowds; leftovers shine next day.

Common Questions

Is chicken poblano soup spicy?
Mild from poblanos (1,000-1,500 Scoville). Add cayenne or chiles for heat.​

Can I make it with raw chicken?
Yes, poach directly in broth as noted for max flavor infusion.

Freezer instructions?
Freeze undairy-ed soup up to 3 months. Thaw overnight, reheat, add cream. Dairy versions fridge 4 days max.

Dairy-free or vegan?
Coconut milk/cream plus plant-based chicken works beautifully.

What if I lack poblanos?
Anaheims or bell peppers sub okay, but lose smokiness; roast anyway.​

Toppings & Serving Ideas

Elevate each bowl:

• Creamy avocado slices for cooling richness.
• Crunchy tortilla strips baked fresh.
• Fresh lime squeeze brightens flavors.
• Chopped cilantro and radishes add pop.
• Queso fresco crumbles for authenticity.

Serve alongside Mexican street corn salad, chips and salsa, or rice. Ideal for Taco Tuesday rotation.​

More Cozy Soup Recipes

Try our Cabbage Roll Soup for unstuffed comfort, or hearty chili for game day. All one-pot winners.​

This creamy chicken poblano soup delivers pure cozy bliss in every spoonful. Pin for later, drop a 5-star rating if you love it, and share your tweaks in the comments!

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