If you are looking for a soup that tastes like a warm hug but has a little bit of attitude, this Chicken Poblano Soup is it. Max calls it "green pepper chowder," but don't let the peppers scare you off—poblanos are mild, smoky, and absolutely delicious when roasted. This soup is creamy, comforting, and packed with so many textures from the corn, black beans, and tender chicken that it feels like a full fiesta in a bowl.
Jump to:
- Why You Will Love This Chicken Poblano Soup
- How To Make Chicken Poblano Soup
- What Pairs Well With Chicken Poblano Soup
- Chicken Poblano Soup Variations
- Equipment
- Storage / Make Ahead / Serving Tips
- Top Tips for Best Chicken Poblano Soup
- Chicken Poblano Soup Frequently Asked Questions
- A Cozy Bowl of Sunshine
- Related
- Chicken Poblano Soup
Why You Will Love This Chicken Poblano Soup
You will love this recipe because it strikes the perfect balance between rich comfort food and fresh Mexican flavors. The roasted poblano peppers add a deep, smoky undertone that elevates the creamy broth without blowing your head off with heat. It’s hearty enough for a winter dinner but bright enough (thanks to the lime and cilantro) for a spring lunch. Plus, it’s a "dump and simmer" meal once your peppers are prepped!
How To Make Chicken Poblano Soup
The secret to the flavor in the picture is roasting the poblano peppers first. We char the skins until they are black, peel them, and chop them up to release that sweet, smoky flavor. We simmer chicken breasts directly in a spiced broth until tender enough to shred. Then, we toss in black beans, sweet corn, and the roasted peppers, finishing it all off with a splash of heavy cream to get that beautiful golden-orange color.
Chicken Poblano Soup Ingredients
The Base & Aromatics
- 3 large Poblano peppers (fresh)
- 1 tablespoon olive oil
- 1 yellow onion; diced
- 3 cloves garlic; minced
- 1 lb boneless skinless chicken breasts
The Broth & Fillings
- 4 cups chicken broth (low sodium)
- 1 can (15 oz) black beans; rinsed and drained
- 1 cup sweet corn kernels (frozen or fresh)
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika (gives it that orange tint)
- ½ teaspoon dried oregano
- Salt and black pepper to taste
The Creamy Finish
- 1 cup heavy cream (or half-and-half for a lighter soup)
- 4 oz cream cheese (optional, for extra thickness)
- Fresh cilantro and lime wedges (for serving)
Step by Step Method
Roast the Poblanos
- Place whole poblano peppers directly over a gas flame or under the oven broiler. Cook, turning occasionally, until the skins are blackened and blistered on all sides.
- Place them in a bowl and cover with plastic wrap to steam for 10 minutes.
- Peel off the charred skin, remove the seeds and stems, and dice the peppers into small squares.
Start the Soup
- Heat olive oil in a large Dutch oven over medium heat. Sauté the onion until soft (5 minutes), then add the garlic and cook for 1 minute.
- Stir in cumin, smoked paprika, and oregano.
Simmer Chicken
- Pour in the chicken broth and add the raw chicken breasts whole. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until chicken is cooked through.
- Remove chicken, shred it with two forks, and return it to the pot.
Add Veggies & Cream
- Stir in the diced roasted poblanos, black beans, and corn. Simmer for 5 minutes.
- Lower the heat and stir in the heavy cream (and cream cheese if using) until melted and combined.
- Simmer gently for 5 more minutes to thicken. Do not boil vigorously once the cream is added.
Serve
- Ladle into bowls. Top with plenty of fresh cilantro and a squeeze of lime juice to cut the richness.
MAX’S REACTION
"I thought the green stuff was going to be spicy like jalapeños, but it's just yummy! The corn pops in my mouth. I squeezed two whole limes in mine!"
What Pairs Well With Chicken Poblano Soup
This soup is rich and creamy, so it needs something crunchy on the side. We love serving it with crushed tortilla chips or a side of savory Texas Roadhouse Seasoned Rice if we are really hungry. For a lighter pairing, a crisp green salad works wonders.
Chicken Poblano Soup Variations
Slow Cooker Method
For Crockpot poblano soup, add onions, garlic, spices, broth, and raw chicken to the slow cooker. Cook on Low for 6 hours. Shred chicken, then stir in the roasted chopped poblanos, beans, corn, and cream 30 minutes before serving.
Vegetarian Delight
Skip the chicken and swap the chicken broth for vegetable stock. Add extra beans or diced potatoes for a hearty Corn and poblano soup.
Extra Spicy
Poblanos are mild. If you want heat, leave some seeds in the poblanos or add a diced jalapeño or a pinch of cayenne pepper to the base.
Lighter & Dairy Free
Swap the heavy cream for full-fat coconut milk or blend a cup of the soup (beans and all) and return it to the pot to thicken it naturally without dairy.
Equipment
- Large Dutch Oven or Soup Pot
- Tongs (for roasting peppers)
- Baking Sheet (if roasting in oven)
- Forks (for shredding)
- Mom Tip: Wear gloves when peeling the peppers! Even though they are mild, the oils can still irritate your skin.
Storage / Make Ahead / Serving Tips
Refrigerator Storage
Store leftovers in an airtight container for up to 4 days. The flavors actually get better the next day as the smoky poblano infuses the broth.
Freezing
If you plan to freeze this, do it before adding the heavy cream. Dairy-based soups can separate when thawed. Add the cream fresh when reheating.
Reheating
Reheat gently on the stove over medium-low heat. If it's too thick, add a splash of chicken broth or water to loosen it up.
Top Tips for Best Chicken Poblano Soup
Don't skip roasting the peppers! Using raw poblanos will give the soup a grassy, bitter taste. The charring process brings out the natural sugars and creates that "authentic" Mexican flavor profile. Also, rinse your black beans well to keep the soup broth a pretty orange color rather than turning it muddy grey.
Chicken Poblano Soup Frequently Asked Questions
Are poblano peppers spicy?
Generally, no. They are much milder than jalapeños, more like a rich, dark green bell pepper with a tiny kick. However, every once in a while, you get a spicy one!
Can I use canned green chiles?
In a pinch, yes. Use two 4oz cans of diced mild green chiles. But fresh roasted poblanos definitely have a better texture and flavor.
Is this soup gluten-free?
Yes, as long as you don't thicken it with flour (we use cream/beans for thickness) and check your broth ingredients.
What creates the orange color?
The combination of smoked paprika, chili powder, and the fats from the cream mixing with the broth gives it that lovely golden-orange hue seen in the image.
A Cozy Bowl of Sunshine
This soup is the perfect remedy for a cold day or a busy weeknight. It’s warm, creamy, and packed with wholesome ingredients. If you love flavor-packed bowls, you should also try our healthy Shrimp Quinoa Bowl Recipe or the crunchy, kid-friendly Ground Beef and Potato Tacos for your next fiesta night.
Share your Chicken Poblano Soup! Tag us @HannahCooking with #PoblanoSoup; we’re dying to see your creamy creations!
⭐️ Rate this Chicken Poblano Soup recipe and let us know what twists or ingredients you used!
Related
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- Chili Chicken Thighs30 Minutes
Chicken Poblano Soup
Equipment
- 1 Dutch oven (Large pot)
- 1 Tongs (For roasting peppers)
Ingredients
- 1 lb chicken breast - Boneless skinless
- 3 large poblano peppers - Roasted and chopped
- 4 cups chicken broth - Low sodium
- 1 can black beans - 15oz, rinsed
- 1 cup corn - Frozen or fresh
- 1 cup heavy cream - Or half-and-half
- 1 onion - Diced
- 3 cloves garlic - Minced
- ½ teaspoon smoked paprika - Spice
- 1 teaspoon cumin - Ground
- 1 handful cilantro - Fresh, for garnish
Instructions
- Roast poblanos over flame or under broiler until charred. Steam, peel, and chop.
- Sauté onion and garlic in a large pot. Add spices.
- Add broth and raw chicken. Simmer 20 minutes until cooked. Shred chicken.
- Return chicken to pot. Add chopped poblanos, beans, and corn. Simmer 5 mins.
- Stir in heavy cream and heat through. Serve with cilantro and lime.
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