Creamy Chicken Poblano Soup

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Creamy Chicken Poblano Soup is one of those recipes that feels like a warm hug in a bowl. The first time I made it, I was craving something rich and comforting, but also packed with bold flavors—and this soup delivered on all fronts. With roasted poblanos adding just the right hint of smokiness, tender shredded chicken, and a creamy broth with a touch of spice, it’s everything I want in a cold-weather dish. Every spoonful is hearty yet silky, satisfying but never heavy.

What makes this soup a regular in my kitchen is how easily it comes together. It doesn’t require fancy techniques, just simple, honest ingredients that work beautifully together. It’s the kind of recipe I turn to when I need dinner on the table fast but still want something that tastes like it simmered all day. Whether you’re feeding the family or cozying up solo, this soup always hits the spot.

Why You’ll Love This Creamy Chicken Poblano Soup

This soup checks every box: it’s rich, hearty, and deeply flavorful while still being simple enough for a weeknight meal. The poblanos bring a mellow heat and smokiness, while the chicken makes it filling and protein-packed. A splash of cream adds just the right amount of indulgence without overpowering the dish. It’s naturally gluten-free and can be made low-carb with a couple of easy swaps. Plus, it reheats like a dream, making it perfect for meal prep.

What Kind of Poblanos Should I Use?

Fresh poblanos are the way to go for this soup. Choose ones that are dark green, glossy, and firm to the touch. Roasting them beforehand intensifies their flavor and softens their texture, creating that signature smoky depth. If you’re short on time, you can use canned roasted poblanos, but fresh will always give you the best result. If you like a spicier kick, leave in a few seeds when chopping the peppers.

Options for Substitutions

If you don’t have cream on hand, half-and-half or even full-fat coconut milk can step in to keep things rich. For a dairy-free version, unsweetened almond milk plus a bit of blended cashew can add creaminess. Rotisserie chicken is a great shortcut if you’re in a hurry. Don’t have poblanos? Try using mild green chiles or even a roasted Anaheim pepper. And if you want to make it vegetarian, swap the chicken for cannellini beans or roasted cauliflower for a hearty meatless version.

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Ingredients for This Creamy Chicken Poblano Soup

• Poblano Peppers – These mildly spicy peppers bring a signature smoky flavor. Roasting them enhances their depth and richness.
• Shredded Chicken – Adds protein and heartiness. You can use leftover chicken, rotisserie, or poach fresh breasts.
• Onion – A base flavor that adds sweetness and depth as it sautés.
• Garlic – Brings aromatic intensity and rounds out the soup’s flavor.
• Butter or Olive Oil – Used for sautéing the aromatics and giving a silky texture.
• Chicken Broth – The main liquid base, providing body and umami richness.
• Heavy Cream – Gives the soup its creamy, luxurious texture.
• Cream Cheese – Adds a slight tang and helps thicken the soup.
• Corn Kernels (fresh or frozen) – Adds a subtle sweetness and a little pop in every bite.
• Cilantro – Offers freshness and color at the end.
• Salt & Black Pepper – To enhance and balance all the flavors.
• Red Pepper Flakes (optional) – For an extra kick of heat.
• Lime Wedges – Brightens the dish when squeezed over just before serving.

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Step 1: Roast the Poblano Peppers

Set your oven to broil and place the poblanos on a baking sheet. Roast for 6-8 minutes, turning occasionally, until blackened and blistered. Transfer to a bowl, cover, and let steam for 10 minutes. Then peel, deseed, and chop them finely.

Step 2: Sauté the Aromatics

In a large pot, melt butter or heat olive oil over medium heat. Add chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.

Step 3: Add Chicken and Roasted Poblanos

Stir in the shredded chicken and chopped poblanos. Mix well with the aromatics to let the flavors blend together.

Step 4: Pour in the Broth and Simmer

Add the chicken broth and bring the soup to a gentle boil. Lower the heat and simmer for 15 minutes to let everything meld.

Step 5: Add Creaminess

Stir in the heavy cream, cream cheese, and corn. Let it simmer until the cream cheese has fully melted and incorporated into the broth, about 5 minutes.

Step 6: Season and Finish

Season the soup with salt, pepper, and red pepper flakes to taste. Simmer for another 5 minutes. Right before serving, stir in chopped cilantro.

Step 7: Serve with Lime

Ladle the hot soup into bowls and serve with lime wedges on the side. A fresh squeeze of lime juice elevates every bite.

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How Long to Prepare the Creamy Chicken Poblano Soup

Prep Time: Most of the prep involves roasting the poblano peppers and getting your ingredients ready. Roasting and peeling the poblanos takes about 15–20 minutes, while chopping and prepping the rest adds another 10 minutes. Using pre-cooked or rotisserie chicken can significantly speed things up.

Cook Time: Once everything is prepped, the actual cooking takes around 30 minutes. This includes sautéing, simmering, and letting the cream cheese melt into the broth. Altogether, the total time from start to finish is about 45–50 minutes.

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Tips for Perfect Creamy Chicken Poblano Soup

• Roast the poblanos until they’re charred for maximum flavor, then steam them in a covered bowl to peel easily.
• Use room temperature cream cheese so it melts smoothly into the broth.
• For deeper flavor, simmer the soup longer on low heat after adding all ingredients.
• Don’t skip the lime juice at the end—it brightens and balances the creaminess.
• Add the cilantro last to preserve its fresh aroma and color.

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Watch Out for These Mistakes While Cooking

• Skipping the roast: Using raw poblanos won’t give you that smoky depth the soup needs.
• Boiling after adding cream: This can cause curdling. Keep the heat low once dairy is added.
• Not tasting before serving: Always adjust seasoning after simmering.
• Using cold cream cheese: This can cause clumps. Soften it before adding.
• Overcooking the chicken: Especially if it’s already cooked—just heat it through gently.

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What to Serve With Creamy Chicken Poblano Soup?

1. Warm Cornbread

Slightly sweet and crumbly cornbread balances the soup’s heat and creaminess perfectly.

2. Tortilla Chips or Strips

Crunchy and salty, they’re perfect for dipping or sprinkling on top for texture.

3. Mexican Rice

A flavorful, filling side that complements the soup without overpowering it.

4. Grilled Cheese Quesadillas

Buttery, cheesy quesadillas make an indulgent pairing that kids and adults love.

5. Simple Avocado Salad

Fresh avocado, tomato, and lime make a cool, creamy contrast to the warm, spiced soup.

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Storage Instructions

Refrigerator: Let the soup cool completely before storing. Keep it in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, stirring frequently to maintain creaminess.

Freezer: For best results, freeze before adding the cream and cream cheese. Store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge, then reheat and stir in the cream ingredients fresh.

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Estimated Nutrition (Per Serving, 1 cup)

• Calories: 350
• Protein: 25g
• Carbohydrates: 10g
• Fiber: 2g
• Sugars: 3g
• Fat: 24g
• Saturated Fat: 12g
• Cholesterol: 85mg
• Sodium: 600mg

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Frequently Asked Questions

How spicy is this soup?

It has a mild heat from the roasted poblanos, but it’s not overly spicy. You can adjust the spice level with red pepper flakes or by removing all seeds.

Can I make this soup in a slow cooker?

Yes! Add all ingredients except dairy to the slow cooker and cook on low for 4–6 hours. Stir in the cream and cream cheese during the last 30 minutes.

Can I use raw chicken?

You can, but make sure to simmer the soup longer (25–30 minutes) to cook the chicken thoroughly before shredding it.

How can I thicken the soup more?

Blend a cup of the soup and return it to the pot, or add a tablespoon of flour while sautéing the onions for a thicker texture.

Is this soup gluten-free?

Yes, it is naturally gluten-free if no thickening agents like flour are used. Always check labels to be sure.

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Conclusion

Creamy Chicken Poblano Soup is everything you want on a chilly night: warm, comforting, and filled with bold, creamy flavor. With simple ingredients and just under an hour of cooking time, it’s a dish that feels gourmet without the fuss. Whether you’re looking to impress guests or whip up a weeknight dinner, this soup delivers every time. Spoon in, squeeze the lime, and savor every bite.

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