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Made with roasted poblano peppers, this chicken poblano soup is easy to make and always hits the spot. Use leftover cooked chicken to prep it in a snap!
Chicken soup is a go-to for many of us, but why not kick it up a notch?
This chicken poblano soup is one of my favorites to make thanks to the zesty additions of roasted poblano peppers, chili powder, and cumin. Sweet corn balances out any spice, and of course, there is plenty of tender chicken!
I always loved coming home to the aroma of simmering soup, and now my kids look forward to it as well. Chicken poblano soup is perfect for warming up on a chilly day or enjoying for lunch the next day.
Give it a try and I’m sure it’ll become a new favorite in your soup rotation!
Ingredients for chicken poblano soup
The full list of ingredients including quantities is located in the recipe card.
Chicken – A mixture of white meat and dark meat gives the best flavor. I like to use leftover rotisserie chicken, but if you don’t have any, you can simply cook up some chicken breasts in advance and shred them.
Poblano peppers – The poblano peppers can also be roasted ahead of time. Can’t find poblano peppers? You can swap in canned roasted green (Hatch) chiles, which can be found near the other canned vegetables or in the Mexican food section.
Butter – For sautéing the veggies. Sometimes I use a combo of butter and olive oil instead for added flavor.
Onion – Use yellow or white onion. You can use red onion if you want a sharper flavor. Do not use sweet onion.
Carrots – Chop your carrots into bite-size pieces. Baby carrots will work too but make sure to cut them.
Celery – Not everyone likes celery in soup, but I do like the additional flavor and texture it gives. You’ll only need about two ribs from a head of celery.
Garlic – Use 2-3 cloves of garlic (or more!) depending on your tastes. One garlic clove is equal to approximately 1 teaspoon of minced garlic.
Flour – The flour is used to create a bit of a roux with the sautéed vegetables. If you are gluten-free, you can use a gluten-free all-purpose flour or even skip this step.
Spices – Aside from salt and pepper, I use chili powder and cumin. You can use a chili powder blend, or ground chile powder like ancho chile.
Corn – Sweet corn is a great addition to this soup. Plus, you don’t need to thaw it before adding!
Chicken broth – Depending on how thick you like your soup, you’ll need 6 to 8 cups of chicken broth or stock.
Heavy cream – To add a little bit of creaminess to the broth, cream is added toward the end of cooking. You can also use half and half in its place.
How to make this recipe
To roast the poblano peppers, heat the oven to 425°F. Line a baking sheet with foil and place the poblano peppers on the baking sheet.
Roast for about 30 minutes, turning every 10 minutes, until skin is blistered and peeling away.
Place the peppers in a bowl and cover with plastic wrap to steam. Once cool enough to handle, carefully peel away the skins and discard. Remove the stem and seeds and chop.
Melt butter in a soup pot or Dutch oven over medium heat. Once melted, add the chopped carrots, onion, and celery with a pinch of salt and sauté 5 minutes.
Add the garlic and cook another minute, until fragrant.
Stir in the flour until the veggies are completely coated, then stir in the spices, cooking until fragrant.
Pour in a small amount of the chicken broth to deglaze the pan, scraping up any stuck bits. Then add the corn, shredded chicken, and poblanos and stir again.
Pour in the rest of the chicken broth. Raise heat and bring to a boil, then reduce heat and let simmer at a low boil for 10 minutes.
Pour in the heavy cream and stir well. Let simmer for another 5-10 minutes, until heated through.
Serve immediately, or keep on low until ready to serve.
Toppings for chicken poblano soup
I usually serve this soup with crispy tortilla strips on top, along with a lime quarter for squeezing.
You can also top it with a dollop of sour cream or avocado crema.
Chopped fresh cilantro is a good choice as well. Shredded pepper jack cheese or monterey jack are always welcome toppers at my house.
Add some fresh sliced avocado if you have it!
Storage and reheating
I’ll be honest: One of my favorite reasons for making soup is eating it the next day!
To store leftover soup, transfer it into reusable containers. I like to use deli containers with tight lids; they stack very well in the fridge.
Let the soup cool a bit before you put it into the fridge. Eat the leftover soup within 4 days.
This chicken poblano soup also freezes very well. Portion it into containers, leaving space at the top to allow for expansion during freezing.
Seal, label, and freeze for up to 3 months.
Thaw frozen soup in the refrigerator overnight. Or, pop it out of the container and slowly thaw in a saucepan on the stove.
Soup is best reheated by simmering on the stove, but you can also heat it in a microwave-safe bowl. Be sure to cover the bowl with a silicone topper or paper towel to prevent splatters as it heats up.
What to serve with poblano chicken soup
We tend to have soup just with rolls or slices of warm French bread, but you can serve it with other options as well!
Serve the soup over cooked white rice for a hearty meal, or alongside a bowl of seasoned black beans.
Use tortillas to dip into the broth, or try with a grilled cheese for something different from the standard tomato soup.
You’ll love this change-up from the classic chicken soup.
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Chicken Poblano Soup
- 3 to 4 poblano peppers
- 3 tablespoons unsalted butter
- 1 medium onion, chopped
- 1 cup diced carrots
- 2 ribs celery, diced
- 3 cloves garlic, minced or pressed
- 2 tablespoons all-purpose flour
- 1 to 2 teaspoons chili powder
- 1 teaspoon fine sea salt
- 1 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 3 cups cooked shredded chicken, about 10 ounces
- 2 cups corn, fresh or frozen
- 6 to 8 cups chicken broth
- 1 cup heavy cream
- To roast the peppers, heat the oven to 425°F. Line a baking sheet with foil and place peppers on top. Roast for about 30 minutes, turning every 10 minutes, until skins are blistered and pulling away. Place in a bowl and cover to steam. When cool enough to handle, gently peel away skins. Remove stems and seeds and chop peppers.
- In a large pot, melt butter over medium heat. Add the onion, carrot, and celery with a pinch of salt and cook 5 minutes. Add the garlic and cook 1 minute more. Stir in the flour to coat the vegetables and soak up any extra butter, then mix in spices and cook 1 minute.
- Stir in a small amount of broth to deglaze the pan and scrape up any stuck bits. Add the chicken, corn, poblano peppers, and remaining broth and stir well.
- Raise heat to medium-high and bring to a boil, then reduce heat to medium-low or low and let simmer for 10 minutes.
- Stir in the cream and simmer 5-10 minutes more, until heated through.
- If you want a heartier soup, use only 6 cups broth. You can also omit the cream if desired.
- Use olive oil in place of the butter and omit the cream for a dairy-free version.
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
I focus on fresh ingredients and easy methods, with spins that keep meals interesting. Dinnertime shouldn’t be stressful or complicated, and I’m here to help you enjoy the time spent in the kitchen. Read more…