Jump to Recipe Print RecipeAs the chill of evening settles in, I can’t help but be drawn to a comforting bowl of Creamy Chicken and Roasted Poblano Pepper Soup. The moment I take that first spoonful, I’m enveloped in warmth from the creamy base, while the smoky flavor of roasted Poblano peppers dances on my palate. What I adore about this soup is not only how quick it is to whip up—ready in just 30 minutes—but also how customizable it is to make it your own. Whether you’re feeding a bustling family or enjoying a cozy night in, this Mexican-inspired delight is sure to become a favorite. Ready to turn up the heat in your kitchen and delight your taste buds? Let’s dive into this recipe together! Why is this soup a game-changer? Quick Preparation: In just 30 minutes, you’re serving a hearty, flavorful dish that will impress everyone at the table. Unforgettable Flavor: The smoky roasted Poblano peppers infuse your soup with a depth that’s simply irresistible. Versatile Options: This recipe is easily customizable—switch up the protein or veggies based on what you have on hand! Family-Friendly: It’s a crowd-pleaser that even picky eaters will love, making it perfect for family dinners. Healthy Touch: Packed with protein and fiber, this soup not only satisfies but nourishes, making it a guilt-free comfort food choice. Elevate your meal pairing with some homemade fried tortilla strips or serve with fresh cilantro for an added pop. Let’s make this soup a staple in your kitchen! Creamy Chicken Poblano Soup Ingredients For the Soup Base Butter – Adds richness and flavor; can substitute with olive oil for a lighter option. Onion – Provides a savory base for the soup; experiment with shallots or leeks for a different taste. Garlic – Enhances flavor profile; fresh minced garlic is preferred for the best taste. Poblano Peppers – Main flavor source; roasting these gives that smoky richness—bell peppers can be a milder substitute. Dried Oregano – Adds herbal notes; thyme or Italian seasoning makes for a good alternative. Smoked Paprika – Imparts deep flavor; you can use regular paprika, but be aware it lacks the smokiness. Cumin – Offers warmth and earthiness, perfect for that Mexican flair. Substitute with coriander if needed. Cream Cheese – Adds creaminess to the soup; can swap for sour cream or a dairy-free alternative. For the Broth and Beans Chicken Bone Broth/Chicken Stock – Provides the essential soup broth; vegetable stock works for a vegetarian option. Pinto Beans – Adds protein and texture; black beans make a flavorful substitute. Frozen Fire Roasted Corn – Brings sweetness and texture; fresh corn can be used, but might need more cooking time. Shredded Cooked Chicken – The hearty protein element; rotisserie chicken is a quick and convenient choice. For Toppings and Seasoning Shredded Sharp Cheddar Cheese – Melts beautifully and enhances creaminess; Monterey Jack is a tasty alternative. Salt and Freshly Ground Pepper – Essential for seasoning; adjust to your liking for the perfect flavor. Lime Juice – Adds acidity and brightness; lemon juice can be an effective stand-in. This Creamy Chicken Poblano Soup is set to delight your family, offering warmth in every spoonful! Step‑by‑Step Instructions for Creamy Chicken and Roasted Poblano Pepper Soup Step 1: Roast the Peppers Begin by charring the Poblano peppers directly over a gas stovetop on high heat. Keep turning them for about 10–15 minutes until the skins are evenly blackened and blistered. Once charred, place the peppers in a bowl, cover with plastic wrap, and let them steam for 20 minutes. This will make peeling easier. Step 2: Cook Aromatics In a large soup pot, melt 2 tablespoons of butter over medium heat. Add one diced onion and season it with a sprinkle of salt and freshly cracked pepper. Sauté for about 5 minutes until the onion becomes soft and translucent, allowing the sweetness to develop and infuse the base of your Creamy Chicken and Roasted Poblano Pepper Soup. Step 3: Add Seasonings Once the onion is softened, incorporate the chopped roasted Poblano peppers, 3 cloves of minced garlic, 1 teaspoon of dried oregano, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika into the pot. Stir the mixture well, cooking for an additional 3 minutes. The aroma of the spices will fill your kitchen, enhancing the flavorful profile of the soup. Step 4: Melt Cheese Now, add 8 ounces of softened cream cheese and 4 cups of chicken bone broth or chicken stock to the pot. Stir continuously for about 10 minutes over medium heat until the cream cheese completely melts and blends smoothly into the broth. This creamy base is the heart of your soup. Step 5: Blend Soup For a velvety texture in your Creamy Chicken and Roasted Poblano Pepper Soup, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a traditional blender. Blend until smooth, then return to the pot. Step 6: Combine Remaining Ingredients Add 1 can of pinto beans, 1 cup of frozen fire-roasted corn, and 2 cups of shredded cooked chicken to the blended soup. Let the mixture simmer for 10 minutes over low heat, allowing all the flavors to meld beautifully together while keeping the pinto beans and corn tender. Step 7: Finish Soup After simmering, turn off the heat and stir in the juice of one lime and 1 cup of shredded sharp cheddar cheese. Mix until the cheese is fully melted. This will add an extra layer of creaminess and a zesty kick to your Creamy Chicken and Roasted Poblano Pepper Soup. Step 8: Taste and Adjust Finally, give your soup a taste and adjust the seasoning as needed. Add more salt, pepper, or even lime juice to brighten the flavors. This last step ensures your Creamy Chicken and Roasted Poblano Pepper Soup is perfectly tailored to your palate, ready to warm everyone’s hearts! Creamy Chicken Poblano Soup Variations Feel free to sprinkle some creativity into your creamy delight, transforming it into a personalized masterpiece that will have everyone asking for seconds! Dairy-Free: Replace cream cheese with coconut cream or cashew cream for a rich, dairy-free option that still delivers creaminess. Spicy Kick: Add diced jalapeños or a splash of your favorite hot sauce to elevate the heat level and awaken those taste buds. Vegetable Boost: Toss in chopped kale or spinach for a nutritional punch, enhancing the soup with vibrant greens that boost flavor and texture. Protein Swap: For a fun twist, substitute shredded chicken with ground turkey or beef, giving a different flavor profile and texture to the soup. Smoky Depth: Enhance the smoky flavor further by using chipotle peppers in adobo sauce or smoked Gouda cheese as a substitute for cheddar. Hearty Addition: Mix in diced sweet potatoes or butternut squash that not only adds sweetness but also makes the soup even more filling. Herbal Touch: Swap out the oregano for fresh cilantro or parsley to give your soup a bright and refreshing lift. Bean Variety: Instead of pinto beans, opt for chickpeas or white beans for a unique texture and additional protein boost. Elevate your creamy chicken poblano soup with these delightful variations, and serve with homemade fried tortilla strips for that perfect crunch! Get creative and make this dish your own while enjoying the cozy flavors that warm the soul. How to Store and Freeze Creamy Chicken Poblano Soup Fridge: Store your Creamy Chicken Poblano Soup in an airtight container for up to 3-4 days. Make sure it cools completely before sealing to preserve freshness. Freezer: The soup can be frozen for up to 3 months. Portion it into freezer-safe bags or containers, leaving space for expansion. Reheating: Thaw overnight in the fridge before reheating. Warm over low heat, stirring gently to maintain the creamy texture, adding a splash of broth if needed. Avoiding Separation: If you notice separation after freezing, blend the soup briefly once reheated to restore its smooth consistency. Make Ahead Options These Creamy Chicken Poblano Soup preparations are perfect for busy weeknights! You can roast the Poblano peppers and cook the aromatics up to 24 hours in advance, storing them in an airtight container in the refrigerator. Additionally, prepare your chicken and any beans, refrigerating them until you’re ready to finish the soup. When you’re set to serve, simply combine the prepped ingredients in a pot with the remaining components, simmer for about 10 minutes, and stir in the lime juice and cheddar cheese until melted. This approach not only saves you time, but the soup is just as delicious when made ahead! Expert Tips for Creamy Chicken Poblano Soup Cream Cheese Temperature: Ensure that the cream cheese is at room temperature, which helps it blend smoothly into the broth without clumping. Pepper Roasting: Don’t skip roasting the Poblano peppers; this step adds a wonderful smoky flavor critical for an authentic taste in your Creamy Chicken Poblano Soup. Blend Carefully: When using a traditional blender, allow the soup to cool slightly and only fill the blender halfway; hot soup expands and can splatter during blending. Taste as You Go: Adjust seasoning gradually. After adding salt and pepper, taste your soup and tweak as needed for that perfect balance of flavors. Storage Tips: If you have leftovers, let the soup cool completely before storing it in an airtight container. It can last in the fridge for 3-4 days—make sure to reheat gently. Customization Flexibility: Feel free to substitute pinto beans with black beans or add in some diced tomatoes for a tangy twist. Your Creamy Chicken Poblano Soup can easily adapt based on what you have on hand! What to Serve with Creamy Chicken Poblano Soup As you indulge in a warm and inviting bowl of this hearty soup, consider these delightful pairings to create a memorable meal experience that tantalizes your taste buds. Fried Tortilla Strips: Crispy and golden, these add a delightful crunch that beautifully contrasts with the creamy soup. Just fry corn tortillas until crisp for a quick addition! Fresh Cilantro: Chopped cilantro provides a burst of freshness, elevating the soup’s flavor components. It’s a simple herb that adds vibrant color and aromatic flair. Lime Wedges: Squeeze fresh lime juice right before serving for that zesty brightness! It enhances every spoonful and adds a touch of acidity that complements the creamy richness wonderfully. Mexican Street Corn Salad: This side dish, featuring sweet corn and creamy dressing, pairs perfectly with the smoky flavor of the soup while providing additional texture and freshness. Avocado Slices: Creamy avocado slices on top not only add creaminess but also introduce a rich, buttery flavor that makes each bite indulgent. Beer or Light Mexcian Lager: A chilled pint can balance the soup’s richness, enhancing your overall dining experience with some light, crisp refreshment. Cornbread: Soft, sweet cornbread complements the warm flavors of the soup beautifully, perfect for dipping and soaking in every last drop. Spicy Pickled Jalapeños: Add a bit of heat on the side! Their acidity and spice can cut through the creaminess, making each spoonful even more exciting. Let these pairings inspire a cozy dining experience, making your Creamy Chicken Poblano Soup the star of the meal! Creamy Chicken Poblano Soup Recipe FAQs What is the best way to choose ripe Poblano peppers? Absolutely! Look for Poblano peppers that have a deep green color, firm texture, and are free from dark spots or shriveling. They should feel heavy for their size, indicating they are fresh and full of moisture. Avoid any peppers that have blemishes or soft spots, as these may not be as flavorful. How should I store leftover Creamy Chicken Poblano Soup? The best way to store your Creamy Chicken Poblano Soup is to let it cool completely, then transfer it to an airtight container. It can be stored in the refrigerator for 3-4 days. Make sure to reheat gently over low heat to preserve the creamy texture. Can I freeze Creamy Chicken Poblano Soup? Absolutely! You can freeze this delicious soup for up to 3 months. Portion it into freezer-safe bags or containers, leaving some space at the top for expansion. When you’re ready to enjoy it, thaw the soup in the refrigerator overnight and reheat it over low heat, adding a splash of broth if needed to restore its creamy consistency. What should I do if my soup turns out too thick? If you find your soup is thicker than you’d like, don’t fret! Simply stir in some additional chicken broth or water, a little at a time, until you reach your desired consistency. If it’s too thin, simmer it on low heat to reduce the liquid until it thickens up to your liking. Is this soup suitable for my gluten-free diet? Very! The Creamy Chicken Poblano Soup is inherently gluten-free since it doesn’t contain any wheat-based ingredients. However, always double-check that your broth and other packaged ingredients are labeled gluten-free to ensure they meet your dietary needs. Can I give this soup to my dog? Yes, you can share a small amount of this soup with your dog, but be cautious! Make sure it’s free from onions and garlic, which can be harmful to dogs. Serve a plain portion without any seasoning for a healthy treat—your furry friend will appreciate the gesture! Creamy Chicken and Roasted Poblano Pepper Soup for Cozy Nights This Creamy Chicken and Roasted Poblano Pepper Soup offers a comforting bowl full of smoky flavors and nutritious ingredients, ready in just 30 minutes. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 20 minutes minsTotal Time 30 minutes mins Servings: 4 bowlsCourse: SoupCuisine: MexicanCalories: 300 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Soup Base2 tablespoons Butter Can substitute with olive oil for a lighter option.1 medium Onion Diced; can experiment with shallots or leeks.3 cloves Garlic Minced fresh garlic is preferred.2 whole Poblano Peppers Roasted for smoky richness; bell peppers can be a milder substitute.1 teaspoon Dried Oregano You can substitute with thyme or Italian seasoning.1 teaspoon Smoked Paprika Regular paprika can be used, but it lacks smokiness.1 teaspoon Cumin Substitute with coriander if needed.8 ounces Cream Cheese Can swap with sour cream or dairy-free alternative.For the Broth and Beans4 cups Chicken Bone Broth Vegetable stock works for a vegetarian option.1 can Pinto Beans Black beans can be a flavorful substitute.1 cup Frozen Fire Roasted Corn Fresh corn can be used but may need more cooking time.2 cups Shredded Cooked Chicken Rotisserie chicken is a quick option.For Toppings and Seasoning1 cup Shredded Sharp Cheddar Cheese Monterey Jack is a tasty alternative.to taste Salt Essential for seasoning.to taste Freshly Ground Pepper Adjust for perfect flavor.1 tablespoon Lime Juice You can substitute lemon juice. Equipment Large Soup PotImmersion blender Method Step-by-Step InstructionsBegin by charring the Poblano peppers over a gas stovetop on high heat for about 10-15 minutes until skins are blackened.In a large soup pot, melt 2 tablespoons of butter over medium heat. Add one diced onion and season with salt and pepper. Sauté for about 5 minutes until soft.Incorporate chopped roasted Poblano peppers, minced garlic, dried oregano, cumin, and smoked paprika into the pot. Stir and cook for 3 minutes.Add softened cream cheese and chicken bone broth. Stir continuously over medium heat for about 10 minutes until cream cheese completely melts.Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a traditional blender.Add pinto beans, frozen fire-roasted corn, and shredded cooked chicken. Simmer for 10 minutes over low heat.Turn off heat and stir in lime juice and shredded sharp cheddar cheese until melted.Taste and adjust seasoning as needed, adding more salt, pepper, or lime juice. Nutrition Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 6gSugar: 3gVitamin A: 1000IUVitamin C: 30mgCalcium: 200mgIron: 2mg NotesEnsure cream cheese is at room temperature for smooth blending and always roast Poblano peppers for authentic flavor. Adjust seasoning gradually and store leftovers properly. Tried this recipe?Let us know how it was!
