Chicken Poblano Soup

The first time I tried Chicken Poblano Soup was during a trip to Mexico, and let me tell you—it was a life-changing experience. I still remember walking through the vibrant streets of Puebla, surrounded by the scent of sizzling chilies and fresh tortillas. It was a chilly evening, and I stopped at a small family-run restaurant tucked away in a quiet corner. The menu was filled with authentic Mexican dishes, but the friendly owner insisted I try their Sopa de Pollo con Poblano—a creamy, slightly smoky, and deeply comforting bowl of goodness.

The first spoonful was a revelation. The roasted poblano peppers gave the soup a rich, smoky depth, perfectly balanced by the tender shredded chicken and the velvety cream. It had just the right amount of heat—warming but not overwhelming. Paired with fresh tortillas and a squeeze of lime, it was the kind of meal that hugs you from the inside out.

Ever since that night, Chicken Poblano Soup has been a staple in my kitchen. It’s one of those dishes that instantly transports me back to Mexico with every bite. Whether you’re looking for a hearty weeknight meal or something to impress guests, this soup is guaranteed to deliver comfort and flavor.

In this article, we’ll explore everything you need to know about Chicken Poblano Soup—its origins, key ingredients, step-by-step instructions, and delicious variations. So, grab your apron, and let’s dive into this heartwarming Mexican classic!

Ingredients

• Poblano Peppers – Roasted and peeled for a rich, smoky flavor. If you can’t find poblanos, bell peppers can be used as a substitute (see tips below).
• Minced Garlic – Fresh minced garlic is best, but pre-minced garlic from a jar can work in a pinch.
• Spices:
  • Cumin – Adds warm, earthy depth.
  • Chili Powder – Provides a mild heat and enhances the smoky flavor.
  • Salt & Black Pepper – To balance and bring out the flavors.
• Chicken Broth – Low-sodium broth is ideal to control the salt level.
• Corn Kernels – Fresh or frozen corn adds a subtle sweetness.
• Rotisserie Chicken – Shredded and added for a rich, hearty texture. Other leftover cooked chicken works too.
• Lime Juice – Fresh lime juice adds brightness. Roll the lime on the counter before juicing for maximum juice extraction.
• Butter – For sautéing the vegetables and adding richness.
• Yellow Onion, Celery, Red Bell Pepper – A flavorful base for the soup.
• Fresh Cilantro – Adds freshness and a hint of citrusy flavor.
• All-Purpose Flour – Helps thicken the soup for a creamy consistency.

Optional Garnishes:

• Tortilla Strips – For added crunch.
• Radish Slices – Adds freshness and a peppery bite.
• Fresh Cilantro – Enhances the flavor with extra freshness.
• Sliced Jalapeño – For those who love an extra kick of heat.
• Shredded Cheese – Cheddar or Mexican cheese blends melt beautifully into the soup.

How to Make Chicken Poblano Soup

This recipe is easy to follow, with a few simple steps to create a delicious, restaurant-quality soup at home.

Step 1: Char the Poblano Peppers

• Place the whole poblano peppers directly over a gas burner, turning them frequently until the skin blisters and blackens.
• If you don’t have a gas stove, place them on a lined baking sheet under the broiler, turning once to char evenly.
• Once charred, transfer them to a bowl and cover with plastic wrap or a lid. Let them steam for 10-15 minutes—this helps loosen the skin.
• Rub off the blackened skin, discard the seeds and membrane, and finely dice the roasted poblano flesh.

Step 2: Cook the Vegetables

• In a large Dutch oven or pot, melt butter over medium heat.
• Add diced onion, celery, and red bell pepper. Sauté until softened, about 5 minutes.
• Stir in minced garlic, cumin, chili powder, salt, and black pepper. Cook for another minute until fragrant.

Step 3: Make a Roux

• Sprinkle all-purpose flour over the sautéed vegetables and stir constantly for 2 minutes.
• The flour helps thicken the soup, creating a velvety texture.

Step 4: Add Broth & Simmer

• Slowly whisk in chicken broth, making sure there are no lumps.
• Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10 minutes.

Step 5: Add Final Ingredients

• Stir in the shredded chicken, corn, diced poblano peppers, and fresh cilantro.
• Let the soup simmer for another 5-10 minutes until everything is heated through.
• Taste and adjust seasoning as needed.

Step 6: Serve & Enjoy!

• Ladle the soup into bowls and squeeze fresh lime juice over the top.
• Garnish with tortilla strips, radish slices, jalapeño, extra cilantro, and shredded cheese if desired.
• Serve warm with corn tortillas or a side of rice for a complete meal.

Variations of Chicken Poblano Soup

One of the best things about Chicken Poblano Soup is how versatile it is. You can customize it to match your preferences, dietary needs, or available ingredients. Below are some delicious variations to try:

1. Spicy Version 🔥

Love extra heat? Try these spicy modifications:

• Add chopped jalapeños or serrano peppers along with the poblanos.
• Increase the amount of chili powder or add a pinch of cayenne pepper.
• Stir in chipotle peppers in adobo sauce for a smoky and spicy kick.

2. Dairy-Free or Paleo Option 🥥

If you want a creamy but dairy-free soup, try these alternatives:

• Swap butter for olive oil or ghee.
• Replace all-purpose flour with tapioca starch or coconut flour.
• Use coconut milk or almond milk instead of heavy cream for a smooth texture.

3. Low-Carb / Keto-Friendly 🥑

To make this soup low-carb, try these changes:

• Omit corn and flour to reduce the carb content.
• Add more chicken and poblano peppers for extra flavor and nutrients.
• Use cream cheese or heavy cream instead of a flour-based roux for thickening.

4. Vegetarian or Vegan Version 🌱

To make a meat-free version of this soup:

• Substitute chicken broth with vegetable broth.
• Replace chicken with white beans, chickpeas, or mushrooms for a hearty texture.
• Use plant-based butter and coconut cream to maintain creaminess.

Best Side Dishes to Serve with Chicken Poblano Soup

Pairing Chicken Poblano Soup with the right side dishes enhances its flavors and creates a well-balanced meal. Here are some excellent serving ideas:

1. Tortilla Chips & Salsa

A classic Mexican pairing—crunchy tortilla chips with homemade salsa or guacamole add a delicious contrast to the creamy soup.

2. Warm Corn or Flour Tortillas

Soft, warm corn or flour tortillas are perfect for scooping up every last drop of this flavorful soup. Try spreading a little butter on warm tortillas for an extra treat.

3. Mexican-Style Rice

Serve the soup with a side of Mexican rice or cilantro-lime rice for a heartier meal.

4. Avocado Slices or Guacamole

The creamy texture of avocado pairs beautifully with the smoky poblano peppers in the soup. You can serve sliced avocados or a small bowl of guacamole on the side.

5. Quesadillas or Cheese Tamales

For an indulgent meal, enjoy a cheese quesadilla or a cheese-stuffed tamale alongside your soup.

Expert Tips for the Best Chicken Poblano Soup

To make sure your Chicken Poblano Soup turns out perfect every time, follow these expert tips:

1. Roast the Poblano Peppers for Maximum Flavor

• Charring poblano peppers is the key to getting that deep, smoky taste.
• Always steam them in a covered bowl after roasting to loosen the skin and make peeling easier.

2. Use Rotisserie Chicken for a Quick & Easy Meal

• Using a pre-cooked rotisserie chicken saves time while still adding rich flavor.
• Simply shred the chicken and add it towards the end of cooking to prevent it from drying out.

3. Make It Ahead of Time for Better Flavor

• Like many soups, Chicken Poblano Soup tastes even better the next day after the flavors have had time to meld.
• Store it in an airtight container in the fridge for up to 4 days.

4. Freezing & Storing for Meal Prep

• This soup freezes well, but if you’re adding dairy (like cream or cheese), freeze it without the dairy and add it when reheating.
• Store in freezer-safe containers for up to 3 months.

5. Balance the Spice Level

• If you love spice, add extra jalapeños, chili powder, or cayenne pepper.
• If you prefer mild flavors, remove all the seeds from the poblano peppers before dicing them.

Frequently Asked Questions (FAQs) About Chicken Poblano Soup

Chicken Poblano Soup is a dish that brings together the smoky warmth of roasted poblano peppers, the comfort of tender chicken, and the richness of a creamy broth—all in one bowl. Whether you’re craving something hearty for a cold night, looking for an easy meal to prepare with rotisserie chicken, or wanting to recreate authentic Mexican flavors, this soup is a must-try.

From my very first experience tasting this dish in a small restaurant in Mexico, I knew it was something special. The balance of spices, roasted poblanos, and creamy texture makes it incredibly satisfying. Plus, it’s versatile—you can make it spicy, cheesy, dairy-free, or even keto-friendly to fit your preferences.

With easy-to-follow steps, a variety of serving options, and health benefits, this soup is perfect for meal prep or a comforting dinner. Whether served with warm tortillas, crispy tortilla chips, or a side of Mexican rice, it’s bound to become a favorite in your home, just like it did in mine.

If you love comforting and flavorful soups, you might also enjoy Marry Me Chicken Soup: A Heartwarming Bowl of Love—another creamy and delicious dish that’s perfect for cozy nights!

So, what are you waiting for? Try this Chicken Poblano Soup recipe today, and don’t forget to make extra—it tastes even better the next day! 😊

Let me know if you need any other changes! 😊

Chicken Poblano Soup

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This Chicken Poblano Soup is a rich, creamy, and slightly smoky Mexican-inspired dish made with roasted poblano peppers, tender shredded chicken, and a flavorful broth. It’s easy to prepare and perfect for a cozy meal. Serve it with warm tortillas, crispy tortilla chips, or Mexican rice for a complete, hearty dinner!

• Total Time: 45 minute
• Yield: 6 servings 1x

Ingredients

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Main Ingredients:

• 2 large poblano peppers, roasted, peeled, and diced
• 2 tbsp butter
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• ¼ cup all-purpose flour (or cornstarch for gluten-free)
• 4 cups low-sodium chicken broth
• 1½ cups corn kernels (fresh or frozen)
• 3 cups shredded rotisserie chicken
• ¼ cup fresh cilantro, chopped
• 1 cup heavy cream (or coconut milk for dairy-free)
• Juice of 1 lime

Optional Garnishes:

• Tortilla strips
• Sliced radish
• Fresh cilantro
• Sliced jalapeños
• Shredded cheese (cheddar or Monterey Jack)

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Instructions

Step 1: Roast the Poblano Peppers

1. Char the poblanos directly over a gas burner, turning often, or place them on a lined baking sheet under a broiler, flipping once until blackened and blistered.
2. Transfer to a bowl, cover with plastic wrap, and let steam for 10-15 minutes.
3. Rub off the burnt skin, remove seeds and membrane, and dice the flesh.

Step 2: Sauté the Vegetables

1. In a large Dutch oven, melt butter over medium heat.
2. Add onion, celery, and red bell pepper, sautéing for 5 minutes until softened.
3. Stir in garlic, cumin, chili powder, salt, and black pepper. Cook for another minute until fragrant.

Step 3: Make the Soup Base

1. Sprinkle flour over the veggies, stirring constantly for 2 minutes to make a light roux.
2. Slowly whisk in chicken broth, making sure no lumps form. Bring to a boil, then reduce heat to a gentle simmer for 10 minutes.

Step 4: Add the Chicken & Final Ingredients

1. Stir in diced roasted poblano peppers, shredded chicken, corn, and fresh cilantro.
2. Simmer for another 5-10 minutes, allowing flavors to blend.
3. Pour in heavy cream and stir well. Add lime juice and adjust seasoning as needed.

Step 5: Serve & Garnish

1. Ladle into bowls and top with tortilla strips, radish slices, jalapeños, shredded cheese, or extra cilantro.
2. Serve warm with corn tortillas or Mexican rice for a full meal.

Notes

• Spicier Version: Add jalapeños or extra chili powder.
• Dairy-Free Alternative: Use coconut milk instead of heavy cream.
• Low-Carb/Keto: Skip corn and flour, and add extra chicken or avocado.
• Storage: Refrigerate for up to 4 days or freeze for up to 3 months.

• Author: Hind
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican
• Diet: Gluten Free

Nutrition

• Serving Size: 1 bowl (~1.5 cups)
• Calories: 320 kcal
• Sugar: 5g
• Sodium: 650mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 25g

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