Creamy Chicken Poblano Soup

What Do Poblano Peppers Taste Like?

Poblano peppers are much milder than jalapeños, with an earthy, slightly smoky flavor that gets even better when they’re roasted.

Most poblanos have just a gentle heat, although every once in a while you’ll get one that has a little more kick. Roasting them mellows the peppers and adds a subtle charred flavor that makes them fantastic in soups, sauces and casseroles.

If you’re worried this Poblano Pepper Soup will be too spicy, don’t be. As written, it’s more flavorful than fiery. You can even leave out the cayenne completely.

Ingredients for Chicken Poblano Soup

You’ll find the measurements in the recipe card below, but here’s what you’ll need and where you have a little wiggle room.

• Poblano peppers – Fresh poblanos are the star here, so I wouldn’t skip them. Anaheim peppers can work in a pinch, although the flavor will be slightly different.
• Chicken – Cooked shredded or diced chicken keeps the recipe quick. Rotisserie chicken is perfect, or use leftover roasted or poached chicken. I like to chop or shred it fairly small so you get chicken in just about every spoonful.
• Onion and garlic – The savory foundation of the soup. Yellow or sweet onion both work.
• Olive oil and butter – Using both gives you the flavor of butter with a little extra insurance against scorching. You can use all butter if that’s what you have.
• Flour – This gives the soup just enough body without turning the broth into gravy. All-purpose flour works best.
• Chicken stock – Use a good-quality chicken stock or broth because it makes up a large part of the soup. Low-sodium is especially handy so you can control the seasoning yourself.
• Half-and-half and whole milk – This combination keeps the soup creamy without making it overly rich. For a richer Creamy Chicken Poblano Soup, you can replace some of the milk with additional half-and-half.
• Fire-roasted corn – I love the extra smoky flavor here. Regular frozen corn works just fine, too. You can quickly char it in a dry skillet first if you want the roasted flavor.
• Black beans – Drain and rinse them before adding them to the soup. Pinto beans are an easy substitute.
• Seasonings – Cumin and smoked paprika bring warmth and a subtle Southwestern flavor. Cayenne is optional if you want a little more heat.
• Lime – Both fresh lime juice and zest go in at the end. Don’t skip this one, the acidity cuts through the creamy broth beautifully.
• Cilantro – Optional, because I know people have feelings about cilantro. If you’re a fan, it adds a fresh finish.

How To Make Chicken Poblano Soup

This Chicken Poblano Soup recipe looks like it has a lot going on, but most of the work is very simple.

1. Roast the poblanos. Broil the peppers until the skins are blistered and charred, turning so they roast on all sides. Transfer them to a covered bowl for about 10 minutes. The trapped steam makes the skins much easier to peel. Peel, remove the seeds and chop.
2. Build your soup base. Heat the olive oil and butter in a large pot, then cook the onion until it has softened and is starting to look translucent. Add the garlic and cook just until you can smell it.
3. Thicken the broth. Sprinkle in the flour and stir for about a minute. You don’t want the flour to brown, you just want to cook away that raw flour taste. Slowly whisk in the chicken stock until the broth is smooth.
4. Add the poblanos and seasoning. Stir in the roasted peppers, cumin, smoked paprika, salt, pepper and cayenne, if using. Let everything simmer for several minutes so the broth takes on that warm, smoky poblano flavor.
5. Make it creamy. Reduce the heat before stirring in the half-and-half and milk. The soup should be gently steaming and barely simmering, not furiously bubbling.
6. Finish with lime. Take the pot off the heat before stirring in the lime juice, lime zest and cilantro. Taste and adjust the salt and pepper before serving.

You should end up with a creamy broth that coats the back of a spoon but is still loose enough to feel like soup, with chicken, corn, beans and poblano in just about every bite.

Is Chicken Poblano Soup Spicy?

Not particularly.

Poblano peppers are considered mild peppers, and once they’re roasted and combined with the creamy broth, the heat becomes even more subtle.

I add just a tiny pinch of cayenne as an optional ingredient. Leave it out for a very mild soup or add more if your family prefers a little kick.

Remember that individual peppers vary, so occasionally a poblano will be spicier than expected.

What to Serve with Chicken Poblano Soup

This soup is hearty enough to stand on its own, but I’m never going to argue with something good for dipping.

Try it with:

• Warm cornbread or cornbread muffins
• Crusty Sourdough bread
• Warm flour or corn tortillas
• Tortilla chips
• Cheese quesadillas
• A simple avocado salad
• A crisp green salad with lime vinaigrette

For toppings, I like to keep things fairly simple so the poblano flavor doesn’t get buried. Fresh cilantro, a lime wedge, thinly sliced poblano or a few crunchy tortilla strips are all you really need.

More Easy Chicken Soup Recipes

If cozy chicken soup is permanently on your fall and winter dinner rotation, try a few more of my favorites:

• The Best Homemade Chicken Soup – Classic comfort food loaded with chicken, vegetables and fresh herbs.
• Crock Pot Chicken Noodle Soup – The low-and-slow version for days when you want dinner practically making itself.
• Chicken Tortilla Soup – Another creamy Southwestern-inspired favorite with chicken, beans and corn.
• Creamy Chicken Noodle Soup – The classic, only richer and extra cozy.
• Easy Chicken Tortellini Soup – A hearty one-pot soup with chicken, cheese tortellini and plenty of flavor.
• Chicken Mulligatawny Soup – Warm, fragrant and packed with spices, chicken and lentils.