This creamy and comforting chicken poblano soup is the perfect easy and delicious meal for any night of the week. Juicy shredded chicken, sweet corn, and sautéed poblano peppers come together in a rich and creamy broth in under an hour!
Soups are one of my favorite recipes to make. From easy and comforting soups like my roasted poblano corn chowder and green chicken chili to traditional Mexican soups like caldo tlalpeño and albondigas soup, I love them all. Soups are just a great way to mix in lots of ingredients all in one meal with minimal cleanup. What’s not to love?
Poblanos are also one of my favorite Mexican ingredients to use. They have a rich, earthy flavor and are pretty mild in terms of spice, making them great for so many recipes. Combine these two factors, and you have this delicious chicken poblano soup! Here’s why I love this recipe:
- Make-ahead friendly. This soup tastes even better the next day as the flavors meld together, so it’s a great option for meal prep that keeps well in the fridge.
- Hearty and filling. Loaded with juicy shredded chicken, corn, poblanos, and other vegetables, it’s a complete meal in a bowl that also just happens to be low carb.
Ingredients in Chicken Poblano Soup
- Celery, carrot, and onion: A tried and true base for developing flavor in most soups. This trio adds warm and savory flavors.
- Poblano peppers: Poblanos are earthy and have great flavor. For extra smoky flavor, you can roast them beforehand. Here’s a post I wrote on how to roast poblano peppers. I removed the seeds to keep the soup mild, but you can leave them in if you want a little spice.
- Garlic: Minced garlic is sautéed with the other vegetables for extra flavor.
- Seasonings: A simple mix of kosher salt, cumin, chili powder, oregano, and black pepper gives this soup some Mexican-inspired flavors.
- Shredded chicken: Keep it simple by shredding a store-bought rotisserie chicken, or whip up a batch of my favorite homemade shredded chicken recipe.
- Yellow corn: Sweet yellow corn adds some sweetness and texture. I used canned to keep things easy.
- Broth: Use your favorite chicken broth or even vegetable broth if you’re in a pinch.
- Heavy cream: A cup of heavy cream adds creaminess and richness to the broth. You can use half and half or sour cream as substitutes.
- Toppings: Fresh lime juice and chopped cilantro help cut the richness of the broth and add some acidity and brightness.
Recipe Tips
- Batch it or save leftovers. This soup freezes well for up to 3 months, making it great for batching or just saving for a rainy day. Let the soup cool to room temperature before storing it in freezer bags or airtight containers.
- Make it dairy-free. If you’re not a fan of dairy, you can omit the heavy cream and cheese or use your favorite plant based products.
- Add some spice. Leave the seeds from the poblano peppers to add some spice.
- Make it smoky. Roast the poblano peppers beforehand for a smoky flavor. You can also add ½ teaspoon smoked paprika or 1 chopped chipotle pepper in adobo sauce.
- Make it vegetarian. You can make this soup vegetarian by omitting the shredded chicken and adding veggies like potatoes instead. Also, use vegetable broth instead of chicken broth.
Serving Suggestions
The creamy texture of this soup makes it ideal for pairing with bread and other carbs to scoop or soak up the broth. Some crusty sourdough or French bread would be delicious, as would some homemade bolillo bread, corn tortillas, or flour tortillas.
You could also mix in some crushed tortilla chips and let them soak in a little bit to get that amazing tortilla texture. I’m a huge fan of these homemade tortilla chips, but you can use your favorite store-bought kind.
Frequently Asked Questions
Can I use rotisserie chicken for this recipe?
Yes, you can use a store-bought rotisserie chicken and shred it at home to keep things super easy. I often do this when a recipe calls for shredded chicken.
Is chicken poblano soup spicy?
No, the soup is mild since the seeds and veins of the poblano peppers are discarded. To make it spicy, you can leave in the seeds or add a chopped jalapeño pepper, serrano pepper, or chipotle pepper in adobo sauce.
How do I store and reheat leftovers?
Chicken poblano soup should be stored in an airtight container in the refrigerator for up to 5 days. It’s best reheated in a pot over medium-high heat or in the microwave until fully heated through
Can I freeze this soup?
Yes! Chicken poblano soup freezes very well and can be stored in the freezer in an airtight container or freezer bag for up to 3 months.
More Soup Recipes
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Chicken Poblano Soup
A comforting and delicious chicken poblano soup made with poblano peppers and tender chicken in a creamy broth in under 1 hour.
Instructions
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Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the celery, carrots, onion, and poblano peppers. Sauté for 10-12 minutes until the vegetables are tender.
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Stir in the garlic and cook for an additional 30 seconds until fragrant.
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Stir in the salt, cumin, oregano, chili powder, and black pepper. Cook for 5 more minutes.
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Add the shredded chicken, corn, and broth. Stir, bring to a boil over high heat, reduce the heat to low, cover, and simmer for 15 minutes.
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Add heavy cream and shredded cheese. Stir until the cheese has fully melted. Cover and cook for an additional 15 minutes.
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Taste for salt and add more if needed. Serve in bowls and topped with lime juice and chopped cilantro.
Notes
- Make it mild. Remove the seeds from the poblano peppers to make this soup a mild spice level.
- Make it smoky. Roast the poblano peppers beforehand for a smoky flavor. You can also add ½ teaspoon smoked paprika.
- Make it vegetarian. You can easily make this soup vegetarian by using vegetable broth, omitting the chicken, and adding veggies like diced bell peppers, potatoes, or broccoli.
- Batch it or save leftovers. This soup freezes well for up to 3 months, making it great for batching or just saving for a rainy day. Let the soup cool to room temperature before storing it in freezer bags.
Nutrition Information
Serving: 1serving, Calories: 438kcal (22%), Carbohydrates: 11g (4%), Protein: 29g (58%), Fat: 32g (49%), Saturated Fat: 15g (75%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Cholesterol: 116mg (39%), Sodium: 860mg (36%), Potassium: 624mg (18%), Fiber: 2g (8%), Sugar: 4g (4%), Vitamin A: 4484IU (90%), Vitamin C: 51mg (62%), Calcium: 206mg (21%), Iron: 2mg (11%)
Photography by Ashley McLaughlin.