This Creamy Poblano Chicken Soup is luxuriously creamy with tender shredded chicken and poblano peppers for a slightly spicy kick. Garnish this comforting poblano soup with crispy tortilla chips, sliced radishes, and fresh cilantro, it’s a restaurant-worthy soup that’s surprisingly easy to make at home. This spicy Mexican soup is the ultimate hug in a bowl!
Add a little spice to your life with this creamy chicken poblano soup. The base of the soup is blended until ultra creamy, much like this Cauliflower Soup.
Creamy chicken poblano soup is a balance of cozy and bold flavors, with tender shredded chicken for a boost of protein. The mild heat of the poblanos blends beautifully with the creamy base, infused with garlic, onions, and a sprinkle of fresh cilantro for brightness.
WHY YOU'LL LOVE THIS CHICKEN POBLANO SOUP
- This soup is made from everyday ingredients that you likely already have or can get from your local grocery store.
- Cook everything in one pot with minimal effort, fuss, or mess. Perfect for a quick and convenient lunch or dinner.
- Creamy chicken Poblano soup stores really well – ideal if you have leftovers or want to meal prep for the week ahead.
Whether served with warm tortillas or enjoyed on its own, this one-pot poblano soup is a satisfying, creamy dish that's ideal for a hearty lunch or dinner any time of the week.
INGREDIENT NOTES
- Butter – Preferably unsalted butter to reduce the sodium in this soup.
- Veggies – Like most soup bases, this poblano soup contains onion, celery, carrots, and garlic cloves.
- Poblano peppers – The key ingredient. These peppers add a lovely spicy kick to the soup and are milder than jalapeños.
- Salt and pepper – Kosher salt and freshly ground black pepper.
- Ground cumin – Adds a warm, earthy, and slightly nutty flavor to this soup, with a hint of citrus.
- Dried thyme – Adds a herby and slightly peppery flavor.
- Broth – Use store-bought or homemade chicken broth.
- Chicken – Boneless skinless chicken breasts are used for this recipe, but you can boneless skinless chicken thighs instead.
- Heavy cream – Thickens the soup and adds a rich and creamy flavor.
- Fresh cilantro – 1/4 cup chopped fresh cilantro
- Garnish – Top this creamy chicken Poblano soup with crunchy tortilla chips and sliced radishes. This is optional, but looks great for presentation and adds wonderful texture.
WHAT IS POBLANO SOUP?
If you've never had poblano soup, you're in for a real treat! Poblano soup is a creamy and flavorful soup that incorporates poblano peppers as a key ingredient, giving this soup a mild heat and a rich, slightly smoky flavor.
The base of the soup is typical of many soups, including ingredients like onions, garlic, broth, and cream (or sometimes cheese) for a luxurious texture. Some other versions of poblano soup also add corn, potatoes, red beans, or shredded chicken, like my recipe, to make it heartier.
The peppers give the soup a deep, slightly earthy taste without being overwhelmingly spicy – great for those who enjoy a mild kick. This soup can be garnished with all kinds of garnish ideas, such as cilantro, lime, thinly sliced radishes, crunchy tortilla chips, sliced avocado, or crumbled cheese.
STORAGE INSTRUCTIONS
- Refrigeration: Place leftover creamy chicken Poblano soup in an airtight container and store it in the fridge for 2-3 days.
- Reheat: Reheat this soup on the stovetop or in the microwave. If reheating on the stovetop, add a splash of chicken broth or cream to help thin out the soup.
- Freezer: This soup freezes really well in an airtight container or Ziploc bag for up to 1 month. Thaw the frozen soup overnight in the fridge before you reheat and serve it.
MORE SATISFYING SOUP RECIPES
Spicy Creamy Poblano Chicken Soup
Ingredients
- 8 tablespoons unsalted butter
- 1 large white onion
- 3 celery stalks diced
- 2 large carrots peeled and diced
- 3 garlic cloves minced
- 3 medium poblano peppers seeded and diced
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 6 cups chicken broth
- 4 raw boneless skinless chicken breasts
- 2 cups heavy cream
- 1/4 cup chopped fresh cilantro
- Tortilla chips and sliced radishes for garnish
Instructions
- Melt butter in a large pot over medium-high heat. Add chopped onions, celery, carrots, garlic, and poblanos, saute until tender, about 15 minutes. Add the salt, pepper, cumin, and thyme. Saute 5 minutes longer.
- Add the broth and bring to a boil, then reduce the heat to medium-low, add raw chicken. Cover and let simmer for 15 minutes or until chicken is cooked through.
- Remove the cooked chicken to a plate and shred. Set aside.
- Add heavy cream to the soup pot, stir until blended.
- Use an immersion blender to carefully blend the soup until smooth. (You may use a blender instead, but working in small batches. Blend the soup until smooth).
- Add the shredded chicken back to the pot. Stir in cilantro. Let simmer for an additional 10 minutes to bring the flavors together.
- Serve with tortilla strips, sliced radishes and cilantro.
Notes
David's Tips for Success
You can Control the heat:- Milder: Remove all poblano seeds and ribs.
- Spicier: Add 1 diced jalapeño with the poblanos.
Mix It Up!
Top with: Crumbled queso fresco or avocado slicesPair with: Warm cornbread or cheesy quesadillas
Brighten it up: A squeeze of lime before serving
Recipe FAQs
How can I Adapt This Poblano Soup Recipe?
For an extra spicy kick, add some diced jalapenos or a pinch of cayenne pepper. Other add-ins could include red kidney beans, chickpeas, or other veggies, such as zucchini. Cheese is a delicious way to add more tangy flavor and creamy texture.
Can I Make this Soup Vegetarian?
Absolutely! Simply omit the shredded chicken from this poblano soup to make it vegetarian.
Can I use Milk instead of Heavy Cream?
Yes, you can, but it will be a thinner soup. To make it thicker and richer, be sure to mix 1 cup of milk with 1 tablespoon of cornstarch.
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