A warm, mildly spicy soup blending shredded chicken, roasted poblano peppers, corn, and beans in a creamy broth — perfect for cozy dinners. This soup balances comfort and bold flavor beautifully, with the smokiness of roasted poblanos and the creaminess of the broth wrapping everything together in a satisfying bowl.
Why You’ll Love This Recipe
I love how this creamy chicken poblano soup brings comfort without being heavy. The roasted poblano peppers add just the right touch of smokiness and mild spice, while the shredded chicken makes it filling and hearty. I can put this together in under an hour, and it’s versatile enough to fit different dietary needs or spice preferences. It’s one of my favorite go-to soups during colder months or when I’m craving a nourishing bowl that doesn’t skimp on flavor.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 can (15 oz / 425 g) black beans, drained and rinsed (optional)
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
½ cup (120 ml) heavy cream or sour cream (for a lighter version, use half‑and‑half or milk)
Juice of 1 lime
Chopped fresh cilantro and lime wedges, for garnish
Directions
I start by broiling the poblano peppers. I set the broiler to high and place the peppers on a baking sheet, turning them occasionally until the skins are charred and blistered all over — this takes about 8–10 minutes. Then I transfer them to a bowl, cover it, and let them steam for 10 minutes before peeling, seeding, and chopping them.
In a large pot or Dutch oven, I heat olive oil over medium heat. I sauté the chopped onion until it turns translucent, about 5 minutes, then stir in the minced garlic and cook for another minute until fragrant.
I place the raw chicken breasts directly into the pot, pour in the chicken broth and water, and bring everything to a boil. I reduce the heat, cover the pot, and let it simmer for 15 minutes, or until the chicken is fully cooked.
I remove the chicken, shred it with two forks, and return it to the pot.
Then I stir in the chopped roasted poblanos, corn, optional black beans, cumin, oregano, salt, and pepper. I let it simmer uncovered for another 5–10 minutes so all the flavors can come together.
I lower the heat and stir in the cream, followed by the lime juice. I taste and adjust seasoning if needed.
I ladle the soup into bowls and top each one with chopped cilantro and lime wedges. I serve it warm and comforting.
Servings and timing
This recipe makes 6 hearty servings. Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Variations
I like to add a diced jalapeño with the onion if I want more spice.
If I’m in a rush, I use shredded rotisserie chicken instead of cooking raw chicken — it cuts down the time quite a bit.
For a dairy-free version, I use coconut milk instead of cream, which adds a subtle sweetness that balances the smoky poblanos.
I sometimes skip the beans to keep it lighter, or I swap them for white beans for a creamier bite.
To make it even heartier, I serve it with slices of avocado or a sprinkle of shredded cheese on top.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat it, I do so gently over low heat to keep the cream from separating. If I plan to freeze it, I skip adding the cream and stir it in fresh after reheating. It freezes well for up to 3 months.
FAQs
How spicy is this soup?
I find it to be mildly spicy. Roasted poblanos are generally mild, but if I want more heat, I add jalapeño or leave in some poblano seeds.
Can I make this soup vegetarian?
Yes, I’ve made it without chicken by swapping in extra beans or diced potatoes and using vegetable broth instead of chicken broth.
What’s the best substitute for poblanos?
When I can’t find poblanos, I use Anaheim peppers or even green bell peppers with a pinch of smoked paprika for a similar smoky flavor.
Can I use cooked chicken?
Absolutely. I often use leftover cooked chicken or rotisserie chicken to save time. I just add it when the poblano peppers go in.
What can I serve with this soup?
I like to serve it with warm tortillas, crusty bread, or even tortilla chips. A simple green salad works well on the side too.
Conclusion
This creamy chicken poblano soup has become one of my go-to recipes for a cozy, flavor-packed meal. I love how it combines a rich, creamy broth with the smokiness of roasted peppers and the heartiness of chicken and corn. Whether I’m making it for a weeknight dinner or prepping ahead for the week, it always hits the spot.
1 can (15 oz / 425 g) black beans, drained and rinsed (optional)
1 teaspoon ground cumin
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
½ cup (120 ml) heavy cream or sour cream (for a lighter version, use half‑and‑half or milk)
Juice of 1 lime
Chopped fresh cilantro and lime wedges, for garnish
Instructions
Preheat your oven’s broiler (or grill) to high. Place the poblano peppers on a baking sheet and broil, turning occasionally, until charred and blistered on all sides (about 8–10 minutes). Remove and transfer to a bowl; cover with plastic wrap or a lid and let steam for 10 minutes. Then peel off the skins, remove stems and seeds, and roughly chop the peppers.
In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook 1 more minute until fragrant.
Add the raw chicken breasts to the pot, then pour in the chicken broth and water. Bring to a boil, reduce heat to a simmer, cover, and let cook until chicken is cooked through, about 15 minutes.
Remove the chicken breasts, shred them with two forks, then return the shredded chicken to the pot.
Stir in the chopped roasted poblano peppers, corn, (optional) black beans, ground cumin, dried oregano, salt and pepper. Simmer uncovered for 5–10 minutes, allowing flavors to meld.
Reduce heat to low and stir in the heavy cream (or sour cream), then add the fresh lime juice. Taste and adjust seasoning as needed.
Ladle soup into bowls and garnish with chopped cilantro and additional lime wedges if desired. Serve warm.
Notes
For more heat, leave some of the poblano seeds in or add a diced jalapeño when sautéing the onion.
You can substitute shredded rotisserie chicken instead of cooking raw chicken breasts to save time; just add it when you put in the poblano peppers.
For a lighter soup, use low‑fat milk or half‑and‑half instead of heavy cream.
Freezes well — omit cream if you plan to freeze, and add cream when reheating for best texture.
Serve with warm tortillas or crusty bread for a heartier meal, and top with avocado slices or shredded cheese for extra richness.
