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Easy Creamy Chicken Poblano Soup for Busy Weeknights

A close-up of a bowl of creamy green chicken poblano soup topped with shredded chicken, avocado slices, and cilantro.
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Make this comforting and flavorful Chicken Poblano Soup. It combines tender chicken, smoky roasted poblanos, and a rich, creamy broth, perfect for a satisfying dinner.

Ingredients

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  • 2 large poblano peppers
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1/2 cup heavy cream or half-and-half
  • 1/2 cup shredded Monterey Jack or cheddar cheese (optional, for cheesy chicken soup)
  • For Garnish: Fresh cilantro, avocado slices, lime wedges

Instructions

  1. Roast the poblano peppers: Place the peppers directly over a gas flame or under a broiler, turning often until the skin is completely blackened. Place the hot peppers in a bowl and cover tightly with plastic wrap for 10 minutes to steam. Peel off the charred skin, remove the stem and seeds, and coarsely chop the flesh.
  2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic, chopped roasted poblano peppers, cumin, and chili powder. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth. Bring the mixture to a simmer.
  5. Stir in the shredded cooked chicken, salt, and pepper. Reduce heat to low and let it simmer for 10 minutes so the flavors combine.
  6. Stir in the heavy cream. If you are making cheesy chicken soup, stir in the shredded cheese until melted and the soup is creamy. Do not boil after adding the cream.
  7. Taste and adjust seasoning as needed. Serve your hearty dinner soup hot, garnished with fresh cilantro, avocado, and a squeeze of lime.

Notes

  • For the best smoky flavor, make sure to fully char the skin of the poblano peppers before peeling.
  • You can cook the chicken ahead of time by poaching it in water or baking it.
  • This recipe is naturally gluten free chicken soup if you omit the cheese or use a gluten-free cheese brand.
  • If you prefer a thicker soup, you can blend about 1 cup of the soup mixture before adding the cream and chicken back in.

Nutrition

Find it online: https://mdlatdmm.com/chicken-poblano-soup-recipe/