If you are craving a bowl of comfort with a delicious Mexican twist, this Creamy Chicken Poblano Pepper Soup Recipe is exactly what you need. It brings together tender shredded chicken, smoky roasted poblanos, and a luscious, velvety broth that is just begging to be savored spoonful by spoonful. The combination of creamy textures with bold, vibrant flavors hits all the right notes to satisfy your soul and keep you coming back for more. Plus, it’s incredibly easy to make, which means you can enjoy this scrumptious soup any night of the week without a fuss.
Ingredients You’ll Need
The magic of this Creamy Chicken Poblano Pepper Soup Recipe lies in its simplicity and how each ingredient plays a crucial role in creating the perfect balance of flavor, texture, and color. From the smoky poblanos to the silky cream cheese, every item works together to build layers of richness and warmth.
- Olive oil: Use this for sautéing to add a subtle fruity base and help develop depth in the soup.
- Small onion, diced: Adds sweetness and a gentle bite that softens as it cooks down.
- Garlic, minced: Brings a fragrant warmth that elevates the whole dish.
- Poblano peppers, roasted, peeled, and diced: The star ingredient with smoky, earthy character that defines the soup.
- Ground cumin: Offers a warm, slightly nutty aroma that complements the poblanos perfectly.
- Smoked paprika: Intensifies the smoky flavor and adds a subtle heat.
- Salt: Essential for bringing all the flavors into harmony.
- Black pepper: Adds a mild kick to balance the creaminess.
- Cooked shredded chicken: Provides hearty protein and texture so the soup feels satisfying and complete.
- Low-sodium chicken broth: The flavorful liquid base that ties everything together without overpowering.
- Corn kernels: Adds natural sweetness and a pleasant pop of texture.
- Heavy cream or half-and-half: Creates that signature creamy mouthfeel and richness.
- Cream cheese, softened and cubed: Melts beautifully for extra silkiness and tangy depth.
- Lime juice: Brings a refreshing brightness that cuts through the richness.
- Chopped fresh cilantro and shredded cheese (optional garnishes): Add fresh herbaceousness and melty cheesy goodness on top.
How to Make Creamy Chicken Poblano Pepper Soup Recipe
Step 1: Sauté the Aromatics
Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 3 to 4 minutes until softened and translucent. Then stir in the minced garlic and diced roasted poblanos along with the cumin, smoked paprika, salt, and black pepper. Cook everything together for another 2 minutes until the mixture is fragrant and the spices bloom beautifully.
Step 2: Combine Chicken, Broth, and Corn
Next, add the cooked shredded chicken, chicken broth, and corn kernels to the pot. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10 to 15 minutes. This step allows all the flavors to meld and the soup to develop a comforting heartiness.
Step 3: Incorporate Cream Cheese and Cream
Lower the heat to medium-low, then stir in the softened cream cheese until it melts completely and the soup is smooth. Pour in the heavy cream or half-and-half and stir well to combine. Let the soup simmer gently for another 5 minutes so it thickens slightly and becomes irresistibly creamy.
Step 4: Final Touches
Add the lime juice to brighten the flavor, and taste the soup to adjust seasoning as desired. This is the moment where everything comes together, balancing smoky, creamy, tangy, and savory notes perfectly.
How to Serve Creamy Chicken Poblano Pepper Soup Recipe
Garnishes
Top your bowl with chopped fresh cilantro for a burst of herbal freshness and a sprinkle of shredded cheese—like sharp cheddar or Monterey Jack—to add gooey, melty richness. You can also finish with a little extra squeeze of lime juice if you want an extra zing.
Side Dishes
This soup pairs wonderfully with crisp tortilla chips for scooping, a warm crusty bread, or a simple green salad to lighten up the meal. Each companion brings a different texture and freshness that complements the creamy soup beautifully.
Creative Ways to Present
For a fun twist, try serving the soup in mini hollowed-out poblano peppers or small bread bowls. You can also drizzle a little chili oil or add a dollop of sour cream to create eye-catching layers of flavor. These touches make your Creamy Chicken Poblano Pepper Soup Recipe unforgettable and perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
You can keep leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors actually intensify overnight, making it a fantastic next-day meal.
Freezing
This soup freezes well, just make sure to cool it completely before transferring to a freezer-safe container. It can be frozen for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating gently.
Reheating
Reheat over low to medium heat on the stove, stirring occasionally to keep the cream smooth and avoid curdling. If it thickens too much, add a splash of chicken broth or water to loosen it up back to the perfect consistency.
FAQs
Can I use a different type of pepper if I don’t have poblanos?
Absolutely! You can substitute bell peppers for a milder flavor or use a milder chili if you want a little heat without overpowering smoky elements. Just roast and peel them similarly to poblanos for the best flavor.
Is it possible to make this soup vegetarian?
Yes! Simply swap the chicken for hearty vegetables or beans and use vegetable broth instead of chicken broth. You can also add some smoky smoked paprika or chipotle for depth without meat.
What can I use instead of cream cheese?
If you want a lighter version or don’t have cream cheese, Greek yogurt or ricotta cheese can work as substitutes. Add them at the end of cooking and stir gently to prevent curdling.
How do I roast poblano peppers perfectly?
Roast the poblanos under a broiler or over an open flame until the skin is blackened all around. Then cover them with foil or place in a sealed bag for 10 minutes to steam, making the skins easier to peel off without losing moisture or flavor.
Can I use leftover rotisserie chicken for this soup?
Definitely! Rotisserie chicken is a fantastic shortcut that saves time while still delivering incredible flavor and tender meat for the soup.
Final Thoughts
There is something truly special about a bowl of homemade creamy soup that warms you from the inside out, and this Creamy Chicken Poblano Pepper Soup Recipe delivers just that, with layers of smoky, creamy, and bright flavors that feel like a big, delicious hug. It’s simple to make but feels thoughtfully crafted, making it the perfect go-to for busy nights or when you want to impress family and friends. Give it a try—you’re going to love how this soup becomes a fast favorite in your kitchen!
Print
Creamy Chicken Poblano Pepper Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
This Creamy Chicken Poblano Pepper Soup is a comforting and flavorful Mexican-inspired dish featuring tender shredded chicken, roasted poblano peppers, and a rich, creamy broth. With a blend of aromatic spices, fresh lime juice, and optional garnishes like cilantro and shredded cheese, this hearty soup is perfect for a satisfying meal that’s both gluten-free and low-carb.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2–3 poblano peppers, roasted, peeled, and diced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked shredded chicken
- 4 cups low-sodium chicken broth
- 1 cup corn kernels, fresh, frozen, or canned
- 1 cup heavy cream or half-and-half
- 4 oz cream cheese, softened and cubed
- 1 tablespoon lime juice
Optional Garnishes
- Chopped fresh cilantro
- Shredded cheese
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until softened and translucent. Stir in minced garlic, diced roasted poblano peppers, ground cumin, smoked paprika, salt, and black pepper. Cook for another 2 minutes until the spices are fragrant and combined.
- Add Chicken and Broth: Add the shredded cooked chicken, low-sodium chicken broth, and corn kernels to the pot. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10–15 minutes to allow the flavors to meld.
- Incorporate Creaminess: Lower the heat to medium-low and stir in the softened cream cheese, mixing until it has melted completely and the soup becomes smooth and creamy. Then pour in the heavy cream or half-and-half and stir to combine evenly. Simmer gently for an additional 5 minutes to thicken the soup slightly.
- Finish and Serve: Remove the soup from heat, stir in fresh lime juice, and taste to adjust seasoning if needed. Serve the soup hot, optionally garnished with chopped cilantro, shredded cheese, or an extra squeeze of lime for added brightness.
Notes
- To roast poblanos, place them under the broiler or over a gas flame until the skins blacken. Cover with foil or place in a sealed bag for 10 minutes, then peel off the skins for easy dicing.
- This soup works well with store-bought rotisserie chicken for a quick and convenient option.
- Use low-sodium chicken broth to control the sodium level according to your preference.
