Chicken Poblano Soup

Chicken Poblano Soup warms the bowl and the soul. This bright, mildly smoky soup mixes roasted poblanos, tender shredded chicken, and a simple broth for a weeknight favorite. It cooks fast and feeds a crowd without fuss.

Reasons this soup belongs on your table

This recipe feels friendly. It works for cool nights and for nights when you want comfort without heavy leftovers. The poblanos add mild heat and a light smoky note that pairs with lime and cilantro. Use rotisserie chicken to speed things up, or poach breasts if you prefer. If you like creamy chicken bowls, try pairing it with an anti-inflammatory creamy chicken soup for a different take on cozy weeknight cooking.

Cozy Flavor with Everyday Ingredients

You get deep flavor from a few pantry staples. Onion, garlic, cumin, and a splash of lime lift the roasted peppers and chicken. The soup feels homemade but uses simple steps. Leftover rice or a handful of corn and black beans add body and color.

Quick to Make, Easy to Love

This comes together in about 30–40 minutes. Most of that time is simmering. You don’t need fancy equipment. A blender or immersion blender smooths the poblanos and onion into a silky base. If you have a craving for bold, saucy soups, the flavors here sit between a broth and a cream, so it satisfies both moods.

Ingredients and smart swaps

Gather fresh poblanos, chicken, broth, aromatics, and a few bright finishers. I list common amounts below, and then offer swaps so the recipe fits your pantry and diet.

What You’ll Need for This Recipe

• 3 poblano peppers, roasted and peeled
• 1 lb (about 450 g) cooked chicken, shredded (rotisserie or poached)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 4 cups low-sodium chicken broth
• 1 cup milk or light cream (optional for creamier soup)
• 1 tbsp vegetable oil or olive oil
• Salt and pepper to taste
• Lime wedges and chopped cilantro to serve

If you want richer notes, stir in a few tablespoons of sour cream or plain yogurt at the end. For a heartier bowl, serve with rice, tortilla chips, or warm corn tortillas. For ideas that pair well, check this creamy enchilada-inspired option: creamy chicken enchilada soup.

Smart Swaps for Dietary Needs

• Dairy-free: replace milk or cream with canned coconut milk or a neutral unsweetened plant milk.
• Gluten-free: use labeled gluten-free broth and serve with corn tortillas.
• Lower sodium: use low-sodium broth and salt at the end.
• Vegetarian: swap shredded chicken for white beans and add extra vegetables.

Smart Variation (Optional)

For a chunkier soup, reserve half the roasted poblanos and dice them to stir in at the end. For a smoky-sweet version, roast a few cherry tomatoes with the peppers.

How to make this Chicken Poblano Soup

The approach is straightforward: roast peppers, blend a flavor base, simmer with chicken, finish and serve. Below are clear steps and a few tips to help.

Step-by-Step Cooking Instructions

1. Roast the poblanos over a gas flame or under a broiler until charred on all sides. Place in a bowl and cover to steam for 10 minutes, then peel and seed them.
2. In a large pot, heat oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add garlic and cumin; cook 30 seconds more.
3. Add roasted poblanos and broth to the pot. Bring to a simmer and cook 8–10 minutes.
4. Use an immersion blender to puree until smooth. Or carefully transfer to a blender in batches. Return soup to the pot.
5. Stir in shredded chicken and milk or cream if using. Simmer 5–7 minutes to heat through. Season with salt, pepper, and lime juice to taste.
6. Serve with cilantro, extra lime wedges, and optional toppings like avocado, tortilla strips, or shredded cheese.

You can also explore a lighter twist that borrows tropical notes from a chicken coconut red curry soup for inspiration on spice balance.

Step	Details
1	Char poblanos, steam, peel, and seed.
2	Sauté onion and garlic; add spices.
3	Simmer with broth, blend until smooth.
4	Add chicken and finish with lime and herbs.

Tips for Texture, Timing & Tools

• If you want a chunkier texture, reserve some roasted pepper and fold it in after pureeing.
• An immersion blender keeps hot transfers to a minimum. A regular blender works fine just cool slightly and blend in batches.
• Rotisserie chicken saves time and amps flavor. For a lighter protein, poach chicken breasts in the broth for 12–15 minutes, then shred.

For a version that mixes protein styles, try ideas from this cottage cheese recipe for curious cooks: cottage cheese chicken soup.

Keeping, serving

How you store and reheat this soup affects texture and flavor. Here are practical answers and tips so leftovers taste like the first bowl.

How to Store It Right

Cool soup to room temperature before refrigerating. Store in airtight containers for up to 3–4 days. For longer storage, freeze in portioned containers for up to 3 months. If you added dairy, freeze in small batches; thaw gently to avoid separation.

Reheating Without Losing Flavor

Reheat on the stove over low heat, stirring often. Add a splash of broth or water if it thickened in the fridge. If the soup separates after freezing, whisk in a little milk or cream while warming to bring it back together.

A Dish Worth Making Again and Again

This soup adapts well. Double the batch for meal prep. Swap toppings to suit your mood. It makes a simple weeknight dinner and a friendly dish to bring to a potluck.

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FAQs

Is this soup spicy?

Mild. Poblanos are gentle peppers. If you want more heat, add a chopped jalapeño or a pinch of cayenne.

Can I make this in a slow cooker?

Yes. Roast the poblanos first, then add all ingredients to the slow cooker and cook on low 4–6 hours. Blend before serving.

Can I use frozen peppers?

Yes. Thaw and dry them well. The roasted char adds flavor, but frozen works in a pinch.

Will this thicken over time?

It firms up in the fridge. Thin with broth when reheating if you prefer a looser bowl.

For another white-meat comfort option, see this small-batch inspiration that blends beans and peppers in a chicken soup: anti-inflammatory creamy chicken soup.

Final Thoughts

If you want a simple, flavorful weeknight meal, try this Moroccan Chicken Thigh Sheet Pan Dinner for a related take that pairs well with the ideas above.