Chicken Poblano Soup
One-pot Chicken Poblano Soup is loaded with shredded chicken, veggies, flavorful spices, and a touch of cream. It is slightly spicy and full of flavor – it tastes a lot like a creamy taco soup!
This creamy poblano soup recipe is the perfect hearty meal for a family dinner! It only takes 30 minutes to make and is packed with flavor, protein, and veggies. Load up a bowl with your favorite toppings and enjoy it on its own or pair it with other Mexican-inspired dishes for a full dinner spread.
This soup is a delicious addition to your weekly meals! If you’re looking for more Mexican soup recipes, try my Chicken Tortilla Soup, Slow Cooker White Bean Chicken Chili Verde, or Crockpot Chicken Enchilada Soup.
Why You Will Love This Recipe
- Hearty. This healthy soup is loaded with protein, beans, and veggies to keep you full and satiated.
- Quick & Easy Prep. All it takes is 30 minutes to prepare this delicious easy recipe and everything is cooked in one pot for easy clean up!
- Freezes well. This Mexican soup recipe is great to make ahead! Prepare a batch and freeze to enjoy quick meals any time.
Recipe Ingredients
Below are the simple ingredients you’ll need to make this Mexican chicken soup. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Chicken: Use pre-cooked shredded or diced chicken. If you have rotisserie chicken or leftover chicken from a previous meal, repurpose it for this soup!
- Avocado Oil: I love the neutral flavor and healthy fats in avocado oil. Alternatively, you can swap with olive oil.
- Butter: Unsalted butter is recommended so you can best control the flavor of the soup.
- Chicken Broth: Any brand of broth will do! Choose a low-sodium option if you are conscious of salt intake.
- Poblano Peppers: Choose peppers that are firm with no blemishes or wrinkles. Seed them before you dice them into pieces.
- Corn: A bag of frozen corn makes prep even easier! No need to thaw before adding.
- Black Beans: I used canned black beans to save time. Be sure to rinse and drain them before adding.
- Tomatoes: The delicious smoky flavor of canned fire-roasted tomatoes adds depth and light heat.
- Green Chiles: You can find canned green chiles in the international aisle at most grocery stores.
- Cheese: Freshly shredded cheddar cheese from the block instead of using store-bought shredded cheese for the best flavor.
- Heavy Cream: Adds a rich creaminess to the broth without making the poblano soup too thick. Alternatively, you can substitute 1:1 with 1% or 2% milk.
- Spices: A flavorful combination of chili powder, smoked paprika, garlic powder, and cumin.
How to Make Chicken Poblano Soup
Below are photos and recipe steps so you can easily make this recipe at home. You will also need a large Dutch oven or pot, knife, and cutting board.
Sauté the Onion and Bell Peppers
Heat the oil and butter over medium heat in a large Dutch oven or pot. Then add the poblano peppers, onion, and bell pepper and saute for 3-4 minutes until the vegetables are softened.
Add the Spices
Add the chili powder, cumin, garlic powder, and smoked paprika. Continue to cook for 1 minute until the spices are fragrant and slightly toasted.
Add the Liquid, Protein, and Veggies
Add the chicken broth, water, shredded chicken, frozen corn, black beans, fire-roasted tomatoes, green chiles, and salt. Bring the mixture to a simmer, then simmer for 5 minutes, stirring occasionally.
Add the Cheese and Cream
Stir in the cheese and heavy cream until melted and the broth is smooth. Once the soup is well combined, ladle into bowls and serve with cilantro and lime wedges if desired!
Serve
Enjoy a big bowl of creamy chicken poblano soup loaded with your favorite toppings, such as tortilla chips, sour cream, diced avocado, shredded cheese, and sliced green onions. It is delicious served on its own or paired with other Mexican-inspired dishes:
Tips and Tricks
- Use a rotisserie chicken to save prep time! Simply tear off or shred pieces before adding them to the soup.
- Let the soup sit for about 10 minutes before serving to allow the texture to thicken for an extra creamy chicken poblano chowder.
Chicken Poblano Soup FAQ
Poblano chicken soup is a chicken broth-based soup made with poblano peppers, shredded chicken, green chiles, black beans, veggies, and Mexican spices. I like to make the broth extra creamy by adding a bit of heavy cream and shredded cheese as well! It is a delicious creamy Mexican soup you can enjoy during any season.
Allow soup to cool to room temperature before storing it in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until warmed through. This soup also freezes well. Store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight then reheat on the stovetop or in the microwave.
Yes! Customize this Chicken Poblano Soup recipe to your preference. If you want some extra spice, add in a dash of hot sauce or use more chili powder. You can also add more smoky flavor by roasting your poblano peppers ahead of time. Place the peppers on a lined baked sheet and roast in the oven at 400 degrees F for about 30 minutes. Flip them halfway through and remove them when the skins are blackened. Remove the skins then chop them up!
Yes, this recipe is gluten free when prepared as described.
More Soup Recipes
- Cheesy Jalapeno Chicken Soup
- Chicken Bacon Ranch Soup
- Instant Pot Buffalo Chicken Soup
- Chicken Gnocchi Soup
Chicken Poblano Soup
Ingredients
- 2 tbsp avocado oil
- 2 tbsp unsalted butter
- 3 medium poblano peppers diced
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 4 cups chicken broth
- 2 cups water
- 3 cups cooked chicken shredded or diced
- 1 ½ cups frozen corn
- 15 oz can black beans drained and rinsed
- 15 oz fire-roasted tomatoes
- 4 oz can green chiles
- 1 tsp salt
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
Instructions
- Heat the oil and butter over medium heat in a large Dutch oven or pot. Add the poblano peppers, onion and bell pepper and saute for 3-4 minutes, until the vegetables are softened.
- Add the chili powder, cumin, garlic powder, and smoked paprika. Continue to cook for 1 minute until the spices are fragrant and slightly toasted.
- Add the chicken broth, water, shredded chicken, frozen corn, black beans, fire-roasted tomatoes, green chiles, and salt. Bring the mixture to a simmer, and simmer for 5 minutes, stirring occasionally.
- Stir in the cheese and heavy cream, and heat until smooth and well combined. Serve with cilantro and lime wedges if desired!
Notes
- This soup freezes really well and lasts up to 3 days in the fridge.
- Slightly spicy and full of flavor, this tastes a lot like a creamy taco soup!
