There’s something magical about a soup that warms you from the inside out, isn’t there? For me, it’s the ultimate comfort food, especially when the weather gets a bit chilly. My absolute favorite twist on a classic is this Chicken Poblano Soup. Forget bland and boring this soup is packed with smoky, slightly spicy goodness thanks to those amazing roasted poblano peppers. I stumbled upon this combo ages ago when I was experimenting in my kitchen, trying to bring those delicious, deep flavors from my favorite Mexican restaurant home. After a few tries, this recipe was born, and trust me, it’s a keeper that I’ve been making for friends and family ever since! You can read a bit more about my kitchen adventures here!
Why You’ll Love This Chicken Poblano Soup
Seriously, this soup is a winner for so many reasons. First off, it’s incredibly creamy and packed with flavor thanks to those roasted poblanos – they give it this amazing smoky depth you just can’t get any other way. And guess what? It’s surprisingly easy to whip up! You’d think something this delicious would take hours, but nope. It’s also the ultimate comfort food, perfect for when you need a warm hug in a bowl. Plus, it’s really versatile, so you can tweak it to be spicier or milder – totally up to you!
Ingredients for the Perfect Chicken Poblano Soup
Gather ’round, cooks! Here’s what you’ll need to make this amazing Chicken Poblano Soup come to life:
For Roasting Those Glorious Poblanos:
- 4 poblano peppers
For the Heart of the Soup:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound cooked chicken, shredded (rotisserie chicken is a lifesaver here!)
- 6 cups chicken broth
- 1 can (14.5 ounce) diced tomatoes, undrained
- 1 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 cup heavy cream
- Salt, to taste
- Black pepper, to taste
Optional, but highly recommended Garnishes:
- Shredded cheese (cheddar or Monterey Jack are great!)
- A dollop of sour cream
- Fresh cilantro, chopped
Equipment Needed for Your Chicken Poblano Soup
Alright, let’s talk tools! To make this wonderful Chicken Poblano Soup, you’ll need just a few trusty kitchen companions. First up, a baking sheet for getting those poblanos perfectly roasted. Then, we need a good-sized large pot or Dutch oven to bring all our yummy soup ingredients together. And finally, a blender (or an immersion blender if you have one!) is key for getting that lovely creamy texture. That’s really it – simple stuff!
Step-by-Step Guide to Making Chicken Poblano Soup
Alright, let’s get this delicious soup bubbling! Don’t be intimidated; it’s actually a pretty straightforward process, and the results are totally worth it. We’ll start by coaxing all that amazing smoky flavor out of our poblanos.
Roasting the Poblano Peppers
First things first, preheat your oven to a nice 400°F (200°C). Grab a baking sheet and lay out those poblano peppers. Pop them in the oven and roast them for about 20-25 minutes. You’re looking for skins that are all blistered and a little bit charred – that’s where the magic smoky flavor comes from! Once they look good and roasted, carefully take them out and pop them into a bowl. Cover that bowl tightly with plastic wrap and let those peppers steam for about 10-15 minutes. This little trick makes peeling them a breeze!
Preparing the Soup Base
Okay, so while those peppers are steaming and getting all tender, let’s get the soup base going. In your big pot or Dutch oven, drizzle in that tablespoon of olive oil and heat it up over medium heat on the stove. Toss in your chopped onion and cook it until it’s nice and soft, maybe around 5-7 minutes. Then, add your minced garlic – just a minute is all it needs until you can smell that wonderful aroma. Now for the stars! Add in those chopped roasted poblano peppers, your shredded cooked chicken (rotisserie chicken is my secret weapon here for speed!), chicken broth, undrained diced tomatoes, cumin, and oregano. Give it all a good stir and bring it up to a simmer. Once it’s simmering, turn the heat down low and let it do its thing for at least 20 minutes. This simmering time is crucial for letting all those incredible flavors really get to know each other.
Thickening and Finishing the Chicken Poblano Soup
Time to get that gorgeous creamy texture! You’ll want to carefully transfer about half of your soup mixture to a blender. If you have an immersion blender, even better – you can just blend it right in the pot! Blend until it’s nice and smooth, then pour that creamy goodness back into the pot with the rest of the soup. Oh, and don’t forget to stir in that 1/2 cup of heavy cream – it just makes everything so luscious! Give it a taste and season with salt and black pepper until it’s just perfect for you. Make sure to check out my recipe for Sticky Garlic Chicken Noodles if you’re looking for more chicken goodness!
Tips for the Best Chicken Poblano Soup
Okay, listen up, because I’m about to spill some of my favorite secrets for making this Chicken Poblano Soup absolutely sing! First off, don’t skimp on roasting those poblanos – really let them get those nice charred spots; it makes all the difference in flavor. If you like things with a bit more kick, and I often do, don’t seed them completely! A few of those little seeds add a nice warmth. Also, using rotisserie chicken is a total game-changer for saving time and adding great flavor. And remember, tasting and adjusting the salt and pepper at the end is super important. For more fun twists on heat, you might peek at my Jalapeno Glazed Pork Tenderloin recipe for inspiration!
Ingredient Notes and Substitutions for Chicken Poblano Soup
Don’t worry if you don’t have *exactly* what the recipe calls for! We’ve got options. For the shredded chicken, a store-bought rotisserie chicken is honestly my go-to because it’s quick and adds a ton of flavor. But leftover cooked chicken or even chicken thighs that you’ve simmered and shredded work beautifully too. If you’re looking to make this soup a bit lighter, you can try using half-and-half instead of heavy cream, though it won’t be quite as rich. And if you’re curious about other comforting soups, my White Bean Soup is another family favorite!
Serving Suggestions for Your Creamy Chicken Poblano Soup
This hearty Chicken Poblano Soup is practically a meal in itself, but if you want to make it a full-on feast, I’ve got you covered! It’s amazing with some crusty bread for dipping, or a light side salad. And if you’re feeling like Mexican night, you absolutely HAVE to try serving it with some quick and easy Air Fryer Tacos – talk about a flavor party!
Storage and Reheating Instructions
Got leftovers? Lucky you! This Chicken Poblano Soup tastes even better the next day. Just let it cool down completely, then stash it in an airtight container in the fridge for up to 3-4 days. If you need to freeze it, that works too! Pop it in a freezer-safe container, and it’ll keep for about 2 months. When you’re ready to enjoy it again, just gently reheat it on the stovetop over medium-low heat, stirring occasionally, until it’s lovely and warm. You might need to add a splash more broth or water if it’s gotten a little too thick. Easy peasy!
Frequently Asked Questions about Chicken Poblano Soup
Got questions about this amazing Chicken Poblano Soup? I’ve got answers! People always ask me about spice levels and make-ahead stuff, so let’s dive in.
Can I make this Chicken Poblano Soup spicier?
Oh, absolutely! If you love things a little more fiery, I’ve got a couple of tricks for you. Like I mentioned, leaving some of the poblano seeds in when you’re prepping them will definitely add some heat. You can also add a pinch of cayenne pepper or a dash of your favorite hot sauce right at the end when you’re seasoning. For another spicy chicken hit, check out my Fiery Chicken Ramen!
Can I freeze leftover Chicken Poblano Soup?
Yes, you can! This soup freezes surprisingly well. Make sure it’s cooled down completely, then put it in an airtight container or a freezer-safe bag. It should keep for about 2 months in the freezer. Just thaw it in the fridge overnight and then reheat it gently on the stove. Sometimes, the cream might separate a tiny bit after freezing and reheating, but a good stir usually fixes it right up!
What’s the best kind of chicken to use for this soup?
Honestly, shredded rotisserie chicken is my absolute favorite for this soup. It’s already cooked, super tender, and has a great roasted flavor that just boosts everything. But if you don’t have that on hand, no worries! You can totally use leftover cooked chicken breast or thighs that you’ve boiled or baked and then shredded. Even poaching some chicken breasts right in the broth before you start the soup works, though it adds a few extra minutes.
I don’t have a blender, can I still make this soup creamy?
No blender? No problem! You can totally use an immersion blender directly in the pot. Just be careful because the soup will be hot! Or, if you don’t have either, you can skip blending about half the soup. It will still be delicious, just a little less thick and creamy. The roasted poblanos still give it plenty of flavor!
Nutritional Information (Estimated)
Now, let’s talk numbers! Here’s a rough idea of what you’re looking at for a serving of this delicious Chicken Poblano Soup. Remember, these are just estimates, and they can change a bit depending on the exact ingredients and brands you use. For more good-for-you info, you can always check out my nutrition tips!
- Calories: Around 350-450 per serving
- Protein: About 25-35g
- Fat: Roughly 15-25g
- Carbohydrates: Approximately 20-30g
Chicken Poblano Soup
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast for 20-25 minutes, or until the skins are blistered and slightly charred. Turn them occasionally.
- Once roasted, place the peppers in a bowl and cover with plastic wrap. Let them steam for 10-15 minutes. This will make them easier to peel.
- Peel the poblano peppers, remove the stems and seeds. Roughly chop the roasted peppers.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Add the chopped roasted poblano peppers, shredded chicken, chicken broth, diced tomatoes, cumin, and oregano to the pot. Bring to a simmer.
- Reduce the heat and let the soup simmer for at least 20 minutes to allow the flavors to meld.
- Carefully transfer about half of the soup to a blender (or use an immersion blender directly in the pot). Blend until smooth, then return the blended portion to the pot. This will thicken the soup.
- Stir in the heavy cream. Season with salt and black pepper to taste.
- Serve hot, garnished with shredded cheese, sour cream, and chopped cilantro, if desired.