Creamy Chicken Poblano Pepper Soup Recipe
There’s something absolutely magical about Creamy Chicken Poblano Pepper Soup. Each spoonful is rich and comforting, brimming with tender chicken, roasted poblano peppers, and a velvety, slightly smoky broth that warms you from the inside out. Whether you’re curled up on a chilly night or yearning for a quick weeknight dinner packed with flavor, this soup delivers in every way. The subtle heat of the poblanos (with an optional kick from jalapeño!), the sweetness of corn, and that luscious creamy finish make it a must-have in your recipe rotation.
Ingredients You’ll Need
The best dishes are built on a foundation of simple, honest ingredients, and this recipe is no exception. Each component plays a vital role—whether it’s the deep flavor from cumin or the irresistible creaminess from cream cheese and heavy cream, you’ll taste every layer in the finished bowl.
- Olive oil: Helps sauté vegetables and adds subtle Mediterranean flavor.
- Unsalted butter: Rounds out the oil, giving a richer aroma and silkier texture.
- Yellow onion: A classic base that brings sweetness as it softens.
- Garlic: Infuses the soup with savory depth—don’t skimp!
- Poblano peppers: Roasted, peeled, and chopped for smoky, earthy flavor that defines this soup.
- Jalapeño (optional): Seeds removed for a gentle heat, or leave them in if you’re adventurous!
- Ground cumin: Adds gorgeous, warm spice that marries beautifully with the peppers.
- Smoked paprika: Contributes subtle smokiness that takes the profile to the next level.
- Low-sodium chicken broth: The heart of the soup—choose a broth you like, since it gives a lot of the flavor.
- Cooked shredded chicken: Perfect for using up leftovers or rotisserie chicken for speed.
- Frozen corn: Adds pops of sweetness and beautiful yellow color.
- Heavy cream: The key to ultimate creaminess and a dreamy mouthfeel.
- Cream cheese: Softened and cubed, it melts right in for extra richness and tang.
- Salt and black pepper: Needed for balancing all the big flavors in each bite.
- Chopped cilantro, lime wedges, and shredded cheese (optional): Wonderful for garnishing and customizing each bowl.
How to Make Creamy Chicken Poblano Pepper Soup
Step 1: Sauté the Aromatics
Start by heating the olive oil and butter together in a large, sturdy pot over medium heat. When the butter has melted and is just starting to foam, toss in your diced onion. Give it about 4 to 5 minutes, stirring occasionally, until the onion is soft, translucent, and bursting with mellow sweetness. This forms the flavor base, so give it a little patience!
Step 2: Add Peppers and Spices
Next, stir in the minced garlic, the magic of your roasted and chopped poblano peppers, and jalapeño if you’re looking for extra warmth. Sprinkle in the cumin and smoked paprika. Let everything cook for about 2 minutes—the spices will bloom and the kitchen will smell incredible, trust me.
Step 3: Simmer with Broth
Pour in the chicken broth and bring the mixture to a gentle simmer. The flavors will start to mingle and develop, taking on that signature Creamy Chicken Poblano Pepper Soup aroma. Give it a quick taste and adjust seasoning if you want at this point.
Step 4: Add Chicken and Corn
Time for the chicken and corn to join the party. Add your cooked, shredded chicken and corn kernels. Let the soup gently cook for about 10 minutes. The chicken will soak up all those beautiful flavors, and the corn will add bursts of bright sweetness throughout.
Step 5: Make it Creamy
Now comes the luscious part! Reduce the heat slightly and stir in the heavy cream and cubed cream cheese. Keep stirring until the cream cheese is completely melted and the soup is creamy, thick, and glossy. Taste and season with salt and black pepper—this is when it transforms into velvet in a bowl.
Step 6: Serve and Enjoy!
Ladle your hot Creamy Chicken Poblano Pepper Soup into bowls and get creative with the garnishes: a sprinkle of cilantro, a handful of shredded cheese, and a squeeze of fresh lime elevate every bowl. Serve right away while it’s steamy and gorgeous!
How to Serve Creamy Chicken Poblano Pepper Soup
Garnishes
Go wild with toppings—chopped cilantro adds herby brightness, tangy lime gives a sharp contrast to the creaminess, and a scattering of your favorite shredded cheese melts right in. Avocado slices and extra roasted poblano pieces are also fabulous additions.
Side Dishes
Nothing pairs better with Creamy Chicken Poblano Pepper Soup than a basket of warm, crusty bread or a pile of homemade tortilla chips. If you want to round it out even more, add a simple green salad with a citrusy vinaigrette on the side for freshness and crunch.
Creative Ways to Present
Turn the soup into a showstopper by serving it in mini bread bowls for parties or spooning it over steamed rice for a more filling meal. For a fun dinner night, offer a topping bar so everyone can dress up their own bowl and make it uniquely theirs!
Make Ahead and Storage
Storing Leftovers
Stash any leftover Creamy Chicken Poblano Pepper Soup in an airtight container in the refrigerator. It will keep beautifully for up to 3 days, making it a fantastic option for quick lunches or a no-fuss dinner later in the week.
Freezing
If you want to stock your freezer, simply let the soup cool completely, then transfer to freezer-safe containers. It’ll keep for up to 2 months. Just keep in mind that cream-based soups may separate a bit when thawed, but a gentle stir while reheating fixes it right up.
Reheating
For the best texture, reheat leftover soup gently on the stove over low heat, stirring occasionally until hot. Add a splash of chicken broth or milk if it’s thicker than you like. For a quick lunch, microwave in a covered bowl in 1-minute bursts, stirring between each, until steaming.
FAQs
Can I make Creamy Chicken Poblano Pepper Soup dairy-free?
Absolutely! Swap the butter for more olive oil, use full-fat coconut milk or a plant-based cream instead of heavy cream, and try a dairy-free cream cheese substitute. The result will still be rich and comforting, with a subtle twist.
What’s the best way to roast poblano peppers?
Roast them directly over a gas flame or under the broiler until the skins are charred and blistered all over. Once cooled, peel off the skins (they come off easily!), then remove seeds and chop. Roasting makes them sweet, smoky, and easy to digest.
Can I use different proteins in this soup?
Definitely! While chicken is classic in Creamy Chicken Poblano Pepper Soup, you could substitute cooked turkey for a leaner version, or even use cooked shrimp for a delicious twist. For a vegetarian version, use more corn or add beans for protein.
How spicy is this soup? What if I want it milder (or hotter)?
This soup has mild heat from the poblanos, and more if you include jalapeño. For less spice, skip the jalapeño entirely. If you want a fiery bowl, keep the seeds in the jalapeño or add a pinch of cayenne.
Is this soup good for meal prep?
It’s fantastic for meal prep! Creamy Chicken Poblano Pepper Soup keeps well in the fridge and reheats like a dream, making your busy week so much easier. Just portion into containers, and you’ll thank yourself later!
Final Thoughts
This Creamy Chicken Poblano Pepper Soup is pure comfort in a bowl and brings the spirit of Mexican-inspired cooking right to your kitchen. Don’t hesitate to give it a try—after one taste, you’ll find yourself coming back to it again and again, sharing it with friends and family on every cozy occasion!
Print
Creamy Chicken Poblano Pepper Soup Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the creamy goodness of this Chicken Poblano Pepper Soup, a Mexican-inspired dish that’s perfect for a cozy night in. With the smoky flavor of roasted poblanos, tender chicken, and a luxurious cream base, this soup is sure to become a family favorite.
Ingredients
Soup:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 medium poblano peppers, roasted, peeled, and chopped
- 1 jalapeño, seeded and minced (optional for extra heat)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 1 cup frozen corn
- 1 cup heavy cream
- 4 ounces cream cheese, softened and cubed
- Salt and black pepper to taste
Garnish:
- Chopped cilantro
- Lime wedges
- Shredded cheese
Instructions
- Prepare the Soup: Heat olive oil and butter in a large pot. Sauté onion until soft. Add garlic, poblano, jalapeño, cumin, and paprika. Cook until fragrant.
- Cook the Soup: Pour in chicken broth and simmer. Add chicken and corn. Cook for 10 minutes. Stir in heavy cream and cream cheese until creamy.
- Season and Serve: Season with salt and pepper. Serve hot, garnished with cilantro, lime, and cheese.
Notes
- Roast poblano peppers for best flavor
- Rotisserie chicken can be used for convenience
- For a lighter version, use half-and-half instead of heavy cream
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 390
- Sugar: 4g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg
