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Easy Creamy Roasted Chicken Poblano Soup

Close-up of a vibrant green chicken poblano soup recipe, topped with shredded chicken, crema swirls, and fresh cilantro.
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Make this comforting, smoky Chicken Poblano Soup. It uses roasted poblano peppers for deep flavor and comes together quickly, making it perfect for a weeknight dinner.

Ingredients

Scale
  • 2 large poblano peppers
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup heavy cream or half-and-half
  • 1/2 cup shredded Monterey Jack or cheddar cheese
  • Salt and black pepper to taste
  • For garnish: fresh cilantro, lime wedges, avocado slices

Instructions

  1. Roast the poblano peppers: Place peppers directly over a gas flame or under a broiler, turning frequently until the skin is blackened on all sides. Place the hot peppers in a bowl and cover tightly with plastic wrap for 10 minutes to steam. Peel off the skin, remove the seeds and stems, and roughly chop the flesh.
  2. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic, cumin, oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Stir in the chopped roasted poblano peppers and the shredded cooked chicken.
  5. Pour in the chicken broth. Bring the mixture to a simmer and cook for 10 minutes to allow flavors to meld.
  6. Reduce the heat to low. Stir in the heavy cream and shredded cheese until the cheese is melted and the soup is creamy. Do not let the soup boil after adding the cream.
  7. Taste the soup and season with salt and black pepper as needed.
  8. Serve hot, garnished with fresh cilantro, avocado slices, and a squeeze of lime juice.

Notes

  • If you do not have pre-cooked chicken, simmer the raw chicken breasts in the broth until cooked through, then shred them before proceeding with step 4.
  • For a thicker soup, mash about 1 cup of the soup mixture with a potato masher or carefully blend a portion of it before adding the cream.
  • This soup freezes well if you omit the cream until reheating. Add cream after thawing and reheating.

Nutrition

Find it online: https://juliameal.com/chicken-poblano-soup-recipe/