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–+ servings
Creamy chicken poblano soup in a bowl served with fresh lime wedges, tortilla chips, and cilantro.
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5 from 1 vote

Chicken Poblano Soup

A comforting and delicious chicken poblano soup made with poblano peppers and tender chicken in a creamy broth in under 1 hour.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Soup
Cuisine: Mexican
Servings: 6 servings
Author: Isabel Orozco-Moore

Ingredients

  • 2 tablespoons olive oil
  • 2 celery stalks, diced
  • 2 carrots, peeled and diced
  • ½ yellow onion, diced
  • 3 poblano peppers, stemmed and diced
  • 4 cloves garlic, minced
  • 1 ½ teaspoons kosher salt, plus more to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • ¼ teaspoon freshly ground black pepper
  • 3 cups shredded chicken
  • 1 (15-ounce) can yellow corn, drained and rinsed
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • For serving: lime wedges, chopped cilantro

Instructions

  • Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the celery, carrots, onion, and poblano peppers. Sauté for 10-12 minutes until the vegetables are tender.
  • Stir in the garlic and cook for an additional 30 seconds until fragrant.
  • Stir in the salt, cumin, oregano, chili powder, and black pepper. Cook for 5 more minutes.
  • Add the shredded chicken, corn, and broth. Stir, bring to a boil over high heat, reduce the heat to low, cover, and simmer for 15 minutes.
  • Add heavy cream and shredded cheese. Stir until the cheese has fully melted. Cover and cook for an additional 15 minutes.
  • Taste for salt and add more if needed. Serve in bowls and topped with lime juice and chopped cilantro.

Notes

  • Make it mild. Remove the seeds from the poblano peppers to make this soup a mild spice level.
  • Make it smoky. Roast the poblano peppers beforehand for a smoky flavor. You can also add ½ teaspoon smoked paprika.
  • Make it vegetarian. You can easily make this soup vegetarian by using vegetable broth, omitting the chicken, and adding veggies like diced bell peppers, potatoes, or broccoli.
  • Batch it or save leftovers. This soup freezes well for up to 3 months, making it great for batching or just saving for a rainy day. Let the soup cool to room temperature before storing it in freezer bags.

Nutrition

Serving: 1serving | Calories: 438kcal | Carbohydrates: 11g | Protein: 29g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 116mg | Sodium: 860mg | Potassium: 624mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4484IU | Vitamin C: 51mg | Calcium: 206mg | Iron: 2mg