Name: Chicken Poblano Soup
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 10
Ingredients: 3 Poblano Peppers; 9 Cloves Garlic, peeled (or 1 small head of garlic); 1 Yellow Onion, small, sliced; Extra virgin olive oil; 1.5 teaspoons Kosher Salt, divided; 1 teaspoon Black Pepper, divided; 5 cups Chicken Broth (low sodium); ½ cup Heavy Cream; 1 pound Shredded Chicken - I use the white meat of one store-bought rotisserie chicken; 12 oz Sweet Yellow Corn - canned or frozen; 30 oz Black Beans, canned; 2 Bay Leaves; 1 cup Pepper Jack Cheese, shredded; 2 tablespoons Lime Juice, freshly squeezed; 1 Jalapeno, finely diced (seeds included); ½ teaspoon Cumin; 1 teaspoon Smoked Paprika

This flavorful, hearty, comforting, and (slightly) spicy chicken poblano soup is perfect for fall. Save time by using store-bought rotisserie chicken! Try it out today!

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Need more recipes to carry you through soup season? Fire up your dutch oven and give these recipes a spin:

Peace Family,

It’s the time of year when we crave all the cozy things, and this chicken poblano soup recipe is the perfect addition to your seasonal “to-make” list. It’s warm, hearty, and filling and relatively simple to achieve.

Flavorful poblano peppers are roasted with garlic and onion, before being blended and combined with chicken, cheese, heavy cream, black beans, and corn.

This soup is the perfect way to use up leftover chicken or grocery store rotisserie chicken. The temps here in Dallas may still be in the low 90s, but we’re celebrating all things autumn and soup season is in full-swing.

What Ingredients Do I Need to Make Chicken Poblano Soup?

Poblano Peppers – the peppers will be roasted alongside the garlic and onions. For this recipe, we will not be removing the skin. Add the seeds to your soup for a spicy kick
Fresh Garlic – peeled
Yellow Onion – Prior to roasting, I wash the onion, removing the outer layer of skin. I then cut the onion into thin, even slices.
Extra Virgin Olive Oil
Kosher Salt – the salt and pepper will be divided. Part of it will be used for roasting the peppers, garlic, and onion. The rest will be added to the soup as it cooks. As usual, you can taste the soup and add additional salt, if needed.
Black Pepper
Chicken Broth – I opt for low-sodium chicken broth to retain control of the sodium content for my soup.
Heavy Cream – adds creaminess to the soup
Yellow Corn – canned or frozen
Black Beans – canned
Bay Leaves – remove prior to serving
Pepper Jack Cheese – shredded Pepper Jack cheese is added to the soup as it cooks. I prefer to hand-grate my cheese instead of purchasing bagged cheese. It’s more cost effective and melts better.
Lime Juice
Jalapeño – I add one finely chopped jalapeño pepper with the seeds included.
Cumin
Smoked Paprika

Store Bought Rotisserie Chicken for Poblano Soup

Shredded Chicken – this recipe calls for the shredded breasts of 1 store-bought rotisserie chicken. Opt for a neutral flavor, as not to interfere with the flavors of the soup. Try to avoid varieties such as lemon-pepper or teriyaki.

Chicken Poblano soup in a grey bowl with fresh green poblano pepper in the background

Are Poblano Peppers Spicy?

The poblano is a Chile pepper that originates in Mexico. On the Scoville Scale, poblano peppers measure from 1,000 to 2,000. It is mild and similar in taste to a green bell pepper, but the seeds can pack a punch. I find that leaving the seeds in this soup does not make it overly spicy.

What Tools Do I Need?

To make this soup you will need the following:

Knives
Cutting Board
Baking Sheet
Immersion Blender
Dutch Oven or Stock Pot

How to Make Chicken Poblano Soup

Overhead photo of chicken poblano soup in a grey bowl, topped with cilantro, micro greens, and crunchy tortilla strips.

Preheat oven to 450° F
Arrange the poblano peppers, garlic cloves, and yellow onion slices on a lined baking sheet. Drizzle with extra virgin olive oil and season with ½ teaspoon of kosher salt and ½ teaspoon black pepper.

Fresh green poblano peppers, sliced yellow onions, and peeled garlic on a parchment paper-lined baking sheet.

Place the baking sheet into the oven and allow the vegetables to roast for 30 minutes, stopping halfway (15 minutes) into the process to flip the poblano peppers.

Roasted green poblano peppers, sliced yellow onions, and peeled garlic on a parchment paper-lined baking sheet. — the peppers and onions should have a slight char

After removing the vegetables from the oven, use a knife to remove the stems from the poblano peppers. Removing the skin and seeds is not necessary.
Transfer all of the roasted vegetables to a large, heavy bottom pot such as a Dutch oven.
Add the chicken broth and heavy cream and allow to come to a simmer over medium heat.
Next, use an immersion blender, to blend the ingredients until a smooth mixture forms. No vegetable chunks should remain.
Once the mixture is smooth, add the remaining ingredients and stir well.
Reduce the heat to medium-low, cover the pot with a lid, and allow to simmer for about 40 minutes.
Remove bay leaves prior to serving.

Optional Toppings for the Soup

You can opt to top your soup with the following:

Fresh Jalapeño Slices
Sour Cream
Lime Wedges
Shredded Cheese
Cilantro
Micro Greens
Crunchy Tortilla Strips

Try it out and let me know what you think! When you make it, be sure to snap a pic and tag me on Instagram or Facebook!

Peace,

Adri

Cant make this right now? Pin it to your favorite Pinterest board for later! Connect with me via Pinterest while you’re there!

10 servings