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Chicken Poblano Soup Close up of a creamy chicken poblano soup in a white bowl with red rim, topped with shredded chicken, crispy tortilla strips, sweet corn, and fresh cilantro, rich orange broth with a velvety texture, spoon resting in the bowl, overhead food photography, vibrant colors, natural lighting, cozy homemade comfort food scene, high detail and appetizing presentation

Chicken Poblano Soup

Smoky, creamy, and comforting, this Chicken Poblano Soup warms your soul with tender chicken and roasted peppers.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American, Mexican-Inspired
Calories: 305
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil for sautéing aromatics
  • 1 medium onion finely diced (adds sweetness and body)
  • 3 cloves garlic minced (for aromatic depth)
  • 2 poblano peppers roasted, peeled, and chopped (remove seeds for mild heat)
  • 1 teaspoon ground cumin for smoky flavor
  • 1 teaspoon smoked paprika enhances smoky notes
  • ½ teaspoon chili powder optional (for extra spiciness)
  • 1½ teaspoons kosher salt adjust to taste (for seasoning)
  • 4 cups chicken broth preferably low-sodium for control
  • 2 cups rotisserie chicken shredded (or cooked chicken breast)
  • 1 cup corn kernels fresh or frozen (adds sweetness and texture)
  • ½ cup heavy cream or half-and-half for creaminess
  • 1 lime juiced (brightens flavors)
  • ¼ cup cilantro torn (for garnish)
  • Tortilla strips or crumbled tortilla chips for garnish and crunch

Method
 

  1. Char the poblano peppers under a broiler or directly over a gas flame until skins are blackened, turning occasionally. prep
  2. Place roasted peppers in a bowl and cover tightly with plastic wrap for 10 minutes to steam. Peel, remove seeds (optional), and chop. prep
  3. Heat olive oil in a large pot over medium heat. Add diced onions and cook until translucent, about 5 minutes. prep
  4. Stir in minced garlic, cumin, smoked paprika, chili powder, and salt. Cook for 1 minute until fragrant. mix
  5. Add chopped poblano peppers, chicken broth, and corn to the pot. Bring to a simmer and cook for 10 minutes. mix
  6. Stir in shredded chicken and heavy cream. Simmer an additional 5 minutes, adjusting salt as needed. mix
  7. Remove from heat and stir in lime juice just before serving. finish
  8. Ladle soup into bowls and garnish with cilantro and tortilla strips. Add optional toppings such as avocado, cheese, or sour cream. finish

Nutrition

Serving: 350ServingCalories: 305kcalCarbohydrates: 11gProtein: 25gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 101mgSodium: 1504mgPotassium: 217mgFiber: 2gSugar: 4gVitamin A: 723IUVitamin C: 38mgCalcium: 40mgIron: 1mg

Notes

For a smoky and cozy dinner, this soup combines tender chicken, roasted poblanos, and creamy broth. Garnish with tortilla strips and cilantro for extra comfort.

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