Amazing chicken poblano soup recipe in 45 min

Oh, when that first chill hits the air, you know what I reach for? A massive, steaming bowl of pure comfort! That’s why I’m thrilled to share my absolute favorite chicken poblano soup recipe with you today. Skip the complicated, long-simmer recipes you see everywhere else. I’m Carla, and I specialize in taking soulful, incredible flavors—like that smoky depth from roasted poblano peppers—and fitting them right into your busy Tuesday night schedule.

This soup is rich, it’s dreamy creamy, and it genuinely tastes like you spent hours on it, even though it comes together so quickly. It’s the perfect example of my food philosophy: simple, joyful, and always delicious, guaranteed to warm you right up!

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The Best Chicken Poblano Soup Recipe: Why This Version Works

I’ve tried a lot of soup recipes knocking around the internet, but I always circle back to this one. What makes my chicken poblano soup recipe the one I keep coming back to, especially when I need real comfort food fast? It’s all about that balance! We manage to get that deep, smoky flavor—the kind you usually only get from slow-cooked Mexican dishes—by perfectly roasting the peppers, and we do it in about ten minutes.

The texture is non-negotiable here; we aim for a truly Creamy Chicken Poblano Soup, rich enough to feel indulgent but light enough for a Tuesday night. The secret to that gorgeous depth of flavor is making sure we get that skin completely blackened during the roasting phase. Trust me, this simple technique for Roasted Poblano Chicken Soup is what elevates it far above just being chicken and pepper broth. It’s a family-approved staple now because it delivers huge satisfaction without stealing my whole evening.

Key Attributes of Our Flavorful Poblano Recipes

• It delivers incredible smoky flavor, even on a busy schedule. That roasted essence is everything!
• The ultra-creamy texture thanks to the heavy cream and optional cheddar makes it pure goodness in a bowl.
• It’s quick! We’re talking about a complete, hearty meal on the table in well under an hour for dinner.
• It hits that perfect spot between spicy interest and complete, cozy comfort food.

Gathering Ingredients for Your Chicken Poblano Soup Recipe

Okay, let’s get organized! Having everything prepped is half the battle when you’re aiming for a quick dinner. When you go grocery shopping, make sure you grab all the components for this yummy soup. I’ve listed everything you need below—pay special attention to making sure the chicken is already cooked and shredded; that’s our biggest time saver!

Here’s what you’ll need for six satisfying bowls:

• 2 large poblano peppers (these do the heavy lifting for flavor!)
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 4 cups cooked, shredded chicken breast
• 4 cups chicken broth
• 1 cup heavy cream (or half-and-half for lighter version)
• 1/2 cup shredded cheddar cheese (optional)
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)

Ingredient Notes and Substitutions

A couple of quick notes on a few items, because substitutions are just part of real-life cooking, right? If you want this soup slightly lighter—still creamy, but maybe a touch less decadent—you can swap the heavy cream for one cup of half-and-half. Totally fine! Also, that cheddar cheese? It’s totally optional, but I love the way it melts in there and adds a little gooeyness. If you are cooking for someone with celiac, absolutely make sure your broth is certified gluten-free so this stays a delicious, safe, Gluten Free Chicken Soup!

Step-by-Step Instructions for This Easy Poblano Chicken Soup

Are you ready to turn simple ingredients into a wonderfully Smoky Poblano Soup? Following these steps will guarantee you have a winner, even if you’re not usually brave around peppers! We’re starting with step one, which is the most important part for flavor. If you love soup dinners, you can check out my recipe for chicken sausage pasta later, but right now, let’s focus on this beauty.

Mastering the Poblano Roasting Technique for Smoky Poblano Soup

This is where the magic happens, friends! You need to char those poblanos until the skin is completely black. You can do this straight over a medium gas flame—just use tongs and turn them until they are blistered all over. If you don’t have a gas stove, your broiler works great too. The second they are charred? Immediately dump them into a bowl and cover it tight with plastic wrap for about ten minutes. That trapped steam is what loosens the tough skin! When they’re cool enough to touch, peel off that black skin, ditch the stem and seeds, and chop up that beautiful roasted flesh. I always warn my husband not to peek while they steam; the steam builds up the flavor development!

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Combining Flavors in Your Hearty Chicken Soup

Now for the actual cooking! Heat your olive oil in a big pot—my trusty Dutch oven, of course—over medium heat. Toss in the chopped onion and let it soften up for about five minutes until it looks translucent. Then, we stir in the garlic, cumin, and chili powder. You just want to cook that for one quick minute until you can really smell those spices waking up. Next, toss in your prepared roasted poblanos, the shredded chicken, and all four cups of broth. Bring that whole mixture up to a gentle simmer, then drop the heat way down, cover it, and let it all hang out together for about ten minutes. This is when all those rich flavors really start marrying!

For the grand finale! Stir in your heavy cream and the optional cheddar cheese. You need to keep the heat really low here, just warming it through until that cheese melts completely into this wonderfully thick, Easy Poblano Chicken Soup. Please, please do not let it boil once the cream is in, or it might get grainy on you. Finally, taste it and add salt and pepper until it sings for you. Serve it piping hot!

Tips for Success Making Your Creamy Chicken Poblano Soup Recipe

I know you’re going to nail this, but since this is one of my favorite comfort food soup recipes, I want to share a few little secrets I learned along the way so you get that perfect texture every time.

First, taste, taste, taste! The salt and pepper are critical here. Because we’re using a lot of broth and cream, you need to season at the end to make sure the smoky pepper flavor really pops. Don’t be shy with the salt shaker right before serving!

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If you like your soup super smooth, here is my hot tip: Instead of just adding the cream at the end, scoop out about one cup of the soup (before adding cream or cheese) and run it through your immersion blender or a regular blender. Then, stir that velvety mixture back into the pot. It naturally thickens the whole thing without losing any flavor!

Also, remember we are heating gently after the cream goes in. I like to keep the heat on the absolute lowest setting; we just want it warm enough for the cheese to melt beautifully. Boiling will ruin that amazing creamy texture we worked so hard for!

Serving Suggestions for This Mexican Chicken Soup

Now that you have a pot of this gorgeous, smoky, and creamy goodness simmering, we have to talk about the fun part: toppings! This Mexican Chicken Soup is a perfect canvas, and customizing it is what makes it feel like *your* dinner. Keep it simple, or go wild—it’s entirely up to you!

For me, texture is just as important as flavor, so I always make sure to offer something crunchy on the side. Crispy tortilla strips are absolutely essential! You can buy them ready-made, or if you have a few extra minutes, just toss some corn tortillas, cut into thin strips, into a hot, lightly oiled pan until they crisp up. That takes you right into delicious homemade territory.

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Here are my go-to additions that make this soup feel like a real fiesta on your table:

• A squeeze of fresh lime juice right before eating—it brightens up all those smoky flavors!
• Diced avocado on top for extra creaminess and richness.
• A sprinkle of extra fresh cilantro, because you can never have enough, right?
• A dollop of sour cream or Greek yogurt if you skipped the cheddar in the soup.
• If you’re feeling extra, offer some shredded Monterey Jack cheese for melting right on top.

If you need a side dish that pairs perfectly, I often make a batch of my fluffy cilantro lime rice. It soaks up the broth beautifully and turns this into a truly hearty meal that can conquer any chilly evening!

Storage and Make-Ahead Tips for Your Chicken Poblano Soup Recipe

I always tell people that one of the best things about any Chicken Poblano Soup Recipe is that it tastes even better the next day! It’s perfect for making ahead when you’re planning for a busy week. You can absolutely store leftovers in an airtight container in the fridge for about three or four days. It reheats beautifully on the stovetop or in the microwave.

Now, here’s a big heads-up if you’re planning to freeze this savory soup, which is a great way to prep for future Weeknight Soup Dinners. If you know you won’t eat it all right away, skip adding the cheese before you freeze it! The texture of the cheddar can get a little strange after thawing and reheating. Just freeze the soup without the cheese, and then add it fresh when you reheat a batch later. I often make a huge pot, knowing I’ll have ready-made meals waiting thanks to my Instant Pot turkey breast prepping skills, but this soup is just as easy!

Frequently Asked Questions About This Chicken Poblano Soup Recipe

I always get so many questions after people try this soup for the first time because they can’t believe how much flavor we packed in for such little effort! Here are a few things I hear most often about making this wonderful Chicken Poblano Soup Recipe.

Can I make this Cozy Winter Soup Recipe spicier?

That’s a great question! Poblanos are generally pretty mild, giving you that lovely smoky warmth without being truly hot. If you’re looking to turn this into a real kick of heat for your Cozy Winter Soups night, you absolutely can boost it! After you sauté the onions, I suggest adding about 1/4 teaspoon of cayenne pepper along with the cumin and chili powder. Another trick is to substitute or add one fresh jalapeño along with the poblanos—just remember to take all the seeds out of the jalapeño if you want flavor first, heat second!

Is this Chicken Poblano Soup Recipe suitable for a Weeknight Soup Dinner?

Yes, definitively! This is probably my favorite benefit of this whole recipe. I designed it specifically to be a savior on those evenings when you’re racing the clock getting dinner on the table. Total time for this entire meal is only about 45 minutes! That’s 15 minutes for prep—which includes expertly roasting those peppers—and 30 minutes of cooking time. It truly earns its spot as a go-to Weeknight Soup Dinner staple in my house.

What about making this dairy-free?

That’s common since so many of us are cutting back on dairy, or simply have guests who need something different. Since this is meant to be a very Creamy Mexican Soup, removing the heavy cream and cheddar cheese does require a little planning. You can easily swap the heavy cream for a good quality, full-fat coconut milk—it gives you that necessary richness without the dairy. If you do that, you might want to add just a touch more lime juice at the end to brighten the flavor profile since coconut milk can sometimes mute things a bit. It will lose a tiny bit of that cheesy tang, but it stays wonderfully thick!

Can I use pre-roasted peppers instead of roasting them myself?

I totally get it; sometimes you just don’t want to deal with charring peppers on the stove! If you buy jarred, roasted poblanos, it saves you about 20 minutes. However, I have to be honest: the flavor won’t be quite as deep or smoky as when you do it yourself over an open flame. The jarred ones lose a lot of that volatile oil during the canning process. If you use them, just drain them really well and taste them first—jarred peppers can sometimes be a bit more tangy than what I prefer for this recipe.

We have so many great recipes you can explore when you’re looking for inspiration, like my best homemade white pizza recipe when you need a break from soup!

Estimated Nutritional Profile for This Chicken Poblano Soup Recipe

Now, I always host my full, detailed nutrition information over on the recipe card, but let’s talk ballpark figures for this version—the one featuring the heavy cream. Remember, I’m a home cook, not a nutritionist, so these are just estimates based on standard ingredient amounts! When cooking for my family, I focus on making sure the flavors are spot-on first.

For one serving (about 1.5 cups), you’re looking at approximately 380 calories, 38 grams of protein, and about 20 grams of fat. This makes it a wonderfully hearty meal! If you swap the heavy cream for half-and-half or use low-fat cheese, those numbers will certainly drop a bit, so keep tasting and adjusting for what works best for your table.

Let’s Keep Cooking Together

I truly hope this chicken poblano soup recipe brings as much warmth and comfort to your table as it does to mine. Honestly, seeing your photos and reading your thoughts is what keeps me going in the kitchen every day! Once you’ve tucked into a big bowl of this smoky, creamy deliciousness, I really want to hear about it.

Did your peppers char perfectly? Did you add any secret toppings I didn’t mention? Don’t just make it and run away! Please hop down into the comments section below and leave a rating. Seriously, hearing that this was a hit for your own family dinner makes my whole week. If you took a picture because it looked too good to eat (though I know you ate it!), tag me on Instagram! I love seeing where my recipes end up. Happy cooking, everyone!

Creamy Roasted Chicken Poblano Soup Recipe

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Make this comforting and flavorful Chicken Poblano Soup. Roasting the peppers adds a smoky depth to this easy, creamy weeknight dinner.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 2 large poblano peppers
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 4 cups cooked, shredded chicken breast
• 4 cups chicken broth
• 1 cup heavy cream (or half-and-half for lighter version)
• 1/2 cup shredded cheddar cheese (optional)
• Salt and black pepper to taste
• Fresh cilantro, chopped (for garnish)

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Instructions

1. Roast the poblano peppers: Place peppers directly over a medium gas flame or under a hot broiler, turning frequently until the skin is completely blackened. Place the hot peppers in a bowl and cover tightly with plastic wrap for 10 minutes to steam. Peel off the charred skin, remove the seeds and stem, 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 soft, about 5 minutes.
3. Add the minced garlic, cumin, and chili powder. Cook for 1 minute until fragrant.
4. Stir in the chopped roasted poblano peppers, shredded chicken, and chicken broth. Bring the mixture to a simmer. Reduce heat to low, cover, and cook for 10 minutes to let the flavors combine.
5. Stir in the heavy cream and cheddar cheese (if using). Heat gently until the cheese melts and the soup is heated through. Do not boil after adding cream.
6. Season with salt and pepper to your taste.
7. Serve the hearty chicken soup hot, garnished with fresh cilantro.

Notes

• For a gluten-free chicken soup, confirm all broth ingredients are certified gluten-free.
• If you prefer a thicker texture, blend about one cup of the soup mixture before adding the cream, then stir it back in.
• This soup freezes well if you omit the cheese before freezing. Add cheese upon reheating.

Nutrition

• Serving Size: 1.5 cups
• Calories: 380
• Sugar: 5
• Sodium: 550
• Fat: 20
• Saturated Fat: 10
• Unsaturated Fat: 10
• Trans Fat: 0.5
• Carbohydrates: 12
• Fiber: 2
• Protein: 38
• Cholesterol: 110