You won’t want to skip on this hearty and delicious chicken poblano soup made with freshly roasted poblano peppers, corn and shredded chicken in a flavorful southwestern broth. Easy prep and storage so you have soup for days!.
Easy chicken poblano soup with an extra veggie punch. This poblano soup has been thoroughly tested. Read on for more!.
Roast poblanos. Don’t skip this step! The roasting really helps to bring out that smoky flavor.
Poach Chicken. I like to poach my chicken in the stock to cook it. If you’d like to speed things up you can use rotisserie chicken and stir it in at the end.
Thicken with Flour (gluten-free if necessary!). Rather than use a ton of cream to thicken this recipe I opt for 1/4 cup of flour. If you’re gluten-free you can sub in gluten-free flour.
Don’t forget the toppings. One of the best parts of chicken poblano soup is the toppings. I’ve given lots of suggestions but my go-tos are avocado, cheese and cilantro.
By now most of you know that I’m the self-dubbed soup queen. I have more soup recipes on the blog than any other types of recipes. I LIVE for soup season and honestly just have an intuitive sense when it comes to putting together the flavors in soup.
This Chicken Poblano Soup is no exception. I had a version at a restaurant a few weeks ago and while I enjoyed it, I found it a little heavy on the cream and butter. It didn’t really allow the southwestern flavor to shine and especially the roasted poblano peppers. I knew I wanted to recreate my own version at home. But first….
Chicken poblano soup has become a beloved staple in many households who love the bold, comforting flavors of Mexican cuisine. But what exactly is chicken poblano soup and what makes it so distinctive? In this article, I’ll break down the key ingredients, recipe, and prep tips for making this satisfying soup at home
A Closer Look at Poblano Peppers
The poblano pepper is what makes chicken poblano soup stand out. These deep green, mildly spicy chili peppers come from the state of Puebla in Mexico. They taste rich and earthy with a little heat, which makes them great for stews and soups.
When roasted, poblanos take on an even more complex, almost smoky taste. Their skin blackens and the flesh softens to a silky texture. To prepare them for the soup, you’ll roast the peppers until charred, steam them to loosen the skin, then peel and dice the tender flesh. This infuses the broth with the peppers’ essence.
Savory Supporting Ingredients
Even though poblanos are the star of the show, chicken poblano soup has a lot of different vegetables and aromatics to make it taste even better.
Onions lend a touch of natural sweetness when sautéed. Garlic packs a fragrant punch. Celery contributes an earthy component. Together they create a balanced flavor foundation.
Hearty potatoes like russets add creaminess. Sweet corn kernels provide pops of texture and color. Some recipes even incorporate hominy, a chewy form of dried corn.
Chicken: A Lean Protein
Tender pieces of chicken breast or thigh are simmered right in the broth, absorbing all the complex flavors. This takes the soup to a satisfying, protein-rich main dish level.
For convenience, you can use rotisserie chicken. But cooking the chicken directly in the soup yields the best texture and infusion of spice.
Warm Southwestern Spices
No chicken poblano soup is complete without a blend of signature Mexican spices. Most recipes include:
- Cumin: Earthy and nutty
- Oregano: Faintly sweet and herbaceous
- Chili powder: A smoky, moderately spicy blend
- Cayenne pepper: Adds a fiery kick (use sparingly!)
Adjust the measurements to your desired level of heat. A sprinkle of paprika or dash of cayenne can also intensify the flavors.
Brothy Base
Chicken broth creates the flavorful foundation for the soup. For the richest stock, make it yourself. But quality store-bought broth works well too.
Some recipes also include a splash of enchilada sauce or salsa verde to amplify the Mexican essence. Canned tomatoes can provide tangy brightness too.
Finish with Cream and Garnish
Lastly, a dollop of cream or Greek yogurt adds a luxuriously smooth finish. The dairy also helps tame any lingering spice.
No chicken poblano soup is complete without fresh garnishes. Cilantro, lime juice, avocado, and crumbled cheese are standard toppings. Tortilla strips add Southwestern flair.
Step-by-Step Chicken Poblano Soup Recipe
Now let’s walk through the process of making chicken poblano soup from start to finish:
Ingredients:
- 3-4 poblano peppers
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 boneless skinless chicken breasts
- 1-2 teaspoons cumin
- 1 teaspoon oregano
- 1/2 teaspoon chili powder
- 1-2 potatoes, peeled and diced
- 1 cup corn kernels
- 1/4 cup heavy cream or Greek yogurt
- Lime wedges, cilantro, avocado, cheese for garnish
Directions:
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Roast the poblano peppers: Broil the peppers under the oven broiler or over a gas flame until charred all over. Seal in a bowl to steam, then peel. Dice the flesh.
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Sauté the aromatics: Heat the olive oil in a soup pot over medium heat. Sauté the onion until soft. Add garlic and cook 1 minute more.
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Simmer the broth: Add chicken broth and diced potatoes. Bring to a boil, then reduce to a simmer.
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Cook the chicken: Add chicken breasts and simmer for 15-20 minutes until no longer pink inside. Transfer to a plate to shred or dice.
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Finish the soup: Return the chicken to the pot along with the corn, spices, and roasted poblanos. Simmer for 10 more minutes.
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Stir in cream: Remove from heat and stir in the cream or yogurt.
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Garnish and serve: Ladle the soup into bowls. Top with desired garnishes like cilantro and cheese.
Tips for the Best Chicken Poblano Soup
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For maximum flavor, make the chicken broth yourself. Simmer the chicken carcass with veggies for 1-2 hours.
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Let the onion and garlic simmer in oil for a few minutes to fully bloom their flavors before adding other ingredients.
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For a healthier soup, use low-sodium chicken broth and skip adding heavy cream.
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For spicier soup, add a minced jalapeño when cooking the aromatics.
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Replace half the chicken broth with canned diced tomatoes for tangy brightness.
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Swap corn for black beans to make it more hearty and protein-packed.
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Garnish with fried tortilla strips or crushed tortilla chips for fun crunch.
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Serve with lime wedges, cilantro, diced avocado, shredded Monterey Jack cheese or Mexican crema.
Chicken Poblano Soup Variations
The beauty of chicken poblano soup is how versatile it is. Try these fun variations:
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Green chicken poblano soup: Use salsa verde instead of red enchilada sauce for a fresh green hue.
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White chicken poblano soup: Skip the enchilada sauce and tomatoes for a creamy white soup.
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Veggie poblano soup: Omit the chicken and use vegetable broth for a meatless meal.
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Cheesy poblano soup: Stir in shredded cheese like Oaxaca, queso fresco or Monterey Jack until melted.
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Southwestern poblano soup: Add cooked chorizo, black beans, corn and garnish with crispy tortilla strips.
Storing and Freezing Chicken Poblano Soup
Allow the soup to cool completely before transferring to airtight containers. It will keep for 3-4 days refrigerated. You can also freeze it for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop over medium heat until hot.
Satisfying and Simple Chicken Poblano Soup
From its smoky roasted poblano peppers to tender shredded chicken and bold Mexican spices, chicken poblano soup delivers incredible depth of flavor in each spoonful. It comes together with a simple sauté and simmer, making it an easy weeknight dinner option. Top it off with fresh garnishes and serve with warm tortillas for an irresistible homemade meal. Give this hearty soup a try and see for yourself why it has become such a cherished staple. Your family will be asking for seconds!
What is chicken poblano soup?
Chicken poblano soup is a kind of Mexican or Southwestern-inspired chicken soup recipe. It features flavorful ingredients like roasted poblano peppers, corn and shredded chicken with a variety of other ingredients. It is typically made with a chicken stock-based broth with classic Mexican spices and sometimes is paired with butter and heavy cream for a thicker soup.
That’s not what I do. I leave out the butter and cream and thicken the broth with a little flour instead. This helps the fresh ingredients to really shine. Enjoy!.
Ingredients in Poblano Soup
- Olive oil—In this recipe, I use olive oil instead of butter. Feel free to sub in butter if you prefer.
- If you don’t have yellow onion, you can use white onion instead.
- Garlic cloves – ideally freshly minced garlic
- You can find fresh poblano peppers in most grocery stores next to the bell peppers. They’re not usually spicy, but you can take out the seeds if you’d like.
- Red bell pepper -or whatever bell pepper color you have.
- Celery stalks– this adds some nice crunch to the soup
- Popcorn—I like to use frozen popcorn, but you can also use fresh or canned popcorn.
- Spices – chili powder, dried cumin, salt and pepper.
- All-purpose flour is what I use, but if you want to make this poblano soup gluten-free, you can use gluten-free flour instead.
- You could also use vegetable stock or beef broth instead of chicken stock.
- Chicken breasts or thighs, but make sure they are boneless and skinless.
- Lime juice – from fresh limes, ideally.
Creamy Chicken Poblano Soup
FAQ
What is the flavor of poblano?
Additionally, poblanos have a milder heat level than jalapeños. Another way these peppers differ is in taste. Poblanos maintain an earthy and somewhat smoky essence, while jalapeños have a bit of a grassy, bright flavor.
What is poblano made of?
The poblano (Capsicum annuum) is a mild chili pepper originating in Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho (wide). Stuffed fresh and roasted, it is popular in chiles rellenos poblanos.
What’s in chicken poblano?
Ingredient OverviewPoblano Peppers. These mild, smoky peppers are the star of the show. Sweet Corn. Sweet corn adds a natural sweetness and texture to the soup. Shredded Chicken. Cream Cheese. Chicken Broth. Onion and Garlic. Spices (Cumin, Oregano, Chili Powder). Cheese for Topping.
What is a poblano soup?
It’s a play off a roasted red pepper soup, yet made with smoky-sweet poblano peppers and Mexican-style cheese. The poblano peppers add just the right amount of smoky heat – not super spicy! – while the herbs, spices, and hot liquid cheese add depth and intrigue.