Creamy Chicken Poblano Soup Recipe

If you want an easy comfort food you’ve gotta try our creamy chicken poblano soup recipe! Last week we shared how to make a thicker version of this called slow cooker chicken poblano. That one has less broth and a creamy cream cheese sauce so you can serve it up inside tacos or in a bowl with rice.

Poblano Chicken Soup on the Stove

You really could add any sort of green peppers to this dish but the larger mild type is the most common by far. Finely diced or larger if you want to add a bit more texture to the dish when done you can really tweak this to your liking. Make mild or spicy as you want it can easily be served as an appetizer, side dish or main meal.

Spicy Recipe

If you do love some heat you can add chopped up roasted jalapenos in there too. We prefer to keep it on the milder side and serve for dinner loaded with precooked meat. I have used chicken thighs in it, and white meat. Both work just as well, depends on what is on sale or I have left over from the night before.

You can add a variety of veggies in there too. Here I used fresh carrots, celery and canned corn but mixed frozen vegetables could be thrown in there for sure. You’ll simmer until everything inside is tender to your liking so just choose pieces that will cook at the same rate. The smaller they are cut the faster it will be done.

If you did choose to make this with fresh meat you’d want to cook it first. I have instructions on how to boil a whole chicken here to get them to fork tender pull apart easily consistency. Then you can proceed with the steps to make this. Use the same pot to boil or dice up and cook with a bit of olive oil until no longer pink.

Poblano Soup with Chicken Ingredients

• 3 tbsp butter
• 2 c chicken precooked, shredded or diced
• Fresh poblano peppers roasted and diced
• Onion and celery diced
• 1 carrot peeled and diced
• Corn kernels drained, fresh or frozen
• 1 c heavy cream or sour cream works too
• Chicken broth
• Salt and pepper
• 1/2 tsp cumin
• 1 tbsp minced garlic
• Cheese shredded, optional
• 1-2 radishes sliced, can be served on the top

Instant Pot Chicken Poblano Soup

To make this delicious soup in a pressure cooker too. You would follow the same in step 1 but using the saute button. Then turn that off, add other ingredients, close lid and steam valve and set to high pressure for 5 minutes with a quick release when done. Leave lid off and allow to sit and cool / thicken for 10 minutes before serving.

Creamy Chicken Poblano Soup Recipe

• Melt butter in a saucepan.
• Add onions, carrots and celery, fry for 5 minutes, stirring with a spatula over low heat.
• After 5 minutes, pour in the broth and heavy whipping cream, mix.
• Next, add the cooked and shredded chicken and roasted poblano peppers.
• Then add corn, grated cheddar and minced garlic or garlic paste.
• Add salt and spices, mix and cook for 20 minutes with the lid on.
• Serve chicken poblano soup hot, sprinkled with fresh parsley or cilantro, and sliced radishes

in slow cooker

If you want it to be rather smooth you can increase the timing to closer to 30 minutes to get everything really soft. Another option is to use an immersion blender but I don’t like doing that in soups with meat in them. With this and our Crockpot chicken soup I want the meat to stay whole, and other ingredients to just be quite tender.

Can you make this into a casserole?

You could make this into more of a hearty meal by adding egg noodles into the mix at minute 15. Submerge them into the sauce and allow to bubble until al dente. Then turn off and allow to sit for 5 minutes more for broth to thicken and pasta to soak up more of the flavors. Then serve!

Chicken Poblano Soup Calories

You can see the information about this below. Each version will vary slightly and the type of meat you use and it’s fat content will make it vary a bit too. Chicken breasts are leaner than thighs. If you added diced fresh potatoes it will increase as well.

Just serve warm with a side of rolls or crushed tortilla strips on top for added fun. For other ideas you could sprinkle on some fresh pieces of peppers, we love a pinch of shredded cheddar cheese and/or a dollop of sour cream on top is heavenly too. If I have a ripe avocado on hand I will slice that on there too, so so good.