If you crave a soup that’s both comforting and bursting with flavor, this Creamy Chicken Poblano Pepper Soup will absolutely win your heart (and your taste buds). With smoky roasted poblanos, juicy chicken, and plenty of creamy richness in every spoonful, this Mexican-inspired bowl is pure, cozy magic. Whether you need a soul-warming dinner, crave something special for family or friends, or simply want a meal that tastes incredible and looks beautiful, you’re in for a treat with this truly irresistible soup.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering your ingredients is simple, but each item plays such an important part—from the comforting richness of dairy to the colorful crunch of fresh peppers. Here’s what you’ll need (plus a little insight on why each addition really matters):
- Olive oil: Adds a bit of richness and helps sauté all those aromatics at the start.
- Butter: For a golden, slightly creamy base that kicks off the soup’s flavor journey.
- Yellow onion (diced): Lends sweetness and depth that smooths out all the flavors.
- Garlic (minced): For that warm, aromatic base that pops through every bite.
- Poblano peppers (roasted, peeled, and chopped): Roasting makes them smoky and slightly sweet without overpowering heat!
- Ground cumin: Adds an earthy, toasty note that brings authentic depth to the soup.
- Smoked paprika: This brings a subtle smoky flavor and a touch of gorgeous color.
- Salt: Essential for making all the individual flavors shine.
- Black pepper: Just the right amount for a gentle, peppery warmth.
- Cooked shredded chicken: Use rotisserie or leftover chicken for an easy, satisfying protein boost.
- Low-sodium chicken broth: The soul of your soup—choose good quality for the best flavor.
- Heavy cream: Makes this soup luxuriously creamy and smooth.
- Sour cream: Adds just the right touch of tang and silkiness.
- Monterey Jack cheese (shredded): Melts beautifully for subtle cheesiness with a gooey finish.
- Lime juice: The zesty acidity brightens up the whole bowl!
- Chopped cilantro (optional for garnish): Adds a pop of color and fresh herby flavor right before serving.
How to Make Creamy Chicken Poblano Pepper Soup
Step 1: Sauté Aromatics
Begin by heating olive oil and butter in a large pot over medium heat. Once the butter is melted and the oil shimmers, add your diced onion. Sauté for 3 to 4 minutes, letting it soften and turn fragrant. Stir in the garlic and let it cook for about a minute more, keeping an eye (and nose!) on things so your aromatics don’t burn. This first step builds a foundation of warmth and flavor for the soup.
Step 2: Add the Peppers and Spices
Toss in your roasted, peeled, and chopped poblano peppers. Sprinkle in the ground cumin, smoked paprika, salt, and black pepper. Stir the mixture well, letting the spices bloom in the hot butter and oil for another 1 to 2 minutes. You’ll start to smell that beautiful smoky, toasty aroma that sets Creamy Chicken Poblano Pepper Soup apart from anything else.
Step 3: Simmer the Soup Base
Stir in the cooked, shredded chicken and pour in the chicken broth. Give everything a good mix and bring it to a gentle simmer—don’t let it boil too vigorously or the soup can lose some of its creamy texture later. Simmer uncovered for 10 to 15 minutes so all those delicious flavors can meld together.
Step 4: Make It Creamy
Lower the heat to the gentlest setting. Stir in the heavy cream, sour cream, and shredded Monterey Jack cheese. Continue stirring until everything is smoothly combined and the cheese is completely melted. You’re aiming for a soup that is thick, silky, and cohesively creamy—remember not to let it boil at this point!
Step 5: Finish and Serve
Squeeze in the juice of half a lime and give your Creamy Chicken Poblano Pepper Soup a final stir. Taste to check the seasoning. Now you’re ready to ladle it into bowls, top with chopped cilantro if you like, and serve it piping hot for an unforgettable soup experience.
How to Serve Creamy Chicken Poblano Pepper Soup
Garnishes
I love finishing each bowl with a scatter of fresh chopped cilantro—it instantly adds freshness and a little color pop. For extra fun, toss on some thinly sliced jalapeños, a sprinkle of extra cheese, or a spoonful of creamy avocado. Each of these accents complements the creamy, smoky flavors and makes your bowl feel restaurant-worthy.
Side Dishes
While this soup is hearty enough for a meal, it’s also stellar with sides. Warm, crusty bread, buttery cornbread, or even simple quesadillas are excellent for dunking. For a light touch, a fresh green salad with a tangy vinaigrette will add a nice counterpoint to the richness of the Creamy Chicken Poblano Pepper Soup.
Creative Ways to Present
Try serving mini portions in espresso cups or small mugs for a crowd-pleasing appetizer. If you’re feeling festive, ladle the soup into hollowed-out bread bowls, or top with fried tortilla strips and a swirl of sour cream for extra flair. However you present it, this soup always looks (and tastes) fabulous.
Make Ahead and Storage
Storing Leftovers
If (and that’s a big if!) you have leftover Creamy Chicken Poblano Pepper Soup, let it cool to room temperature, then pop it into an airtight container. It’ll stay fresh and delicious in the fridge for up to three days, making it a wonderful option for next-day lunches or reinvention later in the week.
Freezing
This soup actually freezes surprisingly well despite the dairy. For best results, freeze in individual portions in freezer-safe containers. Thaw overnight in the fridge before reheating. Just keep in mind that the texture may be slightly less silky once thawed, but the flavor remains fantastic.
Reheating
Gently reheat Creamy Chicken Poblano Pepper Soup on the stovetop over low heat, stirring frequently to help it come back together smoothly. Avoid boiling to keep the cream from separating. In a pinch, the microwave works too—just use shorter intervals and stir often.
FAQs
Can I use rotisserie chicken in this recipe?
Absolutely! Rotisserie chicken saves time and adds amazing flavor. Just shred it and stir right into the soup base when called for in the recipe.
How spicy is this soup?
Creamy Chicken Poblano Pepper Soup is generally mild, with a gentle smoky warmth from poblanos. If you like it spicier, add a diced jalapeño or a pinch of cayenne as suggested.
Can I substitute another cheese?
Yes! If you don’t have Monterey Jack, try pepper jack for a mild kick, cheddar for extra sharpness, or even a Mexican blend. Just make sure it melts smoothly for that luscious consistency.
Is this soup gluten-free and low-carb?
Yes, this soup fits both gluten-free and low-carb diets. It’s thickened by the creamy ingredients and cheese, no flour needed!
How do I roast the poblano peppers?
Roast under a broiler or directly over a gas flame, turning until charred all over. Transfer to a covered bowl to steam for 10 minutes, then peel and chop. This brings out all their smoky sweetness for the Creamy Chicken Poblano Pepper Soup.
Final Thoughts
I can’t say enough about how satisfying and special Creamy Chicken Poblano Pepper Soup is—from first simmer to last spoonful, it’s a bowl of pure comfort with unforgettable flavor. Give it a try and you’ll want to make it again and again. Your kitchen (and any lucky dinner guests) will thank you!
Print
Creamy Chicken Poblano Pepper Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a comforting bowl of Creamy Chicken Poblano Pepper Soup, a hearty and flavorful dish with a Mexican-inspired twist. This soup combines tender shredded chicken, roasted poblano peppers, and a creamy broth for a satisfying meal that’s perfect for any occasion.
Ingredients
For the Soup:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 poblano peppers, roasted, peeled, and chopped
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 cups cooked shredded chicken
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese
- juice of ½ lime
- chopped cilantro for garnish (optional)
Instructions
- Heat the oil and butter: In a large pot, heat olive oil and butter over medium heat.
- Cook onion and garlic: Add diced onion and cook until soft. Stir in garlic and cook for 1 minute.
- Add peppers and spices: Add roasted poblano peppers, cumin, smoked paprika, salt, and pepper. Cook for 1–2 minutes.
- Combine chicken and broth: Add shredded chicken and chicken broth. Simmer for 10–15 minutes.
- Stir in cream and cheese: Reduce heat, add heavy cream, sour cream, and cheese. Stir until smooth.
- Finish and serve: Squeeze in lime juice, stir, and serve hot. Garnish with cilantro if desired.
Notes
- To roast poblanos, char them under a broiler or over a gas flame, then peel off the skin.
- For extra spice, consider adding a diced jalapeño or cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 3g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 115mg
