Creamy Chicken Poblano Pepper Soup

This post may contain affiliate links. Read my disclosure policy.

Creamy Chicken Poblano Pepper Soup made with red bell peppers, corn, black beans, roasted poblano peppers and lime finished off with a bit of cream.

Creamy Chicken Poblano Pepper Soup
 Creamy Chicken Poblano Pepper Soup

Creamy Chicken Poblano Pepper Soup is a hearty soup perfect for your winter dinners or even in the summer served in bread bowls.

The soup itself is done in 45 minutes, but this is also because the chicken and peppers are roasting while the rest of the soup is being made. One of my favorite things about this soup is that the chicken and the poblano peppers are roasted in the oven.

For an added shortcut and flavor I use the fire roasted corn from Trader Joe’s and canned beans.

If you find you want to cut down on some of the fat in the dish I’ve also successfully skipped the flour/butter mixture in favor of putting 2 corn tortillas in the food processor and adding the crumbs to the soup to help give it a thicker texture.

To add acidity and balance to the soup I use lime juice, but I also love serving the soup with additional lime wedges. Sometimes we also sprinkle on some lime zest and serve the soup with crumbled chips or sour cream on top.

Ladle of Creamy Chicken Poblano Pepper Soup

Save Recipes
Create An Account & Save Recipes

Looking for more soups?

Freezing Instructions for this Creamy Chicken Poblano Pepper Soup Recipe:

Make the soup only leaving out the cream at the end. Freeze in small portions. When reheating, heat on a medium heat and when the mixture is just below a boil add in the cream to finish the soup and garnish as desired.

spoonful of chicken poblano soup

Slow Cooker Creamy Chicken Poblano Pepper Soup recipe:

Add the ingredients to the slow cooker (roast the peppers if you can, leave chicken raw – use boneless/skinless) except for the butter, flour and heavy cream. Add in 4 corn tortillas (that have been processed into crumbs) in place of the butter and flour and leave the heavy cream/half and half out until the final 15 minutes.

chicken poblano chowder

Tools used in the making of this Creamy Chicken Poblano Pepper Soup:
Chicken Base: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.
Dutch Oven: Great for soups or braised meats and the lid is actually a frying pan.

Pin This

Like this recipe? Save it to your Pinterest board now!

Pin

Recipe

Save

Creamy Chicken Poblano Pepper Soup

5 from 12 votes
  • Yield: 12 Servings
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Course: Soup
  • Cuisine: American/Mexican
  • Author: Sabrina Snyder
Creamy Chicken Poblano Pepper Soup made with red bell peppers, corn, black beans, roasted poblano peppers and lime finished off with a bit of cream.

Ingredients

  • 3 poblano peppers
  • 3 chicken breasts bone in and skin on
  • 1 teaspoon kosher salt divided
  • 1/4 teaspoon coarse black pepper
  • 2 tablespoons canola oil
  • 1/4 cup butter
  • 1/4 cup flour
  • 8 cups chicken broth
  • 16 ounces roasted corn frozen
  • 2 cans black beans 15 ounce cans
  • 2 red bell peppers diced finely
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 1 lime juiced
  • 2 tablespoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup half and half or heavy cream
  • 1 jalapeño thinly sliced

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat the oven to 425 degrees.
  2. Season the poblano pepper and chicken with the canola oil, half the salt and pepper and put onto a baking sheet lined with foil.
  3. Roast for 25-30 minutes or until charred peppers and cooked through chicken.

  4. While the food is roasting start the soup by adding in the butter and flour into a large stockpot.
  5. Cook the mixture while whisking for about a minute before adding in the chicken broth.

  6. Bring the mixture to a light boil then add in the corn, black beans and red bell peppers and let it simmer for 15 minutes while the food finishes in the oven.

  7. Shred the chicken and dice the de-seeded poblano peppers before adding them to the soup.
  8. Add in the remaining salt, cheddar and pepper jack cheese, lime juice, cumin, cayenne, and half and half.
  9. Stir until melted and combined and garnish with jalapeños before serving.

Nutrition Information

Yield: 12 Servings, Amount per serving: 315 calories, Serving Size: 1 , Calories: 315g, Carbohydrates: 15g, Protein: 22g, Fat: 19g, Saturated Fat: 10g, Cholesterol: 78mg, Sodium: 1043mg, Potassium: 573mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1305g, Vitamin C: 66.2g, Calcium: 247g, Iron: 1.9g

All images and text © for Dinner, then Dessert.

Keywords: chicken soup, poblano pepper, poblano soup, soup, spicy food
Save

Chicken Poblano Pepper Soup

Chicken Poblano Pepper Soup
Chicken Poblano Soup

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Chicken Recipes Dinner Recipes Meat & Seafood Recipe Soup

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Comments

  1. Restaurant quality soup! We used a block of cream cheese instead of the heavy cream. Added garlic powder as well. It is really good. Can’t wait to try it as a left over. Soups always taste better the second day. Thank you so much for sharing this!! My daughter has 2 degrees from the Culinary Institute of America and loves this!

    1. Thanks so much! So glad you liked it. And completely agree, I love a soup that has had a chance to soak up all those wonderful flavors over night.

  2. Fantastic! I’ve made this several times. I now use 4+ cans of roasted green chilies from Trader Joe’s for the poblano peppers.

  3. Made this three times and it is absolutely delightful. Twice as written, for the most part — I halved the ingredients (except for the peppers) since it’s a lot for one person, plus I used boneless and skinless chicken.
    The third time I did switch some things up a bit, to suit my tastes and needs… since that’s kinda what we cooks do. But definitely try it the way it’s written. Much respect to Sabrina, her culinary talents, and thank you for sharing this fantastic recipe. I mean no disrespect by changing things. : )

    So, I’m huuuuge fan of poblano peppers. I seriously can’t get enough and doubled that amount. I also broiled them instead, while quickly sauteing the chicken with some minced onions and garlic. Added the broth, spices, beans, corn, jalapenos and bell peppers; brought it to a light boil, then let it simmer. Then I scooped out enough of the liquid to cover the peppers in another container and used an immersion blender to really get things mixed together. Added that back to the main pot and let it simmer a little longer.

    The main reason for these extra steps (and added time) is because I’ll be freezing most of it for later. I just need to thaw, warm it up and add the roux, cream, cheese, and lime juice. Not sure how well the frozen portions will turn out yet (fingers crossed!), but the fresh batch was pretty fantastic.

    1. I love poblanos too – they just add so much flavor and they are so versatile depending on how you prepare them. Thanks for coming back and sharing and reviewing!

  4. Seriously so good! My family loved it, we ate the whole pot. I did leave out the corn, two of us can’t eat it. I will definitely make this again.

  5. Turned out really tasty! I took some liberties with the recipie like do everybody’s based on what i had at home. Added 2 small onions, 4 small carrots, close to a cup of chopped celery, 2 small cans of lentil soup, 1 turnip, 4 corn tortillas finely chopped, 1 small can of hominy instead of sweet corn, 2 balls of fresh mozzarella instead of Monterey Jack, because i didn’t have any. Used evaporated milk instead of cream. Oh and i ran out of chicken better than bouillon so used 2 teaspoons of beef instead to boost it along. Did add 3 smoked chipole peppers i nto the pot instead of hot chilli peppers!

  6. Marvelous! Made about 6 weeks ago, since made more than we could eat at the time, froze before adding final garnishes in step 8. Enjoying fabulous leftovers tonight – re-heated beautifully!

    1. I love when I have a freezer stash of favorites! All the deliciousness without the work, haha! So glad you enjoyed it!

  7. Made this soup today and everyone loved it, it was tooooo good. Bet it will be even better tomorrow. Next time I am going to add a couple jalapeños while cooking. Garnished was good though. I definitely will make again.

  8. Made this yesterday after searching for a homemade version of my favorite soup from Saladworks. Long story short, this was delicious and even better than Saladworks (of course!). But my only issue is that even after draining my black beans, my soup turned an unappealing purple/grey color when I added the beans. (Did not stop us from eating and enjoying). Any tips for keeping it more off white than off purple??? Will definitely be making again!!!

  9. We thought it would be too hot for us but, oh my gosh, we ended up loving it. Especially with a squeeze of lime! Thanks for a great recipe.

  10. I made this tonight and it was just what i was craving!!! I had most ingredients on hand . The only thing i did different was use 5 frozen chicken thighs instead of breasts and i boiled them from frozen for about 45 minutes before shredding them. Topped it off with sliced jalapeno cilantro and some crumbled corn chips. This is my kinda comfort food!!

  11. *****This was fantastic!!  I used the grilled frozen corn from TJ’s. I think next time I’ll substitute the self roasted pablano peppers for canned. My family loved this so much that they were still asking if there was soup leftover to eat, two days after it was all gone. ??

    1. Add the ingredients to the slow cooker (roast the peppers if you can, leave chicken raw – use boneless/skinless) except for the butter, flour and heavy cream. Add in 4 corn tortillas (that have been processed into crumbs) in place of the butter and flour and leave the heavy cream/half and half out until the final 15 minutes.