Creamy Chicken Poblano Pepper Soup

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

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.

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Creamy Chicken Poblano Pepper Soup

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.
Yield 12 Servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American/Mexican
Author Sabrina Snyder

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

  • Preheat the oven to 425 degrees.
  • Season the poblano pepper and chicken with the canola oil, half the salt and pepper and put onto a baking sheet lined with foil.
  • Roast for 25-30 minutes or until charred peppers and cooked through chicken.
  • While the food is roasting start the soup by adding in the butter and flour into a large stockpot.
  • Cook the mixture while whisking for about a minute before adding in the chicken broth.
  • 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.
  • Shred the chicken and dice the de-seeded poblano peppers before adding them to the soup.
  • Add in the remaining salt, cheddar and pepper jack cheese, lime juice, cumin, cayenne, and half and half.
  • Stir until melted and combined and garnish with jalapeños before serving.

Nutrition

Serving: 1g | Calories: 315kcal | Carbohydrates: 15g | Protein: 22g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 78mg | Sodium: 1043mg | Potassium: 573mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1305IU | Vitamin C: 66.2mg | Calcium: 247mg | Iron: 1.9mg
Keyword: chicken soup, poblano pepper, poblano soup, soup, spicy food

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.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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.

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Comments

  1. Did you do anything to thicken yours ? Mine didn’t come out near as thick as yours and I watched a YouTube video where someone made your recipe and it was very watery too.

  2. I just made this dish for the wife and I and it’s some of the best soup that I have ever had. Thank you for sharing ?

  3. Awesome recipe! I live in a small country town so had a little trouble finding some of the ingredients and frankly had to substitute a couple of things but my long lifetime of cooking has taught me how and what to best substitute for most things so I had no real issues. This is absolutely one of the best soups ever! Spicy, which is what we like!

  4. I swear you have the best recipe for this soup…I have tried several of them. Thank you and God Bless you.

      1. I am making this soup for the third time I’m making it for my coworkers along with a pot of chili to feed everybody over the Halloween weekend I won a soup contest last year with this recipe it is delicious thank you.

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