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 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.
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Looking for more soups?
- Ultimate Slow Cooker Beef Stew
- Slow Cooker Vegetable Beef Soup
- Slow Cooker Ham and Potato Soup
- Slow Cooker Ham and Bean Soup
- Slow Cooker Stuffed Pepper Soup
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.
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.
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.
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
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This soup is delicious!! And really easy to make. Curious though, in the nutrition facts it says the serving size is 1g? Is that a typo for 1 cup serving size?
That is curious. Thanks for bringing that to our attention Tara. The Nutrition facts are auto generated by our Recipe Card software so not sure what is going on. Glad you enjoyed the soup. If you’re a fan of soup (especially this time of year), type in “soup” to Browse our soup recipes when you get a chance! And thank you for the 5 star vote of confidence. Really appreciate it!
Very tasty soup, we loved it!
I think it’s the Poblano Peppers! So yummy. Glad you enjoyed the recipe Eva!
Hi Sabrina! I’m making this and wonder if the beans should be drained? It doesn’t say so, I’m assuming the liquid from the can is included. Is this right?
The beans are drained. Let us know how it turned out!
My new favorite Soup!
Hello,
This recipe sounds yummy!
I have a question though. Is there any reason why the red bell peppers called in the recipe aren’t roasted in the oven along with the Poblano Peppers?
Other than that…
I have decided to cook the chicken in the crock pot on low heat because it always turns out nice and moist and easy to dice or shred when it’s done. I also bought some nice, fresh (in season) corn on the cob and I plan to oven roast it and then cut off the kernels to use in the soup. I’ll post back as to how it turns out.
Looking forward to hearing how it turned out with your changes and additions!
really delicious!
Can you make this in the crock pot
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.
Enjoy!
The recipe was great but it took me a while to get together and we have no air conditioning right now so it was 85 degrees in our house! But my husband loved it, so it’s a keeper!!
Oh my! Soup on a hot day! Glad you enjoyed it.
Delicious! Do you think this would freeze well?
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.
Really good! I made a few modifications and it still turned out well. I used rotisserie chicken because I hate cooking chicken, cut out the beans because I married a picky eater, and used bell peppers instead of poblano because it looked like they were out of stock at the store. I also air fried the peppers instead of roasting them as recommended. Still turned out to be a winner for sure!! Husband said it’s one of the top three dinners I’ve cooked since we’ve been married (disclaimer, we’ve been married four months now).
This recipe has a giant flaw. Step 8 of the instructions say to add the cheddar and pepper jack cheese. When I added the cheese, it became rubbery like bubble gum, rendering the soup inedible. Shouldn’t the cheese have been added in step 5, when you are making the rue?
Oh no, that is super disappointing. When I added the remaining salt, cheddar and pepper jack cheese, lime juice, cumin, cayenne, and half and half, the cheese melted beautifully in the test kitchen. I will have to make a note to re-test the recipe again to make sure the steps are in order. Thank you for letting us know.
I’m not sure what happened, but I’ve been making this recipe since last fall/winter and the cheese always melts really well during step 8. It’s been a favorite in our house, even with my picky eater.
Loved this soup! I served it with tortilla chips and guacamole.
I am wondering a bout the nutrition value. Is the serving size really only 1 gram?
Thanks for the recipe!
Our nutrition values are created by a nutrition calculator. Feel free to use your own nutrition calculators with the recipe ingredients. Serving sizes become an issue because people will have ingredients of different sizes. Packaged products are weighed and measured at the time of creation which makes their measurements accurate. The only way to accurately know the measurements of meals is to weigh and divide.
Loved this recipe and so did the crowd I made it for. I love onions and garlic so I added both to the soup. I also substituted coconut milk for the cream and it worked beautifully. Lastly – I prefer chicken thighs to chicken breasts and of course this worked well too. Thank you for the base recipe as it worked well. And most of all thank you for sharing it!
You’re welcome! Glad your crowd enjoyed it!
This is soooo delish. I did add extra cheese and for a twist, I added dumplings and my husband went crazy over it. I just used the Bisquick dumpling recipe.
I just made this recipe and it turned out absolutely delicious! Looked just like the picture. The only change I made was using Tyson grilled and ready fajita strips bc I had them on hand.
I made this the other night and it was awesome! I saw some people commenting it was a bit runny for them, so I only used 6 cups of broth and I added about another tablespoon worth of flour, but other than that I followed the recipe pretty close. I also didn’t realize I was low on cumin so I only added half as much as it called for. It still turned out great and it was just as good, if not better, as leftovers for lunch today. Thank you for this recipe. I think it will have to enter my soup rotation.
Hello I was wondering could I use the fire roasted canned corn because my walmart does not have the bagged roasted corn.. also do you think it would be OK to use a rotisserie chicken I’m a traveling Cna I work long hours so I’m trying to cut the time in making it .. any suggestions would help
Your question got buried over the holidays, so sorry. Your ideas sound yummy! Did you try the recipe with fire roasted corn and rotisserie chicken? Let us know how it turned out.
I made this tonight. It was fantastic!
Way beyond 5 STARS!!!!
We have this great little Market in a small community in western Oregon, after shopping we decided to have lunch. This creamy poblano was one of six to choose from (could not say it was your recie) but certainly could have been might be best soup ever. Our family has a traditional Christmas Eve soup each family brings a different offering. this may be ours forever.
I have made this dish for the wife and I, this will be the 6th time. I am in the middle of finishing up everything for this batch,it has become our favorite dish and since we are going into winter months I strongly believe that I will be making twice as much. This is a very delicious and relatively easy to understand and make.
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.
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 ?
Also one more thing .. did you drain the canned items?
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!
This is so good! Made a couple adjustments based on what I had at my house, but it is delicious!
I swear you have the best recipe for this soup…I have tried several of them. Thank you and God Bless you.
Thank you Donna!
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.