Creamy Chicken Poblano Pepper Soup is an easy soup recipe with chicken and roasted poblano peppers in a creamy broth. Try making it today!
I love the Southwestern flavors of this soup! It starts with chicken and roasted poblano peppers then it’s loaded up with Tex-Mex ingredients, all in a creamy rich broth. For more delicious Southwestern Soup Recipes, check out my Chicken Tortilla Soup and Chicken Enchilada Soup.
Sabrina’s Creamy Chicken Poblano Pepper Soup
Creamy Chicken Poblano Pepper Soup is a hearty soup that is part chowder and part Southwestern chicken dish. Along with the roasted chicken and smoky peppers, it’s loaded with corn, black beans, bell peppers, and melty cheese. It’s one of those multi-tasking recipes, where you make the soup base while the peppers and chicken are roasting, then combine everything with cream and cheese. In just about 45 minutes you’ll have a delicious soup filled with Southwestern flavors, perfect for a light dinner or starter to favorite Mexican dishes.
Recipe Card
Ingredients
- 3 poblano peppers
- 3 chicken breasts , bone in and skin on
- 1 teaspoon kosher salt , divided
- 1/4 teaspoon coarse ground black pepper
- 2 tablespoons vegetable oil
- 1/4 cup unsalted butter
- 1/4 cup flour
- 8 cups chicken broth
- 16 ounces roasted corn , frozen
- 2 cans black beans , 15 ounce cans, rinsed and drained
- 2 red bell peppers , diced finely
- 2 cups sharp cheddar cheese , shredded
- 1 cup pepper jack cheese , shredded
- 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 vegetable oil, half the salt and pepper and put onto a baking sheet lined with foil.
- Roast for 25-30 minutes or until the peppers are charred and chicken is cooked through.
- 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 chicken and peppers finish 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 jalapenos before serving.
Notes
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Table of contents
Chef’s Note: What are Poblano Peppers?
Fresh poblano peppers are a typical pepper grown in Puebla, Mexico. They are mild in flavor with a dark green color, quite a bit wider than other peppers and can grow up to 6 inches. When they are roasted and dried, they are called ancho pepper and are the main chile used in chili powder. I love roasting fresh poblano peppers for this soup because they give a smoky pepper taste without making it too spicy.
Ingredients
- Medium Poblano Peppers: These are great for soups because you can get the flavor without the spiciness.
- Chicken Breasts: Bone-in and skin-on chicken breasts are juicier and they give a lot more flavor, but you can use boneless chicken if preferred.
- Vegetable Oil: This is used to roast the poblanos and chicken.
- Unsalted Butter: Forms the base of the roux, adding richness to the soup. Unsalted butter allows you to control the salt level.
- Flour: This is used to thicken the soup.
- Chicken Stock: I like to use a stock concentrate for maximum flavor!
- Vegetables: Roasted corn adds sweetness and a smoky flavor, and I like frozen corn works best. I used red peppers for a pop of color and they are a bit sweeter than green peppers.
- Black Beans: Rinse the canned beans before adding them. Black beans are a bit firmer than pinto so they hold up well in soup.
- Cheese: I do a blend of sharp cheddar cheese and pepper jack. For less heat, Monterey Jack is a good alternative.
- Spices: Ground cumin and cayenne pepper add warmth with a hint of spiciness. For less heat, swap the cayenne pepper with smoked paprika or chili powder.
- Half and Half: Half and half is used to make it creamy and give it that chowder richness.
Can This Be Made Ahead?
Yes! Make the soup only leaving out the cream at the end. Freeze in small portions. When reheating, heat on medium heat and when the mixture is just below a boil add in the cream to finish the soup and garnish as desired.
Recipe Tips and Tricks
- 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.
- For an added shortcut and flavor I use the fire-roasted corn from Trader Joe’s and canned beans.
- To add acidity and balance to the soup I use lime juice, but I also love serving the soup with additional lime wedges.
- Sometimes I also sprinkle on some lime zest and serve the soup with crumbled chips or sour cream on top.
- For an extra creamy texture, blend a portion of the soup (without the chicken) with an immersion blender.
How to Store
- Storing: Allow the soup to cool completely before transferring leftover chicken soup to a container covered with plastic wrap or an airtight container. Store in the refrigerator for up to 3 days.
- Reheating: Reheat leftover soup on the stove over medium heat. Add a splash of broth or cream if the soup has thickened. You can also reheat in the microwave.
- Freezing: Pour the cooled soup into freezer-safe containers, leaving some space at the top for expansion. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Alternative Cooking Method
- Instant Pot Method
Start by using the sauté function to sear the chicken and peppers removing when seared. Then cook the butter and flour, then add the chicken broth (use 6 cups broth, not 8), corn, beans, chicken, and peppers. Pressure cook on high for 15 minutes, followed by a quick release. Remove the chicken and peppers, shred and dice them, and return them to the pot. Stir in the cheeses, lime juice, and cream. Stir and serve. - Slow Cooker Method
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.
Frequent Questions
One cup equals one serving.
Yes, using rotisserie chicken is a great shortcut. Simply shred the cooked chicken and add it to the soup.
If poblanos aren’t available, Anaheim peppers are a good substitute for a similar mild heat. In a pinch, you can even use 3 bell peppers instead!
Variations
- Taco-Style Poblano Soup: Season the soup with a packet of taco seasoning or 1 tablespoon of Homemade Taco Seasoning. Add a handful of crispy tortilla strips directly into the soup while serving along with a dollop of sour cream with sliced avocado. Serve with diced white onion and your favorite hot sauce.
- Smoky Garlic Chipotle Soup: Add one chopped chipotle pepper in adobo sauce for a deep, smoky flavor. And bake the chicken and peppers with 4 garlic cloves. This will really bring up the spicy heat, so you may want to omit the cayenne pepper.
More Southwestern Chicken Soup Recipes
Photos used in previous versions of this post.
Can this soup be frozen. Looks delicious.
I’m confused by the Nutrition information. 1g seems like a very small serving size. ?
MAde this with leftover smoked chicken and homemade smoky chicken broth. This recipe is easy and so so good. I will be making this alot!! Thank you for this recipe
Really delicious but the prep times aren’t real. It took quite a bit more time than quoted but worth every minute.
A couple questions. Are you supposed to de-seed the peppers before you roast them? And do you rinse the black beans before putting them in the soup?
Hi, yes de-seed, and no, you don’t need to rinse them unless you want a lighter color soup. Up to your personal preference, hope that helps!
Did you drain the beans?
I make this soup once a month, it’s my son’s favorite. When I can’t find poblano peppers, I sub with cubanelle peppers. I skip cayenne and jalapeno to reduce the heat. Still turns out great. Thanks for a great recipe.
Absolutely delicious recipe I won a soup contest at work with it!
Delicious and easy to make soup. My family loves this soup
I halved the recipe since I’m only 1 person.. I think the butter/flour needs to be doubled to thicken the soup more and definitely less comino/cumin but otherwise it’s a delicious mildly spicy soup!
Ps. Rinse your black beans or the soup will not look creamy white.
Great soup! Remember to rinse your black beans if you want the white, creamy look. The recipe doesn’t tell you that.
That’s exactly what I came to look for.
I am certain this must be the recipe used at a restaurant my husband and I recently visited while one vacation. It was absolutely, incredibly delicious!! I cannot wait to try to make it myself. Thank you so much for sharing this wonderful recipe. I know it is going to become a family favorite!
Can you substitute the flour for corn starch.??
The recipe is good, but, alas, it called for WAY too much cumin. That amount just drowned out the delicate flavors of the poblano peppers and roasted corn. Arg. I should know to add a bit at a time to taste. Please add ( or to taste) after cumin in the recipe! The cheese is also overkill and should be added at the table for those who want cheese.
Roasting the peppers and chicken was great.
Just cooking it now and so excited. How long does it need to cook in the crockpot for?
Hi there,Roast for 25-30 minutes and then let it simmer for 15 minutes while the food finishes in the oven. Hope this helps!
Ok I loved the flavor! I’m confused about why my soup was not creamy as the photo shows. I followed the instructions and got a liquid consistency. I think it only needs 4 or 6 cups of chicken broth and the roux in the beginning needs to be adjusted. What am I missing? Suggestions please
Hi! Did you use already shredded cheese? Sometimes that cheese doesn’t melt and thicken well. Happy you enjoyed the flavor though!
Ok I loved the flavor! I’m confused about why my soup was not creamy as the photo shows. I followed the instructions and got a liquid consistency. I think it only needs 4 or 6 cups of chicken broth and the roux in the beginning needs to be adjusted. What am I missing? Suggestions please
This looks amazing! Being new to cooking, I’ve got a question. It calls for 3 poblano peppers. I just got some, but they are huge, large bell pepper size. Is that normal? It just feels like alot in proportion to everything else, so just wanting to make sure! Thanks, anyone 🙂
No I would’ve used two if they were that big. How did this turn out for you?
I’ve made this a handful of times now and it’s just SO good! This last time I added some o ions and garlic at the beginning with the roux, but honestly I don’t think it added anything. The recipe is perfect as it is! I did dice up the jalapeños and added them in with the red peppers for some extra heat and it was great.
The only recommendation I would make would be to add the cheese and let it melt before adding the chicken! Even with hand shredded cheese, it clumped together with the chicken rather than melting into the base. Other than that, AMAZING.
Made this today using poblanos and red peppers from my garden and breast meat from a roast chicken from Sam’s Club, my own frozen sweet corn, canned black beans and like Sabrina I used chicken base and followed her recipe. We loved it!
See comments below!
Delicious!
I made a couple of mods based on what we love.
Had some Anaheims from the garden, so I only used one poblano.
Added about 5 cloves of (sliced) garlic; one can of rotel tomatoes (drained), 2 medium sized russet potatoes (next time I’ll use Yukon golds).
Hearty, but not heavy.
Love your recipes!
Sounds amazing!
Made this today, delicious! Shared it with my extended family, the soup was a hit!?
Thanks for coming back to let me know, Linda.
This was delicious! I added some diced potatoes which also added some good texture and taste. Thanks for sharing.
I made this exactly by your instructions but when I added the shredded cheese it somehow melted the shredded chicken together in large chicken chunks with cheese throughout, lol. I dont know how else to describe it. It tastes amazing but do you know what I did wrong? I used freshly shredded cheese so would that make a difference?
Oh no! Glad it still tasted good though. If you used packaged shredded cheese, I know that it has issues with it not melting correctly from the additives they add. I would try shredding your own next time.
This looks absolutely delicious and I’m looking forward to making it! Is adding the cheese absolutely necessary for the recipe? Thanks for your input.
No, not necessary but I really enjoy the flavor and texture it adds. Enjoy!
Do I need to peel the poblano peppers after they roast in the oven? Recipe didn’t say so I assume not?!
Nope they are edible!
Next time try not adding all the cheese at once. About a handful at a time then stir add another stir again , etc. plus freshly shredded cheese works better then the already shredded ( bagged) because it has flour (?) on it so it won’t stick together! Hope this was helpful .
Wonderful flavors! My family enjoyed every bite.
Thanks for the 5 stars, Nancy. So glad you all enjoyed it.
Do you peel the peppers are they are roasted?
No need to peel the peppers, just deseed. 🙂
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!
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.
Fantastic! I’ve made this several times. I now use 4+ cans of roasted green chilies from Trader Joe’s for the poblano peppers.
Woo that’s a lot of Chile flavor! Sounds delicious!
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.
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!
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.
I’m glad you were able to customize it to your liking.
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!
So glad you were able to customize it to what you had on hand. Love it!
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!
I love when I have a freezer stash of favorites! All the deliciousness without the work, haha! So glad you enjoyed it!
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.
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!!!
I’m so glad you enjoyed it! Next time, you can try and drain and rinse the beans before adding. Hope this helps!
We loved this soup! Next time I think I’ll drain the beans before adding.
It is simply FABULOUS. Thank you for sharing ?
So glad you enjoyed it! Thank you for the 5 star rating!
Hi! How long do you cook the soup for in the slow cooker and at what setting?
Thanks,
Deidi
I’d cook in in a slow cooker on low for 6-8 hours. Enjoy!
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.
So glad you enjoyed it Marie!
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!!
Did you drain the beans or use the whole can with liquid? Thank you!
I didn’t drain the beans, just poured them in. 🙂 Enjoy!!
*****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. ??
That’s a good sign of a winning meal!!
Do you have the recipe for a slow cooker?
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.
How long should this cook in the slow cooker?
I would cook it on low for 6-8 hours.
This looks so darn good. I can’t wait to make it. Perfect for a chilly night!
Thanks Kelly!
So flavorful! This is mouth watering!
Thanks Erin!
Sounds like a new favorite soup!
You definitely have to try it!
I am going to try this without chicken! The flavors sound so delicious!
Thanks Allyson!
I love a soup that has some heat.
Thanks Jacque!
mmmm..this looks so comforting and delicious!! Perfect for the cold weather!
I am in love with this recipe! The soup looks simple, delicious and hearty!
Thanks Des!
I am such a sucker for a good bowl of soup! I like the little added heat!