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.
- 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
- 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.