This Creamy Chicken Poblano Soup is rich, smoky, and slightly spicy, with tender shredded chicken, roasted poblano peppers, sweet corn, and melted Colby Jack cheese in a silky, creamy broth. I started making this on chilly evenings when I wanted something warming and comforting but with a little more flavor than plain chicken soup, and the roasted poblanos add this incredible smoky depth that makes the whole soup feel special. The cream cheese and Colby Jack melt into the broth and create this velvety texture, while the poblanos bring just enough heat to make it interesting without being overwhelming.
If you love cozy, flavorful soups, you'll also want to try my Greek Lemon Chicken Soup, Peach Cobbler Cinnamon Rolls, and for something shareable, my Cheesy Garlic Pull Apart Bread.
Why You'll Love This Creamy Chicken Poblano Soup
Ready in 30 minutes. From roasting the poblanos to serving, this soup comes together fast.
Rich and creamy. The combination of cream cheese and Colby Jack creates a velvety, indulgent broth.
Smoky and slightly spicy. Roasted poblanos add incredible depth and just enough heat to make it interesting.
Packed with protein. Shredded chicken and cheese make this soup hearty and satisfying.
Perfect for meal prep. Make a big batch and reheat throughout the week for easy lunches or dinners.
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Creamy Chicken Poblano Soup ingrediants
Here's everything you need to make this rich, smoky Creamy Chicken Poblano Soup.
See Recipe Card Below This Post For Ingredient Quantities
Soup Base:
- Poblano peppers: Roasted until charred, then peeled and chopped. Poblanos are mild chili peppers with a slightly sweet, smoky flavor.
- Unsalted butter: For sautéing the onions and garlic. Adds richness to the base.
- Diced onions: Add sweetness and aromatic depth to the soup.
- Garlic: Minced garlic adds savory, aromatic flavor.
- Chicken stock: The liquid base of the soup. Use good-quality chicken stock for the best flavor.
- Softened cream cheese: Adds richness and makes the soup creamy and smooth. Make sure it's softened so it blends easily.
- Salt and pepper: Season to taste.
Add-ins:
- Shredded chicken: Use rotisserie chicken, leftover cooked chicken, or poach chicken breasts specifically for this soup.
- Frozen corn: Sweet corn adds texture and balances the heat from the poblanos.
- Freshly grated Colby Jack cheese: Melts into the soup and adds creaminess and a mild, cheesy flavor. Freshly grated cheese melts better than pre-shredded.
How to Make Creamy Chicken Poblano Soup
- Roast the poblanos: Place the poblano peppers directly over a high flame on a gas stovetop. Use tongs to turn them frequently until the skin is charred and blistered on all sides. This usually takes about 5 to 7 minutes.
- Cook aromatics: In a Dutch oven or medium saucepan, melt the butter over medium heat. Add the diced onions and minced garlic and cook for 3 to 5 minutes, stirring occasionally, until the onions are translucent and fragrant.
- Add peppers: Stir in the chopped roasted poblano peppers and cook for another 3 to 5 minutes.
- Add liquids and cream cheese: Pour in the chicken stock and add the softened cream cheese. Season with salt and pepper to taste. Stir everything together and let it simmer for a few minutes until the cream cheese is almost fully melted.
- Blend the soup: Use an immersion blender to blend the soup directly in the pot until it's smooth and creamy.
- Add chicken and corn: Stir in the shredded chicken and frozen corn. Bring the soup to a boil, then reduce the heat to low and let it simmer for 10 minutes.
- Finish with cheese: Stir in the freshly grated Colby Jack cheese and stir until it's completely melted and the soup is creamy and smooth. Taste and adjust the seasoning with more salt and pepper if needed.
Substitutions and Variations
Make it spicier: Add diced jalapeños or a pinch of cayenne pepper for extra heat.
Use different cheese: Substitute Monterey Jack, pepper jack, or sharp cheddar for the Colby Jack.
Add black beans: Stir in a can of drained and rinsed black beans for extra protein and fiber.
Make it lighter: Use half-and-half instead of cream cheese, or reduce the amount of cheese.
Add lime: Squeeze fresh lime juice over the soup before serving for a bright, tangy finish.
Make it in a slow cooker: Add all ingredients except the cheese to a slow cooker and cook on low for 4 to 6 hours. Blend, then stir in the cheese before serving.
Equipment
Dutch oven or medium saucepan: For making the soup. A heavy-bottomed pot distributes heat evenly.
Immersion blender: The easiest way to blend the soup right in the pot. If you don't have one, use a regular blender in batches.
Tongs: For turning the poblano peppers while roasting.
Cutting board and knife: For chopping the peppers, onions, and garlic.
Measuring cups and spoons: For accurate measurements.
Storage and Reheating Tips
Refrigerator: Store leftover soup in an airtight container in the fridge for up to 5 days.
Freezer: Freeze the soup in freezer-safe containers for up to 3 months. The cream cheese and cheese may separate slightly when thawed, but stirring as it reheats will bring it back together.
Reheating: Reheat gently on the stovetop over low heat, stirring frequently. You can also reheat individual portions in the microwave for 2 to 3 minutes, stirring halfway through.
Make ahead: You can roast the poblanos and shred the chicken up to 2 days ahead. Store them separately in the fridge until you're ready to make the soup.
Serving Suggestions
With tortilla chips: Serve with crispy tortilla chips or tortilla strips for dipping and crunch.
Cornbread: Warm cornbread or corn muffins are perfect alongside this soup.
With a side salad: Pair with a simple green salad or Mexican-style salad with lime dressing.
With toppings: Top with sour cream, fresh cilantro, diced avocado, or a squeeze of lime.
Expert Tips
Roast the poblanos properly. Charring the skin completely is key to developing that smoky flavor. Don't rush this step.
Let the poblanos steam. Covering them after roasting makes the skins easy to peel. Don't skip this step.
Use softened cream cheese. Cold cream cheese won't blend smoothly. Let it sit at room temperature for 30 minutes before using.
Blend until smooth. A completely smooth base makes the soup velvety and luxurious.
Grate your own cheese. Pre-shredded cheese contains anti-caking agents that can make the soup grainy. Freshly grated cheese melts smoothly.
Don't boil after adding cheese. High heat can cause the cheese to separate. Keep the heat low once you add the Colby Jack.
FAQ
To roast Creamy Chicken Poblano Soup, place them directly over a high flame on a gas stovetop and turn them with tongs until the skin is charred and blistered on all sides, about 5 to 7 minutes. Transfer them to a bowl, cover tightly with plastic wrap, and let them steam for 30 minutes. The steam loosens the skin so it peels off easily. Once cooled, peel off the charred skin, remove the stems and seeds, and chop. If you don't have a gas stove, roast them under the broiler or on a grill.
You can substitute Monterey Jack, pepper jack (for extra spice), sharp cheddar, or a Mexican cheese blend for Colby Jack. All of these melt well and add creaminess to the soup. For a milder flavor, use Monterey Jack. For more heat, use pepper jack. Sharp cheddar adds a stronger cheese flavor. Whatever you choose, make sure to grate it fresh for the smoothest melting.
Absolutely. Leftover rotisserie chicken, grilled chicken, or any cooked chicken works perfectly in this soup. Just shred it and add it to the soup in step 6. You need about 2 cups of shredded chicken total. Using leftover chicken is actually a great time-saver and adds even more flavor if the chicken was seasoned well. You can also use leftover turkey.
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Pairing
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Creamy Chicken Poblano Soup
Ingredients
Method
- Char the poblano peppers directly over a gas flame or under a broiler until the skin is blackened on all sides.
- Place the roasted peppers in a bowl and cover tightly with plastic wrap. Let steam for 30 minutes, then peel, deseed, and chop.
- In a Dutch oven or medium saucepan, melt butter over medium heat. Add diced onions and minced garlic and cook for 3–5 minutes until translucent.
- Add the chopped roasted poblanos and cook for another 3–5 minutes, stirring occasionally.
- Stir in chicken stock, cream cheese, salt, and black pepper. Cook until the cream cheese has nearly melted.
- Use an immersion blender to puree the mixture until smooth.
- Add shredded chicken and frozen corn to the soup. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
- Stir in the grated Colby jack cheese until melted and smooth.
- Serve warm, optionally garnished with extra cheese or chopped cilantro.
Diana says
I cooked the soup clean out the cupboard style: two small cans of Anaheim chilis, one can pinto beans, leftover rotisserie chicken, two cans of corn niblets and cream, added toasted chipotle Morita chili powder, half and half, and three cheddar cheese blend. The cream corn and chili powder. knocked it out of the park. I would have preferred the black beans but didn’t have any.