Creamy Chicken Poblano Soup
Craving something warm, creamy, and packed with flavor? This Creamy Chicken Poblano Soup is the ultimate comfort in a bowl! Made with roasted poblano peppers, tender shredded chicken, black beans, corn, and a luscious creamy base, this small-batch recipe is perfect for cozy nights. Whether you call it poblano chicken chili or chicken poblano soup, one spoonful and you'll be hooked on the rich, smoky flavor. Ideal for meal prep or an easy weeknight dinner, this poblano soup is a must-try for soup lovers.
Ingredients
- 2 poblano peppers
- 2 tablespoons olive oil
- 1 cup diced onion
- 1 tablespoon minced garlic
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ cup masa harina
- 16 oz cooked chicken shredded or diced
- 1 32 oz box low-sodium chicken broth
- 1 15 oz can kidney beans, drained and rinsed
- 1 8 oz package cream cheese, cubed
- Optional: chopped cilantro shredded pepper jack, crushed tortilla chips for garnish
Instructions
- Roast the Poblano Peppers: Roasting is key to unlocking the poblanos’ earthy, slightly sweet flavor. Place the peppers on a baking sheet under your oven’s broiler and roast for 8–10 minutes, turning occasionally until the skins are blistered. Once cool, peel off the skin, remove stems and seeds, and finely chop the flesh. Roasting the peppers might be an extra step, but it’s worth it—promise.
- Sauté the Base: In a large pot, heat olive oil over medium. Add diced onion, garlic, and your chopped roasted poblanos. Sauté for a few minutes until the vegetables soften and the mixture becomes fragrant.
- Add Seasonings and Masa Harina: Stir in cumin, oregano, salt, pepper, and masa harina. Cook for 1 minute—this step gives the soup a deep, toasty flavor and starts the thickening process.
- Add Broth, Chicken, and Beans: Pour in about 1 cup of the broth first, scraping the bottom of the pot to incorporate all those flavorful bits. Then add the remaining broth, cooked chicken, and beans. Bring everything to a gentle simmer for about 10 minutes.
- Finish with Cream Cheese: Remove the pot from heat and stir in the cubed cream cheese until melted and smooth. The result? A luscious, creamy poblano chicken soup that’s cozy to the core.
- Garnish and Serve: Top your bowl with fresh cilantro, a sprinkle of pepper jack cheese, or crushed tortilla chips for added texture and flavor.
Notes
- Roasting the peppers is an extra step, but it’s worth it. I’ve made this soup without roasting the peppers first, and the result is not the same. Roasting brings out their flavor, which makes the chili even better.
- Using cooked chicken makes this recipe easy. I like to use rotisserie chicken, but any cooked chicken that’s seasoned will work. It’s also a great way to use up leftover roast turkey from a holiday meal.
- If you use regular chicken broth (not low-sodium), you might want to halve the added salt and add more at the end. Just give the chili a taste and add more salt, if needed, to your taste.
- I like to use kidney beans because they hold their shape well, and I like the pop of red. You can also use other kinds of beans like pinto beans, white beans, or black beans.