Creamy Chicken Poblano Pepper Soup
Looking for a warm and comforting chicken soup with a smoky kick? This Creamy Chicken Poblano Pepper Soup is the perfect blend of roasted poblano peppers, shredded chicken, and rich creamy broth. Packed with flavor, this easy Mexican-inspired soup recipe is perfect for cozy dinners, meal prep, or weeknight family meals.
Ingredients (Serves 4–6)
2 tbsp olive oil
1 onion, diced
3 poblano peppers, roasted, peeled, and chopped
2 garlic cloves, minced
3 cups cooked, shredded chicken
4 cups chicken broth
1 cup heavy cream
1/2 cup sour cream
1 tsp cumin
1/2 tsp chili powder
Salt and black pepper, to taste
Fresh cilantro, for garnish (optional)
Instructions:
In a large pot, heat olive oil over medium heat. Add diced onions and sauté until soft (about 5 minutes). Stir in minced garlic and cook for 1 minute.
Add roasted poblano peppers, cumin, chili powder, salt, and pepper. Mix well to release the smoky flavors.
Pour in chicken broth and bring to a simmer. Stir in shredded chicken and cook for 10 minutes.
Reduce heat and add heavy cream and sour cream. Stir gently until the soup becomes rich, creamy, and heated through (avoid boiling).
Garnish with fresh cilantro and serve hot with warm tortillas or crusty bread.
Notes & Tips:
For a thicker poblano chicken soup, blend half of the mixture before adding cream.
Swap chicken with turkey or keep it vegetarian by using beans instead.
Great for meal prep – store leftovers in the fridge for up to 3 days.
Nutrition & Timing:
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Calories: ~300 kcal per serving
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