This Creamy Chicken Poblano Soup is a comforting one-pot wonder with roasted poblanos and tender chicken in a velvety broth. It’s rich yet balanced, with a smoky depth that feels both cozy and sophisticated. Perfect for chilly evenings, this creamy chicken poblano soup is surprisingly simple to make and reheats beautifully.
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Why You’ll Love This Creamy Chicken Poblano Soup
- Smoky & creamy: Roasted poblanos and a velvety base create a perfectly balanced spoonful.
- Comforting yet sophisticated: Feels restaurant-worthy but is easy enough for a weeknight.
- Simple ingredients: Transforms pantry staples into something truly special.
- Meal-prep friendly: Reheats and freezes beautifully for cozy meals anytime.
Ingredients & Tools
- 4 large poblano peppers
- 1 lb boneless, skinless chicken thighs
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for serving)
Tools: A large soup pot or Dutch oven, a baking sheet, tongs, a blender or immersion blender
Notes: Don’t skip roasting the poblanos—that’s where a huge amount of the flavor comes from. And while chicken breasts will work, thighs really do stay more tender and juicy during the simmering process. The heavy cream gives it that luxurious mouthfeel, but you’ll notice the flour helps thicken it just enough so it’s not too thin.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 28 g |
| Carbs: | 14 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Don’t rush the pepper roasting. Getting a good char on the poblanos is crucial for that deep, smoky flavor. You want the skins blackened and blistered—it makes them easier to peel and unlocks their full potential.
- Why chicken thighs over breasts? Thighs have more fat, which means they stay incredibly moist and tender even after simmering in the broth. Breast meat can easily become dry and stringy, so thighs are definitely the way to go here.
- Freshly squeezed lime is non-negotiable. That bright, acidic squeeze right at the end cuts through the richness of the soup and makes all the other flavors pop. Don’t be tempted to use the bottled stuff—it really makes a difference.
- Have your broth ready at room temp. Adding cold broth to your roux can sometimes cause it to clump. Letting it sit out for 15 minutes before you start cooking helps everything come together smoothly.
How to Make Creamy Chicken Poblano Soup
Step 1: First, let’s roast those poblanos. Place them on a baking sheet and broil on high for about 5-7 minutes per side, using tongs to turn them until the skins are blackened and blistered all over. You’ll hear them sizzle and smell that amazing smoky aroma. Once they’re done, immediately transfer them to a bowl and cover it with plastic wrap—the steam will help loosen the skins. Let them sit for at least 10 minutes while you move on to the next step.
Step 2: While the peppers are steaming, heat the olive oil in your large soup pot over medium heat. Add the diced onion and cook until it’s soft and translucent, about 5-6 minutes. Then stir in the minced garlic, cumin, and oregano—you’ll notice the fragrance becoming really fragrant and warm. Cook for just another minute until the garlic is golden but not browned.
Step 3: Sprinkle the flour over the onion and garlic mixture. This is our roux, which will help thicken the soup. Stir constantly for about two minutes until the raw flour smell is gone and the mixture looks pasty. Now, slowly pour in the chicken broth while whisking continuously to prevent any lumps from forming.
Step 4: Add the raw chicken thighs directly to the pot. Bring the broth to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 20 minutes. The chicken should be completely cooked through and tender enough to shred easily with a fork.
Step 5: While the chicken is simmering, go back to your poblanos. The skins should peel off easily now—just use your fingers or a paper towel. Remove the stems and seeds, then roughly chop the peppers. You’ll notice their flesh is soft and incredibly fragrant.
Step 6: Once the chicken is cooked, remove it from the pot and place it on a cutting board. Use two forks to shred it into bite-sized pieces. Be careful—it will be hot! Now, add about two-thirds of the chopped poblanos back into the soup pot.
Step 7: Here’s where the magic happens. Using an immersion blender, carefully blend the soup right in the pot until it’s mostly smooth but still has a little texture. If you’re using a regular blender, work in batches and be very careful with the hot liquid—leave the lid vent open and cover with a towel.
Step 8: Return the shredded chicken and the remaining chopped poblanos to the pot. Pour in the heavy cream and stir everything together. Let the soup heat through for another 5 minutes on low—you don’t want it to boil after adding the cream. Season generously with salt and pepper to taste.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for 3–4 days.
- Freezer: Freeze without cream for best texture; thaw, reheat, then stir in cream.
- Reviving: Reheat gently on the stove; thin with broth or cream if too thick.
Serving Suggestions
Complementary Dishes
- Warm, buttery cornbread — The slight sweetness is a perfect match for the smoky soup, and it’s fantastic for dipping and soaking up every last drop.
- A simple green salad with a lime vinaigrette — The fresh, crisp greens and tangy dressing provide a lovely contrast to the rich, creamy soup.
- Cheesy quesadillas — They add a wonderful textural contrast and make the meal feel extra hearty and satisfying for a full dinner.
Drinks
- A crisp Mexican lager — The light, bubbly beer cleanses the palate between bites and complements the soup’s subtle heat beautifully.
- Sparkling water with lime — The effervescence is incredibly refreshing and highlights the citrus notes in the soup without adding sweetness.
- A lightly oaked Chardonnay — Its creamy texture and subtle vanilla notes mirror the soup’s richness, creating a really harmonious pairing.
Something Sweet
- Flan — The cool, creamy caramel custard is the ultimate finish, its sweetness providing a lovely counterpoint to the savory, smoky soup.
- Churros with chocolate dipping sauce — The cinnamon sugar and rich chocolate feel festive and are a fun, interactive way to end the meal.
- Mango sorbet — It’s light, fruity, and refreshing, cleansing the palate perfectly after the rich and creamy main course.
Top Mistakes to Avoid
- Mistake: Not charring the poblanos enough. If the skins aren’t properly blackened and blistered, you’ll miss out on that essential smoky flavor and they’ll be harder to peel. I’ve rushed this step before and the soup just wasn’t the same.
- Mistake: Adding the cream while the soup is boiling. This can cause the cream to curdle or separate, giving your soup a grainy texture instead of that velvety smoothness. Always take it off the boil and stir it in gently over low heat.
- Mistake: Skipping the fresh lime juice at the end. That squeeze of acid at the finish is what balances the richness and makes the flavors sing. It might seem like a small thing, but it truly elevates the entire dish from good to great.
- Mistake: Over-blending the soup. You want it creamy, but leaving some texture from the peppers and onions makes it more interesting to eat. A completely smooth purée can feel a little one-dimensional.
Expert Tips
- Tip: Roast extra poblanos. They freeze beautifully! Just char, peel, and freeze them flat on a baking sheet before transferring to a bag. Then you can make this soup on a whim without the extra step.
- Tip: Let the soup rest before serving. If you can manage it, let the finished soup sit off the heat for 15-20 minutes. This allows the flavors to meld together more completely and the soup will thicken up just a bit more.
- Tip: Use an immersion blender for easier cleanup. Blending the soup directly in the pot is so much simpler than transferring hot liquid in batches to a countertop blender. It’s one of my most-used kitchen tools for recipes like this.
- Tip: Garnish with texture. Don’t just stop with cilantro. A sprinkle of tortilla strips, a dollop of sour cream, or even some crumbled cotija cheese adds wonderful contrasting textures that make each bite exciting.
FAQs
Can I make this soup spicier?
Absolutely! The poblanos provide a mild heat, but if you want more kick, you have a few options. Add a diced jalapeño (seeds included for maximum heat) when you sauté the onions. You could also stir in a pinch of cayenne pepper with the other spices, or garnish with sliced serrano peppers for those who really love the heat. Just remember—you can always add more spice, but you can’t take it out, so start small and taste as you go.
How long does this soup keep in the fridge?
It will stay fresh in an airtight container in the refrigerator for about 3-4 days. You might notice it thickens as it cools—that’s totally normal. When reheating, do it gently over low heat on the stove, stirring occasionally. If it seems too thick, you can thin it out with a splash of additional chicken broth or cream until it reaches your desired consistency again.
Can I freeze Creamy Chicken Poblano Soup?
You can, but with one caveat—creamy soups can sometimes separate or become grainy when frozen and thawed. To help prevent this, you might consider freezing the soup base before adding the cream. Then, when you’re ready to eat, thaw it, reheat it, and stir in the fresh cream. If you freeze it with the cream already in it, just be prepared to give it a really good whisk or even a quick blend with the immersion blender after reheating.
What can I use instead of heavy cream?
For a slightly lighter version, half-and-half will work, though the soup won’t be quite as rich. For a dairy-free option, full-fat coconut milk is a fantastic substitute—it provides a similar creamy texture and a subtle sweetness that actually pairs really well with the poblanos. Just avoid using milk or anything with lower fat content, as it’s more likely to curdle when heated.
My soup is too thin. How can I thicken it?
The easiest fix is to let it simmer uncovered for an additional 10-15 minutes to reduce and concentrate. If it’s still not thick enough, you can make a quick slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water until smooth, then stirring it into the simmering soup. Let it cook for another couple of minutes until it thickens up to your liking.
Creamy Chicken Poblano Soup
Make this easy, one-pot Creamy Chicken Poblano Soup with smoky poblanos and tender chicken. A rich, comforting meal ready in an hour. Get the recipe now!
Ingredients
For the Ingredients
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4 large poblano peppers
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1 lb boneless, skinless chicken thighs
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1 large yellow onion (diced)
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3 cloves garlic (minced)
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1 tsp ground cumin
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1/2 tsp dried oregano
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4 cups chicken broth
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1 cup heavy cream
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2 tbsp all-purpose flour
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2 tbsp olive oil
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Salt and black pepper (to taste)
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1/4 cup fresh cilantro (chopped, for garnish)
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1 lime (cut into wedges, for serving)
Instructions
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First, let’s roast those poblanos. Place them on a baking sheet and broil on high for about 5-7 minutes per side, using tongs to turn them until the skins are blackened and blistered all over. You’ll hear them sizzle and smell that amazing smoky aroma. Once they’re done, immediately transfer them to a bowl and cover it with plastic wrap—the steam will help loosen the skins. Let them sit for at least 10 minutes while you move on to the next step.01
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While the peppers are steaming, heat the olive oil in your large soup pot over medium heat. Add the diced onion and cook until it’s soft and translucent, about 5-6 minutes. Then stir in the minced garlic, cumin, and oregano—you’ll notice the fragrance becoming really fragrant and warm. Cook for just another minute until the garlic is golden but not browned.02
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Sprinkle the flour over the onion and garlic mixture. This is our roux, which will help thicken the soup. Stir constantly for about two minutes until the raw flour smell is gone and the mixture looks pasty. Now, slowly pour in the chicken broth while whisking continuously to prevent any lumps from forming.03
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Add the raw chicken thighs directly to the pot. Bring the broth to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for about 20 minutes. The chicken should be completely cooked through and tender enough to shred easily with a fork.04
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While the chicken is simmering, go back to your poblanos. The skins should peel off easily now—just use your fingers or a paper towel. Remove the stems and seeds, then roughly chop the peppers. You’ll notice their flesh is soft and incredibly fragrant.05
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Once the chicken is cooked, remove it from the pot and place it on a cutting board. Use two forks to shred it into bite-sized pieces. Be careful—it will be hot! Now, add about two-thirds of the chopped poblanos back into the soup pot.06
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Here’s where the magic happens. Using an immersion blender, carefully blend the soup right in the pot until it’s mostly smooth but still has a little texture. If you’re using a regular blender, work in batches and be very careful with the hot liquid—leave the lid vent open and cover with a towel.07
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Return the shredded chicken and the remaining chopped poblanos to the pot. Pour in the heavy cream and stir everything together. Let the soup heat through for another 5 minutes on low—you don’t want it to boil after adding the cream. Season generously with salt and pepper to taste.08
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