Print

Creamy Chicken Poblano Pepper Soup

Creamy Chicken Poblano Pepper Soup
Print Recipe

Creamy Chicken Poblano Pepper Soup is a comforting, flavorful dish combining tender chicken and smoky roasted poblano peppers in a rich, velvety broth. Perfect for chilly evenings or cozy family dinners, this soup offers a deep smoky flavor, a perfectly creamy texture, and is both nutritious and satisfying. It’s easy to customize and great for leftovers, making it an ideal choice for any home cook.

Ingredients

Scale

Chicken

  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

Peppers and Aromatics

  • 3–4 fresh poblano peppers
  • 1 medium onion, diced
  • 3 garlic cloves, minced

Liquids and Dairy

  • 4 cups high-quality chicken broth (or vegetable broth for vegan variation)
  • 1 cup heavy cream or sour cream (can substitute with Greek yogurt or dairy-free cream)

Herbs and Spices

  • 1 tsp ground cumin
  • ½ tsp black pepper
  • Salt to taste
  • ¼ cup fresh cilantro, chopped (for garnish)

Cooking Fats

  • 2 tbsp olive oil or butter (for sautéing)

Optional Additions

  • 1 cup corn kernels (fresh or frozen)
  • 1 cup black beans (cooked or canned, drained)
  • Jalapeños or hot sauce to taste (for extra spice)

Instructions

  1. Roast the Poblano Peppers: Roast the poblano peppers over a grill, broiler, or open flame until their skins are charred and blistered. This enhances their smoky flavor and makes peeling easier for a smoother soup texture. After roasting, place peppers in a covered bowl to steam for 10 minutes, then peel off the skins and chop coarsely.
  2. Sauté Aromatics: In a large pot, heat olive oil or butter over medium heat. Add diced onions and minced garlic, sautéing until fragrant and translucent to build a flavorful base for the soup.
  3. Add and Cook Chicken: Add the bite-sized chicken pieces to the pot and cook until browned on all sides. This helps seal in the juices to keep the chicken tender throughout cooking.
  4. Combine Ingredients and Simmer: Stir in the chopped roasted poblano peppers, chicken broth, cumin, black pepper, and salt. Bring to a gentle simmer and cook until the chicken is fully cooked and flavors meld, about 15-20 minutes. Add optional corn or black beans at this step if using.
  5. Blend Until Smooth and Creamy: Use an immersion blender directly in the pot or carefully transfer the mixture in batches to a blender. Puree until silky and smooth, then return the soup to the pot if needed. Stir in the cream or sour cream gradually to reach your desired richness without overpowering the smoky flavor.
  6. Finish and Garnish: Taste and adjust seasoning if necessary. Serve the soup hot, garnished with fresh chopped cilantro and optional toppings like sour cream, queso fresco, toasted pumpkin seeds, or crushed tortilla chips for added texture and flavor.

Notes

  • Roast peppers carefully using a grill, broiler, or open flame for best smoky flavor and easy peeling.
  • Don’t skip blending the soup to achieve a smooth, indulgent texture.
  • Simmer gently to keep the chicken tender and prevent the cream from curdling.
  • Add fresh cilantro just before serving to preserve its bright herbal taste.
  • Adjust cream quantity gradually to balance richness with the smoky pepper flavor.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
  • Reheat gently over low heat, stirring occasionally to maintain texture.

Nutrition

Keywords: Creamy chicken soup, Poblano pepper soup, smoky chicken soup, comforting soup, creamy chicken poblano recipe, gluten free soup

Find it online: https://withnora.com/creamy-chicken-poblano-pepper-soup/