Chicken Poblano Soup Recipe: Seriously Comforting & Easy

The Chicken Poblano Soup I Keep Coming Back To

Alright, scoop up a bowl and pull up a chair — let me tell you about the chicken poblano soup that's been saving my sanity for years. I don’t know about you, but winter evenings at my place practically demand something warm and brothy, and this is the soup my kids ask for whenever it’s cold or one of them’s feeling moody (which is... often). Quick tangent: the last time I made this, my neighbor stopped by, ended up eating two bowls, and left with the recipe scribbled on the back of an envelope. She probably still has poblano stains on her coat.

This is super cozy, just spicy enough to wake you up (but nothing that'll burn off your eyebrows). Oh! And don’t stress if your chopping skills aren’t chef-perfect — there’s usually a bit of chaos in my kitchen too, like the time my kid tried to help and we had poblano seeds scattered from here to New Mexico.

Why You'll Love This (And Maybe Roll Your Eyes at One Bit)

I make this whenever I need something filling but not a huge mess. My family goes wild for it because it’s just hearty enough, but you can still talk after — not like those soups where half the table ends up sweating (been there, done that). If I’m being honest, I used to get super annoyed about peeling poblanos. But then I realized… nobody in my house cares; they just want more cheese on top anyway. Also, this is one of those recipes where you can definitely wander off for a minute or two and the whole thing won’t explode.

One last thing: the leftovers (if you have any) are even better the next morning. The flavors hang out together overnight and really settle in. Cold soup for breakfast is a totally legitimate thing — at least around here.

What Goes in My Chicken Poblano Soup (Plus Quick Fixes)

• 3 or 4 poblano peppers — I char and peel ’em, but sometimes I just skip peeling to save time. Actually, the skin isn’t a big deal to me (my grandma would probably disown me if she knew).
• 1 large onion, diced — white, yellow, or whatever’s rolling around in your crisper. Red works but will color the broth (learned that the hard way, still tasted good).
• 3 cloves garlic, minced — or just a big spoonful from a jar. Life’s short.
• 2 medium carrots, chopped smallish
• 1 celery stalk, diced (optional, sometimes I forget and nobody notices!)
• 2 cups cooked chicken, shredded or diced (leftovers, rotisserie, or even poached fresh; when I'm in a pinch I use canned — don't judge)
• 4 cups chicken broth (sometimes I use that concentrate paste, honestly it’s fine)
• 1 teaspoon cumin
• 1 teaspoon dried oregano (Mexican if you have it, but don't sweat it)
• A handful of chopped fresh cilantro (or skip it — some folks in my family think it tastes like soap)
• 1 cup corn kernels (frozen, fresh, or canned & drained — all good)
• ½ cup cream or milk (I love the creaminess, but if you want it dairy-free, just skip this)
• Salt and black pepper, to taste
• Lime wedges & shredded cheese, for serving (Cotija, Monterey Jack, cheddar — anything melty works!)

How I Make Chicken Poblano Soup (More or Less)

1. If you’re feeling energetic, start by roasting those poblanos. I just stick ’em under the broiler, turning every few minutes until they’re blackened and puffy. Pop them in a bowl, cover with a plate or foil, and let ’em steam for 10 mins. Skin should peel off pretty easily; but if some sticks, just move on — it’ll be fine, trust me.
2. While that’s going, grab your big pot (mine’s a bit dented, but it gets love) and sauté the onion in a splash of oil. After a minute or so, toss in the garlic, carrots, and celery. They’ll get cozy and start to smell fantastic.
3. Now, chop up those peeled (or stubbornly unpeeled) poblanos, remove the seeds if you want it milder. Add them to the pot.
4. Add the chicken, corn, cumin, and oregano. Pour in the broth (maybe a little water if you like thinner soup) and bring to a gentle simmer. Sometimes I sneak a taste here and adjust with salt and pepper — up to you.
5. Let it go for about 20 minutes or until the veggies are tender. If you’ve got nowhere to be, let it sit a little longer. No stress.
6. Stir in the cream (or milk) right at the end. That’s when it turns dreamy and silky. Don’t boil hard once the dairy’s in!
7. Ladle into bowls, top with cheese and cilantro, squeeze a bit of lime, and hope there’s enough left for seconds.

Stray Notes from My Kitchen (You’ll Probably Have Your Own, Too)

• I used to try to blend part of the soup for thickness, but actually, I find it works better if you just leave it chunky — it’s much more satisfying.
• Can you roast poblanos on the stovetop? Yup, just toss them right onto the burner, but keep one eye out for the occasional fire alarm adventure.
• Honestly, instant chicken bouillon is a good shortcut if homemade stock’s not in the cards.
• I once forgot the cheese entirely. Soup was still a win. But it’s way better with melty cheese, just saying.

Spinoffs and (One) Flop I’ll Own

Sometimes I get adventurous. Black beans? Gave them a whirl once — awesome, especially if you want it heartier. Diced potatoes? Worked pretty well, makes it thicker. I also tried subbing smoked turkey for chicken at Thanksgiving, and hey, that was delicious. On the flip side, I tried making this with kale once thinking I'd make it super "healthy," but, uh, nobody asked for seconds. So, learn form my mistake maybe?

Do You Need Fancy Equipment? (Spoiler: No)

All I use is a big soup pot and a spoon. If you don’t have a broiler, just use a skillet to char the peppers. Worst case? Just chop them and toss them in raw — the soup is forgiving. (And if you need knives that actually stay sharp, Serious Eats has a handy guide — saved me more than once.)

How Long Does It Last? (At My House? Not Long)

Honestly, this soup never sits longer than 24 hours in my fridge because people keep sneaking bowls. But you can refrigerate it (covered) for up to three or four days, probably. I haven’t gotten there yet, but it reheats great. Oh, it also freezes decently if you skip the cream — just reheat gently.

How Do You Serve It? (My Favorite: Cheese, All the Cheese)

We love to pile bowls high with cheese, more cilantro, and a big squeeze of lime. Sometimes a side of warm tortillas or crusty bread (whatever’s not stale from the bread bin). There's also this habit of sneaking in a few tortilla chips and then acting like I didn't — happens every time. If you want to go all-out, add some avocado slices or pico de gallo on top. Or check out this Mexican rice for a real feast-style meal.

Rookie Mistakes I’ve Definitely Made (So You Don’t Have To)

• If you rush roasting the poblanos and skip steaming them after, the skins are a real pain to peel — trust me, just wait the extra 10 minutes.
• Don’t dump in the cream while the soup is boiling — it’ll separate and look, well, like curdled cheese water. Don't ask me how I know.
• Adding lime at the very start seemed smart once, but nope, it turned weirdly bitter. Always do it last, at the table.

Some Questions You Might Have (Because I Sure Did)

Can I make this vegetarian?

Yep! Skip the chicken and sub in more corn, beans, or even extra poblanos. Veggie broth does the trick. Actually, I think it’s great that way, too.

Is it spicy?

Not really — Poblanos are mostly mild. But toss in a jalapeño if you want real heat. Or a bit of hot sauce (I’m a sucker for Cholula).

I don’t have poblanos — now what?

Try Anaheim peppers; if you’re truly desperate, I’ve swapped in green bell peppers (not the same, but hey, it was still soup).

Can you freeze this with the cream?

Sure, but it gets a little grainy sometimes. I’d hold the cream, then stir it in after reheating, on second thought.

Any trick to getting that smoky flavor?

Roast peppers until blackened, maybe char a bit of onion. Or, once I tried adding hickory liquid smoke...but honestly, the real thing's better.

And that’s the ballgame. Go forth with your new soup powers! If it turns out a little different each time, that’s half the fun.