Creamy Chicken Poblano Pepper Soup Recipe

If you’re craving a bowl of warmth that bursts with bold flavors and luscious textures, this Creamy Chicken Poblano Pepper Soup Recipe will quickly become your go-to comfort meal. Roasted poblano peppers give it a smoky depth, while tender chicken breasts and a blend of sharp cheddar and pepper jack cheeses create an irresistible creamy base. Bright hits of lime and a touch of cayenne add just the right amount of zing, making each spoonful cozy, satisfying, and endlessly craveable. This soup is perfect for sharing with family or impressing friends with a homemade touch that’s as delicious as it looks.

Ingredients You’ll Need

Don’t let the ingredient list intimidate you—these simple essentials come together beautifully to build a rich, hearty soup. Each element plays a key role: the poblano peppers for smokiness, chicken for protein and substance, corn and beans for sweetness and earthiness, and cheeses to deepen that creamy texture.

• 3 poblano peppers: Roasting them brings out a fantastic smoky flavor essential for this soup’s character.
• 3 chicken breasts, bone-in and skin-on: Gives excellent flavor during roasting, resulting in juicy, tender meat.
• 1 teaspoon kosher salt, divided: Enhances all the ingredients while seasoning evenly.
• 1/4 teaspoon coarse ground black pepper: Adds subtle spice and complexity to the savory background.
• 2 tablespoons vegetable oil: Helps in roasting the chicken and poblano peppers for that perfect caramelization.
• 1/4 cup unsalted butter: Creates a rich roux base when combined with flour.
• 1/4 cup flour: Thickens the soup gently without overpowering other flavors.
• 8 cups chicken broth: The comforting liquid backbone of the soup, flavorful and warming.
• 16 ounces roasted corn, frozen: Adds a touch of sweetness and texture contrast.
• 2 cans black beans (15-ounce cans): Provide earthiness and heartiness, making the soup more filling.
• 2 red bell peppers, diced finely: Bring freshness and a pop of color for visual and flavor appeal.
• 2 cups sharp cheddar cheese, shredded: Gives a tangy, creamy richness essential to the soup’s indulgence.
• 1 cup pepper jack cheese, shredded: Adds a little kick and extra creaminess.
• 1 lime, juiced: Brightens the flavors perfectly with a fresh citrus twist.
• 2 tablespoons ground cumin: Infuses warm, earthy notes that complement the smoky peppers.
• 1/4 teaspoon cayenne pepper: Provides a subtle heat that lingers pleasantly.
• 1/2 cup half and half or heavy cream: Makes the soup luxuriously smooth and rich.
• 1 jalapeño, thinly sliced: Optional garnish that adds an extra layer of spice and texture.

How to Make Creamy Chicken Poblano Pepper Soup Recipe

Step 1: Roast the Poblano Peppers and Chicken

Start by preheating your oven to 425°F (220°C). Pat the poblano peppers and chicken breasts dry, then season them with half the kosher salt, pepper, and a drizzle of vegetable oil. Arrange everything on a foil-lined baking sheet in a single layer. Roast for 25-30 minutes until the poblanos are beautifully charred with blackened skins, and the chicken is cooked through with juicy inside and crisp skin. This roasting process instills a wonderful smoky depth that sets the flavor foundation for your soup.

Step 2: Prepare the Roux and Broth

While the chicken and peppers are roasting, melt the unsalted butter in a large stockpot over medium heat. Sprinkle in the flour and whisk continuously for about a minute. This creates a smooth roux that will naturally thicken the soup without lumps. Slowly pour in the chicken broth, stirring constantly to incorporate it evenly. Bring the mixture up to a gentle boil, which allows it to thicken slightly and become the perfect base for the rest of the ingredients.

Step 3: Add Corn, Black Beans, and Red Bell Peppers

Next, stir in the roasted corn, drained black beans, and finely diced red bell peppers. These ingredients add wonderful texture and bursts of color, along with a sweet contrast that balances the smoky poblano. Allow the soup to simmer gently for 15 minutes so the flavors mingle and vegetables soften just right.

Step 4: Incorporate Chicken and Poblano Peppers

Once the chicken has cooled enough to handle, shred the meat into bite-sized pieces, removing skin and bones. Remove the skins and seeds from the charred poblano peppers, then dice them finely. Add both the shredded chicken and peppers to the pot, mixing them throughout the broth. This step amps up the soup’s heartiness and smoky character.

Step 5: Finish with Cheese, Lime, Spices, and Cream

Sprinkle in the remaining kosher salt, shredded sharp cheddar, and pepper jack cheeses. Mix well until fully melted and incorporated for that creamy, cheesy goodness. Squeeze in fresh lime juice, then season with ground cumin and a pinch of cayenne pepper for a beautifully layered flavor profile. Lastly, stir in the half and half or heavy cream, which makes the soup irresistibly rich and silky smooth.

How to Serve Creamy Chicken Poblano Pepper Soup Recipe

Garnishes

Topping your soup with thinly sliced jalapeños offers a fresh, vibrant heat that contrasts beautifully with the creamy base. You can also add a dollop of sour cream, a sprinkle of extra shredded cheese, or chopped fresh cilantro to lift the flavors even further. These garnishes add exciting freshness and texture to every spoonful.

Side Dishes

For a complete meal, pair this soup with warm, crusty bread or soft corn tortillas for dipping. A simple green salad dressed with lime vinaigrette will complement the richness of the soup perfectly and add a refreshing crunch. Even some tortilla chips sprinkled with a little cheese on top work wonderfully for a fun twist.

Creative Ways to Present

Serve the soup in rustic bowls garnished with a lime wedge and jalapeño slices for a photogenic feast. For a party, turn it into a taco bar with various toppings like diced avocado, pico de gallo, and tortilla strips so guests can build their own flavorful bites. The vibrant colors of the soup and garnishes also make it stunning for family gatherings or casual dinners.

Make Ahead and Storage

Storing Leftovers

This Creamy Chicken Poblano Pepper Soup Recipe keeps wonderfully in the fridge for up to 4 days when stored in an airtight container. The flavors actually deepen over time, making leftovers even more delicious the next day. Just be sure to cool it fully before refrigerating to maintain texture and taste.

Freezing

If you want to enjoy this soup later, it freezes quite well. Portion it into freezer-safe containers or bags, leaving some space for expansion. It will keep for up to 3 months frozen. Keep in mind that if you use half and half, the texture might be slightly creamier and less silky after thawing, but still very tasty.

Reheating

When reheating, warm the soup gently over medium-low heat on the stove, stirring occasionally to prevent scorching. If the soup has thickened too much in the fridge or freezer, just add a splash of chicken broth or water to bring it back to your desired consistency. Avoid boiling to keep cheese from separating.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs have a richer flavor and stay moist well, so they’re a great alternative if you prefer dark meat. Just roast them the same way, adjusting time slightly if needed.

How spicy is this soup?

The recipe balances smoky and creamy flavors with a mild kick from the cayenne and jalapeño garnish. If you like things hotter, feel free to add more cayenne or extra jalapeños. For a gentler version, reduce or omit these spicy ingredients.

Can I make this soup vegetarian?

You can! Swap the chicken broth for vegetable broth and omit the chicken. Consider adding extra beans, corn, or even diced potatoes to keep it hearty. Roasting the poblano peppers remains key for that smoky flavor.

Is it necessary to roast the poblanos?

Roasting the poblanos intensifies their smoky, slightly sweet flavor and softens their skin for easy removal. While you could use raw poblanos, the flavor won’t be quite the same, and the soup will lack its signature complexity.

What’s the best cheese to use for creaminess?

A combination of sharp cheddar and pepper jack is perfect here — cheddar adds a tangy richness, while pepper jack lends creamy texture plus a gentle spicy note. Using freshly shredded cheese melts more smoothly than pre-shredded varieties, which often contain anti-caking agents.

Final Thoughts

This Creamy Chicken Poblano Pepper Soup Recipe is truly one of those special dishes that feels like a warm hug on a chilly day. It’s bursting with layers of smoky, cheesy, and tangy flavors that will have you going back for seconds (and maybe thirds). Whether you’re cooking for family, friends, or just treating yourself to something cozy, this soup delivers comfort and excitement all in one bowl. Don’t hesitate—grab those poblanos and get roasting; your new favorite soup adventure awaits!

Creamy Chicken Poblano Pepper Soup Recipe

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• Author: admin
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

This creamy chicken poblano pepper soup combines smoky roasted peppers with tender chicken, sweet corn, black beans, and a rich blend of sharp cheddar and pepper jack cheeses. It’s a hearty and comforting meal perfect for chilly days, packed with vibrant flavors and a touch of heat from jalapeños and cayenne pepper.

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Ingredients

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Vegetables and Protein

• 3 poblano peppers
• 3 chicken breasts, bone-in and skin-on
• 16 ounces roasted corn, frozen
• 2 cans black beans (15-ounce cans), drained and rinsed
• 2 red bell peppers, diced finely
• 1 jalapeño, thinly sliced (for garnish)

Seasonings and Spices

• 1 teaspoon kosher salt, divided
• 1/4 teaspoon coarse ground black pepper
• 2 tablespoons ground cumin
• 1/4 teaspoon cayenne pepper

Liquids and Fats

• 2 tablespoons vegetable oil
• 1/4 cup unsalted butter
• 8 cups chicken broth
• 1/2 cup half and half or heavy cream
• 1 lime, juiced

Other

• 1/4 cup all-purpose flour
• 2 cups sharp cheddar cheese, shredded
• 1 cup pepper jack cheese, shredded

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Instructions

1. Preheat the oven: Set your oven to 425°F (220°C) to prepare for roasting the peppers and chicken.
2. Season the poblano peppers and chicken: Rub them with vegetable oil, using half the kosher salt and black pepper to season evenly. Place them on a foil-lined baking sheet to prevent sticking and ease cleanup.
3. Roast the peppers and chicken: Roast for 25-30 minutes until the poblano peppers are nicely charred and the chicken is cooked through and reaches a safe internal temperature.
4. Melt the butter and make a roux: In a large stockpot, melt the unsalted butter over medium heat, then whisk in the flour. Cook this mixture for about one minute to create a roux, which will thicken your soup later.
5. Add chicken broth: Gradually pour in the chicken broth while whisking continuously to avoid lumps. Bring the mixture to a light boil to start thickening the soup base.
6. Simmer with vegetables: Stir in roasted corn, black beans, and diced red bell peppers. Let the soup simmer gently for 15 minutes, allowing flavors to meld and vegetables to soften.
7. Prepare chicken and peppers: Shred the cooked chicken breasts and remove the seeds from the roasted poblano peppers, then dice them. Add both to the simmering soup.
8. Add seasonings and cheese: Mix in the remaining kosher salt, sharp cheddar cheese, pepper jack cheese, lime juice, ground cumin, cayenne pepper, and half and half. Stir everything until the cheese melts and the soup becomes creamy and rich.
9. Garnish and serve: Ladle the soup into bowls and garnish with thinly sliced jalapeños for a fresh spicy kick before serving.

Notes

• Roasting the poblano peppers adds a delicious smoky flavor that is essential to this soup’s depth.
• Use bone-in, skin-on chicken breasts for more flavorful broth and tender meat.
• You can substitute frozen corn with fresh when in season for a sweeter taste.
• Adjust cayenne pepper quantity depending on your heat preference.
• If you want a thicker soup, you can continue simmering until it reduces to desired consistency.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Roasting
• Cuisine: Mexican