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Chicken Poblano Soup

A comforting and delicious chicken poblano soup made with poblano peppers and tender chicken in a creamy broth in under 1 hour.

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 6 servings
Calories: 438 kcal
Course: Soup
Cuisine: Mexican

Ingredients

  • 2 tablespoons olive oil
  • 2 celery stalks, diced
  • 2 carrots, peeled and diced
  • ½ yellow onion, diced
  • 3 poblano peppers, stemmed and diced
  • 4 cloves garlic, minced
  • 1 ½ teaspoons kosher salt, plus more to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon chili powder
  • ¼ teaspoon freshly ground black pepper
  • 3 cups shredded chicken
  • 1 (15-ounce) can yellow corn, drained and rinsed
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • For serving: lime wedges, chopped cilantro

Instructions

    Cup of Yum
  1. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the celery, carrots, onion, and poblano peppers. Sauté for 10-12 minutes until the vegetables are tender.
  2. Stir in the garlic and cook for an additional 30 seconds until fragrant.
  3. Stir in the salt, cumin, oregano, chili powder, and black pepper. Cook for 5 more minutes.
  4. Add the shredded chicken, corn, and broth. Stir, bring to a boil over high heat, reduce the heat to low, cover, and simmer for 15 minutes.
  5. Add heavy cream and shredded cheese. Stir until the cheese has fully melted. Cover and cook for an additional 15 minutes.
  6. Taste for salt and add more if needed. Serve in bowls and topped with lime juice and chopped cilantro.

Notes

  • Make it mild. Remove the seeds from the poblano peppers to make this soup a mild spice level.
  • Make it smoky. Roast the poblano peppers beforehand for a smoky flavor. You can also add ½ teaspoon smoked paprika.
  • Make it vegetarian. You can easily make this soup vegetarian by using vegetable broth, omitting the chicken, and adding veggies like diced bell peppers, potatoes, or broccoli.
  • Batch it or save leftovers. This soup freezes well for up to 3 months, making it great for batching or just saving for a rainy day. Let the soup cool to room temperature before storing it in freezer bags.

Nutrition Information

Serving 1serving Calories 438kcal (22%) Carbohydrates 11g (4%) Protein 29g (58%) Fat 32g (49%) Saturated Fat 15g (75%) Polyunsaturated Fat 3g Monounsaturated Fat 11g Cholesterol 116mg (39%) Sodium 860mg (36%) Potassium 624mg (18%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 4484IU (90%) Vitamin C 51mg (57%) Calcium 206mg (21%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 438

% Daily Value*

Serving 1serving
Calories 438kcal 22%
Carbohydrates 11g 4%
Protein 29g 58%
Fat 32g 49%
Saturated Fat 15g 75%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 11g 55%
Cholesterol 116mg 39%
Sodium 860mg 36%
Potassium 624mg 13%
Fiber 2g 8%
Sugar 4g 8%
Vitamin A 4484IU 90%
Vitamin C 51mg 57%
Calcium 206mg 21%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.