This Spicy Creamy Chicken Poblano Soup is the perfect balance of creamy and spicy. It makes for a delicious dinner—and leaves enough leftovers to last for days!
Table of contents
This one pot meal is easy to prep, and is the best chicken poblano soup you’ll ever have!
To make it, throw all your ingredients in a pot, shred the chicken (which can be made in the same pot!), and serve topped with tortilla strips, sliced radishes, and cilantro.
Finish your meal with some Easy Yeast Rolls or tasty Garlic Knots and a side of Strawberry Fennel Salad with Homemade Vinaigrette.
This chicken poblano soup recipe is...
- Prepped in 20 minutes
- an easy dinner party meal
How to Make Chicken Poblano Soup
- Melt butter in a large pot on the stove.
- Add chopped onions, celery, carrots, garlic, and poblanos to the pan and sauté until tender.
- Add salt, pepper, cumin, and thyme, then sauté.
- Next, add the broth to the pot, and bring it to a boil.
- Place the raw chicken to the pot.
- Cover the pot and let the soup simmer until the chicken is cooked through.
- Remove the chicken, and put it on a plate to shred.
- Set aside the shredded chicken.
- Add heavy cream to the pot and stir until it’s blended.
- Use an immersion blender to blend the soup until it’s smooth.
- Add the shredded chicken back to the pot and stir in cilantro.
- Let the soup simmer.
- Pour the soup into bowls and serve topped with tortilla strips, sliced radishes, and cilantro.
Scroll down for the full recipe with measurements and detailed instructions.
Tips & Tricks
Saving It For Later
This chicken poblano soup will stay fresh in the fridge for up to 3 days. Save the toppings separately so that they don’t get soggy in the fridge.
Alternately, you can freeze the soup for 1 month. When you’re ready to eat it, move it to the fridge to defrost, and warm it up in a pot. Use fresh toppings (tortilla strips, sliced radishes, cilantro).
Blending the Soup
An immersion blender is a handheld blender used to blend or purée ingredients. If you don’t have an immersion blender, you can use a blender instead. Blend the soup in smaller batches until the soup is smooth.
Corn & Red Pepper
You can make the soup a little heartier by adding corn to the soup. Just make sure to rinse the corn off and add it to the soup when you add in the shredded chicken.
When adding red pepper, dice the pepper into small pieces and add it to the soup along with the shredded chicken.
Play With Your Chips
You can get creative with your tortilla strips. There are corn tortilla strips, but there are also fun tri-color tortilla strips that you can buy.
If you don’t want to use tortilla strips, you can buy regular white corn, yellow corn, or blue corn tortilla chips. Just be aware that each brand uses a different amount of salt, and some will be far saltier than others.
Squeeze of Lime
Chicken poblano soup also tastes great with a squeeze of fresh lime.
Cut up a lime or two and place them on the table so people can add as much or as little lime to their soup as they want.
Spicy Creamy Chicken Poblano Soup
- 8 tablespoons unsalted butter
- 1 large white onion
- 3 celery stalks diced
- 2 large carrots peeled and diced
- 3 garlic cloves minced
- 3 medium poblano peppers seeded and diced
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 6 cups chicken broth
- 4 raw boneless skinless chicken breasts
- 2 cups heavy cream
- ¼ cup chopped fresh cilantro
- tortilla chips and sliced radishes for garnish
- Melt butter in a large pot over medium-high heat. Add chopped onions, celery, carrots, garlic, and poblanos, saute until tender, about 15 minutes. Add the salt, pepper, cumin, and thyme. Saute 5 minutes longer.
- Add the broth and bring to a boil, then reduce the heat to medium-low, add raw chicken. Cover and let simmer for 15 minutes or until chicken is cooked through.
- Remove the cooked chicken to a plate and shred. Set aside.
- Add heavy cream to the soup pot, stir until blended.
- Use an immersion blender to carefully blend the soup until smooth. (You may use a blender instead, but working in small batches. Blend the soup until smooth).
- Add the shredded chicken back to the pot. Stir in cilantro. Let simmer for an additional 10 minutes to bring the flavors together.
- Serve with tortilla strips, sliced radishes and cilantro.
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