This Spicy Creamy Chicken Poblano Soup is the perfect balance of creamy and spicy: tender shredded chicken in a silky, blended broth packed with roasted-tasting poblano flavor. It's a one-pot dinner that's naturally gluten-free, preps in about 20 minutes, and leaves enough leftovers to last for days.
Everything happens in one pot. You sauté the vegetables and poblanos in butter, simmer the raw chicken right in the broth, shred it, then blend the soup smooth with cream before stirring the chicken back in. Top each bowl with crunchy tortilla strips, thinly sliced radishes, and fresh cilantro, and you have a dinner that feels special enough for guests but is easy enough for a Tuesday.
Key Ingredients & Substitutions
- Poblano peppers. Poblanos are the heart of this soup. They're mild to medium on the heat scale, with an earthy, slightly smoky flavor that's very different from a green bell pepper. Remove the seeds and ribs for a gentler soup, or leave a few ribs in for more kick. Heat varies from pepper to pepper, so taste a small piece before you add them all.
- Chicken breasts. Raw boneless, skinless breasts poach right in the broth and stay juicy. Boneless thighs work too and are a little more forgiving; give them a few extra minutes. In a hurry? Skip the poaching and stir in 4 cups of shredded rotisserie chicken at the end.
- Onion, celery, carrots and garlic. The classic soup base adds sweetness and body. Dice everything about the same size so it softens evenly.
- Chicken broth. Use a good-quality broth, like this organic free-range chicken broth. Low-sodium broth gives you more control over the salt, so season at the end.
- Heavy cream. Cream makes the soup rich and velvety and tames the poblano heat. Half-and-half works for a lighter soup; just keep it at a gentle simmer so it doesn't curdle.
- Spices. Ground cumin and dried thyme add warmth without overpowering the peppers. A pinch of cayenne or chili powder is an easy way to turn up the heat.
- Toppings. Crispy tri-color tortilla strips, thinly sliced radishes and fresh cilantro add crunch, color and freshness. Crushed tortilla chips work in a pinch.
Helpful Tips
Use a heavy pot. A 6-quart enameled Dutch oven holds all the soup comfortably and heats evenly, so the vegetables soften without scorching the butter.
Don't rush the vegetables. Give the onion, celery, carrots and poblanos the full 15 minutes over medium heat. Once they're soft and sweet, add the spices and cook them another few minutes so they bloom in the butter. That's where most of the flavor comes from.
Keep the simmer gentle. After the broth comes to a boil, turn it down so it barely bubbles before you add the chicken. A hard boil makes chicken breasts tough. They're done when they reach 165°F in the thickest part.
Blend safely. An immersion blender purées the soup right in the pot. Keep the blade fully submerged to avoid splatters. If you're using a countertop blender, work in small batches, fill the jar no more than halfway, and remove the center cap from the lid (cover the opening with a folded towel) so steam can escape.
Season at the end. Broths vary a lot in saltiness, and the tortilla strips add salt too. Taste the soup after the chicken goes back in and adjust with salt, pepper, or a squeeze of lime.
Variations
- Corn and red pepper. Make the soup heartier by stirring in a cup of rinsed corn kernels and a finely diced red bell pepper when you add the shredded chicken back to the pot.
- Roasted poblanos. Char the poblanos under the broiler or over a gas flame, peel them, then dice and add them with the other vegetables for a deeper, smokier soup.
- Extra spicy. Add a seeded, minced jalapeño with the poblanos, or a pinch of cayenne with the spices.
- White bean. Stir in a can of rinsed cannellini or great northern beans with the chicken for extra protein and fiber.
- Squeeze of lime. Chicken poblano soup tastes great with fresh lime. Set out wedges so everyone can add as much or as little as they like.
- Cheesy. Stir in a cup of shredded Monterey Jack or pepper jack at the end, or top each bowl with crumbled cotija.
Serving Ideas
This soup is filling enough to be dinner on its own, but warm bread is always welcome for dunking. Try soft, buttery Easy Yeast Rolls, a basket of Garlic Knots, or a pan of Mexican Corn Bread, which picks up the Southwest flavors in the soup.
For something fresh alongside, a bright Strawberry Fennel Salad with Homemade Dijon Vinaigrette balances the creamy, spicy soup. Hosting a crowd? Start with a bowl of 5 Ingredient Roasted Poblano Pepper Dip and chips while the soup simmers.
Storing & Freezing
Let leftovers cool, then store them in an airtight container in the refrigerator for up to 3 days. Keep the tortilla strips, radishes and cilantro separate so they stay crisp and fresh. Reheat gently on the stove over medium-low heat, stirring often, and add a splash of broth if the soup has thickened.
To freeze, portion the cooled soup into freezer-safe containers, leaving a little room at the top, and freeze for up to 1 month. Thaw overnight in the refrigerator, then warm it slowly in a pot. Cream-based soups can separate a little after freezing; a quick whisk (or a few seconds with the immersion blender) brings it back together. Add fresh toppings just before serving.
More Soups
If you loved this recipe, here are a few more soups you might enjoy:
- Copycat Chili's Chicken Enchilada Soup
- Chili's Southwest Chicken Soup (Copycat Recipe!)
- Slow Cooker White Chicken Chili
- Slow Cooker Corn Chowder
Recipe
Spicy Creamy Chicken Poblano Soup
Equipment
Ingredients
- 8 tablespoons unsalted butter (1 stick)
- 1 large white onion diced
- 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 about 2 pounds
- 2 cups heavy cream
- ¼ cup chopped fresh cilantro plus more for garnish
- tri-color tortilla strips for garnish
- 4 radishes thinly sliced, for garnish
Instructions
- Melt the butter in a large Dutch oven or soup pot over medium heat. Add the onion, celery, carrots, garlic, and poblanos and sauté, stirring occasionally, until tender, about 15 minutes. Stir in the salt, pepper, cumin, and thyme and cook 5 minutes longer.
- Pour in the broth and bring to a boil over medium-high heat. Reduce the heat to medium-low and add the raw chicken breasts. Cover and simmer gently for 15 to 20 minutes, until the chicken is cooked through (165°F in the thickest part).
- Transfer the chicken to a plate or cutting board and shred it with two forks. Set aside.
- Stir the heavy cream into the soup until blended.
- Use an immersion blender to carefully blend the soup until smooth, keeping the blade fully submerged. (You can use a countertop blender instead: work in small batches, fill the jar no more than halfway, and vent the lid so steam can escape.)
- Return the shredded chicken to the pot and stir in the ¼ cup cilantro. Simmer over low heat for 10 minutes to bring the flavors together, without letting it boil. Taste and adjust the salt and pepper.
- Ladle the soup into bowls and top with tortilla strips, sliced radishes, and more cilantro.
Notes
Nutrition
Nutrition details are an estimate, per serving.
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