Chicken Poblano Soup is filled with smoky roasted poblanos, southwest spices, sweet pops of corn, and tender chunks of chicken. It’s the perfect way to use a rotisserie chicken or leftover shredded chicken and is ready in under 40 minutes.
I love to top bowls with crispy tortilla strips, fresh cilantro, and shredded cheese. Serve the soup with cheddar jalapeno cornbread to make a perfect light Tex Mex meal that will keep you warm all winter long.
This is a visual overview of the steps to make this recipe. Get a detailed list of ingredients & instructions in the recipe card below.
Char Poblano Peppers – Char the poblano peppers over a gas burner turning often, or under a broiler on a lined baking sheet turning once. Once the skin is black and blistered, place in a bowl and cover with plastic wrap or a lid to steam and cool. Rub off the burnt skin and discard the seeds/membrane. Chop up the flesh of the peppers into a small dice.
Cook Veggies – Dice up some onion, celery, and bell peppers and saute until soft, then add garlic and spices and saute for another minute.
Make a Roux. Add flour and cook for 2 minutes. The added flour will thicken the soup once you add the broth.
Finish Soup – Whisk in the chicken broth and bring to a boil then add in the remaining ingredients. Simmer the soup until heated through, tasting and adjusting the seasoning.
Serve – Serve the soup topped with the garnishes and enjoy!
What is a poblano soup made of?
Poblano soup is chicken broth-based soup that is loaded with roasted poblano peppers, veggies, and shredded chicken.
Is a poblano pepper hot?
A poblano pepper has a mild to medium heat. They are hotter than a banana pepper but less spicy than jalapeno peppers
Why do you take the skin off the poblano peppers?
The skin on poblano peppers can be tough and hard to digest so its best to remove the skin to expose the tender flesh. Roasting the peppers makes the skin easy to remove and brings out the flavor of the peppers.
Chicken – If you do not have a rotisserie chicken, you can roast off some chicken breasts or thighs in the oven and chop them up to add to the soup. You could also poach small pieces of chicken in the broth. Add them after the soup comes up to a boil, and cook for about 8-10 minutes before adding in the poblanos, corn, lime, and cilantro.
Can’t Find Poblanos? If you can’t find fresh poblanos, you can get a similar effect by charring bell peppers instead. You will get the smokey flavor, but will not have the slight heat that the poblanos bring, so you may want to add a ½ teaspoon of cayenne pepper.
Removing Pepper Skin – Another good way to remove the charred skin from the peppers is to rub the skin off with your fingers under warm running water. This will help to wash away the skin as you rub it.
Try Adding Black Beans – To make the soup even more filling, you can add 1 can of rinsed and drained black beans along with the chicken.
Storage and Freezing
Leftovers can be stored in the fridge in a container for up to 5 days, or frozen for up to 3 months. Reheat gently in a pan on the stove or in the microwave.
Char the poblano peppers over a gas burner turning often, or under a broiler on a lined baking sheet turning once, and cook until the skin is completely black and blistered.
Quickly place the hot peppers in a bowl covered with plastic wrap or a tight fitting lid to steam and cool.
Remove the burnt skin by rubbing it off with a paper towel. Discard the seeds and membrane, and chop the flesh of the pepper into a small dice.
Heat the butter in a Dutch oven over medium heat. Add the onion, celery, bell pepper and saute about 5 minutes, or until they have softened. Add the garlic and spices and cook for another 30 seconds. Stir in flour, cook for about 2 minutes.
Whisk in the broth and bring to a boil, add the chopped poblanos, corn, chicken, lime juice and cilantro. Simmer until heated through. Taste and adjust seasoning.
Serve bowls of soup garnished with tortilla strips, radish, cilantro, jalapeno and cheese, if desired.
Store leftovers in the fridge for up to 5 days, or frozen for up to 3 months. Reheat gently in a pan on the stove or in the microwave.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.