This creamy Chicken Poblano Soup is loaded with roasted poblanos, tender chicken, fire-roasted corn, pinto beans, and cheddar for a smoky, cozy soup that’s ready in under an hour.
If you love easy chicken soups, try my Rotisserie Chicken Noodle Soup Recipe or Creamy Chicken and Dumpling Soup next.
Recipe Summary: Creamy Chicken Poblano Soup
- ✅ Recipe Name: Creamy Chicken Poblano Soup
- 🕒 Ready In: 45 minutes
- 👪 Serves: 6
- 🍽 Calories: 301 per serving
- 🥣 Main Ingredients: Poblano peppers, shredded chicken, pinto beans, fire-roasted corn, cream cheese, cheddar
- 📖 Dietary Info: Make-ahead friendly, meal-prep friendly, easy to adjust the spice level
- ⭐ Why You'll Love It: Smoky, creamy, and loaded with chicken, beans, and corn, this easy chicken poblano soup is a cozy one-pot dinner that’s ready in under an hour.
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These Creamy Chicken Poblano Soup bowls are one of my favorite ways to turn leftover chicken into something cozy and a little more interesting. Roasted poblano peppers, shredded chicken, pinto beans, fire-roasted corn, cream cheese, and cheddar come together in a smoky, creamy broth that’s hearty without feeling too heavy.
Blending the roasted poblanos into the broth gives the soup a smooth texture while keeping plenty of smoky pepper flavor. If you love easy chicken soups, try my Rotisserie Chicken Noodle Soup Recipe next, or go for my Creamy Chicken and Dumpling Soup when you want something extra cozy.
"Excellente! Thanks! I have wanted to do the peppers-on-the-burner thing for years (after watching a million Pati Jinich episodes). I was shocked at how effective it was...super easy. Thanks, Jawn lady, from a fellow Philadelphian." -CC ⭐️⭐️⭐️⭐️⭐️
Why you'll love this recipe
- Smoky and creamy: Roasted poblano peppers add plenty of flavor without making the soup overwhelmingly spicy.
- Hearty enough for dinner: Chicken, beans, corn, and cheese make it filling and satisfying.
- Great for leftover chicken: Rotisserie chicken makes this especially quick and easy. Easy to customize: Dial the heat up or down and swap in whatever beans or corn you have on hand.
- Ready in under an hour: Cozy, comforting, and still weeknight-friendly.
Jump to:
- Recipe Summary: Creamy Chicken Poblano Soup
- Why you'll love this recipe
- Key Ingredients
- Variations
- How to Make Chicken Poblano Soup
- How to Roast Poblanos
- Expert Tips
- Chicken Poblano Soup FAQs
- What to Serve with Chicken Poblano Soup
- How to Store and Reheat Chicken Poblano Soup
- More Cozy Chicken Soup Recipes
- Creamy Chicken Poblano Soup Recipe
Key Ingredients
- Poblano peppers: Roasted for smoky flavor and mild heat. Use fewer for a milder soup, or add jalapeño or serrano for more spice.If you have extra peppers, use them in my Poblano Corn Chowder.
- Cream cheese: Makes the broth rich and creamy. Heavy cream or half-and-half also work.
- Pinto beans: Drain but don’t rinse- the liquid helps add body to the soup. Cannellini or kidney beans can be substituted. You can also use extra pinto beans in myTaco Skillet.
- Fire-roasted corn: Adds a lightly charred flavor. Regular canned or frozen corn works too.
- Cooked shredded chicken: Rotisserie chicken makes this especially easy, but any cooked chicken breast or thighs will work. love using leftovers from my Air Fryer Whole Chicken Recipe for an easy shortcut-just shred it and stir it into the soup.
- Sharp cheddar: Grate it fresh for the smoothest melt, and stir it in off the heat.
See the recipe card at the end for the full list of ingredients with the quantities.
Variations
| Swap the protein | Use leftover turkey instead of chicken, or add cooked and drained chorizo for a spicier, richer soup. |
| Change the beans | Cannellini, navy, kidney, or black beans can all replace the pinto beans. |
| Add more smoky heat | Stir in extra smoked paprika or roast a jalapeño or serrano along with the poblanos. |
| Lighten up the dairy | Swap the cream cheese for half-and-half for a thinner, lighter creamy broth. |
| Use regular corn | If you can’t find fire-roasted corn, canned or frozen sweet corn works just fine. |
How to Make Chicken Poblano Soup
- Step 1: Roast the poblanos. Char the peppers under the broiler, on a grill, or over a gas flame. Let them steam briefly, then peel, seed, and roughly chop.
- Step 2: Build the soup base. Sauté the onion in butter, then add the garlic, spices, and roasted poblanos. Stir in the cream cheese and chicken broth.
- Step 3: Simmer and blend. Simmer until the cream cheese is melted and the broth is creamy. Blend with an immersion blender until mostly smooth, leaving a little texture if you like.
- Step 4: Add the chicken and veggies. Stir in the pinto beans, shredded chicken, and corn, then simmer for about 10 minutes until everything is heated through. Finish with the lime juice and cheddar cheese, stirring until the cheese is melted.
How to Roast Poblanos
- Gas stove: Place whole poblanos directly over a gas flame, turning with tongs until charred on all sides, about 5–10 minutes.
- Broiler: Halve and seed the peppers, place skin-side up on a baking sheet, and broil for 5–10 minutes until blistered and charred.
- Grill: Grill whole poblanos over medium-high heat, turning occasionally, until charred all over, about 10–15 minutes.
Once charred, place the peppers in a covered bowl for about 10–15 minutes. When cool enough to handle, peel away the loose skin, remove the stems and seeds, and chop.
Expert Tips
- Char the poblanos well. You want plenty of blistered, blackened skin- that’s where the smoky flavor comes from.
- Steam before peeling. Cover the roasted peppers for 10-15 minutes so the skins loosen and peel away easily.
- Don’t rinse the pinto beans. Draining them but leaving a little of the starchy liquid helps give the soup more body.
- Blend before adding the chunky ingredients. Puree the broth and poblanos first, then stir in the chicken, beans, and corn so they keep their texture.
- Add the cheddar off the heat. This helps it melt smoothly instead of turning stringy or separating.
- Taste before adding extra heat. Poblanos can vary quite a bit in spice level, so adjust with jalapeño, serrano, or extra seasoning at the end.
Chicken Poblano Soup FAQs
Chicken poblano soup is usually mild to moderately spicy. Poblanos range from about 1,000–5,000 Scoville units, so they’re generally milder than jalapeños. For less heat, use fewer peppers; for more, add a jalapeño or serrano.
Yes. Rotisserie chicken works especially well because it’s already cooked—just shred it and stir it into the soup toward the end.
Anaheim peppers are a good substitute and tend to be a little milder and sweeter. Green bell peppers will also work if you want very little heat.
Yes, although creamy soups can separate slightly after freezing. Thaw overnight in the refrigerator and reheat gently, stirring well to bring the broth back together.
Chicken poblano soup can be a filling meal with protein from chicken and beans plus vegetables like poblanos and corn. This version also contains cream cheese and cheddar, which make it richer and creamier.
Use freshly grated cheese rather than pre-shredded cheese, and stir it in after removing the soup from the heat. High heat can cause cheddar to become stringy or separate.
What to Serve with Chicken Poblano Soup
Top with tortilla strips, lime, queso fresco, cilantro, shredded cheddar, sour cream, or avocado. Warm tortillas or crusty bread also work well on the side.
How to Store and Reheat Chicken Poblano Soup
Refrigerator: Store cooled soup in an airtight container for 3–4 days. The poblano flavor gets even better after a day in the fridge.
Reheat: Warm gently on the stovetop over low heat, stirring occasionally. Add a splash of broth, milk, or water if the soup has thickened.
Freeze: For the best texture, freeze the soup after blending but before adding the chicken, beans, corn, and cheddar. Freeze for up to 3 months, thaw overnight, then reheat and add the remaining ingredients.
Make ahead: You can make the blended poblano soup base ahead and finish it when you’re ready to serve.
More Cozy Chicken Soup Recipes
If you tried this Creamy Chicken Poblano Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting today!
Creamy Chicken Poblano Soup Recipe
Equipment
- large soup pot or Dutch oven
- Immersion Blender
Ingredients
- 2 tablespoon butter
- 1 medium onion, diced
- 4 cloves garlic, minced
- 3 large Poblano peppers, roasted and chopped
- 1 teaspoon dried oregano
- 2 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 8 oz block of cream cheese, softened
- 3 cups chicken bone broth or chicken stock/broth
- 1 15.5 oz can pinto beans (drained-not rinsed)
- 1 ½ cups frozen fire roasted corn
- 2 cups shredded cooked chicken
- 1 ½ cups shredded sharp cheddar cheese
- salt and freshly ground pepper, to taste
- the juice of one lime
Instructions
- Roast the poblano peppers. Turn a gas burner to high and place the poblanos directly on the grates. Using heat-proof tongs, turn the peppers occasionally until charred on all sides. Transfer to a bowl, cover with plastic wrap, and let steam for about 20 minutes. Once cool enough to handle, use a paper towel to rub off the charred skin. Remove the stems and seeds, then chop the peppers into small pieces.
- Melt the butter. In a large soup pot or Dutch oven, melt the butter over medium heat.
- Cook the onion. Add the onion, season with salt and pepper, and cook for about 5 minutes, stirring occasionally, until softened.
- Add the seasonings. Stir in the roasted poblanos, garlic, oregano, cumin, and smoked paprika. Cook for about 3 minutes, stirring occasionally, until fragrant.
- Make the creamy broth. Add the softened cream cheese and chicken broth. Cook for about 10 minutes, stirring occasionally, until the cream cheese has completely melted into the broth.
- Blend until smooth. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
- Add the chicken, beans, and corn. Stir the beans, corn, and shredded chicken into the blended broth. Simmer for 10 minutes, stirring occasionally.
- Finish the soup. Turn off the heat. Stir in the lime juice and shredded cheddar cheese until the cheese is just melted.
- Season and serve. Taste and add additional salt and pepper as needed. Serve warm with your favorite toppings.
Notes
- Roast the poblanos well: Let the skins get deeply blistered and charred for the best smoky flavor. Peel away the loose skin before adding them to the soup.
- For a smoother soup: Blend the poblano mixture thoroughly before adding the chicken and remaining ingredients.
- Adjust the consistency: If the soup gets too thick, stir in a splash of chicken stock or milk until it reaches your preferred consistency.
- Keep the heat low after adding dairy: Avoid a hard boil once the creamy ingredients are added to help keep the soup smooth.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently over low heat.
- Freezing: For best results, freeze the soup before adding the dairy. Cool completely and freeze for up to 3 months, then thaw, reheat, and finish the soup as directed.
Sharon says
I’ve made this soup a few different ways, but using leftover roasted chicken is probably my favorite because it makes the whole thing come together so fast. Don’t skip roasting the poblanos—they’re what give the broth that smoky flavor. And definitely taste before adding extra salt at the end since the broth, cheese, and beans can all bring quite a bit on their own.
Lauren says
This is my favorite soup recipe.
I do make a few changes though. I have been making it with seasoned chicken breast (salt, pepper, garlic powder, onion powder, cumin, chili powder, paprika, and cayenne) - I do this right in my dutch oven then when I cook the onions and such, it gets all of those chicken juices! Along with the poblano peppers, I roast 2 jalapeños (we like spice) then when I blend the broth, I blend those in.
I also only blend about 2 cups of the soup for a chunkier soup.
Lastly, I top it with more cheese and scallions and eat it with tortilla chips! It’s sooo good!
Sharon says
Sounds delicious, Lauren! So happy you enjoy the recipe 1
CC says
Excellente! Thanks! I have wanted to do the peppers-on-the-burner thing for years (after watching a million Pati Jinich episodes). I was shocked at how effective it was...super easy. Thanks, Jawn lady, from a fellow Philadelphian. Only thing diff I did was add Penzey's chili con carne seasoning, and whatever the hell is in their "Resist" seasoning. So damn good.
Sharon says
So happy to hear this, CC!