Name: Creamy Chicken Poblano Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 tbsp. Unsalted Butter or Olive Oil; 1/2 cup chopped Yellow Onion; 1 Poblano Pepper chopped, stems and seeds removed (about 3/4 cup chopped); 1 tbsp. Chicken Taco or Chicken Fajita Seasoning (or homemade seasoning blend); 2 cups shredded cooked Chicken; 1 can Black Beans (15 oz.; drained – not rinsed); 1/2 cup frozen Corn; 3 cups Chicken Broth; 1/2 cup Heavy Cream; 1/2 cup Shredded Cheese (Cheddar, Pepper Jack, Colby Jack, or Mexican Blend); 2 tsp. fresh Lime Juice; finely chopped Cilantro for garnish; 1/2 tsp. Garlic Powder; 1/2 tsp. Onion Powder; 1/2 tsp. Chili Powder; 1/2 tsp. Dried Oregano; 1/2 tsp. Kosher Salt; 1/2 tsp. freshly cracked Black Pepper; 1/4 tsp. Cumin

Jump to Recipe· 4.8 from 22 reviews

If you’re in the mood for something cozy, comforting, and packed with flavor, you’re going to want to try this Creamy Chicken Poblano Soup Recipe. It’s rich, a little smoky, and downright satisfying—a bowl of warmth that hits all the right notes on a busy weeknight or lazy weekend. Trust me, once you taste it, you’ll be dreaming about leftovers and planning your next batch before you know it.

💙

Why This Recipe Works

Balanced Creaminess: The heavy cream and melty cheese create a silky texture that feels indulgent but still light enough for an easy dinner.
Smoky Poblano Pepper: Poblanos bring just the right amount of smoky heat without overwhelming the comforting chicken broth base.
Simple but Flavor-Packed: A homemade seasoning blend gives this soup a punch without requiring a cabinet full of spices.
Quick and Adaptable: It’s fast, perfect for weeknights, and easy to tweak based on what’s in your fridge or pantry.

Creamy Chicken Poblano Soup, flavorful chicken soup, smoky poblano pepper soup, easy chicken and poblano soup, comforting chicken soup recipe - A white pot filled with a creamy orange soup mixed with green and dark small vegetable pieces, as well as yellow corn kernels, is being stirred by a woman's hand holding a light wooden spoon. The soup has a thick texture with visible herbs and spices spread evenly. The pot is on a black hotplate, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Creamy Chicken Poblano Soup Recipe lies in how the ingredients come together effortlessly to create that perfect balance of smoky, creamy, and fresh flavors. Here’s why each one is key—and some tips for picking the best.

Creamy Chicken Poblano Soup, flavorful chicken soup, smoky poblano pepper soup, easy chicken and poblano soup, comforting chicken soup recipe - Flat lay of a small pat of unsalted butter, a half cup of chopped yellow onion, one whole fresh poblano pepper (stem and seeds visible beside it), a small white bowl with a blend of dried spices (garlic powder, onion powder, chili powder, dried oregano, salt, black pepper, cumin), a few cooked shredded chicken pieces, a small white bowl filled with black beans, a small white bowl with frozen yellow corn kernels, a simple white ceramic bowl holding rich golden chicken broth, a small white bowl with heavy cream, a small white bowl with shredded cheese (a mix of cheddar, pepper jack, and colby jack), a small white bowl with fresh lime juice, and a small pile of finely chopped bright green cilantro leaves — all ingredients fresh and natural, arranged in perfect symmetry, realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter or Olive Oil: Butter adds richness to the sauté, but olive oil keeps it lighter—you can’t go wrong either way.
Yellow Onion: Provides a subtle sweetness that caramelizes beautifully alongside the poblanos.
Poblano Pepper: Mildly spicy with smoky undertones; removing seeds helps control heat if you prefer it milder.
Chicken: Pre-cooked shredded chicken is a lifesaver here—adding depth and heartiness instantly.
Black Beans: Draining but not rinsing keeps in some of the flavor and thickens the broth slightly.
Frozen Corn: Adds a touch of sweetness and texture without any extra prep.
Chicken Broth: The flavorful soup base that brings everything together; homemade or good-quality store-bought works best.
Heavy Cream: That “creamy” in our name—it enriches the soup and smooths out the spices.
Shredded Cheese: Cheddar, Pepper Jack, Colby Jack, or Mexican blend all melt beautifully and add a savory finish.
Fresh Lime Juice: Brightens and balances the creaminess with a fresh, tangy punch.
Cilantro: Adds fresh herbal notes and color—definitely don’t skip it if you like a little zing.
Seasoning Blend: A simple mix of garlic powder, onion powder, chili powder, oregano, cumin, salt, and pepper that layers the flavors perfectly.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love sharing this soup as a base because it reacts wonderfully to your tweaks. Whether you want a little more heat, or you want to make it dairy-free, here’s how I personalize it and invite you to do the same.

Spicy Kick: I sometimes add a pinch of cayenne or extra chili powder because I like that smoky warmth turning up the heat.
Dairy-Free Version: Swap heavy cream for coconut milk and skip the cheese—still creamy but with a subtle twist.
Vegetarian Swap: Replace chicken with roasted sweet potatoes or mushrooms, and use veggie broth for a cozy meatless meal.
Seasonal Touch: Swap frozen corn for fresh roasted corn when in season; it adds an extra layer of sweetness and texture.

Step-by-Step: How I Make Creamy Chicken Poblano Soup Recipe

Step 1: Sauté Onions and Poblanos to Build Flavor

Start by melting your butter or warming olive oil in a medium pot over medium heat. Toss in the chopped onions and poblano pepper along with half of your seasoning blend. Cook stirring occasionally for about 5-6 minutes, until you see the onions turning tender and browning lightly. This step really caramelizes the veggies, bringing out their natural sweetness and that smoky poblano flavor.

Step 2: Add the Heart of the Soup

Next, throw in your shredded chicken, black beans (drained but not rinsed), and the frozen corn. Pour in the chicken broth and sprinkle the remaining seasoning over everything. Stir well, then crank the heat to medium-high until the soup starts simmering gently. Let it bubble away—uncovered—for about 15 minutes. This is where all those flavors start marrying perfectly.

Step 3: Make it Creamy and Cheesy

Lower the heat to medium, then stir in the heavy cream and shredded cheese. Keep stirring until you see the cheese melt completely into the soup, forming that rich, velvety texture. When you see it start to bubble again, you’re almost there.

Step 4: Simmer and Finish with Fresh Lime

Let the soup simmer gently for at least another 15 minutes to deepen the flavor. Finally, stir in fresh lime juice—this little acidic pop brightens the whole bowl and balances the creaminess. Taste and adjust salt and pepper until it feels just right.

💡

Pro Tips for Making Creamy Chicken Poblano Soup Recipe

Don’t Skip Browning the Onions: That first sauté step builds flavor and adds subtle sweetness that makes the soup taste deeper.
Use Shredded Rotisserie Chicken: It cuts down prep time and adds juiciness; I always grab one on grocery days.
Season in Layers: Adding half your seasoning with the veggies and half with the broth helps the flavors meld beautifully.
Control the Heat: Remove poblano seeds to tame spice, or leave some in if you want a little kick without overwhelming the creaminess.

How to Serve Creamy Chicken Poblano Soup Recipe

Garnishes

I’m a sucker for fresh cilantro sprinkled on top—adds a bright, herbal contrast. Sometimes I add a dollop of sour cream or a few slices of avocado if I want it extra indulgent. A squeeze of lime on the side lets guests adjust the tang to their liking, which is always a winner.

Side Dishes

For a complete meal, I like pairing this soup with warm, crusty bread or crispy tortilla chips to scoop up every last drop. A simple green salad with a citrusy vinaigrette keeps the meal balanced and fresh.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls, which instantly ups the wow factor and makes it extra cozy. You can also top it with roasted pepitas for some crunch or a dash of smoked paprika for visual flair.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I recommend letting the soup cool before sealing to keep it fresh. It tastes even better the next day after the flavors have melded overnight.

Freezing

I freeze this soup in portions for a no-fuss, crave-worthy meal later on. Because of the dairy, I cool it completely and then freeze without the cheese—add shredded cheese freshly when reheating for the best texture.

Reheating

Reheat gently on the stove over low heat, stirring occasionally. Add a splash of broth or water if it gets too thick. Stir in fresh cheese and lime juice after warming to keep that fresh, creamy finish.

FAQs

Can I make this Creamy Chicken Poblano Soup Recipe spicy?

Absolutely! You can leave some or all the seeds in the poblano pepper for more heat, add cayenne pepper or a dash of hot sauce during cooking, or top each bowl with jalapeño slices. The creaminess helps balance the spice nicely.
What can I substitute for heavy cream?

If you want a lighter or dairy-free version, coconut milk is a great substitute that still adds creaminess. You can also use cashew cream or plain Greek yogurt stirred in at the end (off heat) for tang and richness.
Can I use fresh chicken instead of pre-cooked?

For sure! You can poach chicken breasts or thighs in the broth before adding the other ingredients, then shred them and return to the pot. Just make sure the chicken is fully cooked before moving on to the next step.
Is it okay to prepare this soup ahead and freeze it?

Yes! Just hold off on adding cheese before freezing. Freeze in airtight containers, then thaw overnight in the fridge. Reheat gently on the stove and add cheese at the end for best taste and texture.

Final Thoughts

This Creamy Chicken Poblano Soup Recipe has become one of my go-to dishes when I want something hearty yet comforting that comes together with minimal fuss. I love how the smoky poblano and creamy cheese create an unexpectedly lovely combination, and I bet you will too. So next time you need a meal that’s both satisfying and easy, whip up a pot and share it with friends or family—you’ll be the hero of the dinner table, trust me!