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You will love how easy this chicken poblano soup recipe is chock full of veggies,and tender chicken in a light and creamy broth. A naturally gluten-free, low-carb soup that will have your family screaming for more!A cream of poblano soup if you will.
I was scrapbooking with some friends and my friend served us this amazing soup for lunch! A Joanna Gaines recipe, that will become a family favorite.
Grab these other recipes to round out soup season: Panera Broccoli Cheese Soup,Cauliflower Soup (30 minutes), thisPanera Thai Chicken SoupandItalian Wedding Soup.
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
Why You Will Love This Cream of Poblano Soup
- Easy | With ingredients easily purchased at your local grocery store, this is the best soup!
- Flavorful | With light, but complex flavors, you will be surprised how delicious this soup is.
- Quick Dinner | When you need to get a healthy meal on the table for this busy weeknights, get the kids to help with chopping while you put it all together.
Can I Swap Poblano Peppers for Other Peppers?
Yes!Anaheim chili’sare the best and closest pepper to swap for Poblano peppers, I also believe that Hatch chili’s would work.
I was hitting my 4th store to find Poblano peppers, when I was resigned to making this recipe using Anaheim peppers, and to my surprise, the last store I visited had Poblano’s!
Anaheim peppershave a bit more kick, so if you are spice-sensitive, clean those seeds out well and maybe only use two peppers instead of three. They are also slightly sweeter, so keep that in mind. Now I am craving thisChile Relleno Casserole.
How Do I Avoid Hot Pepper Hands?
Be careful anytime you are cutting peppers with your bare hands! The oils from the peppers get onto the hands and may cause burning. Sometimes, especially in the winter, when your skin is dry and cracked, this burning can be intense. Don’t ask me how I know, I just do! 🙂
The Best Way to Handle Cutting Hot Peppers
- The best way is towear gloves! I typically will wear non-latex gloves when chopping a lot of peppers, plus I wash the cutting board andknifeonce I am done with a little baking soda paste and then dispose of the gloves.
- No gloves?Wash hands with soap and warm water (I suggest something even stronger, like thisSalt Scrub), soap and water alonewill notremove the oils.
- Next, make a paste out of baking soda and water, submerge hands in the paste, remove and allow to dry, then wash with lukewarm water.
- I keep a tube of thisAloe Vera gelin my kitchen, it works wonders on any burns, even pepper oil burns. I have had severe stove burns that have blistered and slathered gauze with this aloe gel and the burn has all but disappeared the next day. Great stuff! Sunburns too!
- Lastly, be very, very careful if you havecontact lensesand you have been handling hot peppers, I have burned my eyes more than once putting in or taking our contacts because of the residue on my hands — and it’s worth noting that you should not touch or rub your face after handling peppers.
Simple Ingredients
- Unsalted or salted butter| sautéing the veggies and peppers in the butter gives this dish incredible flavor! But you can use vegetable or olive oil if you prefer.
- Onions, Celery & Carrots| Use yellow, white or Vidalia sweet onions, make sure to chop them, but you’ll blend them later so they can be roughly chopped.
- Garlic Cloves| again, with the amazing flavor!
- Fresh Poblano Peppers| I used medium, seeded and diced chile peppers; replace with Anaheim peppers or Hatch green chiles if unavailable.*See note above on handling peppers properly.
- Spices| We’ll use kosher salt, black pepper, cumin, and thyme in this easy recipe.
- Chicken Broth| Use chicken stock or broth, just taste for saltiness and adjust seasonings accordingly; I used organic
- Heavy Cream| a low carb lovers dream, but this is not a heavy soup, trust me!
- Shredded Chicken| Make your own using chicken breasts or chicken thighs or use rotisserie chicken with a blend of white and dark meat, or chop some leftover chicken.
- Fresh Cilantro| A must for final flavor burst
- Radishes| I am not a radish lover, but truly this adds amazing crunch and complimentary flavor! (optional)
- Tortilla Chips| Add some tortilla strips or chips for the ultimate Mexican soup.
- Sliced Avocado| creamy and delicious as a garnish on the soup
Recommended Tools
- This is a great recipe to take advantage of an alligator chopper, these things are brilliant!
- I love my Dutch oven for making soups!
How to Make Chicken Poblano Soup Recipe
Step 1 | Saute veggies
Melt butter in a large soup pot or Dutch Oven over medium heat. Then, sauté onion, celery, garlic, and poblano peppers, stirring often until tender and golden brown, about 12-15 minutes.
Add kosher salt, pepper, cumin, and thyme and sauté for 3-5 minutes until fragrant and caramelized.
Step 2 | Add liquids to soup pot
Pour in chicken broth and cream, bring to a low simmer, then reduce heat to low, stirring often, about 15-20 minutes — this marries the flavors.
Using animmersion blender;blend the soup carefully until smooth (or use a stand blender, blending in batches — careful though, the heat can build when using a blender, so be sure to do in small batches, never filling more than half full, vent the blender and place a paper towel over the top – removing the lid slowly) Pour the hearty soup back into the pot.
Step 3 | Add Chicken and Finish Soup
Add the juicy chicken to the soup and bring to a simmer for another 15-30 minutes.
Before serving, stir in cilantro.
Serve warm, and if desired, garnish with tortilla chips, sliced radishes (highly recommend, even if you don’t like radishes – like me), and some chopped avocado.
Storage Tips
Store any leftovers (cooled completely) in the refrigerator in an airtight container for 3-5 days. It may be frozen (after cooling) up to 3-6 months.
How Do I Freeze and Reheat Cream Soup?
We ate this soup so quickly there wasn’t a question as to whether or not it would freeze, but yes, according to the original recipe, you can freeze this soup.
- Typically, soups with cream in them will separate when freezing, taking on a harmless curdled appearance and grainy texture.
- Optimally, thaw cream soups overnight in the refrigerator, then when you reheat, do it slowly to minimize the separation between ingredients.
- Stirring regularly, due to the higher fat content in the cream in this soup, you shouldn’t have as much of a separation problem.
The recipe adapted from Joanna Gaines Magnolia Table Volume Two is a beautiful and funcookbook<– Here’s the link!
Variations
Top this creamy Mexican soup with your favorite toppings; try some sour cream, some black beans, or a cup of sweet corn.
Try adding a little of your favorite hot sauce or a dash of chili powder.
I also love adding a squeeze of lime juice, about ½ a lime, squeezed into the soup just before serving, giving the best flavor.
Roasted Poblano Soup
If you prefer to roast your peppers ahead of time; feel free to do so. Wash and dry peppers, place them on a foil-lined baking sheet. Roast in a 400° F (205° C) oven for 35-45 minutes, turning over halfway through. The skins should blacken.
Remove from oven, place in a ziplock baggie or bowl covered with plastic wrap, steaming them for 10-15 minutes. Then slip the charred skins off (they will come off easily). Slice, deseed, and chop and add to the recipe.
Substitutions
- Can I substitute 1% or fat-free milk for theheavy cream?I would not recommend it, you can try using whole milk or 2% at the most, but the soup will not have the same flavor and depth. But hey, this is your soup, so do what you prefer!
- Can I use cookedregular chicken breastor thighs instead of rotisserie chicken? Absolutely! Shred or chop into bite-size pieces ahead of time.
- Vegetarian?| Well why not, omit the chicken and perhaps try tofu or other plant-based protein and swap out thechicken brothfor a goodvegetable broth.
Frequently Asked Questions
Is Creamy Chicken Poblano Soup Low-Carb
It sure is! This delicious soup is low-carb and keto-friendly.
Is chicken poblano soup gluten-free?
Yes! Double-check all of your ingredients to make sure, but these ingredients are typically gluten-free.
Is Creamy Poblano soup spicy?
- This Creamy Chicken Poblano Soup is NOT spicy, it has great flavor, but won’t burn your mouth!
- As a self-proclaimed spice wimp, that is always my first question! Poblano Peppers? Poblano peppers are mild, flavorful and amazingly delicious!
- If you love spicy, keep some seeds in; that will increase the heat significantly! Or dice jalapeno peppers and toss it in.
Best Breads to Serve with Cream of Poblano Soup
Because every soup deserves a great bread to serve with it, try making homemade tortilla chips or these simple honey butter rolls, or these brioche dinner rolls. Or one of these favorites below:
Grilled Garlic Bread
Amp up the flavors of your soup with this easy, tasty, crispy grilled garlic bread recipe.
Red Lobster Cheddar Biscuits (biscuits & skillet bread)
A better than Red Lobster Cheddar Biscuits recipe, this copycat recipe is so easy to make, ready in about 20 minutes! Make them as biscuits or bread in a cast iron skillet. Cheesy, tender, great flavor!
Read more
Green Chile Cheese Bread
With only five simple ingredients you can enjoy this ultimate Green Chile cheese bread, a great side to go with your Poblano soup.
Easy Homemade Cream Biscuits Recipe (2-Ingredient)
Easy Homemade Biscuits. This easy 2 ingredient biscuit recipe without baking powder produces flaky biscuits that turn out tender, moist, and flaky with just TWO ingredients.
Read more
Best Sides to Serve with Chicken Poblano Soup
Serve this light soup with a salad, and call it a meal! You will be so satisfied, below are a few of our favorite salad recipes.
Best Healthy Mexican Chopped Salad with Lime Dressing
A Healthy Mexican Chopped Salad recipe with honey lime dressing full of fresh corn, creamy avocado, juicy tomatoes, jicama, and black beans.
Read more
Best Easy Italian Chopped Salad Recipe
Loaded Italian chopped salad with fresh veggies, salami, provolone, kalamata olives, and homemade Italian vinaigrette. A light and delicious meal that will make you love salads!
Read more
Best Mexican Fruit Salad Recipe
This Mexican fruit salad recipe is refreshing, and bursting with juicy and sweet fruits that will make your taste buds salsa dance! Tropical fruits paired with citrus, strawberries, and grapes in a light honey-lime Tajin dressing.
Read more
Try these other poblano pepper recipes
- How about these juicy Grilled Poblano Southwest Burgers!
- My favorite hearty vegetarian soup is this Panera 10-Vegetable Soup with poblano chile peppers.
- And this creamy Arroz Poblano
More amazing soup recipes
- Cream of Asparagus Soup
- Easy Creamy Tomato Bisque Soup Recipe (with Fresh Basil or Dill)
- Instant Pot Potato Leek Soup
- Instant Pot Chicken and Wild Rice Soup
- Copycat Panera Autumn Squash Soup
I hope you loved this Chicken Poblano Soup Recipe — if you did, would you share your creation onInstagram,FacebookandPinterest? And be sure to comment below!
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Easy Creamy Chicken Poblano Pepper Soup Recipe
You will love how easy this chicken poblano soup recipe is chock full of veggies,and tender chicken in a light and creamy broth. A naturally gluten-free, low-carb soup that will have your family screaming for more!
4.74 from 49 votes
Click stars to rate now!
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Prep Time: 20 minutes minutes
Cook Time: 1 hour hour 10 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Servings: 8 servings
Calories: 316kcal
Author: Kathleen Pope
Equipment
All-Clad 18/10 Stainless Steel Soup Pot
Ingredients
- 4-8 tablespoons butter salted or unsalted, taste test when serving (½ – 1 stick)
- 2 cups onions diced, yellow, sweet or white onion is fine (about 1 large)
- 4 stalks Celery cut into a medium dice
- 3-4 medium Carrots diced
- 2-3 cloves Garlic minced or pressed
- 3 medium Poblano Peppers seeded and diced, replace with Anaheim if unavailable. *See notes on handling peppers properly.
- 1-1 ½ teaspoons Kosher Salt
- Freshly Ground Black Pepper to taste
- 1 teaspoon Ground Cumin
- ½ teaspoon Dried Thyme
- 8 cups Chicken Broth 2 quarts, low sodium if desired, chicken stock fine too
- 1-2 cups Heavy Cream
- 3 cups Shredded Chicken make your own using chicken breasts and thighs or used rotisserie chicken with a blend of white and dark meat
- ¼ cup Cilantro chopped
Optional Garnish
- Tortilla Chips or strips
- 2-3 Radishes sliced for garnish
- Avocado sliced or diced
US Customary – Metric
Instructions
In a large soup pot, over medium heat, melt butter. Sauté onion, celery, garlic and poblanos, stirring often until tender and lightly browning, about 12-15 minutes. Add salt, pepper, cumin, thyme and sauté an additional 3-5 minutes, until fragrant and caramelized.
Pour in broth and cream, bring to a simmer, then reduce heat to low, stirring often, about 15-20 minutes — this marries the flavors.
Using an immersion blender, blend the soup carefully until smooth (or use a blender, blending in batches — careful though, the heat can build when using a blender, so be sure to do in small batches, never filling more than half full, removing the lid slowly) Pour the soup back into the pot.
Add the diced chicken to the soup and bring to a simmer for another 15-30 minutes.
Before serving, stir in cilantro. Serve warm, and if desired, garnish with tortilla chips and sliced radishes and some chopped avocado.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.
Notes
Recipe adapted from Magnolia Table Volume Two
Store any leftovers (cooled completely) in refrigerator in an airtight container 3-5 days. May be frozen (after cooling) up to 3-6 months.
Anaheim or Hatch chilies may be substituted if you cannot find Poblano chilies, see notes in post for details.
Be careful anytime you are cutting peppers with your bare hands! The oils in the peppers get onto hands and can actually cause burning, especially in the winter when your skin is dry and cracked, this burning can be intense.
The Best Way to Handle Cutting Hot Peppers
- The best way is to wear gloves! I typically will wear non-latex gloves when chopping a lot of peppers, wash the cutting board and knife once I am done with a little baking soda paste and then dispose of the gloves.
- If you cannot wear gloves, then once finished prepping the pepper. Wash hands with soap and water (I suggest something even stronger, like this Salt Scrub), soap and water alone typically will not remove the oil.
- Next, make a paste out of baking soda and water, submerge hands in the paste, remove and allow to dry, then wash with lukewarm water.
- I keep a tube of this Aloe Vera gel in my kitchen, it works wonders on any burns, even pepper oil burns. I have had severe stove burns that have blistered and slathered gauze with this aloe gel and the burn has all but disappeared the next day. Great stuff! Sunburns too!
- Lastly, be very, very careful if you have contact lenses and you have been handling hot peppers, I have burned my eyes more than once taking out contacts because of the residue on my hands — and it’s worth noting that you should not touch or rub your face after handling peppers.
Freezing and Reheating Tips | Typically soups with cream in it will separate when freezing, taking on a curdled appearance and grainy texture.
Optimally, thaw cream soups overnight in refrigerator, then when you reheat, do it slowly to minimize the separation between ingredients. Stirring regularly, due to the higher fat content in the cream in this soup, you shouldn’t have as much of a separation problem.
Nutrition
Serving: 1serving | Calories: 316kcal | Carbohydrates: 13g | Protein: 20g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 635mg | Potassium: 626mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4750IU | Vitamin C: 41mg | Calcium: 72mg | Iron: 2mg
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