What is Chicken Poblano Soup? A Delicious Southwestern Comfort Food

If you’ve ever wondered about that creamy, slightly spicy soup with peppers and chicken that you’ve seen at Mexican restaurants, you’re probably thinking about chicken poblano soup. This comforting dish has become increasingly popular in home kitchens, and for good reason! Let me break down everything you need to know about this flavorful soup that’s perfect for chilly evenings or anytime you’re craving something hearty.

The Heart of the Soup: Poblano Peppers

The star ingredient that gives this soup its distinctive character is the poblano pepper. These deep green chilies originate from Puebla, Mexico (hence the name “poblano”). They have an earthy, somewhat smoky flavor with just a hint of heat – milder than jalapeños but definitely not as mild as bell peppers.

When roasted, poblanos develop an even more complex flavor profile that’s absolutely perfect for soup. The roasting process causes the skin to blacken and the flesh to soften, creating a silky texture and intensifying that slightly smoky essence that makes the soup so special.

Some folks think poblanos are as mild as bell peppers, while others find they have a definite kick. If you’re sensitive to spice, you can remove the ribs and seeds to reduce the heat level even further.

Key Ingredients in Chicken Poblano Soup

A traditional chicken poblano soup combines several key elements:

The Base

• Chicken broth/stock: Forms the foundation of the soup
• Chicken pieces: Usually breast or thigh meat, either cooked directly in the soup or added pre-cooked
• Poblano peppers: Roasted, peeled, and diced to infuse the broth with their distinctive flavor

Aromatics & Vegetables

• Onions: Adds natural sweetness when sautéed
• Garlic: Provides aromatic depth
• Corn kernels: Contributes sweetness and texture
• Potatoes: Some recipes include them for heartiness and creaminess
• Celery: Adds earthiness and texture
• Bell peppers: Often red ones for color contrast

Spices & Seasonings

• Cumin: Earthy and nutty
• Oregano: Herbaceous notes
• Chili powder: Adds smokiness and moderate heat
• Salt & pepper: For basic seasoning

Creamy Element

Different recipes approach creaminess differently:

• Some use heavy cream or half-and-half
• Others incorporate Greek yogurt or sour cream
• Some recipes use flour or corn tortillas as thickeners
• Cream cheese appears in some versions

Garnishes

The finishing touches often include:

• Fresh cilantro
• Lime wedges
• Avocado chunks
• Shredded cheese (usually Monterey Jack)
• Tortilla strips or chips
• Sour cream

Two Main Styles of Chicken Poblano Soup

I’ve noticed that chicken poblano soup recipes tend to fall into two main categories:

1. Brothy Version: Clearer soup with visible chunks of ingredients floating in flavorful chicken stock
2. Creamy Version: Thicker, richer soup with a cream base and sometimes blended ingredients

Both are delicious – it just depends on your preference!

How to Make Chicken Poblano Soup at Home

While there are variations in how people make this soup, here’s a general process that’ll give you a delicious result:

Step 1: Prep the Poblanos

First, you’ll need to roast those poblano peppers. Place them under the broiler or over a gas flame until the skin is charred and blistered. Then seal them in a bowl covered with plastic wrap (or in a paper bag) to steam for 10-15 minutes. After that, the skin should peel off easily. Remove the stems and seeds, then dice the flesh.

Step 2: Cook the Chicken

You can either

• Pan-sear chicken pieces in the soup pot first, then set aside to shred
• Use pre-cooked rotisserie chicken
• Cook chicken directly in the simmering broth

Step 3: Sauté Aromatics

In the same pot you cooked the chicken in (for extra flavor!), sauté onions, garlic, and sometimes celery until soft and fragrant.

Step 4: Create a Flavorful Base

This is where recipes diverge:

• For brothy versions: Simply add chicken broth to the aromatics
• For creamy versions: Make a roux with butter and flour (or processed corn tortillas!), then add broth and cream

Step 5: Add Vegetables and Spices

Now it’s time for the roasted poblanos, corn, potatoes (if using), and spices. Let everything simmer together.

Step 6: Finish with Protein and Creaminess

Add your shredded/diced chicken back to the pot. For creamy versions, stir in cream, half-and-half, or cream cheese at this point.

Step 7: Garnish and Serve

Ladle into bowls and top with your favorite garnishes!

My Favorite Twist on Chicken Poblano Soup

I personally love making a creamy version using a food processor to create different textures. Here’s my approach:

1. First, I pan-sear chicken breasts in my Dutch oven until browned on both sides
2. While the chicken cooks, I process corn tortillas with flour, cumin, chili powder, salt and pepper in a food processor
3. Next, I process onions, poblanos, and garlic until finely chopped
4. After removing the chicken, I sauté the veggie mixture in the same pot (those brown bits add so much flavor!)
5. Once the veggies are soft, I add butter and my tortilla-flour mixture to create a roux
6. Then I whisk in chicken stock and heavy cream, letting it simmer and thicken
7. Meanwhile, I process the cooked chicken into small, tender chunks
8. Finally, I stir the chicken into the thickened soup

The result is a soup with amazing depth of flavor that’s creamy but still has texture. I top it with sour cream, cilantro, and sometimes avocado chunks. If I’m feeling extra fancy, I’ll serve it in a sourdough bread bowl!

Health and Storage Tips

Making it Healthier

If you want a lighter version of chicken poblano soup, try these swaps:

• Use low-sodium chicken broth
• Skip the heavy cream and use evaporated milk or Greek yogurt
• Use boneless, skinless chicken breast instead of thighs
• Load up on extra veggies

Storing Leftovers

Chicken poblano soup actually tastes even better the next day when the flavors have had time to meld! Store it in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months, though creamy versions might separate slightly when thawed (just whisk while reheating).

Why You Should Try Chicken Poblano Soup

There’s something special about this soup that makes it more than just another chicken soup recipe. The combination of smoky poblanos, tender chicken, sweet corn, and warming spices creates a truly crave-worthy dish that satisfies on multiple levels.

It’s:

• Hearty enough to be a complete meal
• Adaptable to your spice preference
• Perfect for meal prep
• Great for using up leftover chicken
• Impressive enough for guests but easy enough for weeknights

Whether you’re a longtime fan of Mexican cuisine or just looking to expand your soup repertoire, chicken poblano soup deserves a spot in your rotation. The unique flavor of roasted poblanos combined with creamy, well-seasoned broth and tender chicken makes for a bowl of comfort that’s hard to beat.

So next time you spot poblano peppers at the grocery store, grab a few and give this delicious soup a try. You might just discover your new favorite comfort food!

Frequently Asked Questions About Chicken Poblano Soup

Is chicken poblano soup spicy?
Poblano peppers are relatively mild compared to other chilies, but they do have a slight kick. The soup has a gentle warmth rather than intense heat. If you’re sensitive to spice, remove the seeds and ribs from the poblanos before adding them.

Can I make chicken poblano soup in a slow cooker?
Absolutely! Just add all ingredients except the dairy (cream/milk/cheese) to your slow cooker and cook on low for 6-8 hours. Add the dairy in the last 30 minutes of cooking.

What can I serve with chicken poblano soup?
This soup pairs wonderfully with:

• Warm corn tortillas
• A side salad with avocado
• Cornbread
• Sourdough bread bowls
• Quesadillas for dipping

Now that you know all about chicken poblano soup, it’s time to grab those peppers and get cooking! Your taste buds will thank you.