Name: Creamy Chicken Poblano Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 large poblano peppers; 1 tablespoon olive oil; 1 small onion, diced; 3 cloves garlic, minced; 1 small jalapeño, seeded and minced; 3 cups cooked shredded chicken; 4 cups chicken broth; 4 ounces cream cheese, softened; 1 cup heavy cream; 1 1/2 cups shredded Monterey Jack cheese; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon fresh lime juice; 2 tablespoons chopped fresh cilantro

When it comes to comfort food that doesn’t cut corners on flavor, this Creamy Chicken Poblano Soup is a star. It brings together the bold earthiness of roasted poblano peppers, the richness of cream and cheese, and the satisfying heartiness of shredded chicken. Whether it’s a chilly weeknight or a gathering with friends, this soup is a reliable crowd-pleaser.

It’s the kind of soup that offers depth from fire-roasted poblano peppers, a gentle kick from jalapeño, and creamy goodness with every spoonful. It can be made with leftover rotisserie chicken for a quick fix or slow-simmered from scratch for those cozy days when you want to let something bubble away on the stove.

What Kind of Poblano Peppers Should I Use?

Go for fresh, firm poblano peppers with glossy, deep green skin. Roasting them intensifies their flavor and gives the soup a subtle smokiness. You can roast them in the oven or over a gas flame until blistered and charred, then peel and deseed. If you’re in a pinch, jarred roasted poblanos work—but the flavor of freshly roasted ones is hard to beat.

Ingredients for the Creamy Chicken Poblano Soup

Poblano Peppers: The heart of this soup. Their mild heat and smoky flavor elevate the base.
Cooked Shredded Chicken: Adds satisfying protein and makes this a full meal. Use rotisserie chicken for convenience.
Onion & Garlic: Essential aromatics that build the soup’s savory foundation.
Jalapeño: For a slight kick. Adjust based on your heat preference.
Chicken Broth: The liquid base, packed with savory depth.
Heavy Cream: Makes the soup irresistibly rich and silky.
Cream Cheese: Adds tang and smooth body to balance the spice.
Monterey Jack Cheese: Melts beautifully into the broth for that creamy, cheesy finish.
Cilantro & Lime: For garnish and a fresh finish that cuts through the richness.

How To Make the Creamy Chicken Poblano Soup

Step 1: Roast the Poblanos

Preheat your oven to broil or use a gas stove flame. Char the poblano peppers until the skins are blistered and blackened. Transfer to a bowl and cover with a towel to steam for 10 minutes, then peel, deseed, and chop.

Step 2: Sauté the Aromatics

In a large pot over medium heat, add a splash of oil and sauté diced onions, garlic, and jalapeño until fragrant and translucent—about 4-5 minutes.

Step 3: Build the Base

Stir in the chopped roasted poblanos and cooked shredded chicken. Pour in the chicken broth and bring to a gentle simmer for 10-15 minutes to let the flavors meld.

Step 4: Add the Creamy Components

Lower the heat and add the cream cheese in chunks, stirring until melted and smooth. Follow with the heavy cream and Monterey Jack cheese, stirring until everything is creamy and well combined.

Step 5: Finish and Serve

Taste and adjust seasoning with salt, pepper, or a splash of lime juice. Serve hot, garnished with chopped cilantro and extra lime wedges on the side.

How to Serve and Store Creamy Chicken Poblano Soup

This soup is best served piping hot, straight from the pot, with a sprinkle of cilantro and a generous squeeze of lime. Pair it with warm tortillas, crusty bread, or even a side of rice. For added crunch, crushed tortilla chips or roasted pepitas are a fun topping.

To store, let the soup cool completely and transfer to an airtight container. It will keep in the fridge for up to 4 days. Reheat gently on the stove over medium-low heat, stirring to restore the creamy consistency. It also freezes beautifully for up to 2 months—just leave out the cream and cheese until reheating for best texture.

Frequently Asked Questions

Can I use pre-cooked chicken?

Absolutely! Rotisserie chicken is a time-saving option that works perfectly here.

Is this soup spicy?

It has a mild to moderate heat depending on the jalapeño and poblano used. You can always scale back or remove the jalapeño for less spice.

Can I make this dairy-free?

Yes, swap the cream and cheeses for your favorite dairy-free alternatives, though it will slightly alter the flavor and texture.

What other toppings work well?

Avocado slices, tortilla strips, shredded cheese, or sour cream are all delicious additions.

Can I use frozen poblano peppers?

If you have frozen roasted poblanos, they’ll work great. Just thaw and drain before using.

How can I thicken the soup more?

Simmer it a bit longer or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water).

Want More Soup Ideas with a Twist?

If you love this Creamy Chicken Poblano Soup, here are more warm and comforting bowls to explore:

Creamy Alfredo Lasagna Soup for a cheesy pasta-inspired comfort meal.
Easy Thai Red Curry Dumpling Soup when you crave bold flavors with a dumpling twist.
Cheesy Hamburger Potato Soup for a hearty, meaty, and creamy bowl.
Chicken Pot Pie Soup that tastes like your favorite pie, no crust required.
Louisiana Remoulade Sauce to drizzle over grilled proteins that pair beautifully with this soup.

📌 Save this recipe to your Pinterest board so you can revisit it anytime:
Follow Life with Jam on Pinterest

And I’d love to hear how your version turns out! Did you roast your poblanos or use the jarred shortcut? Did you add any fun toppings? Share in the comments—your twist might inspire someone else’s next bowl!