This creamy chicken poblano soup is cozy, smoky, and rich with layers of flavor—from roasted poblano peppers and tender chicken to a cheesy finish you’ll want to dive into.
Each spoonful warms the soul, and the golden broiled cheddar on top adds the perfect gooey, satisfying finish.
It’s the ultimate comfort food with a Southwest twist.
Why You’ll Love This Recipe
Bold, smoky flavor from roasted poblano peppers.
Hearty and comforting with tender chicken and melted cheese.
A creamy soup that’s low-carb and deeply satisfying.
Broiled cheddar topping turns it into a restaurant-worthy dish!
Ingredient Highlights
Here’s what makes this chicken poblano soup so special:
Poblano peppers: Roasted and blended for smoky depth.
Butter and onion: Builds a savory base with garlic and cumin.
Chicken broth: Rich and flavorful—bone broth adds an extra boost.
Chicken thighs or breasts: Cut small so they cook quickly and stay juicy.
Cream cheese + shredded cheddar: Makes the soup creamy and cheesy without being heavy.
Cheddar or pepper jack slices: Broiled on top for a melted, bubbly crust.
Pro Tips Before You Start
Roast poblanos until fully blistered—this brings out their best flavor.
Use bone broth for deeper richness (but regular broth works too).
Cream cheese blends smoother if brought to room temperature.
Broil cheese just before serving so it’s hot and melty.
How to Make Creamy Chicken Poblano Soup
Step 1: Roast the Poblanos
Char the poblano peppers over a gas flame or under a broiler until blackened all over.
Place in a bowl, cover with plastic wrap, and let steam for 10 minutes.
Peel off the skin, remove seeds, and chop in a food processor. Set aside.
Step 2: Build the Flavor Base
Melt butter in a large saucepan over medium heat.
Sauté chopped onion until translucent, then stir in garlic, cumin, and chopped poblanos.
Cook until fragrant.
Step 3: Add Broth and Chicken
Pour in the chicken bone broth. Season with salt and pepper to taste.
Bring to a boil, then reduce heat.
Add the chicken and simmer until fully cooked—about 10 minutes.
Step 4: Blend the Cheese
In the same processor used for the poblanos, add the cream cheese, shredded cheddar, and 1 cup of hot broth from the soup (avoid scooping out chicken). Blend until smooth and creamy.
Step 5: Stir It Back In
Return the cheese mixture to the pot.
Stir until fully incorporated, creating a rich, creamy soup.
Simmer a few more minutes until heated through.
Step 6: Broil with Cheese
Ladle soup into ovenproof bowls. Top each with a slice of cheddar or pepper jack.
Place under a preheated broiler (about 6 inches from heat) and broil until bubbly and golden—watch closely!
What to Serve It With
Warm flour tortillas or crusty bread
Cornbread muffins or cheesy biscuits
A fresh green salad with lime vinaigrette
Avocado slices or lime wedges on the side
Variations & Substitutions
Spicy twist: Add chopped jalapeño or chipotle powder to the soup.
No broiler? Simply melt the cheese slices in the microwave or on the stove before topping.
Make it vegetarian: Use white beans instead of chicken and vegetable broth instead of chicken broth.
Swap the cheese: Pepper jack, Monterey Jack, or even a smoked gouda work beautifully.
Storage & Leftovers
Refrigerator: Store in airtight containers for up to 4 days.
Freezer: Freeze without cheese topping for up to 2 months.
Reheat: Warm gently on the stove or microwave.
Broil cheese slices fresh before serving again.
FAQs
Can I use rotisserie chicken instead of raw?
Yes! Just skip the simmering step—add shredded rotisserie chicken when you blend the cheese mixture back into the soup.
Are poblano peppers very spicy?
Not at all. They’re mild and slightly smoky—perfect for people who don’t like too much heat.
What’s the best way to roast poblano peppers?
Directly over a gas flame or under the broiler.
Just make sure to rotate for even charring.
Can I make this ahead?
Yes! The soup gets even more flavorful after sitting.
Just wait to broil the cheese until ready to serve.
What cheese works best on top?
Cheddar and pepper jack are both great choices.
They melt well and add a gooey finish.
Do I need a blender?
A food processor or immersion blender will work!
Just make sure the cheese mixture is fully smooth before adding it back.
Can I add veggies?
Sure! Try corn, spinach, or diced zucchini for a more filling soup.
Final Thoughts
This creamy chicken poblano soup is rich, soul-warming, and packed with comforting, cheesy goodness.
It’s the kind of recipe I crave on chilly nights when only something hearty will do.
The roasted poblanos and broiled cheddar topping make this a show-stopping soup that’s as fun to serve as it is to eat.
