My sister-in-law once arrived for dinner carrying a bag of poblanos instead of the bread I thought she was bringing. She set them beside the stove, pulled a chair close to the counter, and stayed while I blistered the peppers. By the time the skins were slipping off, the kitchen smelled so good that nobody was asking about bread anymore.
That is the feeling I want in this soup: a little company in the kitchen, a pot that smells like dinner before it reaches the table, and enough roasted chile flavor to make everyone lean over their bowl. The cream softens the edges, but the poblanos still get the first word.
Why I love this recipe
This soup uses poblanos two ways: chopped pieces for texture and a blended pepper-corn base for body. It is different from my tomato-based chicken enchilada soup and bean-filled white chicken chili. Cooked shredded chicken makes it practical for a weeknight, while the broiled peppers make it feel like a meal you took your time with.
Ingredients and what they do
- 4 medium poblano peppers: about 1 pound
- 2 tablespoons unsalted butter
- 1 medium white onion: finely diced
- 3 cloves garlic: minced
- 2 tablespoons all-purpose flour
- 5 cups low-sodium chicken broth: divided; plus extra only if needed to thin
- 2 cups frozen corn: divided
- 1 teaspoon dried Mexican oregano: crushed
- ½ teaspoon ground cumin
- 3 cups cooked shredded chicken
- ¾ cup heavy cream
- ½ teaspoon fine salt: plus more to taste
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh lime juice: plus lime wedges for serving
- ¼ cup fresh cilantro: chopped, for serving
How to make Creamy Roasted Poblano Chicken Soup
- Roast the poblanos. Heat the broiler with a rack about 6 inches below the element. Arrange whole poblanos on a rimmed baking sheet and broil, turning with tongs, until blistered in patches, about 10–15 minutes. Watch closely. Cover in a heatproof bowl for 10 minutes. Meanwhile, begin the soup base.
- Build the base. Melt butter in a large heavy pot over medium heat. Soften the onion for 6–8 minutes. Add garlic, oregano, and cumin; stir for 30 seconds. Add flour and stir for 1 minute. Gradually whisk in 4 cups broth, then add 1 cup corn. Bring to a gentle simmer and cook for 8 minutes.
- Peel and divide. When cool enough to handle, peel the loosened skins from the peppers and remove stems, seeds, and pale ribs. Dice 3 peppers. Roughly chop the remaining pepper. Do not rinse the roasted flesh; remove stray skin with your fingers.
- Blend a little body. Blend the roughly chopped pepper with the remaining 1 cup corn and reserved 1 cup broth until smooth. This mixture is unheated; there is no need to put hot soup in the blender.
- Finish gently. Add the blended mixture, diced poblanos, cooked chicken, salt, and black pepper to the pot. Simmer gently for 5 minutes, until the chicken is thoroughly hot. Lower the heat, stir in cream, and warm for 2–3 minutes without a hard boil.
- Brighten and serve. Remove from the heat. Stir in lime juice and taste for salt. If needed, loosen with a little additional broth. Ladle into bowls and scatter cilantro over the top. Serve lime wedges alongside.
My kitchen notes
Pepper heat
Poblanos vary in heat. Removing seeds and pale ribs helps, but does not guarantee a heat-free soup. Wear gloves if sensitive to chiles.
Cream and thickness
Add cream over low heat. The soup should coat a spoon lightly rather than sit like gravy. Extra broth is a finishing adjustment, not part of the measured 5 cups.
Make ahead
Roast and peel the poblanos ahead of time and refrigerate. Reheat finished soup gently, adding a splash of broth if it thickens. This version contains dairy and wheat.
What to serve with it
Build a meal around it with Mexican red rice, Caldo de Pollo, Stuffed poblanos in creamy chipotle sauce. Choose the pairing that fits your table, and use the linked recipe for its own ingredients and timing.
Frequently asked questions
Can I use rotisserie chicken?
Yes. Use 3 cups shredded cooked meat. Because rotisserie chicken and broth vary in salt, begin with the listed salt and adjust at the end.
Can I skip the blender?
Dice all four peppers and use all the corn whole. Add all 5 cups broth to the pot. The broth will be lighter and less uniform.
Can raw chicken go straight into the finishing step?
No. The short final simmer is written for cooked chicken. Cook chicken separately before using this method.
Recipe
Creamy Roasted Poblano Chicken Soup
Equipment
- Rimmed baking sheet
- Large heavy soup pot
- Blender
Ingredients
- 4 medium poblano peppers about 1 pound
- 2 tablespoons unsalted butter
- 1 medium white onion finely diced
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 5 cups low-sodium chicken broth divided; plus extra only if needed to thin
- 2 cups frozen corn divided
- 1 teaspoon dried Mexican oregano crushed
- ½ teaspoon ground cumin
- 3 cups cooked shredded chicken
- ¾ cup heavy cream
- ½ teaspoon fine salt plus more to taste
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh lime juice plus lime wedges for serving
- ¼ cup fresh cilantro chopped, for serving
Instructions
- Heat the broiler with a rack about 6 inches below the element. Arrange whole poblanos on a rimmed baking sheet and broil, turning with tongs, until blistered in patches, about 10–15 minutes. Watch closely. Cover in a heatproof bowl for 10 minutes. Meanwhile, begin the soup base.
- Melt butter in a large heavy pot over medium heat. Soften the onion for 6–8 minutes. Add garlic, oregano, and cumin; stir for 30 seconds. Add flour and stir for 1 minute. Gradually whisk in 4 cups broth, then add 1 cup corn. Bring to a gentle simmer and cook for 8 minutes.
- When cool enough to handle, peel the loosened skins from the peppers and remove stems, seeds, and pale ribs. Dice 3 peppers. Roughly chop the remaining pepper. Do not rinse the roasted flesh; remove stray skin with your fingers.
- Blend the roughly chopped pepper with the remaining 1 cup corn and reserved 1 cup broth until smooth. This mixture is unheated; there is no need to put hot soup in the blender.
- Add the blended mixture, diced poblanos, cooked chicken, salt, and black pepper to the pot. Simmer gently for 5 minutes, until the chicken is thoroughly hot. Lower the heat, stir in cream, and warm for 2–3 minutes without a hard boil.
- Remove from the heat. Stir in lime juice and taste for salt. If needed, loosen with a little additional broth. Ladle into bowls and scatter cilantro over the top. Serve lime wedges alongside.
Notes
More ideas for your table
If you love roasted poblano flavor, make pollo con rajas y crema for another dinner. For a lighter soup with chipotle warmth and chickpeas, try caldo tlalpeño.
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