Home » Blog » Creamy Chicken Poblano Pepper Soup
Chicken Recipes Dinner Recipes Meat & Seafood Recipe Soup

Creamy Chicken Poblano Pepper Soup

Spread the love

Creamy Chicken Poblano Pepper Soup made with red bell peppers, corn, black beans, roasted poblano peppers and lime finished off with a bit of cream.

Creamy Chicken Poblano Pepper Soup

Creamy Chicken Poblano Pepper Soup is a hearty soup perfect for your winter dinners or even in the summer served in bread bowls.

The soup itself is done in 45 minutes, but this is also because the chicken and peppers are roasting while the rest of the soup is being made. One of my favorite things about this soup is that the chicken and the poblano peppers are roasted in the oven.

For an added shortcut and flavor I use the fire roasted corn from Trader Joe’s and canned beans.

If you find you want to cut down on some of the fat in the dish I’ve also successfully skipped the flour/butter mixture in favor of putting 2 corn tortillas in the food processor and adding the crumbs to the soup to help give it a thicker texture.

To add acidity and balance to the soup I use lime juice, but I also love serving the soup with additional lime wedges. Sometimes we also sprinkle on some lime zest and serve the soup with crumbled chips or sour cream on top.

Save Recipes
Create An Account & Save Recipes

Looking for more soups?

  • Ultimate Slow Cooker Beef Stew
  • Slow Cooker Vegetable Beef Soup
  • Slow Cooker Ham and Potato Soup
  • Slow Cooker Ham and Bean Soup
  • Slow Cooker Stuffed Pepper Soup

Freezing Instructions for this Creamy Chicken Poblano Pepper Soup Recipe:

Make the soup only leaving out the cream at the end. Freeze in small portions. When reheating, heat on a medium heat and when the mixture is just below a boil add in the cream to finish the soup and garnish as desired.

Slow Cooker Creamy Chicken Poblano Pepper Soup recipe:

Add the ingredients to the slow cooker (roast the peppers if you can, leave chicken raw – use boneless/skinless) except for the butter, flour and heavy cream. Add in 4 corn tortillas (that have been processed into crumbs) in place of the butter and flour and leave the heavy cream/half and half out until the final 15 minutes.

Tools used in the making of this Creamy Chicken Poblano Pepper Soup:
Chicken Base: I almost never buy boxes of broth because I keep the beef, chicken and vegetable version of this Better Than Bouillon.
Dutch Oven: Great for soups or braised meats and the lid is actually a frying pan.

Pin This

Like this recipe? Save it to your Pinterest board now!


Pin

Recipe

Save


Save
Print

Review

Creamy Chicken Poblano Pepper Soup

5 from 15 votes
  • Yield: 12 Servings
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Course: Soup
  • Cuisine: American/Mexican
  • Author: Sabrina Snyder
Creamy Chicken Poblano Pepper Soup made with red bell peppers, corn, black beans, roasted poblano peppers and lime finished off with a bit of cream.

Ingredients

  • 3
    poblano peppers
  • 3
    chicken breasts
    bone in and skin on
  • 1
    teaspoon
    kosher salt
    divided
  • 1/4
    teaspoon
    coarse black pepper
  • 2
    tablespoons
    canola oil
  • 1/4
    cup
    butter
  • 1/4
    cup
    flour
  • 8
    cups
    chicken broth
  • 16
    ounces
    roasted corn
    frozen
  • 2
    cans black beans
    15 ounce cans
  • 2
    red bell peppers
    diced finely
  • 2
    cups
    shredded sharp cheddar cheese
  • 1
    cup
    shredded pepper jack cheese
  • 1
    lime
    juiced
  • 2
    tablespoons
    ground cumin
  • 1/4
    teaspoon
    cayenne pepper
  • 1/2
    cup
    half and half or heavy cream
  • 1
    jalapeño
    thinly sliced

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat the oven to 425 degrees.
  2. Season the poblano pepper and chicken with the canola oil, half the salt and pepper and put onto a baking sheet lined with foil.
  3. Roast for 25-30 minutes or until charred peppers and cooked through chicken.

  4. While the food is roasting start the soup by adding in the butter and flour into a large stockpot.
  5. Cook the mixture while whisking for about a minute before adding in the chicken broth.

  6. Bring the mixture to a light boil then add in the corn, black beans and red bell peppers and let it simmer for 15 minutes while the food finishes in the oven.

  7. Shred the chicken and dice the de-seeded poblano peppers before adding them to the soup.
  8. Add in the remaining salt, cheddar and pepper jack cheese, lime juice, cumin, cayenne, and half and half.
  9. Stir until melted and combined and garnish with jalapeños before serving.

Nutrition Information

Yield: 12 Servings, Amount per serving: 315 calories, Serving Size: 1 , Calories: 315g, Carbohydrates: 15g, Protein: 22g, Fat: 19g, Saturated Fat: 10g, Cholesterol: 78mg, Sodium: 1043mg, Potassium: 573mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1305g, Vitamin C: 66.2g, Calcium: 247g, Iron: 1.9g

All images and text © for Dinner, then Dessert.

Keywords:
chicken soup, poblano pepper, poblano soup, soup, spicy food

Save

About the author

Add Comment

Click here to post a comment