Roasted Poblano Soup

Closeup on a bowl of poblano soup with chicken.

5 from 5 votes

Roasted Poblano Soup is a creamy, mildly spicy dish featuring smoky poblano peppers blended with tender chicken, garlic, onions, potatoes, and a touch of cream. It’s a comforting, flavorful soup perfect for chilly evenings and one the whole family will love!

Course Main Dish, Soup

Cuisine American, Mexican

Keyword poblano chicken soup, roasted poblano soup

Prep Time 40

Cook Time 30

Total Time 1 10

Servings servings

Calories 496kcal

Author Sue Ringsdorf

Ingredients

1-2 Tablespoons olive oil
3 medium poblano peppers - halved and seeds removed
1/4 cup unsalted butter
1 medium white onion - chopped
1 cup celery - chopped
1 ½ cups baby gold potatoes - chopped
3 cloves garlic - minced
1 teaspoon ground cumin
2 teaspoons red pepper flakes
kosher salt and freshly ground black pepper - to taste
5 cups lower-sodium chicken broth
1 ½ - 2 pounds boneless, skinless chicken breasts - cut into chunks
1 cup heavy cream
1/4 cup cilantro - minced

Instructions

Roast poblanos. Preheat oven to 450 degrees F. Slice poblanos in half and place skin side up on a large baking sheet. Drizzle olive oil over the tops of the peppers, and roast in the oven for 20 minutes or until slightly charred on top.
Remove peppers to cool slightly. Then peel the skin off the peppers and discard. Chop peppers and set aside.
3 medium poblano peppers, 1-2 Tablespoons olive oil
Sauté veggies. Heat a stock pot over medium heat. Add butter and then onions, celery, and potatoes – and cook until slightly softened, about 9-10 minutes. Add garlic and seasonings (ground cumin, red pepper flakes, salt, and pepper) and cook for another minute.
1/4 cup unsalted butter, 1 medium white onion, 1 cup celery, 1 ½ cups baby gold potatoes, 3 cloves garlic, 1 teaspoon ground cumin, 2 teaspoons red pepper flakes, kosher salt and freshly ground black pepper
Add broth. Then add chicken broth, diced poblano peppers, and bring to a boil.
5 cups lower-sodium chicken broth
Add chicken. Add the large chunks of chicken to the soup, reduce heat, and simmer for approximately 10 minutes or until a digital thermometer reads 160 degrees (allowing for a little carry-over cooking).
Then use a tongs to remove the chicken and let rest for 5 minutes before chopping or shredding.
1 ½ - 2 pounds boneless, skinless chicken breasts
Blend. Use an immersion blender to blend the soup (without the chicken) for a few seconds. You can leave some of the chunks (we do!), if desired.
Add chicken and cream. Add the cooked chicken (shredded or chopped) cilantro, and heavy cream, and stir. Simmer over low heat for a few minutes or until soup is piping hot.
1 cup heavy cream, 1/4 cup cilantro
Serve. Serve poblano soup with some extra cilantro and freshly ground black pepper. You can also add tortilla strips, avocado, and cheese if desired.

Notes

NOTE ON CHICKEN. You can either use rotisserie chicken, roasted chicken from your own kitchen, or cook it directly in the soup as the instructions state.
Store leftover soup in an airtight container in the refrigerator for 3-4 days. Reheat in microwave until hot.
Freeze leftover cooled soup in a large freezer bag. Lay bag flat in your freezer for up to three months.

Nutrition