30+ Hearty Chicken Poblano Soup Recipes That’ll Satisfy Your Cravings

Chicken poblano soup is a flavorful, hearty dish that blends the smoky richness of poblano peppers with tender chicken in a comforting broth.

Whether you’re craving something spicy or creamy, light or filling, this versatile soup has a version for everyone.

The poblano pepper, with its mild heat and deep flavor, elevates the classic chicken soup to a new level of deliciousness.

From creamy, cheesy versions to spicy, broth-based concoctions, this list of over 30 chicken poblano soup recipes will give you endless options to enjoy this comforting meal year-round.

With fresh ingredients and a variety of creative spins, you’ll find something perfect to fit your mood and taste preferences.

30+ Hearty Chicken Poblano Soup Recipes That’ll Satisfy Your Cravings

Chicken poblano soup is more than just a meal—it’s an experience of rich, smoky flavors that can be enjoyed in so many ways.

Whether you’re making a simple, classic version or experimenting with more complex ingredients like roasted garlic, cream, or cheddar, these 30+ recipes offer something for every palate.

The balance of spice and comfort, along with the versatility of chicken and poblano peppers, makes this soup a favorite for any occasion.

So, gather your ingredients, fire up the stove, and dive into these amazing recipes to experience the full potential of chicken poblano soup in all its delicious forms.

Spicy Smoked Chicken Poblano Soup

This Spicy Smoked Chicken Poblano Soup is a rich and smoky delight, perfect for those who love a little heat in their meals. The combination of tender smoked chicken, roasted poblano peppers, and a creamy broth creates a comforting, flavorful soup. The smokiness from the chicken pairs beautifully with the earthy poblano peppers and adds an extra depth of flavor, making it a crowd-pleasing dish.

Ingredients:

• 2 large smoked chicken breasts, shredded
• 3 poblano peppers, roasted and peeled
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions:

1. Roast the poblano peppers over a flame or under a broiler until the skin is blackened. Place them in a bowl and cover with a kitchen towel for 10 minutes to steam. Peel the skin, remove the seeds, and chop the peppers.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
3. Add the cumin and chili powder to the onions and garlic, stirring for another minute to toast the spices.
4. Pour in the chicken broth and bring it to a simmer. Add the chopped poblano peppers and shredded smoked chicken. Let it cook for 10 minutes, allowing the flavors to meld together.
5. Stir in the heavy cream and lime juice. Simmer for an additional 5 minutes. Adjust the seasoning with salt and pepper.
6. Ladle the soup into bowls and garnish with fresh cilantro before serving.

This Spicy Smoked Chicken Poblano Soup is not just a meal; it’s a warm hug in a bowl. The smoky chicken, combined with the roasted poblanos, creates a deep, layered flavor profile that elevates this dish above your standard chicken soup. The creamy base adds a luxurious texture, while the heat from the poblano peppers brings an exciting twist. Whether you’re serving it for a family dinner or a cozy evening in, this soup will surely impress.

Creamy Chicken Poblano Soup with Corn

Creamy Chicken Poblano Soup with Corn is a comforting soup that balances the smoky heat of poblanos with the sweetness of corn and the richness of a creamy broth. The addition of tender chicken and subtle spices makes it a hearty and satisfying dish, perfect for cooler evenings. The sweet corn kernels give it a nice texture and complement the smoky peppers in the most delightful way.

Ingredients:

• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 2 poblano peppers, roasted and chopped
• 1 cup corn kernels (fresh or frozen)
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 cup half and half
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup crumbled queso fresco for garnish

Instructions:

1. Roast the poblano peppers as described in the previous recipe and chop them after peeling.
2. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté until translucent, about 5 minutes.
3. Stir in the smoked paprika and oregano, cooking for another 1-2 minutes to release the spices’ aromas.
4. Pour in the chicken broth and bring to a simmer. Add the shredded chicken, roasted poblano peppers, and corn kernels. Simmer for 10 minutes, letting the flavors blend together.
5. Stir in the half and half and cook for an additional 5 minutes until heated through.
6. Season with salt and pepper to taste, and serve with crumbled queso fresco on top.

This Creamy Chicken Poblano Soup with Corn is a deliciously creamy and savory dish that brings together smoky, sweet, and savory elements. The poblano peppers add a mild heat, while the corn lends a hint of sweetness and texture, making this soup both balanced and comforting. It’s the perfect meal to enjoy with a slice of warm bread on the side, or simply on its own, for a cozy night in.

Slow Cooker Chicken Poblano Soup

This Slow Cooker Chicken Poblano Soup is a set-it-and-forget-it meal that’s perfect for busy days. With minimal preparation, you can let the slow cooker do all the work while you get on with your day. The flavors of the roasted poblanos, juicy chicken, and a blend of aromatic spices come together beautifully in a rich, slow-simmered broth. It’s a perfect balance of spicy and comforting.

Ingredients:

• 2 pounds boneless, skinless chicken thighs
• 4 poblano peppers, roasted and chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and pepper, to taste
• Fresh lime wedges for serving

Instructions:

1. Roast the poblano peppers as previously described, peel, seed, and chop them.
2. In the base of a slow cooker, add the chicken thighs, chopped poblano peppers, diced tomatoes, onion, garlic, cumin, chili powder, smoked paprika, and chicken broth.
3. Cover and cook on low for 6-7 hours or until the chicken is tender and easily shreds.
4. Remove the chicken thighs from the slow cooker, shred them with two forks, and return them to the soup.
5. Stir in the heavy cream and season with salt and pepper to taste. Allow it to cook for an additional 15-20 minutes to meld the flavors.
6. Serve with fresh lime wedges on the side.

This Slow Cooker Chicken Poblano Soup is a hassle-free way to enjoy a hearty, flavorful soup with minimal effort. The slow cooking process allows the chicken to become tender and absorb all the wonderful flavors of the roasted poblanos and spices. The creamy finish makes it rich and satisfying. Whether you’re making it for a busy weeknight dinner or preparing it for a family gathering, this soup will be a hit. Don’t forget the lime for an added zesty kick!

Smoky Chicken Poblano Soup with Avocado

This Smoky Chicken Poblano Soup with Avocado is a vibrant and hearty dish that combines the smoky flavors of roasted poblano peppers with the creamy richness of avocado. The addition of tender shredded chicken and a flavorful broth makes this soup both satisfying and comforting. Topped with fresh cilantro, lime, and creamy avocado slices, it’s a perfect balance of heat, creaminess, and freshness.

Ingredients:

• 2 cups shredded smoked chicken
• 3 poblano peppers, roasted, peeled, and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 2 ripe avocados, sliced
• 1/4 cup chopped fresh cilantro
• Lime wedges for serving

Instructions:

1. Roast the poblano peppers over a flame or under a broiler until charred. Let them steam in a covered bowl for 10 minutes, then peel off the skin, remove the seeds, and chop them.
2. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until softened.
3. Stir in the smoked paprika and cumin, cooking for another minute to release the spices’ flavors.
4. Add the chicken broth and bring to a simmer. Add the roasted poblano peppers and shredded smoked chicken. Let it simmer for about 10 minutes.
5. Stir in the heavy cream and simmer for an additional 5 minutes. Adjust seasoning with salt and pepper.
6. Ladle the soup into bowls and garnish with avocado slices, fresh cilantro, and a squeeze of lime juice.

This Smoky Chicken Poblano Soup with Avocado is the perfect combination of smoky, creamy, and fresh flavors. The creamy avocado adds a rich texture to the soup, while the roasted poblano peppers provide a mild heat that’s balanced by the sweetness of the chicken. The soup’s richness is offset by the zesty lime and fresh cilantro, making it a satisfying meal that’s both comforting and refreshing. This is a wonderful soup to serve on cooler nights or to impress guests with something a little different.

Chicken Poblano Soup with Sweet Potatoes

This Chicken Poblano Soup with Sweet Potatoes brings together the comforting sweetness of roasted sweet potatoes with the smoky heat of poblano peppers. The addition of tender shredded chicken adds protein, while the creamy broth offers a perfect balance of flavors. This is a hearty soup that’s ideal for fall and winter months when you’re craving something both healthy and filling.

Ingredients:

• 2 large chicken breasts, cooked and shredded
• 2 poblano peppers, roasted and chopped
• 1 large sweet potato, peeled and diced
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 cup half-and-half or heavy cream
• Salt and pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Roast the poblano peppers and peel them as described earlier. Chop them once cooled.
2. In a large pot, sauté the chopped onion and garlic in a little olive oil over medium heat until softened, about 5 minutes.
3. Add the diced sweet potatoes to the pot and sauté for another 2-3 minutes.
4. Stir in the cumin, chili powder, and smoked paprika, and cook for another minute to release the flavors of the spices.
5. Add the chicken broth and bring the mixture to a boil. Reduce heat and simmer for 15-20 minutes, or until the sweet potatoes are tender.
6. Stir in the shredded chicken and roasted poblano peppers. Simmer for another 10 minutes.
7. Add the half-and-half or heavy cream and stir to combine. Season with salt and pepper to taste.
8. Serve the soup garnished with fresh cilantro.

The Chicken Poblano Soup with Sweet Potatoes is a perfect blend of savory, smoky, and subtly sweet flavors. The creamy texture of the soup, combined with the natural sweetness of the potatoes, makes it both satisfying and healthy. The roasted poblano peppers add a smoky depth, while the chicken brings in hearty protein. This soup is a perfect meal for a cozy evening and is great for meal prepping, as the flavors deepen even more the next day.

Poblano Chicken Tortilla Soup

Poblano Chicken Tortilla Soup is a flavorful twist on the classic chicken tortilla soup. The roasted poblano peppers add a smoky, earthy flavor to the broth, while crispy tortilla strips give the soup a satisfying crunch. The tender chicken, combined with zesty lime, cilantro, and a variety of spices, makes this a comforting and filling dish that can easily become a family favorite.

Ingredients:

• 2 cups cooked chicken, shredded
• 3 poblano peppers, roasted and chopped
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 6 corn tortillas, cut into strips
• 1 tablespoon vegetable oil for frying
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Roast the poblano peppers as described in earlier recipes, then peel, seed, and chop them.
2. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
3. Add the cumin and chili powder, and stir for about 1 minute to toast the spices.
4. Pour in the chicken broth and diced tomatoes. Bring the soup to a simmer, and then add the shredded chicken and roasted poblano peppers. Simmer for 10 minutes to blend the flavors. Season with salt and pepper to taste.
5. While the soup simmers, heat vegetable oil in a small skillet over medium-high heat. Fry the tortilla strips until golden and crispy. Drain on paper towels.
6. Serve the soup in bowls, topping with crispy tortilla strips, fresh cilantro, and a squeeze of lime juice.

This Poblano Chicken Tortilla Soup is a flavorful and satisfying meal that combines the smokiness of roasted poblano peppers with the traditional heartiness of chicken tortilla soup. The crispy tortilla strips add the perfect contrast to the creamy soup, and the fresh cilantro and lime provide a burst of freshness to balance the smoky depth of the broth. This is a comforting, zesty soup that can be enjoyed any time of the year, and it’s sure to please the entire family.

Creamy Chicken Poblano Soup with Lime and Cilantro

This creamy Chicken Poblano Soup with Lime and Cilantro is a vibrant and comforting dish that’s perfect for a cozy evening. The richness of the cream blends perfectly with the smoky poblano peppers, while the tangy lime and fresh cilantro add brightness and balance to the dish. Topped with crunchy tortilla strips, this soup is hearty, flavorful, and a guaranteed crowd-pleaser.

Ingredients:

• 2 cups shredded cooked chicken
• 3 poblano peppers, roasted, peeled, and chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 lime, juiced
• 1/4 cup fresh cilantro, chopped
• Tortilla strips, for garnish

Instructions:

1. Roast the poblano peppers as described in previous recipes, then peel, seed, and chop them.
2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
3. Add the cumin, chili powder, and smoked paprika. Stir for 1 minute to release the spices’ flavors.
4. Pour in the chicken broth and bring to a simmer. Add the chopped poblano peppers and shredded chicken. Simmer for 10 minutes to allow the flavors to meld.
5. Stir in the heavy cream and lime juice, simmering for an additional 5 minutes. Adjust seasoning with salt and pepper.
6. Ladle the soup into bowls, then garnish with chopped cilantro and crispy tortilla strips.

The Creamy Chicken Poblano Soup with Lime and Cilantro is a perfect balance of rich, smoky, and tangy flavors. The creaminess of the soup is lightened up with the zesty lime, while the poblano peppers add a smoky kick. The cilantro adds a refreshing touch, and the crunchy tortilla strips provide a delightful texture contrast. This soup is not only easy to prepare but also a comforting and flavorful dish to serve on chilly evenings.

Spicy Chicken Poblano Soup with Corn and Beans

This Spicy Chicken Poblano Soup with Corn and Beans brings a delightful mix of heat, heartiness, and texture to the table. The roasted poblano peppers provide smoky warmth, while the corn and beans add substance and a touch of sweetness. The chicken adds protein, making this a perfect one-pot meal that’s both filling and full of flavor.

Ingredients:

• 2 cups shredded chicken
• 3 poblano peppers, roasted, peeled, and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Fresh cilantro, for garnish

Instructions:

1. Roast the poblano peppers as outlined in previous recipes. Peel, seed, and chop them.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the cumin, chili powder, and smoked paprika, and cook for 1 minute to bloom the spices.
4. Add the chicken broth, corn, black beans, shredded chicken, and roasted poblano peppers. Bring to a simmer and cook for 15 minutes to combine the flavors.
5. Season the soup with salt and pepper, adjusting to taste.
6. Serve the soup hot, garnished with fresh cilantro.

This Spicy Chicken Poblano Soup with Corn and Beans is a wonderfully hearty soup that’s packed with flavor. The sweetness of the corn and the earthiness of the beans pair beautifully with the smoky poblano peppers and tender chicken. It’s a soup that’s satisfying, with a bit of a spicy kick, making it perfect for those who love bold, flavorful dishes. With minimal prep time, it’s an easy and delicious choice for a weeknight meal.

Chicken Poblano Soup with Rice and Vegetables

This Chicken Poblano Soup with Rice and Vegetables is a wholesome, filling dish that combines tender chicken, smoky poblano peppers, and nutrient-packed vegetables. The rice adds heartiness, while the poblano peppers lend their signature smoky flavor to the broth. Perfect for meal prepping or a quick dinner, this soup is healthy, flavorful, and easy to make.

Ingredients:

• 2 cups cooked chicken, shredded
• 3 poblano peppers, roasted, peeled, and chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup cooked white or brown rice
• 2 carrots, peeled and chopped
• 1 zucchini, chopped
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Fresh cilantro, for garnish

Instructions:

1. Roast the poblano peppers as described earlier. Peel, seed, and chop them.
2. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Add the carrots and zucchini, sautéing for another 5 minutes until they begin to soften.
4. Stir in the cumin, chili powder, and smoked paprika. Cook for another 1 minute to release the spices’ flavors.
5. Pour in the chicken broth and bring to a simmer. Add the chopped poblano peppers and cooked chicken. Simmer for 10 minutes.
6. Stir in the cooked rice and let it simmer for another 5 minutes. Adjust seasoning with salt and pepper.
7. Serve the soup hot, garnished with fresh cilantro.

The Chicken Poblano Soup with Rice and Vegetables is a filling and nutritious dish that’s perfect for any time of year. The rice adds a hearty element to the soup, while the vegetables bring a fresh, earthy taste. The smoky poblano peppers infuse the broth with depth, and the chicken adds protein to make it a well-rounded meal. This is a great option for a satisfying lunch or dinner, and it’s easy to adjust for different tastes or dietary preferences.

Smoky Chicken Poblano Soup with Avocado and Lime

This Smoky Chicken Poblano Soup with Avocado and Lime offers a delightful combination of smoky, creamy, and tangy flavors. The roasted poblano peppers infuse the soup with a deep smokiness, while the avocado adds creaminess and a subtle richness. The lime juice and zest provide a refreshing contrast, making this soup vibrant and satisfying, perfect for a light yet fulfilling meal.

Ingredients:

• 2 cups shredded chicken (rotisserie works great)
• 3 poblano peppers, roasted, peeled, and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 1 lime, juiced and zested
• 1 avocado, diced
• Fresh cilantro, for garnish

Instructions:

1. Roast the poblano peppers as described in previous recipes. Peel, seed, and chop them.
2. Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
3. Add the smoked paprika and ground cumin to the pot. Stir for 1 minute to toast the spices.
4. Pour in the chicken broth and bring to a simmer. Add the chopped poblano peppers and shredded chicken. Let it simmer for 10-15 minutes to allow the flavors to blend.
5. Stir in the heavy cream and lime juice, and simmer for an additional 5 minutes.
6. Adjust the seasoning with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh cilantro, diced avocado, and a sprinkle of lime zest.

The Smoky Chicken Poblano Soup with Avocado and Lime offers a wonderful balance of flavors. The rich creaminess of the avocado pairs perfectly with the smoky depth of the poblano peppers, while the lime brings a refreshing, tangy element to the soup. It’s a satisfying yet light dish that can easily be adapted for a variety of dietary preferences. Whether served as a starter or a main course, this soup is guaranteed to impress with its vibrant flavors and creamy texture.

Chicken Poblano Soup with Sweet Potatoes and Kale

This Chicken Poblano Soup with Sweet Potatoes and Kale is a wholesome, nutrient-dense meal that combines smoky poblano peppers with earthy sweet potatoes and kale. The sweetness of the potatoes balances out the heat of the peppers, while the kale adds a satisfying texture and freshness. It’s the perfect hearty soup for a chilly day, packed with vitamins, fiber, and flavor.

Ingredients:

• 2 cups shredded chicken
• 3 poblano peppers, roasted, peeled, and chopped
• 2 medium sweet potatoes, peeled and diced
• 1 bunch kale, chopped (stems removed)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Fresh cilantro, for garnish

Instructions:

1. Roast the poblano peppers as described in previous recipes. Peel, seed, and chop them.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
3. Add the cumin and chili powder, cooking for an additional minute to release the spices’ flavors.
4. Add the diced sweet potatoes, chicken broth, and chopped poblano peppers to the pot. Bring to a boil, then reduce to a simmer. Cook for 15-20 minutes, until the sweet potatoes are tender.
5. Stir in the chopped kale and shredded chicken, simmering for an additional 5 minutes, until the kale has wilted.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This Chicken Poblano Soup with Sweet Potatoes and Kale is the perfect combination of comforting and nutritious. The smoky poblano peppers infuse the soup with depth, while the sweetness of the potatoes and the freshness of the kale create a balanced and satisfying dish. It’s a perfect meal for a cozy dinner, providing a boost of vitamins and nutrients. The soup is not only filling but also a great way to get a hearty serving of vegetables, making it an ideal choice for health-conscious eaters.

Chicken Poblano Soup with Coconut Milk and Ginger

For a unique twist on traditional chicken poblano soup, this version incorporates coconut milk and fresh ginger, offering a creamy, slightly spicy, and aromatic flavor profile. The coconut milk creates a velvety base, while the ginger adds warmth and a subtle zing, perfectly complementing the smoky poblano peppers. This soup is ideal for those looking for a rich, comforting dish with an exotic flair.

Ingredients:

• 2 cups shredded chicken
• 3 poblano peppers, roasted, peeled, and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 4 cups chicken broth
• 1 can (14 oz) coconut milk
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Fresh cilantro, for garnish

Instructions:

1. Roast the poblano peppers as described above. Peel, seed, and chop them.
2. Heat olive oil in a large pot over medium heat. Add the onion, garlic, and ginger, sautéing until softened and fragrant, about 5 minutes.
3. Add the cumin and turmeric to the pot, stirring for 1 minute to bloom the spices.
4. Pour in the chicken broth and bring to a simmer. Add the chopped poblano peppers and shredded chicken. Simmer for 10-15 minutes.
5. Stir in the coconut milk and simmer for another 5 minutes to combine the flavors.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This Chicken Poblano Soup with Coconut Milk and Ginger is a rich, flavorful dish with an exciting twist. The creaminess of the coconut milk balances the smoky poblano peppers, while the ginger provides a refreshing heat that enhances the overall depth of the soup. The combination of spices creates a warm, comforting atmosphere, making it perfect for any season. It’s a deliciously creamy and aromatic alternative to traditional chicken soup that will become a new favorite for those who enjoy vibrant and exotic flavors.

Spicy Chicken Poblano Soup with Black Beans and Corn

This Spicy Chicken Poblano Soup with Black Beans and Corn combines hearty ingredients with a spicy kick. The smoky poblano peppers add depth, while the black beans and corn contribute texture and sweetness. A dash of heat from jalapeños and cumin elevates the flavors, making this soup perfect for those who crave a little spice. It’s filling, nutritious, and full of vibrant flavors—ideal for a weeknight dinner or a hearty lunch.

Ingredients:

• 2 cups shredded chicken (rotisserie works well)
• 3 poblano peppers, roasted, peeled, and chopped
• 1 cup black beans (canned or cooked)
• 1 cup corn kernels (fresh or frozen)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 jalapeño pepper, minced (optional, for extra heat)
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Roast the poblano peppers as described earlier. Peel, seed, and chop them into small pieces.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and jalapeño (if using), sautéing until the onion is softened, about 5 minutes.
3. Add the cumin and chili powder to the pot, stirring for 1 minute to release the spices’ flavors.
4. Pour in the chicken broth, followed by the shredded chicken, chopped poblano peppers, black beans, and corn. Bring to a boil, then reduce to a simmer. Let it cook for 15-20 minutes to blend the flavors.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro and a wedge of lime on the side.

The Spicy Chicken Poblano Soup with Black Beans and Corn is a delightful balance of spicy, smoky, and savory flavors. The poblano peppers add richness, while the black beans and corn make the soup hearty and satisfying. This soup is perfect for anyone who enjoys a bit of heat in their meal, and it’s easy to adjust the spice level to your liking. Whether served on a cool evening or as a meal prep dish for the week, this soup will quickly become a favorite.

Chicken Poblano Soup with Roasted Garlic and Parmesan

This Chicken Poblano Soup with Roasted Garlic and Parmesan offers a creamy and indulgent twist on traditional poblano chicken soup. Roasted garlic adds a rich, sweet flavor, while Parmesan brings a salty, umami finish. The combination of creamy broth and smoky peppers makes this soup perfect for those looking for comfort food with a touch of sophistication.

Ingredients:

• 2 cups shredded chicken
• 3 poblano peppers, roasted, peeled, and chopped
• 1 head of garlic, roasted and mashed
• 1 medium onion, chopped
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon ground thyme
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1 tablespoon olive oil
• Fresh parsley, for garnish

Instructions:

1. To roast the garlic, slice the top off the garlic bulb, drizzle with olive oil, and wrap it in foil. Roast in the oven at 400°F (200°C) for 30-35 minutes until soft and golden. Squeeze out the roasted garlic and mash it with a fork.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion, cooking until softened, about 5 minutes.
3. Stir in the mashed roasted garlic, smoked paprika, and ground thyme, letting the flavors blend for a minute.
4. Pour in the chicken broth and bring to a simmer. Add the shredded chicken and chopped poblano peppers. Let it cook for 10-15 minutes.
5. Stir in the heavy cream and Parmesan cheese, simmering for another 5 minutes until the soup becomes creamy and thickened.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley and additional grated Parmesan.

This Chicken Poblano Soup with Roasted Garlic and Parmesan is a rich, creamy, and comforting dish that’s sure to satisfy. The roasted garlic provides a sweetness that pairs beautifully with the smoky poblano peppers, while the Parmesan adds a savory depth. It’s an indulgent soup that still feels fresh and balanced, making it perfect for a cozy evening or a special dinner. The combination of creaminess and umami flavors ensures this soup will be a hit with anyone who loves hearty, flavorful meals.

Chicken Poblano Soup with Tortilla Strips and Cheddar

This Chicken Poblano Soup with Tortilla Strips and Cheddar is a Tex-Mex-inspired dish that’s both savory and satisfying. Crispy tortilla strips and shredded cheddar cheese are the perfect toppings to add crunch and richness to the smoky poblano base. The chicken and peppers come together in a flavorful broth, making each spoonful comforting and hearty.

Ingredients:

• 2 cups shredded chicken
• 3 poblano peppers, roasted, peeled, and chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup shredded cheddar cheese
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper, to taste
• 1 tablespoon olive oil
• 2 corn tortillas, cut into strips
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. Roast the poblano peppers as instructed earlier. Peel, seed, and chop them into small pieces.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened, about 5 minutes.
3. Add the cumin and chili powder, cooking for an additional minute to toast the spices.
4. Pour in the chicken broth and bring to a simmer. Add the shredded chicken and chopped poblano peppers. Simmer for 15-20 minutes.
5. While the soup is simmering, prepare the tortilla strips. Heat a small amount of oil in a skillet over medium heat and fry the tortilla strips until golden and crispy, about 2-3 minutes. Remove and drain on a paper towel.
6. Stir the shredded cheddar cheese into the soup, allowing it to melt into the broth.
7. Season with salt and pepper to taste.
8. Serve hot, topped with crispy tortilla strips, fresh cilantro, and a lime wedge.

The Chicken Poblano Soup with Tortilla Strips and Cheddar is a fantastic combination of textures and flavors. The smoky poblano peppers and tender chicken are complemented by the crispy tortilla strips, which add an irresistible crunch to each bite. The cheddar cheese brings an extra layer of richness, making this soup a comforting meal that’s perfect for chilly evenings. Whether you’re serving it as a weeknight dinner or for a special gathering, this soup will be a crowd-pleaser.

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