How can I thicken poblano soup?

Partly puree the soup with chicken and corn to thicken it. Use an immersion blender or other type of blender to puree the soup. Other thickening methods include creating a cornstarch slurry by combining 1 tablespoon cornstarch with 2 tablespoons cold water and stirring the slurry into the hot soup. Cream cheese can thicken a soup. After the cream cheese melts completely, decide if more thickening is needed. Add the cornstarch slurry to the simmering soup.

How do I roast poblanos without gas?

Position peppers on a baking sheet and broil at maximum heat for 5-7 minutes per side. Turn peppers to blacken and blister the skin evenly. Peppers can also be cooked on a grill outside. Steaming peppers in a covered dish can help loosen the skin.

Is chicken poblano soup spicy?

Poblano peppers are relatively mild. The soup will have a rich, smoky flavor, but not much heat. To add heat, you might include minced jalapeño peppers or cayenne pepper.

Using rotisserie chicken?

Rotisserie chicken can be used in place of chicken breasts or thighs to save time. I use rotisserie chicken on busy days and combine it with dairy and corn.

Freezing chicken poblano soup?

Freeze the soup without cream cheese or heavy cream. Thaw it in the refrigerator. Add cream cheese and heavy cream when reheating. Cream cheese and heavy cream may affect the flavor and texture of a soup base if included in cooked and frozen soups.

What toppings should I use?

Start by topping the dish with the toppings called for in the recipe. Other toppings you might use include cilantro and diced avocado and sour cream. Queso fresco is a substitute for Cotija cheese. Greek yogurt can be used instead of sour cream. Tortillas and crusty bread make good dippers.

Chicken Poblano Soup with Roasted Poblanos and Corn

By Miles CarrOct 21, 2026

Prep

15 min

Cook

40 min

Total

55 min

Servings

Level

Easy

Jump to recipe

This chicken poblano soup recipe takes 55 minutes to make. I make this chicken soup recipe when I want a hot dish that I can cook in one Dutch oven without buying many ingredients. Roasted poblano peppers provide smoky flavor to the soup. Cream cheese and heavy cream provide extra richness to the shredded chicken in the soup.

Chicken Poblano Soup with Roasted Poblanos and Corn

I char poblanos on the grill or in another pan and steam them for 10 minutes covered to loosen the skin. You can also steam poblanos in a covered bowl and plastic wrap. I cook onion in the same pot for several minutes before adding garlic and other seasonings. If I want more flavor from cumin and oregano, I toast them for 30 seconds in the same pot.

Use full-fat dairy products in this recipe. Low-fat cream cheese and cream will not combine properly with the broth and make the soup less filling. I puree cream cheese into the broth and top the soup with fresh cilantro and lime juice when it comes off the heat. Tortilla chips and Cotija cheese are enough toppings, though you might also want to offer warm tortillas on the side. A citrus vinaigrette-dressed green salad is another option.

For a slow cooker recipe, add raw chicken, roasted poblanos, onions, garlic, spices, and broth to a slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours. Add dairy and corn and cilantro during the last 30 minutes of cooking time for a dish that is convenient for weeknights and other busy days when you have other commitments.

Why you'll love this recipe

1One Dutch oven for cooking reduces the amount of cleanup after dinner.
2Dinner takes 55 minutes to make, while the chicken cooks in broth, you'll prepare the peppers.
3Common supermarket products can help make your shopping list easier to use. Frozen corn kernels can substitute for fresh sweet corn in recipes.
4Use rotisserie chicken when you are busy. Include rotisserie chicken with dairy and corn ingredients.
5Use milder peppers for this recipe, or jalapeño peppers for more heat. Other hot peppers you can use include serrano peppers and cayenne peppers.
6Broil bell peppers on a baking sheet if you don't have access to a gas flame.

Instructions

Roast the poblano peppers under the broiler or over a gas flame until their skins are charred. Place them in a covered bowl to steam for 10 minutes, then peel, remove the seeds, and chop.

Heat the olive oil in a large pot. Season the chicken with salt and pepper, sear it until golden on both sides, then remove it from the pot.

Cook the diced onion in the same pot until soft. Add the garlic, cumin, and oregano, then cook for 1 minute until fragrant.

Pour in the chicken broth, then return the chicken to the pot with the chopped poblano peppers. Bring to a boil, reduce the heat, cover, and simmer for 20-25 minutes until the chicken is cooked through.

Remove and shred the chicken. Whisk the softened cream cheese into the broth until smooth, then stir in the heavy cream, shredded chicken, and corn. Simmer for 5 more minutes.

Turn off the heat and stir in the chopped cilantro and lime juice. Season with salt and pepper to taste, then serve hot with desired toppings.

FAQ

Cook and store leftovers in an airtight container in the refrigerator for up to 4 days. To serve leftovers, heat on the stovetop over low heat, stirring frequently.

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Dinner Soups & Stews Chicken Mexican Meal Prep Stovetop

Chicken Poblano Soup with Roasted Poblanos and Corn

Name: Chicken Poblano Soup with Roasted Poblanos and Corn
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil; 1 1/2 lbs boneless, skinless chicken breasts or thighs; 1 large yellow onion (diced); 4 cloves garlic (minced); 4 large poblano peppers; 1 tsp cumin; 1 tsp dried oregano; 4 cups low-sodium chicken broth; 4 oz cream cheese (softened); 1 cup heavy cream; 1 1/2 cups corn (frozen or fresh); 1/2 cup fresh cilantro (chopped); 1 lime (juiced); salt (to taste); pepper (to taste); Cotija cheese (for garnish); tortilla strips (for garnish); avocado (for garnish)

By Miles CarrOct 21, 2026

Prep

15 min

Cook

40 min

Total

55 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

1One Dutch oven for cooking reduces the amount of cleanup after dinner.
2Dinner takes 55 minutes to make, while the chicken cooks in broth, you'll prepare the peppers.
3Common supermarket products can help make your shopping list easier to use. Frozen corn kernels can substitute for fresh sweet corn in recipes.
4Use rotisserie chicken when you are busy. Include rotisserie chicken with dairy and corn ingredients.
5Use milder peppers for this recipe, or jalapeño peppers for more heat. Other hot peppers you can use include serrano peppers and cayenne peppers.
6Broil bell peppers on a baking sheet if you don't have access to a gas flame.

Ingredients

Servings6

•1 tbsp olive oil
•1 ½ lbs boneless, skinless chicken breasts or thighs
•1 large yellow onion (diced)
•4 cloves garlic (minced)
•4 large poblano peppers
•1 tsp cumin
•1 tsp dried oregano
•4 cups low-sodium chicken broth
•4 oz cream cheese (softened)
•1 cup heavy cream
•1 ½ cups corn (frozen or fresh)
•½ cup fresh cilantro (chopped)
•1 lime (juiced)
•salt (to taste)
•pepper (to taste)
•Cotija cheese (for garnish)
•tortilla strips (for garnish)
•avocado (for garnish)

Instructions

1
Roast the poblano peppers under the broiler or over a gas flame until their skins are charred. Place them in a covered bowl to steam for 10 minutes, then peel, remove the seeds, and chop.
2
Heat the olive oil in a large pot. Season the chicken with salt and pepper, sear it until golden on both sides, then remove it from the pot.
3
Cook the diced onion in the same pot until soft. Add the garlic, cumin, and oregano, then cook for 1 minute until fragrant.
4
Pour in the chicken broth, then return the chicken to the pot with the chopped poblano peppers. Bring to a boil, reduce the heat, cover, and simmer for 20-25 minutes until the chicken is cooked through.
5
Remove and shred the chicken. Whisk the softened cream cheese into the broth until smooth, then stir in the heavy cream, shredded chicken, and corn. Simmer for 5 more minutes.
6
Turn off the heat and stir in the chopped cilantro and lime juice. Season with salt and pepper to taste, then serve hot with desired toppings.

FAQ

Cook and store leftovers in an airtight container in the refrigerator for up to 4 days. To serve leftovers, heat on the stovetop over low heat, stirring frequently.