Poblano Chicken Cheese Soup

Why You’ll Love This Recipe

This soup is creamy, cheesy, and full of robust flavor from roasted poblano peppers, garlic, and spices. It’s easy to make in one pot and comes together quickly with simple, wholesome ingredients. The combination of smoky poblanos and gooey cheese makes it both cozy and irresistible. Plus, it’s versatile—perfect as a starter, main course, or even as a dip for tortilla chips.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs (shredded or chopped)
• Poblano peppers, roasted and chopped
• Onion, finely chopped
• Garlic, minced
• Chicken broth
• Heavy cream
• Cream cheese, softened
• Shredded cheddar or Monterey Jack cheese
• Olive oil or butter
• Ground cumin
• Salt and pepper
• Optional: corn, black beans, chopped cilantro, lime juice, or tortilla strips for topping

Directions

1. Roast the poblano peppers over an open flame or under a broiler until the skins are charred. Place in a bowl and cover for 10 minutes, then peel, seed, and chop.
2. In a large pot or Dutch oven, heat olive oil or butter over medium heat. Sauté the chopped onion until translucent, then add garlic and cook until fragrant.
3. Stir in the chopped poblano peppers and cumin. Cook for 1–2 minutes to toast the spices.
4. Add the chicken broth and bring to a simmer.
5. Stir in the shredded or chopped chicken. Simmer for 10–15 minutes.
6. Lower the heat and stir in the cream cheese until fully melted.
7. Add the heavy cream and shredded cheese, stirring until smooth and melted.
8. Season with salt and pepper to taste.
9. Optional: stir in corn or black beans for added texture.
10. Serve hot with your favorite toppings such as cilantro, lime juice, tortilla strips, or more shredded cheese.

Servings and timing

This recipe serves 6 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Spicy Version: Add diced jalapeños or chipotle peppers in adobo for more heat.
• Low-Carb/Keto: Skip the beans and corn, and ensure broth and cheese are low in carbs.
• Vegetarian: Omit chicken and use vegetable broth. Add extra beans or roasted vegetables.
• Thicker Texture: Blend half the soup for a creamier, thicker consistency.
• Cheese Swap: Use pepper jack or smoked gouda for a different cheesy flavor.
• Add Rice or Pasta: Stir in cooked rice, noodles, or small pasta shapes for a heartier bowl.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop over low heat, stirring often. Add a splash of broth or milk to loosen the texture if needed.
Microwave in 30-second intervals, stirring between each.
Freezing is not recommended as the dairy-based soup may separate when thawed.

FAQs

How spicy are poblano peppers?

Poblano peppers are mild and smoky. Roasting them enhances their flavor without adding much heat.

Can I use pre-cooked or rotisserie chicken?

Yes, it’s a great time-saver. Just shred or chop and add during the simmering step.

Can I blend the soup?

Yes, for a smooth texture, blend part or all of the soup before adding cheese and cream.

Can I make this soup in a slow cooker?

Yes. Add all ingredients except cheese and cream, cook on low for 4–5 hours, then stir in cheese and cream before serving.

What’s the best cheese for melting in soup?

Cheddar, Monterey Jack, and pepper jack melt well and complement the flavors of this soup.

Can I add vegetables?

Absolutely. Corn, bell peppers, or zucchini are great additions.

Is this soup gluten-free?

Yes, as long as the broth and other ingredients are certified gluten-free.

How do I make it less rich?

Use half-and-half or whole milk instead of heavy cream, and reduce the cheese slightly.

What toppings go well with this soup?

Tortilla strips, avocado, cilantro, lime wedges, or a dollop of sour cream work great.

Can I freeze this soup?

It’s not recommended, as cream-based soups often separate when thawed and reheated.

Conclusion

Poblano Chicken Cheese Soup is a creamy, hearty, and deeply flavorful dish that brings comfort in every spoonful. With tender chicken, smoky roasted peppers, and melty cheese, this soup is sure to become a favorite on your dinner table. Serve it with toppings or enjoy it on its own—it’s delicious either way.

Poblano Chicken Cheese Soup

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Poblano Chicken Cheese Soup is a creamy, smoky, and comforting soup made with roasted poblano peppers, shredded chicken, and melty cheese in a rich broth. It’s a satisfying Southwestern-inspired meal perfect for chilly days.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Southwestern
• Diet: Gluten Free

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs, cooked and shredded
• 3 large poblano peppers, roasted, peeled, and chopped
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 4 oz cream cheese, softened
• 1 1/2 cups shredded cheddar or Monterey Jack cheese
• 2 tablespoons olive oil or butter
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• Optional: 1/2 cup corn kernels
• Optional: 1/2 cup canned black beans, rinsed and drained
• Optional: chopped cilantro, lime juice, tortilla strips for garnish

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Instructions

1. Roast poblano peppers over an open flame or under the broiler until skins are charred. Place in a covered bowl to steam for 10 minutes. Peel, remove seeds, and chop.
2. In a large pot, heat olive oil or butter over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and cook for 1 minute more.
3. Stir in chopped poblanos and cumin. Cook for 1–2 minutes to release flavors.
4. Add chicken broth and bring to a simmer.
5. Stir in shredded chicken and simmer for 10–15 minutes.
6. Reduce heat to low and stir in cream cheese until fully melted.
7. Add heavy cream and shredded cheese. Stir until melted and smooth.
8. Season with salt and pepper to taste.
9. Optional: Stir in corn and/or black beans for added texture.
10. Serve hot, garnished with cilantro, lime juice, tortilla strips, or extra cheese if desired.

Notes

• Roast poblanos ahead of time to save prep time.
• Use rotisserie chicken for a quick shortcut.
• Blend part of the soup for a thicker consistency.
• Use pepper jack for a spicier, cheesy flavor.
• Store leftovers in the fridge for up to 4 days—reheat gently on the stovetop.

Nutrition

• Serving Size: 1.5 cups
• Calories: 430
• Sugar: 3g
• Sodium: 680mg
• Fat: 32g
• Saturated Fat: 17g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 7g
• Fiber: 1g
• Protein: 28g
• Cholesterol: 120mg