This chicken poblano soup is a comforting, flavorful dish perfect for family dinners, meal prep, or a cozy night at home. Inspired by both Asian American and Southwestern cuisine, this soup blends tender shredded chicken, roasted poblano peppers, corn, and aromatic spices for a creamy, rich, and satisfying meal. It’s simple to make, packed with protein, and perfect as a main course or hearty starter.

The Origins and Benefits of Poblano Chicken Soup

Poblano peppers are native to Mexico and widely used in Southwestern and Tex-Mex dishes. They are mildly spicy, with a slightly sweet flavor that adds depth without overwhelming heat. Poblano peppers are rich in vitamin C, fiber, and antioxidants, supporting immune health and digestion. Combining them with lean chicken provides a high-protein, low-fat meal that satisfies hunger while keeping calories in check. This soup’s balance of vegetables, lean protein, and spices makes it both nutritious and comforting, making it a go-to recipe for busy weeknights or weekend family meals.

Ingredients That Make This Soup Special

The magic of this chicken soup lies in its combination of fresh ingredients and aromatic spices. Roasting the poblano peppers enhances their sweetness and gives a smoky depth. Fresh vegetables like celery, carrots, and onions add natural flavor and fiber. Spices like cumin, marjoram, chili powder, smoked paprika, and a touch of cayenne create layers of warmth and complexity. The addition of corn kernels provides sweetness and texture, while fresh cilantro garnish brings a bright, herbal finish. Every spoonful is a mix of creamy broth, tender chicken, and roasted pepper flavor.

Why This Recipe Works Every Time

The cooking method ensures tender chicken and flavorful vegetables. Roasting and steaming the poblanos releases their natural oils, enhancing flavor. Simmering the soup allows the spices to bloom and infuse the broth. Adding shredded chicken toward the end keeps it tender while allowing it to absorb the delicious broth. The soup is easy to customize: add more vegetables for extra nutrition, a splash of lime for acidity, or a dollop of sour cream for creaminess. This recipe is versatile, family-friendly, and freezes well for meal prep.

Ingredients

• 4 medium poblano peppers
• 1½ tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 ribs celery, chopped
• 2 large carrots, peeled and chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried marjoram
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ¼ teaspoon ground cayenne
• 6 cups low-sodium chicken broth
• 2½ cups shredded chicken
• 1 (15-ounce) can corn kernels, drained
• Salt to taste
• Freshly ground black pepper to taste
• Chopped cilantro for garnish

Instructions

Step 1: Roast the Poblano Peppers

Preheat oven to 425°F. Place peppers on a parchment-lined baking sheet. Roast for 15 minutes, turning halfway. Steam in a paper bag or covered bowl for 10 minutes. Peel, deseed, and dice.

Step 2: Sauté Aromatics

Heat olive oil in a Dutch oven over medium heat. Add onion, celery, and carrots. Cook until soft.

Step 3: Add Spices

Lower heat and add garlic, cumin, marjoram, chili powder, smoked paprika, and cayenne. Stir 1 minute until fragrant.

Step 4: Add Broth and Simmer

Pour in chicken broth. Bring to a boil, reduce heat, and simmer 10–15 minutes until carrots are tender.

Step 5: Incorporate Chicken and Corn

Add shredded chicken, corn, and roasted poblanos. Season with salt and pepper. Simmer 5 minutes.

Step 6: Serve with Garnish

Ladle soup into bowls. Garnish with chopped cilantro and serve warm.

Step 7: Store and Reheat

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months. Reheat gently before serving.

Timing and Nutrition

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Calories: 206 kcal per serving
• Nutrients: Protein 21g, Carbohydrates 12g, Fat 9g, Fiber 3g, Vitamin A 4609 IU, Vitamin C 68mg

Chicken Poblano Soup

Can I make this soup vegetarian?

Yes! Substitute chicken with roasted cauliflower or zucchini and use vegetable broth instead of chicken broth. Add beans for protein.

How do I make it spicier?

Include the poblano seeds or add diced jalapeños. You can also sprinkle crushed red pepper flakes to taste.

Can I use rotisserie chicken?

Absolutely! Shredded rotisserie chicken saves time and adds flavor. Add it during the last 5 minutes of simmering.

Can I freeze this soup?

Yes, freeze in airtight containers for up to 2 months. Reheat gently to maintain texture.