Smoky, creamy, and packed with Southwest-inspired flavor—this Roasted Poblano Soup is a bowl you’ll crave all year long. With golden roasted peppers, tender chicken, and velvety potatoes simmered in a rich broth, it delivers warmth and comfort with every spoonful.
Table of Contents
WHY YOU’LL LOVE THIS ROASTED POBLANO CHICKEN SOUP
It’s hearty, nourishing, and bursting with bold flavor.
- Creamy and comforting with just a hint of spice
- Naturally gluten-free and easy to make dairy-free
- Packed with protein and wholesome veggies
- Smoky roasted poblanos bring depth and richness
- Perfect for meal prep or cozy weeknight dinners
This soup reminds me of Texas evenings by the fire—warm, earthy, and unforgettable.
INGREDIENTS YOU’LL NEED
Each ingredient builds the layers of flavor that make this soup irresistible.
Main Ingredients
- 1 tbsp olive oil (or canola/avocado oil)
- 3 medium poblano peppers, roasted and peeled
- ¼ cup unsalted butter (or coconut oil for dairy-free)
- 1 medium white onion, diced
- 1 cup celery, diced
- 1 ½ cups baby gold potatoes, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 2 tsp red pepper flakes (adjust for heat)
- Kosher salt and black pepper, to taste
- 5 cups low-sodium chicken broth (or vegetable broth for vegetarian)
For the Protein
- 1½–2 lbs boneless, skinless chicken breasts, cut into chunks (or rotisserie chicken)
For Creaminess and Freshness
- 1 cup heavy cream (or full-fat coconut milk/oat milk)
- ¼ cup fresh cilantro, minced (or parsley)
Optional Add-Ons or Substitutes
- Add roasted corn for sweetness
- Use Garlic Parmesan Dinner Rolls for dipping
- Pair with Crockpot Ranch Chicken for a hearty dinner combo
- Stir in a touch of lime juice before serving for brightness
- Swap chicken for roasted cauliflower for a vegetarian twist
STEP-BY-STEP INSTRUCTIONS
Follow these simple steps for a restaurant-quality bowl of soup.
- Roast the Poblanos: Place peppers under a broiler for 5–7 minutes per side until charred. Transfer to a bowl, cover, and steam for 10 minutes. Peel and chop.
- Sauté the Base: In a large pot, heat olive oil and butter over medium heat. Add onion, celery, and potatoes; cook until softened, about 6–8 minutes.
- Add Flavor: Stir in garlic, cumin, red pepper flakes, salt, and pepper. Cook for 1 minute.
- Build the Soup: Pour in broth and bring to a boil. Add chicken and roasted poblanos. Reduce to a simmer and cook 15–20 minutes, until chicken and potatoes are tender.
- Blend for Creaminess: Remove half of the soup and blend until smooth, then return it to the pot. (This gives a perfect creamy texture while keeping chunks intact.)
- Finish with Cream: Stir in heavy cream and cilantro. Simmer 5 minutes more, then taste and adjust seasoning.
Serve warm with lime wedges and a sprinkle of cilantro.
EXPERT TIPS FOR SUCCESS
- Roast poblanos until the skin blisters completely for deep smoky flavor.
- Don’t skip blending—it’s what creates the creamy texture.
- Add cream off the heat to prevent curdling.
- Pair with Honey BBQ Chicken Rice Bowl for a cozy meal combo.
- Store and reheat gently to maintain creaminess.
SERVING SUGGESTIONS
This soup shines on its own or with delicious sides.
- Top with sour cream or avocado slices
- Add shredded cheese or tortilla strips
- Serve with cornbread or warm rolls
- Garnish with lime wedges and fresh herbs
- Pair with Garlic Butter Pasta for a filling dinner
STORING AND REHEATING
How to Store It
- Store in airtight containers up to 4 days in the fridge
- Freeze (without cream) for up to 2 months
- Add cream after thawing for best consistency
How to Reheat It
- Warm on the stovetop over medium-low heat
- Add a splash of broth if it thickens
- Avoid boiling to preserve the creamy texture
This soup keeps beautifully and tastes even better the next day.
NUTRITION (PER SERVING)
Calories: 485 kcal | Protein: 35g | Carbohydrates: 22g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 120mg | Sodium: 780mg | Fiber: 4g | Sugar: 5g | Vitamin C: 40% DV | Vitamin A: 20% DV | Calcium: 12% DV | Iron: 15% DV
FREQUENTLY ASKED QUESTIONS
Can I make this vegetarian?
Yes—use vegetable broth and skip the chicken. Add beans for protein.
Can I use pre-cooked chicken?
Absolutely! Add it during the last 10 minutes of simmering.
Can I make it dairy-free?
Use coconut milk or oat milk instead of cream and coconut oil instead of butter.
FINAL THOUGHTS
This Roasted Poblano Soup is pure comfort in a bowl—smoky, creamy, and deeply satisfying. Whether it’s a weeknight dinner or a cozy Sunday meal, it’s sure to become a household favorite.
- Roast poblanos for rich flavor
- Blend half for the perfect texture
- Add cream and cilantro for freshness
A soul-warming, flavor-packed soup that hits every note of comfort and spice.
Roasted Poblano Soup
Ingredients
Equipment
Method
- Broil or roast the poblano peppers until skins are charred (about 5–7 min per side). Place in a bowl and cover to steam for 10 minutes, then peel, remove seeds, and chop.
- In a large pot, heat olive oil and butter over medium heat. Add diced onion, celery and diced potatoes; cook 6–8 minutes until softened.
- Stir in minced garlic, ground cumin, red pepper flakes, salt and pepper. Cook 1 minute until fragrant.
- Pour in the broth, add chicken pieces and chopped poblanos. Bring to a boil, then reduce heat and simmer 15–20 minutes until chicken is cooked and potatoes are tender.
- Remove about half the soup and carefully blend until smooth (using an immersion blender or regular blender). Return blended portion to the pot — this gives creamy texture while keeping chunks intact.
- Stir in heavy cream (or coconut/oat milk) and chopped cilantro. Simmer 5 more minutes on low. Taste and adjust salt and pepper if needed.
- Ladle into bowls. Serve with optional lime wedges, extra cilantro, or a drizzle of olive oil for brightness.
Nutrition
Notes
- For dairy‑free or lighter versions, substitute coconut or oat milk and coconut oil or olive oil for butter.
- If freezing, leave out the cream and add fresh when reheating.
- Blending part of the soup gives a creamy texture while retaining chunky bits.
