30-Minute Creamy Roasted Poblano & Chicken Soup Recipe Will Not Disappoint by Donna John

Soups Dinner Poultry Lunch
a year ago

30-Minute Creamy Roasted Poblano & Chicken Soup Recipe Will Not Disappoint

After making this creamy beef taco soup recipe, I knew a creamy Mexican-inspired chicken soup was next on my list. This easy, creamy poblano and chicken soup recipe did not disappoint. 

With sweet corn, roasted poblanos, a touch of cream and ready in 30 minutes, this is one soup recipe that will be made over and over again. Next time I may add a jalapeno into the mix.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6


  • 3 - 4 cups shredded cooked chicken (I used chicken breasts)
  • 3 poblano peppers, roasted, seeded and chopped (here's how to roast poblano peppers)
  • 1 onion, chopped
  • 4 garlic cloves, minced
  • 2 ears corn on the cob, kernels removed and ears discarded
  • 2 cans (14 ounces each) chicken broth
  • 2 cups water
  • 1 tablespoon chicken bouillon granules or chicken bouillon cubes
  • 1 teaspoon cumin
  • 1 cup heavy cream

Optional Toppings

  • shredded cheese
  • chopped red onion
  • avocado
  • cilantro
  • tortilla chips

Here's how to make it: 

  1. Heat a little olive oil in a large pot. Cook the onions, corn and peppers for about 5 minutes. Add the garlic and cook 30 seconds.
  2. Add the chicken broth, water and cumin. Season with salt and pepper.
  3. Bring to a boil, reduce heat and simmer about 10 minutes.
  4. Stir in the chicken and cook about 3 minutes more.
  5. Pour in the cream. Gently simmer until it thickens up a bit, then season with salt and pepper.
  6. Spoon into bowls and top with desired toppings.

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Elisa Schmitz
OMGoodness, Donna John , this looks just delicious! #yum
My mouth is watering...

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