Creamy Chicken Poblano Soup


Creamy chicken and poblano soup is an amazingly great summer soup.

Creamy Chicken and Poblano Soup
This is one of my absolute favorite soups. Of course, you don't have to use the Mexican cornbread in it but it is really a great combination! If you are looking for a tasty recipe that you can incorporate leftover chicken in, then this is a great option. You don't have to use smoked chicken it can be store-bought rotisserie chicken or even boiled chicken breasts.
Course: dinner, lunch
Cuisine: soup
  • 1-2 Ears of corn husk on or off
  • 1-2 lb Shredded Chicken we always use leftovers
  • 2 32oz Containers of Chicken Broth
  • 16 oz Heavy Whipping Cream
  • 4 medium Pablanos fire roasted and diced devein and remove the seeds
  • 1/4 Red Onion diced
  • 2 cups of Shredded Mild Cheddar
  • Salt and Pepper to taste
  • Cilantro
  • Sour Cream
  • Shredded Cheese cheddar
  1. Shred your chicken and set to the side.
    poblano soup
  2. Soak the corn in water for about an hour, we use our sink, this will help the corn to steam itself on the grill.
    poblano soup
  3. Grill the corn in the husk (or straight on the grill just keep an eye on it) for 20-40 minutes.
    poblano soup
  4. If you do use corn in the husk then take it off of the grill and peel the husk off. Then put it back on the grill and allow the corn to char slightly.
    poblano soup
  5. While you are cooking the corn on the grill add your washed poblano peppers and cook until the skin is charred.
    poblano soup
  6. Peel the burned skin from the peppers and then dice.
    poblano soup
  7. Cut the corn from the ears.
  8. Heat a large soup pot on medium-high. Add the chicken, broth, cream, peppers, corn, onion, and cheese.
    poblano soup
  9. Bring to a slight boil. Cover and reduce heat. Allow the soup to simmer for 15-20 minutes.
    poblano soup
  10. Garnish with a pinch of cilantro, shredded cheese, and a dollop of sour cream.
    poblano soup
Recipe Notes

poblano soup


Drain and add a can of rotel for more flavor. Β Salt and pepper to your taste. I personally like my sodium while Josh really tries to watch his intake. We like to spoon this soup over our Mexican Corn Bread! ***Recipe Coming Soon!***



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