If you’re craving something cozy but still fresh and flavourful, this Chicken Poblano Soup is exactly what you need. It’s loaded with tender shredded chicken, smoky roasted veggies, creamy pinto beans, and sweet corn, all brought together in a savoury broth and topped with a zesty lime crema. The real trick is roasting the veggies under the broiler. It adds that deep, sightly charred flavour you’d normally only get from hours of simmering. Paired with the creamy lime topping and a handful of crunch tortilla chips, this soup is hearty enough for a full meal and just the thing to warm you up on a chilly day.
This Chicken Poblano Soup has quickly and easily become a regular in our rotation, especially when we want something warm, filling, and packed with flavour. It has that same comfort factor as my Potato and Leek Soup or my Easy Chicken Noodle Soup, but with a little extra smokiness and a fresh kick from the lime crema. The roasted veggies also give it a deeper flavour without a lot of fuss.
😍 Why You’ll Love This Chicken Poblano Soup
Smoky roasted flavour: broiled vegetables give this soup rich, deep flavour without waiting a long time.
Comforting and hearty: packed with shredded chicken, beans, and corn for a filling, satisfying bowl.
Fresh and zesty finish: the lime crema adds a bright, creamy contrast that balances everything.
🥣 Ingredients You’ll Need To Make This Chicken Poblano Soup Recipe
Chicken breasts: cooked and shredded for a tender, hearty base that makes the soup filling and satisfying.
Chicken broth: creates a flavourful, savoury foundation that ties all the ingredients together.
Tomato paste: adds rich depth and a hint of sweetness to balance the smoky flavours.
PInto beans: creamy and protein-packed, they bring comfort and texture to every spoonful.
Corn: roasted until golden for a pop of sweetness and smoky flavour.
Poblano pepper: mild and earthy, it adds a gentle heat and depth once roasted.
Yellow onion: broiled for natural caramelization, bringing subtle sweetness to the base.
Garlic bulb: roasted until soft and buttery, adding mellow richness to the soup.
Cumin: warm and fragrant, it enhances the smoky, savoury profile of the broth.
Olive oil: used for roasting and sautéing, it brings everything together with richness.
For the lime crema:
Sour cream: creamy and tangy, it makes the perfect base for a refreshing finish.
Fresh cilantro: finely chopped for a burst of herby brightness.
Garlic: minced to add just the right amount of bite.
Lime juice: freshly squeezed for a citrusy zing that cuts through the richness.
Salt: enhances all the other flavours and ties the crema together.
For the garnishes:
Tortilla chips: add crunch and a fun contrast to the creamy soup.
Fresh cilantro: for a fresh, green pop and herby finish.
✔ How To Make Chicken Poblano Soup
To start, preheat your oven to broil (500F if your oven has a temperature setting). Line a large baking sheet with foil for easy cleanup. Slice about ¼ inch off the top of the garlic bulb to expose the cloves, then place it on a piece of foil, drizzle with olive oil and salt, and wrap it tightly.
Place the garlic bulb, corn, halved onion, and whole poblano pepper on the baking sheet. Brush the corn and onion with a little olive oil to help them roast evenly.
Slide the tray onto the second rack from the top and broil for 4-5 minutes. Use tongs to flip the vegetables, repeating every 4-5 minutes until everything is deeply golden and roasted. This should take about 20 minutes total. If the corn starts to brown too quickly, feel free to pull it out early.
Once roasted, let the vegetables cool for about 10 minutes. Then, peel the bubbled skin from the poblano, remove the stem and seeds, and pop the garlic cloves out of their skins.
🤝 Sammy’s Tip for Poblano Soup
- The goal is to have the vegetables roasted to a beautiful golden brown, not burnt. If the corn appears to be burning quicker than the other vegetables, remove from oven slightly earlier.
Next, add the roasted poblano, onion, garlic cloves, and a pinch of salt to a food processor. Pulse until the mixture becomes a chunky purée (you don’t want it fully smooth).
In a large soup pot, heat a drizzle of olive oil over medium heat. Stir in the tomato paste and cook for about 1 minute to deepen the flavour. Then, add the puréed vegetables and cumin. Sauté everything for another 2 minutes until it smells amazing.
Now, pour in the chicken broth and add the shredded chicken. Bring the soup to a gentle boil. While the soup heats, slice the kernels off the roasted corn cobs. Once the soup is lightly boiling, stir in the corn and drained pinto beans. Let everything simmer for another 2-3 minutes, then remove from the heat.
In a small bowl, mix together all the ingredients for the lime crema until smooth and creamy. Ladle the soup into bowls and top with a generous spoonful of the lime crema. Finish with tortilla chips and fresh cilantro.
🗒 Variations
Spice it up: add a diced jalapeño or a pinch of cayenne for extra heat.
Chicken: use leftover rotisserie chicken if you have it on hand.
🗒 Substitutions
Beans: swap pinto beans for black beans or white beans if that’s what you you have on hand.
Sour cream: Use Greek yogurt in the lime crema for a tangier, higher-protein option.
Cilantro-free: Not a fan of cilantro? Swap it for parsley in the cream for a fresh but milder finish.
🍴 Leftovers? Lucky you.
This chicken poblano soup can be stored in an airtight container int he fridge and will stay fresh for up to 4 days. For longer storage, freeze the soup in freezer-safe containers for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat gently. Add fresh lime crema and tortilla chips just before serving for the best results.
🤔 FAQ’S
Can I make this chicken poblano soup ahead of time?
Yes! The soup base stores well. Just keep the lime crema separate until ready to serve.
Can I use canned corn instead of fresh?
Fresh roasted corn gives the best smoky sweetness, but canned corn works in a pinch.
How spicy is poblano soup?
Poblanos are mild with a smoky flavour, so the heat level is subtle. If you want more kick, you can add jalapeños or a some cayenne.
Is this soup freezer-friendly?
Yes. Freeze in airtight containers for up to 2 months. Thaw in the fridge and reheat gently on the stove. Make the lime cream fresh.
Can I make this vegetarian?
Sure! Swap the chicken for extra beans or a plant-based protein like shredded jackfruit and use vegetable broth instead of chicken broth.
👩🍳 Hungry For More?
If you loved this Chicken PoblanoSoup recipe, then make sure to check out a few of my other soup recipes you may also love:
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this chicken poblano soup recipe (or any recipe of mine) don’t forget to leave a review.
Chicken Poblano Soup with Roasted Corn, Beans & Lime Crema
Equipment
- 1 baking sheet
- 1 small food processor
Ingredients
- 1 tbsp olive oil
- 3 large chicken breasts, cooked, shredded
- 7½ cups chicken broth, salted
- 3 tbsp tomato paste
- 2 cups pinto beans, drained and rinsed
- 2 ears of corn
- 1 poblano pepper
- 1 yellow onion, cut in half
- 1 bulb garlic, top removed
- 1 tsp cumin
Lime Crema
- 1/2 cup sour cream
- 1 cup fresh cilantro, finely chopped
- 1 small garlic clove, minced
- 1 lime, juiced
- 1/8 tsp salt
Garnish
- tortilla chips
- fresh cilantro
Instructions
- Preheat your oven to broil (500°F if your oven has a temperature setting for broil).
- Using a sharp knife, slice about 1/4 inch off the top of the garlic bulb, exposing the cloves inside. Discard the top. Add the bulb to a small piece of foil, drizzle with olive oil and salt and wrap securely.
- Line a large baking sheet with foil and add the corn, poblano pepper, yellow onion and foil wrapped garlic bulb.
- Brush the corn and yellow onion on all sides with olive oil (not the poblano pepper).
- Add the tray to the second shelf from the top in your oven and broil for 4-5 minutes, until the vegetables begin to blister.Using tongs, flip and continue to broil, checking and flipping every 4-5 minutes, until the vegetables are golden and roasted.This should take about 20 minutes. Sammy's tip: the goal is to have the vegetables roasted to a beautiful golden brown, not burnt. If the corn appears to be burning quicker than the other vegetables, remove from the oven slightly earlier.
- Remove the vegetables from the oven and allow to cool for about 10 minutes.Use your fingers to gently grab and pull the loosened, bubbly skin away from poblano pepper and discard the seeds and stem.Next remove the garlic cloves from the bulb by gently squeezing the bottom of the bulb. The cloves should easily pop out of their skins.
- Using a food processor add your poblano pepper, yellow onion, garlic and a pinch of salt. Pulse until the mixture is a slightly chunky, similar to a purée.
- To a large pot, add the olive oil and set to low/medium heat.
- Add the tomato paste and cook for 1 minute.
- Next add the puréed vegetable mixture and cumin to the pot and let sauté for 2 minutes.
- Add the shredded chicken and chicken stock and allow to come to a light boil.
- While the soup comes to a boil prepare the corn by slicing the kernels off the cobs.
- Once the soup is lightly boiling add the corn and beans. Allow to simmer for another minute or two.Remove from the heat.
- Prepare the lime crema by adding all of the ingredients to a small bowl and mix well.
- Ladel the soup into serving bowls and garnish with a spoonful of the lime crema, tortilla chips and extra cilantro if desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is definitely going into our regular rotation!