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Creamy Chicken Poblano Soup is the ultimate cozy meal for cold days and busy weeknights. Inspired by a recent ski trip to Colorado, this hearty soup is made with tender seasoned chicken, poblano peppers, corn, onion, and black beans, all simmered in a rich, creamy broth. Thickened with a simple roux and finished with half and half, cream cheese, and a touch of hot sauce, this soup is comforting, flavorful, and easy to make at home. Perfect for meal prep or serving a crowd, it’s a nourishing bowl of comfort you’ll want on repeat!
There’s just something about a warm bowl of soup after a long day on the mountain. On a recent ski trip to Colorado, I found myself ordering the same thing over and over again: a creamy chicken poblano soup that was cozy, satisfying, and exactly what my body needed after hours in the cold. By day three, I knew this was a recipe I had to recreate at home!
This Creamy Chicken Poblano Soup is my Wholesomelicious-inspired take on that mountain favorite. It’s hearty without being heavy, loaded with protein and fiber, and has just enough heat to keep things interesting—without overpowering the dish. As a nutritionist, these are exactly the balanced recipes I love making at home! Poblano peppers are the star here. They’re mild, slightly smoky, and add depth without a ton of spice. Paired with tender seasoned chicken, sweet corn, and black beans, the flavors balance beautifully.
How to Make Creamy Chicken Poblano Soup
- After gathering your ingredients, season the chicken with cumin and paprika. Heat a large pot to medium high heat, and cook until chicken is evenly browned Remove the chicken from heat, but keep the pot hot.
- Saute chopped onion and poblano pepper for 3-5 minutes, then sprinkle with flour to coat the vegetables.
- Pour in chicken broth, half and half, and frozen corn. Heat mixture to a boil, then reduce heat to a simmer.
- Dice or shred the chicken and add to the soup pot along with drained black beans and hot sauce.
- Let simmer for about 10 minutes, or until slightly thickened, then stir in cream cheese. Let the cream cheese “melt”, about another 5 minutes.
- Pour into individual bowls and garnish with cilantro, pickled jalapenos, chopped cilantro, and optional cheese.
Tips and Adaptations for this Soup!
- About the spice level: poblano peppers are mild and don’t make this spicy. The hot sauce, such as buffalo sauce or tabasco, is an important addition because this soup needs some acidity! It does not make it spicy, but adjust to your taste.
- Soften the cream cheese: if you soften or let the cream cheese come to room temperature, it “melts” much easier and prevents lumps.
- Thickness: the roux should be made nice and slow so that it thickens and creates a creamy texture. If too thick, add a splash of broth.
- Adaptations: you can swap out the poblano peppers for bell peppers or jalapeños. The beans can be omitted or swapped for a different type like northern beans.
- Garnish: this soup is absolutely delicious with toppings, don’t skip! I love pickled jalapenos, cilantro, and tortilla chips. Shredded cheddar or cotija cheese is also a great addition.
Creamy Chicken Poblano Soup with Corn and Black Beans
Ingredients
- 1.5 lbs chicken breast
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp sea salt
- 3 tbsp avocado oil or olive oil, (divided)
- 1 medium yellow onion, diced
- 2 medium poblano peppers, diced
- 1/4 cup all-purpose flour
- 6 cups chicken broth, (48 oz)
- 3/4 cup half and half
- 8 oz frozen corn
- 1 15 oz can of black beans, (drained and rinsed)
- 1/4 cup hot sauce, (such as tabasco or buffalo hot sauce)
- 4 oz cream cheese
Instructions
- Prepare the chicken. Cut into smaller pieces. In a small bowl, mix together cumin, paprika, and salt. Coat the chicken with the seasoning
- Heat a large soup pot to medium-high heat. Once hot, pour 2 tbsp oil into the pot, then add the chicken. Saute the chicken for 3-5 minutes per side, or until the chicken is lightly browned and cook through. Remove the chicken, but return the pot to the stove and keep the pot hot. Chop or "shred" the chicken into smaller pieces.
- Add an additional tbsp of oil to the pot. Then toss in the onion and poblano peppers. Saute for about 5 minutes, then coat the mixture with flour. Stir for another minute or so, until evenly coated.
- Add the broth, half and half, corn, and black beans. Bring the mixture to a boil, then lower to a simmer (medium-low). Now add the chicken back to the pot.
- Let the soup simmer for about 5-8 minutes, or until thickened. Stir in the hot sauce, then the cream cheese. Let the cream cheese melt into the soup until smooth.
- Pour the soup into individual bowls. Use optional toppings such as chopped cilantro, pickled jalapenos, crumbled tortilla chips, and shredded cheddar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made this for dinner and it was delicious. My boyfriend also said “hat’s off to the chef.” This is a new favorite for winter soups!
Recipe doesn’t show cream cheese. How much do we put in?
Hi Kerry, thanks for catching that! It’s 4 oz of cream cheese, I just updated the recipe.