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This Roasted Poblano & Chicken Soup is the perfect one-pot soup for any day of the week! Flavorful, light & hearty, and packed with good-for-you ingredients. The perfect soup for when you are craving a hearty soup with just the right amount of spice!
Easy Roasted Poblano & Chicken Soup
If you haven’t tried fire roasted poblano peppers, I highly recommend it! They add such a great smokey flavor to any dish and are super easy to make!
The combination of smoky poblano peppers, creamy broth, salty tortillas and perfectly cooked shredded chicken in this dish is absolutely amazing. One of my favorite soups right now and great for game day, too!
Nut-free, grain-free, dairy-free, egg-free, whole30 option, and paleo-friendly… count us IN! Such a great soup for when you are serving a crowd and looking for an allergen friendly option!
How do you cook poblano peppers?
- How to roast poblano peppers on the stove: Place your chile on the stove burners over a medium flame. Turn with tongs as each side blisters, until the skin is toasted and charred!
- How to roast poblano peppers in the oven: Place the poblano peppers on a sheet pan and drizzle with olive oil and season with salt and pepper. Toss to coat. Broil on high for 3-5 minutes, turning halfway, or until the skin is browned and blistered.
What can I use in place of poblano peppers?
- Anaheim
- Bell pepper (milder)
- Canned chile peppers
- Serrano pepper (hotter)
If you like this recipe, you’ll love these soup recipes:
Watch the video:
Roasted Poblano & Chicken Soup
Ingredients
- 1 tablespoon avocado oil or oil of choice
- 4 medium fresh poblano chile peppers, roasted directly over an open flame or broiled for 5 minutes until blackened and blistered
- 2 yellow onions, thinly sliced
- 2 cloves garlic, minced
- 1 cup carrots, chopped
- 1 pound boneless skinless chicken breasts
- 4 cups chicken broth
- 1 14.5-ounce can diced tomatoes
- 1 6-ounce can green chilies
- 1 14.5 ounce can cannellini beans
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon coriander
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- Tortilla chips, crumbled
- Feta cheese, crumbled
- 1 avocado, diced
- Fresh cilantro, roughly chopped
- 1 jalapeno pepper, sliced
- 1/2 red onion, finely diced
- 1 lime, sliced into wedges
Garnishes
Directions
- Roast Poblanos: Turn on the flame on your gas stove and place poblano peppers on the flame. Turn often until charred. OR in the oven: Place the poblano peppers on a sheet pan and drizzle with olive oil and season with salt and pepper. Toss to coat. Broil on high for 3-5 minutes, turning halfway, or until the skin is browned and blistered.
- In a large dutch oven, heat oil on medium-high heat.
- Add onion, garlic, and carrots. Sauté for 3-5 minutes, or until onion is translucent.
- Chop the poblanos into small pieces then add the poblano peppers and the spices and stir for 1-2 minutes.
- Pour the chicken broth, diced tomatoes, green chilies, beans, and spices. Stir until well combined. Cover and bring soup to a boil.
- Once at a boil, turn down heat and add in chicken. Let simmer covered for 20-25 minutes until chicken is fully cooked through and no pink remains. Take soup off the heat.
- Gently take the chicken out of the soup. Let cool, shred and set aside.
- Using a liquid measuring cup, scoop 4 cups of soup into a high-speed blender. Blend until smooth and creamy. Add pureed soup and shredded chicken back into the soup and stir well.
- Taste and adjust seasoning as needed.
- Serve warm with desired toppings!
Recipe Notes
- Instead of transferring 4 cups of soup to a blender, feel free to use an immersion blender in this step if desired! If using an immersion blender, make sure to leave some of the veggies whole, and avoid over-blending. The soup shouldn't be a pureed soup!
- This soup isn't super spicy, but to avoid spice, scrape out seeds from any peppers!
- Want to sub the poblano pepper?
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28 comments on “Easy Roasted Poblano & Chicken Soup (VIDEO)”
I love adding poblanos to chicken soup! They provide such a nice flavor complexity. Yours looks delicious!
Could you sub green chili’s for the pablanos? If so, how much? The same amount?
What about adding black beans to this soup…. do you think it would work?
This looks SO cozy!
YES!!!!
This looks awesome and i am making it asap- perfect fall comfort food!
Love poblanos!
Mega yum alert!!
Yum! This is my favorite kind of soup – love those poblanos!
Oh we love roasted poblanos! Killer flavor girl!
Can you do this in a crockpot?
Yes!
How would the crock pot instructions work?
Oh I bet the roasted poblanos add such great flavor! Looks totally cozy for this cold weekend we’re about to have!
I was thinking about Hatch chilies. Any reason why that wouldn’t be a good substitute? Sounds amazing!
No they’d be great 🙂
This recipe is so good!!! Just made it tonight and it is delicious. I am not a spicy person and this has so much flavor but not a little t of heat. Served the jalapeños on the side.. Thank you so much for such a wholesome recipe!!!!
So glad you enjoyed!!
What would the instant pot directions be?? I just received one for Christmas and this is one of my favorite recipes!
Should the skin be left on the poblano peppers after they are blackened and blistered?
Yes! Can remove if you’d like, though!
This looks spicy and delicious! Gotta try this soon – it’s getting way too cold out there!
It’s not super spicy!!! Yes it is so cold!
This was fantastic. Very low points on Weight Watchers too. I linked to your website on my WW connect page. Thanks for the recipe!
I made this last night for my husband and I and we both LOVED it. I threw a few handfuls of kale in at the end for some extra greens. Topped with feta, lots of cilantro, lime, and jalapeño! It was absolutely delicious – full of flavor and just enough spice but not overwhelming. Will definitely be making again! 🙂
Made this tonight and it was everything I hoped it would be 🙂 will definitely be in the regular recipe rotation.
I am so glad!
Family loves it! Used 3 pablonos and a red pepper …perfect cold weather soup..