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This Roasted Poblano Chicken Soup is the perfect spin on classic chicken soup. 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!
It’s dairy-free, gluten-free, and packed with flavor.
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!
Ingredients:
*Scroll down to the recipe card for the full recipe and ingredient list!
- Avocado Oil: I prefer the neutral flavor of avocado oil, but olive oil will also work.
- Poblano Chile Peppers: Roasted directly over an open flame or broiled for 5 minutes until blackened and blistered. Scroll down to see alternative ideas.
- Onions, Garlic, Carrots: Make a mirepoix to start the soup off.
- Chicken Breasts: This is a chicken soup, after all!
- Chicken Broth: You can also substitute vegetable stock if needed.
- Diced Tomatoes: We’re using canned diced tomatoes to form the base of the soup.
- Green Chiles: Flavor BOOST!
- Cannellini Beans: This adds texture, heartiness, and added nutrients.
- Seasoning: You’ll need garlic powder, black pepper, salt, cumin, oregano, and coriander.
Garnish Ideas
- Tortilla Chips
- Feta Cheese
- Avocado
- Fresh Cilantro
- Jalapeno Pepper
- Red Onion
- Lime Wedges
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.
Kitchen Tools I Use
What Can I Use in Place of Poblano Peppers?
- Anaheim
- Bell pepper (milder)
- Canned chile peppers
- Serrano pepper (hotter)
Where I Buy My Meat
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
- Wild-Caught Seafood
Delivered to your door! The latest ButcherBox deal can be found right here!
Tips and 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!
More Soup Recipes:
Watch The Video:
Easy Roasted Poblano & Chicken Soup (VIDEO)
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 rinsed and drained
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon coriander
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
Garnishes:
- 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
Instructions
- 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.4 medium fresh poblano chile peppers
- In a large dutch oven, heat oil on medium-high heat.1 tablespoon avocado oil or oil of choice
- Add onion, garlic, and carrots. Sauté for 3-5 minutes, or until onion is translucent.2 yellow onions, 2 cloves garlic, 1 cup carrots
- Chop the poblanos into small pieces then add the poblano peppers and the spices and stir for 1-2 minutes.4 medium fresh poblano chile peppers, 1 teaspoon cumin, 1 teaspoon oregano, 1/2 teaspoon coriander, 1/2 teaspoon sea salt, 1/2 teaspoon pepper
- Pour the chicken broth, diced tomatoes, green chilies, beans, and spices. Stir until well combined. Cover and bring soup to a boil.4 cups chicken broth, 1 14.5- ounce can diced tomatoes, 1 6- ounce can green chilies, 1 14.5 ounce can cannellini beans
- 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.1 pound boneless skinless chicken breasts
- 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!Tortilla chips, Feta cheese, 1 avocado, Fresh cilantro, 1 jalapeno pepper, 1/2 red onion, 1 lime
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!
Nutrition
Serving: 6gCalories: 382kcalCarbohydrates: 16gProtein: 32gFat: 20gSaturated Fat: 7.2gCholesterol: 90mgSodium: 1100mgFiber: 5.2gSugar: 4.8g
Family loves it! Used 3 pablonos and a red pepper …perfect cold weather soup..
Made this tonight and it was everything I hoped it would be 🙂 will definitely be in the regular recipe rotation.
I am so glad!
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! 🙂
This was fantastic. Very low points on Weight Watchers too. I linked to your website on my WW connect page. Thanks for the recipe!
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!
Should the skin be left on the poblano peppers after they are blackened and blistered?
Yes! Can remove if you’d like, though!
What would the instant pot directions be?? I just received one for Christmas and this is one of my favorite recipes!
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!!
I was thinking about Hatch chilies. Any reason why that wouldn’t be a good substitute? Sounds amazing!
No they’d be great 🙂
Oh I bet the roasted poblanos add such great flavor! Looks totally cozy for this cold weekend we’re about to have!
Can you do this in a crockpot?
Yes!
How would the crock pot instructions work?
Oh we love roasted poblanos! Killer flavor girl!
Yum! This is my favorite kind of soup – love those poblanos!
Mega yum alert!!
Love poblanos!
This looks awesome and i am making it asap- perfect fall comfort food!
This looks SO cozy!
YES!!!!
What about adding black beans to this soup…. do you think it would work?
Could you sub green chili’s for the pablanos? If so, how much? The same amount?
I love adding poblanos to chicken soup! They provide such a nice flavor complexity. Yours looks delicious!