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Creamy Chicken Poblano Soup

By Jessica Hallam

Published online: Sep 11, 2023 Dining
Viewed 4606 time(s)

I cannot believe it is September already! With fall rapidly approaching I’ve been craving all things cozy: soups, flannel jackets, and all things pumpkin. This soup fits perfectly for September, because you can use up the last of the seasonal produce. It’s creamy, flavorful and quick to put together. We serve it with lots of toppings. My kids love to dip their chips in it, so they named it chip dip soup. Enjoy!

Creamy Chicken Poblano Soup

½ c. butter, 1 stick

1 medium yellow onion, chopped

2 celery sticks, chopped

2 carrots, chopped

2 poblano peppers, seeded and chopped

¾ tsp. salt

¼ tsp. pepper

1 tsp. cumin

2-3 sprigs fresh thyme

3 garlic cloves, minced

1 ½ tsp. white wine vinegar

3c. chicken broth

1½ c. heavy cream

2c. shredded chicken

1c. shredded cheddar cheese

¼ c. minced fresh cilantro


Fresh cilantro, chopped

Pickled jalapenos or other hot peppers

Charred or cooked sweet corn

Shredded cheese

Tortilla strips

Lime wedges


  1. In a large heavy bottom stock pot or a Dutch oven, melt the butter over medium heat. Add in onion, celery, carrots, poblanos, salt, pepper, thyme and garlic and sauté until tender and caramelized.

  2. Add the vinegar, broth and cream. Bring to a simmer and continue cooking for 15 minutes.

  3. Using an immersion blender, carefully blend the soup until smooth.

  4. Add in the shredded chicken, cheese and cilantro. Simmer 10 more minutes until cheese is melted. Add more salt and pepper if needed.

  5. Serve with desired accompaniments. Enjoy!


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