Name: Viral Creamy Chicken Poblano Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southwestern / Tex-Mex
Ingredients: Chicken breast or thighs (cooked and shredded); Poblano peppers (roasted, peeled, chopped); Onion (chopped); Garlic (minced); Carrots (diced); Celery (diced); Chicken broth; Heavy cream or half-and-half; Cream cheese (softened); Olive oil or butter; Salt and pepper; Ground cumin; Smoked paprika; Fresh cilantro (optional, for garnish)

Jump to Recipe·Leave a Review

This creamy chicken poblano soup lives up to every bit of the online hype. It’s rich, comforting, and just the right amount of smoky with a subtle heat from the roasted poblanos. The shredded chicken, tender veggies, and creamy broth make it the kind of soup I can’t stop going back to—especially on chilly days or when I want something cozy but flavorful.

Why You’ll Love This Recipe

I love this recipe because it’s hearty and full of depth, but still super easy to make. The roasted poblano peppers give the soup a distinct warmth without overwhelming spice, and the creamy texture makes it feel indulgent and satisfying. It’s one of those meals that tastes like it simmered all day, but it comes together quickly and reheats like a dream.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken breast or thighs (cooked and shredded)
Poblano peppers (roasted, peeled, and chopped)
Onion (chopped)
Garlic (minced)
Carrots (diced)
Celery (diced)
Chicken broth
Heavy cream or half-and-half
Cream cheese (softened)
Olive oil or butter
Salt and pepper
Ground cumin
Smoked paprika
Fresh cilantro (optional, for garnish)

Directions

I roast the poblano peppers under the broiler or over an open flame until charred, then peel, remove seeds, and chop them.
In a large pot, I sauté onion, carrots, and celery in olive oil until softened. I add garlic, cumin, paprika, salt, and pepper, cooking for another minute.
I stir in the chopped poblanos and chicken broth, then bring the mixture to a simmer.
I add the shredded chicken and let everything cook together for about 15 minutes.
I stir in the cream cheese until melted and smooth, then pour in the cream.
I simmer gently for another 5–10 minutes, stirring often, until the soup is creamy and well combined.
I serve hot, garnished with fresh cilantro or extra chopped poblanos if I want more heat.

Servings and timing

This recipe makes about 4–6 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

I sometimes add corn, black beans, or diced potatoes to make it heartier.
A squeeze of lime brightens the flavor right before serving.
For a smoky kick, I use fire-roasted diced tomatoes or chipotle powder.
I blend part of the soup for a smoother texture and keep the rest chunky.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop over low heat, stirring frequently. If it thickens too much, I add a splash of broth or water. It also freezes well—just thaw and reheat slowly to maintain the creamy texture.

FAQs

How spicy is this soup?

Poblanos are mild, so the soup has warmth without strong heat. If I want it spicier, I leave in some seeds or add jalapeños.

Can I make it dairy-free?

Yes. I use dairy-free cream cheese and coconut milk or a plant-based cream alternative—the flavor stays rich and satisfying.

Do I need to roast the poblanos?

Yes, roasting adds flavor and softens the skins. It’s worth the step and brings out the best in the peppers.

Can I use rotisserie chicken?

Definitely. It’s a great shortcut, and the seasoning from the rotisserie adds even more flavor to the soup.

Will this soup thicken as it cools?

Yes, it thickens as it sits. I just add more broth or a splash of milk when reheating to get it back to the perfect consistency.

Conclusion

This creamy chicken poblano soup is everything I want in a bowl—comforting, flavorful, and full of texture. It’s easy enough for a weeknight but impressive enough to share, and once I tasted it, I understood why it went viral. It’s a recipe I’ll keep on repeat all season long.