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43 Comments

Easy Creamy Chicken Poblano Pepper Soup Recipe

Kathleen

by Kathleen Pope Apr 18, 2025

Jump to Recipe

Gluten-free, low-carb, creamy poblano chicken soup showing various stages of making the soup, to pin.
Creamy Poblano Soup i bowl with spoonful, to pin.
Creamy chicken poblano soup in black bowl, to pin.
Large bowl of chicken poblano soup close up to pin.
Creamy Chicken Poblano Soup, to pin.

You will love how easy this chicken poblano soup recipe is chock full of veggies, and tender chicken in a light and creamy broth. A naturally gluten-free, low-carb soup that will have your family screaming for more! A cream of poblano soup if you will.

I was scrapbooking with some friends and my friend served us this amazing soup for lunch! A Joanna Gaines recipe, that will become a family favorite. 

Grab these other recipes to round out soup season:  Panera Broccoli Cheese Soup, Cauliflower Soup (30 minutes), this Panera Thai Chicken Soup and Italian Wedding Soup.

Creamy chicken poblano soup garnished with sliced radishes, tortilla chips and avocado.
This post may contain affiliate links. Read my disclosure & privacy policy.
  • Chicken Poblano Soup ingredients
  • Recommended Tools
  • How to Make Chicken Poblano Soup Recipe
    • Step 1 – Saute veggies
    • Step 2 – Add liquids to soup pot
    • Step 3 – Add Chicken and Finish Soup
  • Variations & Substitutions
    • Can I Swap Poblano Peppers for Other Peppers?
  • Roasted Poblano Soup
  • Success Tips for Creamy Poblano Soup
    • Storage Tips
    • How Do I Freeze and Reheat Cream Soup?
  • Tips for making Mexican chicken soup
    • How Do I Avoid Hot Pepper Hands? 
    • The Best Way to Handle Cutting Hot Peppers
  • Frequently Asked Questions
  • Best Breads to Serve with Cream of Poblano Soup
  • Best Sides to Serve with Chicken Poblano Soup
  • Try these other poblano pepper recipes.
  • More amazing soup recipes
  • Creamy Poblano Soup Recipe
Cream of poblano soup in black bowl with a spoon, brothy, light and full of chicken and veggies.

Chicken Poblano Soup ingredients

  • Unsalted or salted butter: Sautéing the veggies and peppers in the butter gives this dish incredible flavor! But you can use vegetable or olive oil if you prefer. I typically use 4-6 tablespoons of butter.
  • Onions, Celery, and Carrots: Use yellow, white, or Vidalia sweet onions. Make sure to chop them, but keep in mind that you’ll blend them later, so they can be roughly chopped. 
  • Garlic Cloves: again, with the amazing flavor!
  • Fresh Poblano Peppers: I used medium, seeded and diced chile peppers; replace with Anaheim peppers or Hatch green chiles if unavailable. *Read how to handle cutting hot peppers.
  • Spices: I use kosher salt, black pepper, cumin, and thyme.
  • Chicken Broth: I use chicken stock or broth, just taste for saltiness and adjust seasonings accordingly; I used organic broth, adjust amount to taste.
  • Heavy Cream: A low-carb lovers dream, but this is not a heavy soup, trust me! Many readers have made using coconut milk in place of cream! YUM!
  • Shredded Chicken: Make shredded chicken or use rotisserie chicken with a blend of white and dark meat, or chop some leftover chicken.
  • Fresh Cilantro: A must for final flavor burst.

Optional Garnishes

  • Radishes: I am not a radish lover, but truly, this adds amazing crunch and complementary flavor! This is, of course, optional.
  • Tortilla Chips: Add some tortilla strips or chips for the ultimate Mexican soup.
  • Avocado: Sliced or diced, adds great flavor.

Get the full recipe in the recipe card below.

Labeled ingredients for poblano soup.
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Large black soup bowl filled with chicken poblano soup.
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How to Make Chicken Poblano Soup Recipe

Step 1 – Saute veggies

Melt butter in a large soup pot or Dutch Oven over medium heat. Then, sauté onion, celery, garlic, and poblano peppers, stirring often until tender and golden brown, about 12-15 minutes. 

Add kosher salt, pepper, cumin, and thyme and sauté for 3-5 minutes until fragrant and caramelized. 

Chopping poblano peppers for soup.
Chop and seed poblano
Adding chopped veggies and poblano peppers to hot soup pot.
Add veggies to soup pot
Sautéing vegetables for creamy chicken poblano soup.
Saute until just browning

Step 2 – Add liquids to soup pot

Pour in chicken broth and cream, bring to a low simmer, then reduce heat to low, stirring often, about 15-20 minutes — this marries the flavors.

Using an immersion blender; blend the soup carefully until smooth (or use a stand blender, blending in batches — careful though, the heat can build when using a blender, so be sure to do in small batches, never filling more than half full, vent the blender and place a paper towel over the top – removing the lid slowly) Pour the hearty soup back into the pot.

Adding chicken stock and cream to soup pot for creamy chicken poblano soup.
Add chicken broth and cream, simmer
Using an immersion blender in the soup pot to blend poblano soup.
Use immersion blender to blend until smooth

Step 3 – Add Chicken and Finish Soup

Add the juicy chicken to the soup and bring to a simmer for another 15-30 minutes. 

Before serving, stir in cilantro. 

Serve warm, and if desired, garnish with tortilla chips, sliced radishes (highly recommend, even if you don’t like radishes – like me), and some chopped avocado.

Stir in shredded, chopped rotisserie chicken to creamy poblano soup.
Stir in chicken to soup
Add chopped cilantro to soup pot for poblano soup.
Add cilantro
Stir to combine chicken and cilantro.
Stir to combine, simmer

Variations & Substitutions

  • Top this creamy Mexican soup with your favorite toppings; try sour cream, black beans, or sweet corn. 
  • Try adding a little of your favorite hot sauce or a dash of chili powder. 
  • I also love adding a squeeze of lime juice, about ½ a lime, squeezed into the soup just before serving, giving the best flavor.
  • Swap the heavy cream for coconut milk like several of my readers have done.
  • Try with Anaheim or Hatch chile peppers too!
  • Can I use cooked regular chicken breast or chicken thighs instead of rotisserie chicken? Absolutely! Shred or chop into bite-size pieces ahead of time. 
  • Vegetarian? Omit the chicken and swap out the chicken broth for a good vegetable broth. 

Can I Swap Poblano Peppers for Other Peppers?

Yes! Anaheim chilies are the best and closest pepper to swap for Poblano peppers. I also believe that Hatch chilies would work. 

I was on my 4th store to find Poblano peppers, resigned to making this recipe using Anaheim peppers, when I was surprised to find Poblano peppers at the last store I visited. 

Anaheim peppers have a bit more kick, so if you are spice-sensitive, clean those seeds out well and maybe only use two peppers instead of three. They are also slightly sweeter, so keep that in mind. Now I am craving this Chile Relleno Casserole. 

Roasted Poblano Soup

If you prefer to roast your peppers ahead of time, feel free to do so. Wash and dry peppers, place them on a foil-lined baking sheet. Roast in a 400°F (205°C) oven for 35-45 minutes, turning over halfway through. The skins should blacken.

Remove from oven, place charred peppers in a ziplock baggie or bowl covered with plastic wrap, and steam them for 10-15 minutes. Then slip the charred skins off (they will come off easily). Slice, deseed, and chop and add to the recipe. 

Close up of creamy poblano chicken soup.

Success Tips for Creamy Poblano Soup

  • Sauté Aromatics First: Begin by cooking onions and garlic in butter or oil until they are soft and fragrant. Then add the poblanos (roasted or fresh). This step builds the soup’s base flavor and softens the peppers, allowing them to blend beautifully.
  • Avoid Hot Pepper Hands: Trust me, you don’t want to learn the hard way! Check out my top tips when handling hot peppers.
  • Choose Your Creamy Base: Want it rich and velvety? Use heavy cream or whole milk. Prefer something lighter? Half-and-half or non-dairy alternatives work, too. Pro Tip: Always add your dairy at the end and take the soup off the heat first to avoid curdling.
  • Blend for the Perfect Texture: I like to use an immersion blender—it’s fast, easy, and contains the mess. If you’re using a traditional blender, let the soup cool a little and remove the vent (the little cup on top) and lay a paper towel over the top, that way the heat doesn’t cause things to erupt.
  • Garnish away: This is where you get to make it your own! Shredded cheese, a dollop of sour cream, crispy tortilla strips, sliced radishes, avocado, roasted corn or fresh cilantro all make great toppings. And don’t forget a squeeze of lime—it adds a bright, tangy finish that takes the soup to the next level.

Storage Tips

Store any leftovers (cooled completely) in the refrigerator in an airtight container for 3-5 days. It may be frozen (after cooling) up to 3-6 months. 

How Do I Freeze and Reheat Cream Soup?

We ate this soup so quickly, there wasn’t a question as to whether or not it would freeze, but yes, according to the original recipe, you can freeze this soup. 

  • Typically, soups with cream will separate when stored in the freezer, taking on a harmless curdled appearance and grainy texture. 
  • Optimally, thaw cream soups overnight in the refrigerator, then when you reheat, do it slowly to minimize the separation between ingredients. 
  • Stirring regularly, due to the higher fat content in the cream, you shouldn’t have as much of a separation problem. 

The recipe adapted from Joanna Gaines’ Magnolia Table Volume Two is a beautiful and fun cookbook <– Here’s the link!

Blue bowl filled with yellow tinted chicken poblano soup garnished with radishes and avocados.

Tips for making Mexican chicken soup

How Do I Avoid Hot Pepper Hands? 

Be cautious when cutting peppers with your bare hands. The oils from the peppers get onto the hands and may cause burning. Sometimes, especially in the winter, when your skin is dry and cracked, this burning can be intense. Don’t ask me how I know, I just do! 🙂

The Best Way to Handle Cutting Hot Peppers

  • Wear gloves! I typically will wear non-latex gloves when chopping a lot of peppers, plus I wash the cutting board and knife once I am done with a little baking soda paste, and then dispose of the gloves. 
  • No gloves? Wash hands with soap and warm water (I suggest something even stronger, like this Salt Scrub), soap and water alone will not remove the oils. 
  • Next, make a paste out of baking soda and water, submerge hands in the paste, remove, and allow to dry, then wash with lukewarm water. 
  • I keep a tube of this Aloe Vera gel in my kitchen; it works wonders on any burns, even pepper oil burns. I have had severe stove burns that have blistered and slathered gauze with this aloe gel and the burn has all but disappeared the next day. Great stuff! Sunburns too!
  • Lastly, be very, very careful if you have contact lenses and you have been handling hot peppers, I have burned my eyes more than once putting in or taking our contacts because of the residue on my hands — and it’s worth noting that you should not touch or rub your face after handling peppers. 
Soup pot filled with brothy, creamy chicken poblano soup with a spoonful of soup.

Frequently Asked Questions

Is Creamy Chicken Poblano Soup Low-Carb?

It sure is! This delicious soup is low-carb and keto-friendly.

Is chicken poblano soup gluten-free?

Yes! Double-check all of your ingredients to make sure, but these ingredients are typically gluten-free. 

Is Creamy Poblano soup spicy?

– This Creamy Chicken Poblano Soup is NOT spicy, it has great flavor, but won’t burn your mouth! 
– As a self-proclaimed spice wimp, that is always my first question! Poblano Peppers? Poblano peppers are mild, flavorful and amazingly delicious!
– If you love spicy, keep some seeds in; that will increase the heat significantly! Or dice jalapeno peppers and toss it in. 

Do you have to peel poblano peppers for soup?

No, you don’t have to peel poblano peppers if you’re simply chopping and sautéing them—they work great as-is! However, if you roast the peppers first, peeling them is a must. The charred skin can be tough and papery, so after roasting, steam them in a covered bowl or resealable bag for about 10 minutes. This softens the skin and makes it easy to peel off before adding the peppers to your soup. Either way, your soup will turn out delicious!

Bowl full of light and creamy chicken poblano soup recipe.

Best Breads to Serve with Cream of Poblano Soup

Because every soup deserves a great bread to serve with it, try making homemade tortilla chips, honey butter rolls, basic sourdough bread or these brioche dinner rolls.

Best Sides to Serve with Chicken Poblano Soup

Serve this light soup with a salad, and call it a meal! We love this Mexican chopped salad with honey lime vinaigrette.

Try these other poblano pepper recipes.

  • How about these juicy Grilled Poblano Southwest Burgers!
  • My favorite hearty vegetarian soup Panera 10-Vegetable Soup with poblano chile peppers.
  • And this creamy Arroz Poblano

Creamy chicken poblano soup in black bowl, to pin.

More amazing soup recipes

  • Cream of Asparagus Soup
  • Tomato Bisque Soup
  • Potato Leek Soup
  • Instant Pot Chicken and Wild Rice Soup
  • Panera Autumn Squash Soup
  • French Onion Soup
  • Zuppa Toscana
  • Lemon Chicken Soup
  • Italian Minestrone

I hope you loved this Chicken Poblano Soup Recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!

Like this recipe?

Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!

Recipe Card
Creamy Chicken Poblano Soup recipe in black bowl garnished with radishes, avocado and tortilla chips.

Creamy Poblano Soup Recipe

4.94 from 15 readers
Author: Kathleen Pope
Prep Time: 20 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour 5 minutes minutes
Servings: 8 servings
Print Pin SaveSaved!
You will love how easy this chicken poblano soup recipe is chock full of veggies, and tender chicken in a light and creamy broth. A naturally gluten-free, low-carb soup that will have your family screaming for more! 

Equipment

  • Immersion Blender
  • Pyrex Glass Measuring Cup Set
  • All-Clad 18/10 Stainless Steel Soup Pot

Ingredients 
US Customary – Metric

  • 4-8 tablespoons butter salted or unsalted, taste test when serving (½ – 1 stick)
  • 2 cups onions diced, yellow, sweet or white onion is fine (about 1 large)
  • 4 stalks celery cut into a medium dice
  • 3 – 4 medium carrots diced
  • 2 – 3 cloves garlic minced or pressed
  • 3 medium poblano peppers seeded and diced, may sub with Anaheim peppers. *See notes on handling peppers properly.
  • 1 – 1 ยฝ teaspoons Kosher Salt
  • Freshly Ground Black Pepper to taste
  • 1 teaspoon ground cumin
  • ยฝ teaspoon dried thyme
  • 6 – 8 cups chicken broth 2 quarts, low sodium if desired, chicken stock fine too
  • 1 – 2 cups heavy cream use less for lighter soup, more for creamier soup (may also be replaced with coconut milk, see comments)
  • 3 cups shredded chicken make your own using chicken breasts and thighs or use rotisserie chicken with a blend of white and dark meat
  • ยผ cup cilantro chopped

Optional Garnish

  • Tortilla Chips or strips
  • 2 – 3 Radishes sliced for garnish
  • Avocado sliced or diced
Get Recipe Ingredients

Instructions

  • In a large soup pot, over medium heat, melt butter. Sauté onion, celery, carrots, garlic and poblanos, stirring often until tender and lightly browning, about 12-15 minutes.
    4-8 tablespoons butter, 2 cups onions, 4 stalks celery, 3 – 4 medium carrots, 2 – 3 cloves garlic, 3 medium poblano peppers
  • Add salt, pepper, cumin, thyme and sauté an additional 3-5 minutes, until fragrant and caramelized.
    1 – 1 ยฝ teaspoons Kosher Salt, Freshly Ground Black Pepper, 1 teaspoon ground cumin, ยฝ teaspoon dried thyme
  • Pour in broth and cream (use less for an even lighter soup), bring to a simmer, then reduce heat to low, stirring often, about 15-20 minutes — this marries the flavors.
    6 – 8 cups chicken broth, 1 – 2 cups heavy cream
  • Using an immersion blender, blend the soup carefully until smooth (or use a blender, blending in batches — careful though, the heat can build when using a blender, so be sure to do in small batches, never filling more than half full, removing the lid slowly) Pour the soup back into the pot.
  • Add the diced chicken to the soup and bring to a simmer for another 15-30 minutes.
    3 cups shredded chicken
  • Before serving, stir in cilantro. Serve warm, and if desired, garnish with tortilla chips and sliced radishes and some chopped avocado.
    ยผ cup cilantro, Tortilla Chips, 2 – 3 Radishes, Avocado
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Notes

Everyone likes their soup a little different—add the full 8 cups of stock for a brothier soup, or less for something thicker. Want it creamier? Use the full 2 cups of cream. I usually go with 1 cup to keep it lighter. Make it your own!
Recipe adapted from Magnolia Table Volume Two
Store any leftovers (cooled completely) in refrigerator in an airtight container 3-5 days. May be frozen (after cooling) up to 3-6 months.
Anaheim or Hatch chilies may be substituted if you cannot find Poblano chilies, see notes in post for details.
Be careful anytime you are cutting peppers with your bare hands! The oils in the peppers get onto hands and can actually cause burning, especially in the winter when your skin is dry and cracked, this burning can be intense.
The Best Way to Handle Cutting Hot Peppers
  • The best way is to wear gloves! I typically will wear non-latex gloves when chopping a lot of peppers, wash the cutting board and knife once I am done with a little baking soda paste and then dispose of the gloves.
  • If you cannot wear gloves, then once finished prepping the pepper. Wash hands with soap and water (I suggest something even stronger, like this Salt Scrub), soap and water alone typically will not remove the oil.
  • Next, make a paste out of baking soda and water, submerge hands in the paste, remove and allow to dry, then wash with lukewarm water.
  • I keep a tube of this Aloe Vera gel in my kitchen, it works wonders on any burns, even pepper oil burns. I have had severe stove burns that have blistered and slathered gauze with this aloe gel and the burn has all but disappeared the next day. Great stuff! Sunburns too!
  • Lastly, be very, very careful if you have contact lenses and you have been handling hot peppers, I have burned my eyes more than once taking out contacts because of the residue on my hands — and it’s worth noting that you should not touch or rub your face after handling peppers.
Freezing and Reheating Tips | Typically soups with cream in it will separate when freezing, taking on a curdled appearance and grainy texture.
Optimally, thaw cream soups overnight in refrigerator, then when you reheat, do it slowly to minimize the separation between ingredients. Stirring regularly, due to the higher fat content in the cream in this soup, you shouldn’t have as much of a separation problem.

Nutrition

Serving: 1serving | Calories: 316kcal | Carbohydrates: 13g | Protein: 20g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 635mg | Potassium: 628mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4750IU | Vitamin C: 42mg | Calcium: 72mg | Iron: 2mg
Creamy Chicken Poblano Soup recipe in black bowl garnished with radishes, avocado and tortilla chips.
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chicken chicken broth cilantro heavy cream poblano pepper

Kathleen Pope

Meet Kathleen

Recipe Innovator | Food Photographer | Food Writer

Hi, Iโ€™m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

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Comments

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  1. Scott Young

    Wed, Sep 18, 2024 at 8:55 pm

    Im confused on the heavy cream. The recipe says 1-2 cups. What tells me if I use 1 cup or 2 cups, or something in between? Im not sure what to do here.

    Reply
    • KathleenKathleen Pope

      Thu, Sep 19, 2024 at 7:29 am

      The creaminess of soup is very taste and diet driven. Itโ€™s delicious with 1 cup but ultra creamy with two. So start with 1 cup and see if you like it. If not add a little more.

      Reply
  2. Vicki P

    Wed, Mar 20, 2024 at 8:33 pm

    5 stars
    Another Keeper! This creamy soup was lovely to put together. I did โ€œmy usual swapโ€ replacing heavy cream with (2 cans of) coconut milk (easier to have on hand) and reduced chicken broth to just 7 cups (vs. 8 cups). The soup was perfectly flavored and surprisingly not spicy!

    Reply
    • KathleenKathleen Pope

      Mon, Mar 25, 2024 at 5:48 pm

      Love your tweaks Vicki! Glad you made it yours. Thank you for your sweet comment and I agree, you would think it would be spicy, but they are such flavorful peppers!

      Reply
    • Mary Jo

      Tue, Mar 4, 2025 at 4:29 pm

      Vicki P I also reduced the chicken broth and substituted coconut milk for heavy cream. I put in a small amount of red pepper flakes to give a little kick!
      Everyone voted it a keeper!!

      Reply
      • KathleenKathleen Pope

        Tue, Mar 4, 2025 at 5:01 pm

        I love your twists Mary Jo!! Yummy!

        Reply
  3. Alana

    Sun, Jan 28, 2024 at 3:52 pm

    Family loved it. The suggestions for toppings were great, as well.

    Reply
    • KathleenKathleen Pope

      Mon, Jan 29, 2024 at 11:18 am

      So glad you enjoyed it Alana!

      Reply
  4. Sierra

    Fri, Jan 12, 2024 at 3:01 pm

    Canโ€™t wait to make this this weekend! I donโ€™t see when the carrots get added though I assume with the onions and celery. Also, wondered if putting those peppers on my smoker or broiler instead of sautรฉ would add any depth of flavor? Any thoughts on that?

    Reply
    • KathleenKathleen Pope

      Fri, Jan 12, 2024 at 3:30 pm

      Yes, with the other veggies. Iโ€™ll have to go change that. And yes smoke or broil them that would taste great. Just peel off the charred skins before using in the soup.

      Reply
  5. Sara Welch

    Thu, Sep 7, 2023 at 5:37 pm

    5 stars
    Enjoyed this for dinner last night and it was a savory success! Easy to prep, smooth and delicious; definitely, a new favorite recipe!

    Reply
    • KathleenKathleen Pope

      Fri, Sep 8, 2023 at 7:59 am

      Glad to hear that, Sara, thank you for your kind words.

      Reply
  6. Kristine

    Thu, Sep 7, 2023 at 3:52 pm

    5 stars
    10/10 recommend. This soup was delicious – so full of flavor and I love that I can make it under 90 minutes! I’ll make this again, thanks!

    Reply
    • KathleenKathleen Pope

      Thu, Sep 7, 2023 at 4:52 pm

      Thanks so much, Kristine! So glad you loved it!

      Reply
  7. Mahy

    Thu, Sep 7, 2023 at 3:38 pm

    5 stars
    Fabulous soup! I can’t wait for the colder days to come to try it. Yummy!

    Reply
    • KathleenKathleen Pope

      Thu, Sep 7, 2023 at 4:51 pm

      Thanks!!

      Reply
  8. Catherine

    Thu, Sep 7, 2023 at 2:28 pm

    5 stars
    This sounds like such a wonderful soup. I love the addition of the poblanos! I know my family would love this…cannot wait to make!

    Reply
    • KathleenKathleen Pope

      Thu, Sep 7, 2023 at 4:51 pm

      Thanks, Catherine!

      Reply
  9. Tayler

    Thu, Sep 7, 2023 at 1:45 pm

    5 stars
    I made this soup for dinner last night and it was incredible! Perfectly creamy and flavorul- thanks so much for sharing the recipe!

    Reply
    • KathleenKathleen Pope

      Thu, Sep 7, 2023 at 4:51 pm

      So glad you loved it!

      Reply
  10. Tasia

    Mon, Sep 4, 2023 at 6:00 pm

    5 stars
    Happened to have everything I needed for this soup so it’s currently simmering {and smells so good}! It is a perfect soup for the slight chill in the air today. Also love your tip about keep aloe vera in the kitchen; I definitely need to get on that!

    Reply
    • KathleenKathleen Pope

      Mon, Sep 4, 2023 at 7:43 pm

      Itโ€™s a great โ€œtoolโ€ or remedy to keep in your kitchen. So glad you loved the soup!

      Reply
  11. Hallie

    Fri, Jan 20, 2023 at 8:10 pm

    Haven’t finished it yet in the process of making it right now. Confused on where the carrots get put in,considering they’re in the ingredients..

    Reply
    • KathleenKathleen Pope

      Fri, Jan 20, 2023 at 8:13 pm

      At the beginning with all of the other veggies, sorry itโ€™s not in there but with the onions and peppers and such! Iโ€™ll fix that, thanks for catching that for me!

      Reply
  12. Kfh

    Mon, Nov 28, 2022 at 1:34 am

    5 stars
    Made this yesterday, wonderful soup. Thanks for sharing.

    Reply
    • KathleenKathleen Pope

      Mon, Nov 28, 2022 at 8:54 pm

      Thank you so much! So glad to share!

      Reply
    • KathleenKathleen Pope

      Tue, Nov 29, 2022 at 10:07 am

      You are most welcome!

      Reply
  13. Danielle

    Wed, Nov 23, 2022 at 9:49 pm

    5 stars
    Delicious and not too complicated and everyone liked it. Will be simpler next time bc it will be familiar. May add a jalapeรฑo in w veggies or thinly sliced as a topping next time for a bit more heat. My daughter suggested a squeeze of lime and some of us did that for individual bowls and it was a great addition along w the avocado, cilantro and radishes.

    Reply
    • KathleenKathleen Pope

      Thu, Nov 24, 2022 at 12:35 pm

      For sure! Love the addition of the lime! Iโ€™ll try that next time!! Thank you Danielle!

      Reply
  14. Betsy Jones

    Mon, Nov 21, 2022 at 9:55 am

    4 stars
    Easy and delicious! Added about 1 tbsp. of Hatch Chile powder for heat and served with cotija cheese and garlic toast. Will definitely make this again.

    Reply
    • KathleenKathleen Pope

      Mon, Nov 21, 2022 at 1:59 pm

      Yum and bring on the heat!! Thank you so much!

      Reply
  15. Lady Di

    Mon, Sep 5, 2022 at 9:13 am

    5 stars
    Generally love this in restaurants. Made this with our own cooked chicken, and added queso fresco after made. Was deelish! Thanks for the recipe. Next time will add the radishes.

    Reply
    • KathleenKathleen Pope

      Mon, Sep 5, 2022 at 5:56 pm

      You will love it with the crunch of the radishes! So glad you loved it!

      Reply
  16. Aileen

    Mon, Mar 7, 2022 at 1:26 am

    5 stars

    Reply
  17. Aileen

    Sun, Mar 6, 2022 at 6:25 pm

    Everyone loved it! Thank you for a great recipe.

    Reply
    • KathleenKathleen Pope

      Mon, Mar 7, 2022 at 4:48 pm

      So so very glad to hear that Aileen!! Thank you for letting me know!

      Reply
  18. Michaela Kenkel

    Thu, Jan 28, 2021 at 7:49 am

    This warming soup really hit the spot this week when we spent 2 days digging out of 2 feet of snow! We all agreed this will be our new snow day favorite!

    Reply
    • KathleenKathleen

      Thu, Jan 28, 2021 at 1:45 pm

      Ugh, send some of that snow our way! It’s a definite snow day soup!

      Reply
  19. Erin

    Wed, Jan 27, 2021 at 3:20 am

    5 stars
    So very happy that I found this soup because it is bursting with flavor! We had it for dinner tonight, and it was the perfect balance… and we all had seconds. We’ll be making this again and again while it’s cold outside.

    Reply
  20. Hostess At Heart

    Tue, Jan 26, 2021 at 12:53 am

    5 stars
    I absolutely loved this soup. The combination of the chicken with the creamy poblano base was amazing. I’m already craving another bowl! We’ll be making a double batch nest time.

    Reply
  21. Sandra Shaffer

    Mon, Jan 25, 2021 at 1:55 pm

    We have been on a soup craze lately and added your recipe to our dinner this past weekend. Really, flavorful. We used Anaheim peppers. and kicked it to just 2 peppers as suggested. Came out perfect!

    Reply
    • KathleenKathleen

      Wed, Jan 27, 2021 at 2:01 pm

      That sounds perfect Sandra! Thank you for sharing!

      Reply
  22. Patty

    Mon, Jan 25, 2021 at 1:28 am

    5 stars
    I made this for my family and we loved it! It has great flavor, not spicy so we added a dash of Cholula hot sauce to kick it up a notch! Delicious!

    Reply

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Kathleen Pope

Meet Kathleen

Hey there! I'm Kathleen Pope, a proud wife, mom of two awesome college boys, and recipe nerd. Welcome to my world of easy recipes with a healthy twist! Join thousands who trust The Fresh Cooky as their go-to recipe source. Let's cook up some magic!

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