Two winters ago, my neighbor, Mrs. Contreras, brought over a bowl of steaming green soup after hearing my kids had caught a cold. She’s lived on our block for decades, always popping by with something warm during the colder months—an herbal tea, fresh tortillas, or a casserole handed over with no fuss and a crooked smile.

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That particular day, I wasn’t expecting much, just something comforting. But one spoonful, and I stopped in my tracks. It was creamy, a little spicy, filled with shredded chicken, and had that earthy flavor you can only get from roasted poblanos.

She chuckled when I asked for the recipe. “Just use your senses,” she said. But you know how it is—I need measurements. So over the next few weeks, I worked backward, trial and error, measuring, blending, roasting, and jotting notes in the margins of a flour-dusted notebook.

This Poblano Chicken Cheese Soup is my love letter to that afternoon, to neighbors who show up with broth and kindness. It’s comforting enough for a sick day, satisfying enough for a dinner party, and easy enough to make again and again. You can dress it up with toppings or keep it humble and hearty.

Short Description

This creamy, mildly spicy Poblano Chicken Cheese Soup blends roasted poblanos, tender shredded chicken, and melty cheese into a comforting one-pot meal perfect for cool nights.

Key Ingredients

5 poblano peppers
2 cups chicken bone broth
1 (8 oz) package cream cheese, softened
1 cup sharp Cheddar cheese, shredded
½ cup Monterey Jack cheese, shredded
½ cup salsa verde
2 tablespoons butter
¼ cup chopped onion
2 garlic cloves, minced
1 teaspoon ground cumin
1 pound boiled boneless, skinless chicken breast, shredded
Salt and ground black pepper

Tools Needed

Gas stove or grill (for roasting)
Bowl and plastic wrap (for steaming peppers)
Blender
Food processor
Skillet
Stockpot
Wooden spoon

Cooking Instructions

Step 1: Roast the Poblanos
Roast the poblano peppers over an open flame on a gas stove or grill, turning occasionally until all sides are charred—this takes 5–8 minutes. Transfer them to a bowl, cover tightly with plastic wrap, and let them steam for 20 minutes.

Step 2: Blend the Cheese Base
In a blender, combine chicken bone broth, softened cream cheese, shredded Cheddar and Monterey Jack, and salsa verde. Blend until smooth and creamy. Set aside.

Step 3: Prep the Poblanos
Once the peppers have cooled and steamed, peel off the skins and remove the seeds. Pulse the peeled peppers in a food processor until finely chopped.

Step 4: Sauté the Aromatics
Melt butter in a skillet over medium heat. Add chopped onion, garlic, and cumin. Stir and cook for 3–5 minutes, until slightly browned and fragrant.

Step 5: Add Poblanos and Chicken
Stir in the chopped poblanos. Cook for 2–3 minutes. Then, add shredded chicken and cook for another 2 minutes, allowing flavors to meld.

Step 6: Combine and Simmer
Pour the cheese mixture into a stockpot over low heat. Stir in the sautéed chicken and poblano mixture. Simmer gently for 10–15 minutes, stirring often. Season with salt and pepper to taste.

Why You’ll Love This Recipe

– Roasted poblanos bring a deep, smoky flavor

– Mild heat that’s easy to adjust

– One pot, simple cleanup

– High-protein and low-carb

– Great for meal prep or feeding a crowd

Mistakes to Avoid & Solutions

1. Using raw poblanos

Mistake: Skipping the roasting step.

Fix: Roasting enhances flavor and makes the skins easy to peel. Don’t skip it—it’s worth the effort.

2. Cheese clumping in the pot

Mistake: Adding cheese directly to hot soup without blending.

Fix: Blend cheese with broth before heating to ensure smooth texture.

3. Overheating the soup

Mistake: Boiling the soup after cheese is added.

Fix: Keep the heat low to avoid curdling and separation.

4. Underseasoning

Mistake: Not tasting before serving.

Fix: Always taste and adjust salt and pepper before serving. The salsa verde can vary in saltiness.

5. Too thick or too thin

Fix: If too thick, add more broth. If too thin, let it simmer uncovered until reduced.

Serving and Pairing Suggestions

– Top with crushed tortilla chips, chopped cilantro, sliced avocado, or a dollop of sour cream.

– Serve with warm cornbread, crusty bread, or a side salad.

– Pair with a light beer, sparkling water, or a lime spritzer.

– Great for family dinners, game day, or as a cozy weeknight meal.

Storage and Reheating Tips

– Let soup cool completely before storing.

– Store in an airtight container in the fridge for up to 4 days.

– Freeze in individual portions for up to 3 months.

– Reheat on the stovetop over low heat, stirring often. Add a splash of broth if it thickens.

– Avoid microwaving on high to prevent cheese separation—use medium heat instead.

FAQs

1. Can I use rotisserie chicken instead of boiling my own?
Yes! It’s a great shortcut. Just shred it and add it to the pan when the recipe calls for the chicken.

2. Is this soup spicy?
It has a gentle kick from the poblano peppers and salsa verde, but it’s not overpowering. Add jalapeños if you like it hotter.

3. Can I make this ahead of time?
Absolutely. It tastes even better the next day as the flavors develop more.

4. How can I make it dairy-free?
Use a plant-based cream cheese and dairy-free shredded cheese alternatives. Choose a creamy broth like oat milk or cashew cream for blending.

5. Can I blend everything instead of chopping?
You can, but you’ll lose the texture. Finely chopping the poblanos gives you some body and contrast in each bite.

Tips & Tricks

– Use gloves when handling roasted peppers to avoid skin irritation.

– Warm the cream cheese slightly before blending for smoother texture.

– If using store-bought broth, taste before adding salt—it may already be seasoned.

– Roast extra poblanos and freeze them for future recipes.

– Stir soup gently while reheating to keep the cheese from separating.

Recipe Variations

1. Spicy Southwest Version

Swap salsa verde for spicy chipotle salsa

Add ½ teaspoon chili powder

Stir in 1 cup corn kernels at the end for sweetness and texture

2. Vegetarian Version

Omit chicken and use vegetable broth

Add 1 can of drained black beans and 1 diced zucchini

Top with toasted pepitas for crunch

3. Tex-Mex Twist

Use pepper jack cheese instead of Monterey Jack

Add a splash of lime juice before serving

Stir in a handful of cooked rice to make it heartier

4. Creamier Version

Use 1½ packages of cream cheese

Blend with ¼ cup heavy cream instead of all broth

Garnish with a drizzle of crema Mexicana

Final Thoughts

This soup started as a gift from a neighbor and slowly became a staple in my kitchen. Every time I make it, I think of her generosity and how food can speak louder than words. It’s warm, comforting, and just different enough to feel special.

I’ve brought it to potlucks, served it to guests, and packed leftovers in lunchboxes with no complaints. It’s simple, but the roasted poblanos and cheese give it character that stands out. Some dishes just linger in your memory, and this is one of them. I hope you find the same comfort in every bowl.

Poblano Chicken Cheese Soup