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Why this recipe works
This roasted chicken poblano soup is so hearty and comforting. Filled with flavorful chicken, tender red potatoes, corn, and roasted poblano peppers, this soup is packed with flavor. It’s naturally gluten-free and dairy-free and perfect for cooler weather!
I love to eat this soup when I’m feeling under the weather. While poblano peppers aren’t very spicy, they do have a bit of a kick to them which is just what I need when I have a cold. Plus, the chicken broth is great for adding fluids to your body.
But, don’t wait until you’re feeling sick to eat this soup. It’s definitely a soup to be enjoyed all season long! It’s so flavorful and hearty that it makes a terrific meal for the cooler months.
The combination of tender potatoes, juicy chicken, sweet corn and the heat from the poblano peppers makes for a delicious soup.
You’ll love this recipe because:
- Chicken thighs: You can use chicken breasts or legs instead of chicken thighs in this chicken poblano soup if you’d like. I personally love to use chicken thighs in this recipe because of the dark meat. It’s very flavorful, moist and tend to be one of the more economical cuts of chicken at the grocery store. If you use chicken breasts, keep in mind that the meat will be leaner and slightly less flavorful than a dark meat.
- Poblano peppers: If you’re unable to find poblano peppers, you can try using anaheim peppers or bell peppers. Since bell peppers are very mild, I would suggest using one jalapeño pepper in this recipe to increase the spice.
- Baby red potatoes: If you don’t have baby red potatoes, you can substitute for larger potatoes and cut into small chunks. If you have potatoes with thicker skin, you may want to peel off the skin so it’s not too tough.
This chicken poblano soup is so flavorful, but there are some different steps you’ll need to follow to make it successfully. The below photos with matching steps are not meant to be the full recipe, but to help you see the recipe made at various stages so you can make this soup recipe perfectly every time!
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Technically, poblano peppers don’t need to be roasted. You can eat them raw just like you would eat a bell pepper. However, most people choose to roast or fry their poblano peppers to bring out their flavor. My preferred way to use poblano peppers is by roasting them.
Yes! If you can’t find poblano peppers you can use anaheim peppers or bell peppers. Since bell peppers are very mild, I would also suggest using one jalapeño pepper in this recipe to increase the spice a bit.
I think bone-in chicken thighs are more flavorable, but if you have boneless chicken thighs you can use those instead.
You can use chicken breasts or chicken legs instead of thighs in this recipe.
You can make this roasted poblano chicken soup vegetarian and vegan very easily. Omit the chicken thighs from the recipe completely. The potatoes are hearty enough that the soup will still have enough substance. Instead of chicken stock, use vegetable stock.
- Storage: Store any leftover soup in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
- Freezer Option: To make this soup freezer-friendly, allow it to cool completely before portioning it into individual airtight containers or heavy-duty freezer bags. Be sure to leave some room for expansion to prevent leakage or bursting. Don’t forget to label each container with the date. You can safely store the soup in the freezer for 2-3 months, making it a convenient option for future meals when you’re craving the comforting flavors of this roasted poblano chicken soup.
- Reheat: Reheat refrigerated soup on the stove top for 5-10 minutes or in the microwave for 2 minutes until warm. To reheat frozen soup, you can thaw it in the refrigerator overnight and then proceed with reheating on the stove or microwave. Alternatively, if you’re short on time, you can reheat it directly from the freezer. Place the frozen soup in a pot over low to medium heat, stirring occasionally as it thaws and heats through. This process typically takes about 20-30 minutes, and once the soup is fully heated, it’s ready to be enjoyed steaming hot.
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Roasted Poblano Chicken Soup
- 6 poblano peppers
- 1 tablespoon olive oil
- 1 lb bone-in skinless chicken thighs
- 1/8 tsp salt
- 1/8 tsp ground black pepper
- 8 cups chicken stock (gluten-free)
- 1 yellow onion (diced)
- 2 cloves garlic (minced)
- 2 lbs red potatoes (washed, dried, and cut into small 1-inch pieces.)
- 2 cups corn (canned, frozen or fresh)
- 1/2 tablespoon salt
- 2 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro (chopped)
To Roast the Poblano Peppers:
- Roast the poblano peppers either in the oven or on the stove top.
- To roast the poblano peppers on the stove top, roast them on an open flame, 5-6 minutes per side, until the skin is black and bubbly, but not white.
- To roast the poblano peppers in the oven, preheat the oven to 500F. Place the poblano peppers on a baking sheet. Bake for 30-40 minutes, turning every 10 minutes or so, until the skin is black and charred, but not ash white.
- No matter which way you roast the poblano peppers, once they are charred, remove them from the heat source. Then, place them in a bowl with a lid and let sit and cool for 10 minutes. The steam will help loosen the skin.
- Once cooled, cut off the stem and peel off the skin.
- Slice the pepper in half and carefully remove all of the seeds.
- Cut the poblano peppers into 1/2 inch pieces.
For the Soup:
- Heat a large dutch oven over medium high heat. Add olive oil and let heat for 1-2 minutes.
- Sprinkle the chicken thighs with salt and pepper and then add to the dutch oven.
- Cook the chicken in the olive oil for 8-10 minutes, flipping half way through. Chicken should be cooked through.
- Remove the chicken from the dutch oven and place on a plate.
- Add the diced onions to the dutch oven and cook for 5-6 minutes, until translucent.
- Add the minced garlic and cook an additional 1-2 minutes.
- Then add the chicken stock and scrape off the brown bits from the bottom of the pan.
- Add the sliced roasted poblano peppers, corn, potatoes, salt, garlic powder, cumin and black pepper. Stir to combine.
- Add the whole chicken thighs back to the pot.
- Bring the soup to a boil and then cover with a lid and let simmer for 40 minutes, until potatoes are tender.
- Remove the chicken from the dutch oven. Shred the chicken with a fork and discard the bones. Place the chicken meat back into the soup.
- Top with fresh cilantro and serve.