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This roasted poblano chicken 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.
Why Do Poblano Peppers Need to be Roasted?
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.
Can I Substitute Poblano Peppers in this Potato and Chicken Soup?
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.
Can I Use Chicken Breasts Instead of Chicken Thighs?
You can use chicken breasts instead of chicken thighs in this poblano chicken soup if you’d like.
I personally love to use chicken thighs in this recipe because of the dark meat. It’s very flavorful and moist. I also love how economical chicken thighs are. They tend to be one of the cheaper cuts of chicken at the grocery store. Chicken legs are another great option instead of chicken thighs.
If you use chicken breasts, keep in mind that the meat will be leaner and slightly less flavorful than a dark meat.
Is Roasted Poblano, Potato and Chicken Soup Gluten-Free?
This roasted poblano, potato and chicken soup is indeed gluten-free!
Not all chicken stock is gluten-free as some brands add wheat or barley yeast extract into their ingredients. Always be sure to check to make sure your brand of chicken stock is gluten-free before using!
The rest of the ingredients in this roasted poblano chicken soup are all naturally gluten-free!
How to Make this Roasted Poblano Chicken Soup Vegan
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 in the soup.
It’s really that easy to make this soup vegetarian and vegan!
Looking for more gluten-free soups to warm up? Try these recipes!
- Crock-Pot Chicken Tortilla Soup
- Whole30 Slow Cooker Beef Stew
- Italian Sausage and White Bean Stew
- Cabbage Roll Soup
- Crockpot Chicken and Rice Soup
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.