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
To Roast the Poblano Peppers:
For the Soup:
Serving Size: 8 servings
Amount Per Serving: Calories: 343 Total Fat: 10g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 76mg Sodium: 976mg Carbohydrates: 41g Net Carbohydrates: 0g Fiber: 4g Sugar: 9g Sugar Alcohols: 0g Protein: 24g