Creamy Poblano Chicken Stuffed Peppers Soup Recipe – Cozy, Smoky Comfort in a Bowl

There’s a moment when the whole kitchen smells like a campfire and melted cheese, and that’s when I know dinner is winning. This Creamy Poblano Chicken Stuffed Peppers Soup brings that exact feeling, and it greets you within the first spoonful. It’s warm, smoky, and just a little playful — like a hug from an old friend. While you stir, you’ll remember family nights and laughter, and you might even hum a tune. If you like one-pot meals, then you’ll also enjoy the way this soup comes together easily, much like my favorite skillet dinners from this recipe: Creamy Thyme Chicken Thighs & Potatoes Skillet.

Why You’ll Love It

• Quick and easy to make, so you can get cozy fast.
• Comforting homemade flavor with a smoky poblano kick.
• Made with simple ingredients you probably already have.
• Great for any occasion, from casual weeknights to a cozy guest dinner.
• Always a crowd-pleaser — it warms the soul and fills bellies.

Also, if you like hearty soups that feel like a meal, try this comforting Instant Pot white bean and chicken soup sometime.

Ingredients You’ll Need

• 3–4 roasted poblano peppers, peeled and diced — roast until the skins blister, then peel for the best smoky flavor.
• 2 cups cooked shredded chicken — rotisserie works great for speed.
• 1 small onion, diced — the base that sweetens the soup.
• 3 cloves garlic, minced — fresh garlic gives it that extra flavor boost.
• 2 tbsp butter — use unsalted butter so you can control the salt.
• 2 tbsp flour — this makes a light roux to thicken the soup.
• 4 cups chicken broth — use low-sodium if you want more control of salt.
• 1 cup heavy cream — for that silky, spoon-coating richness.
• 1 cup shredded Monterey Jack or pepper jack cheese — add slowly so it melts smooth.
• 1 can (4 oz) diced green chiles — for a gentle, tangy heat.
• 1 tsp cumin — warm and earthy.
• 1/2 tsp smoked paprika — boosts the smoky notes.
• Salt & pepper to taste.

If you like swapping proteins, then you might enjoy the heartiness of a beef and barley soup as another cozy option.

How to Make It

1. Melt butter in a large pot over medium heat. Add the diced onion, then sauté until it turns soft and a little translucent. You’ll smell the sweetness rising.
2. Add the minced garlic, and cook for 1 minute until fragrant; you’ll notice that warm garlicky scent instantly.
3. Sprinkle in the flour and stir to form a light roux. Keep stirring so it doesn’t brown — this helps the soup thicken evenly.
4. Slowly pour in the chicken broth while whisking until smooth, and then bring the mixture gently to a simmer.
5. Stir in the roasted poblanos, diced green chiles, cumin, smoked paprika, and shredded chicken. Simmer for 10–15 minutes so the flavors marry and the stew thickens slightly.
6. Lower the heat and stir in the heavy cream. The pot will look richer and silkier right away.
7. Add the shredded cheese a handful at a time, stirring until each handful melts into a creamy, glossy soup. Taste and adjust salt and pepper. Serve warm and thick. You’ll want a big spoon and perhaps a napkin for the inevitable little drips.

For a cheesy, veggie-forward twist, check how other cooks make silky soups like this Broccoli Cauliflower Cheese Soup.

Kitchen Tips

• Time-saver: Use rotisserie chicken and pre-roasted poblanos, and you’ll cut prep time in half.
• Fix for curdling: If the cream looks like it might split, lower the heat and whisk slowly; adding cheese too fast can cause graininess, so be gentle.
• Flavor twist: Stir in a squeeze of lime or a handful of chopped cilantro at the end for brightness. Or, for a smoky-meets-crunch twist, top with crispy fried shallots (try them after making my fried chicken for the technique): Buttermilk Fried Chicken.

Serving Ideas

Serve this soup steaming hot in wide bowls, and then add your favorite toppings: a drizzle of crema, chopped cilantro, extra shredded cheese, or even tortilla chips for crunch. It’s perfect for a family dinner, a cozy Sunday afternoon, or a chilly weeknight when you want something soothing. Pair with warm cornbread or a green salad to balance the richness.

Storing & Leftovers

• Fridge: Cool and store in an airtight container for up to 4 days. Reheat gently on the stove.
• Freezer: Freeze in portions for up to 3 months, but leave out the cream if possible and stir it in when reheating.
• Leftover idea: Use leftovers as a filling for enchiladas or to stuff baked potatoes — it makes a fabulous next-day meal.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day because the flavors mingle.

Q: Can I swap any ingredients?
A: Of course! Use what you have — chicken can be swapped for turkey or extra beans, and you can swap Monterey Jack for cheddar or pepper jack.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic, with a sprinkle of cilantro and a wedge of lime.

Q: How do I know it’s perfectly cooked?
A: Look for a gentle simmer and the smell of roasted poblanos; if the cheese has melted into a silky texture, you’re there. Also, the chicken should be warmed through and tender.

I use the name Creamy Poblano Chicken Stuffed Peppers Soup in recipes and notes because it sums up the smoky, cheesy comfort this bowl offers.

Final Thoughts

This soup lives in my weeknight rotation because it’s forgiving, quick, and full of heart. It always brings people to the table and starts conversations, and somehow it tastes like home no matter where you are. Try it, tweak it, and make it yours — that’s the whole point. I hope this Creamy Poblano Chicken Stuffed Peppers Soup becomes one of your cozy go-to meals, too.

Conclusion

If you want variations or slow-cooker comfort, take a look at this slow-cooker take on a similar favorite: Slow Cooker Creamy Chicken Chile Relleno Soup – The Magical Slow Cooker. For another classic chile relleno-style comfort soup, see this approachable version: Chile Relleno Soup – All Day I Dream About Food.

Creamy Poblano Chicken Stuffed Peppers Soup

This cozy soup blends smoky roasted poblano peppers, tender chicken, and creamy cheese for a warm and comforting meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Comfort Food, Mexican

Calories: 450

Ingredients Method Notes

Ingredients

  

Soup Base

• 2 cups cooked shredded chicken Rotisserie chicken works great for speed.
• 3-4 pieces roasted poblano peppers, peeled and diced Roast until the skins blister, then peel for the best smoky flavor.
• 1 small onion, diced The base that sweetens the soup.
• 3 cloves garlic, minced Fresh garlic gives it that extra flavor boost.
• 2 tbsp butter Use unsalted butter for better salt control.
• 2 tbsp flour This makes a light roux to thicken the soup.
• 4 cups chicken broth Use low-sodium for more control of salt.
• 1 cup heavy cream Adds silky richness.
• 1 cup shredded Monterey Jack or pepper jack cheese Add slowly so it melts smooth.
• 1 can (4 oz) diced green chiles Adds a gentle, tangy heat.
• 1 tsp cumin Warm and earthy flavor.
• 1/2 tsp smoked paprika Boosts the smoky notes.
• to taste Salt & pepper Adjust to your preference.

Method

 

Preparation

1. Melt butter in a large pot over medium heat. Add the diced onion, then sauté until it turns soft and a little translucent.
2. Add the minced garlic, and cook for 1 minute until fragrant.
3. Sprinkle in the flour and stir to form a light roux, keeping it from browning.
4. Slowly pour in the chicken broth while whisking until smooth, then bring to a gentle simmer.

Cooking

1. Stir in the roasted poblanos, diced green chiles, cumin, smoked paprika, and shredded chicken. Simmer for 10-15 minutes.
2. Lower the heat and stir in the heavy cream until the pot looks richer and silkier.
3. Add the shredded cheese a handful at a time, stirring until each handful melts into a creamy soup.
4. Taste and adjust salt and pepper if necessary.

Notes

For a cheesy, veggie-forward twist, add lime or cilantro at the end. Serve with toppings like crema, cilantro, or tortilla chips. Leftovers make a great filling for enchiladas.