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Closeup of a bowl of poblano soup garnished with avocados, lime, and red pepper

Roasted Poblano Soup with Chicken

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews
  • Author: Chelsea Joy
  • Prep Time: 10 minutes
  • Cook Time: 100 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free


This dairy free Roasted Poblano Soup with Chicken recipe is a meal prep hero! With plenty of veggies and a spicy broth, it's Whole30, gluten free, low carb, and keto.


  • 6 large poblano peppers
  • 2 tablespoons extra virgin olive oil
  • 1 cup diced red onion
  • 4 teaspoons minced garlic
  • 1 cup chopped green bell pepper
  • 2 tablespoons diced jalapeno
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 2 cups chicken broth
  • 1 cup non-dairy milk
  • 1 pound cooked, shredded chicken breast
  • 2 tablespoons chopped cilantro
  • Juice of 1 lime
  • 1 avocado, thinly sliced


  1. Turn on the broiler. Place the poblano peppers on a baking sheet and roast the peppers on the topmost rack for about 5 minutes on each side, until blistered and blackened in spots. Remove from the oven and immediately place in a sealed container or plastic food-storage bag, steaming for at least 20 minutes. After steaming, remove from the container, peel off the skin, and remove the stem and seeds. Chop into 1-inch pieces and set aside.
  2. Heat olive oil in a pot over medium heat. Add the onion, jalapeno, and bell pepper, cooking for about 5 minutes or until softened. Add the garlic and cook for another 30 seconds. Add the roasted poblano pepper, cumin, chili powder, oregano, sea salt, black pepper, broth, non-dairy milk, and shredded chicken. 
  3. Bring the pot to a boil, then reduce heat to low. Partially cover the pot and let simmer for 1 1/2 hours.
  4. Before serving, squeeze in the juice of 1 lime and garnish with cilantro and avocado slices. Store in the refrigerator for up to a week or in the freezer for up to 3 months.