Crema de pollo con chile poblano is a deeply comforting Mexican soup that blends roasted poblano peppers with tender chicken and a silky, creamy broth. It is rich without being heavy, gently smoky, and perfectly balanced with warm spices and dairy.
Roasted poblanos are the heart of this dish. Their mild heat and earthy flavor give the soup its signature character, while chicken adds substance and heartiness. The cream softens everything, creating a smooth, luxurious texture that feels both rustic and refined.
This soup is commonly served in Mexican homes during cooler months, but it is just as welcome any time you want something soothing and nourishing. It is simple enough for a weeknight meal yet elegant enough to serve guests.
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With the option to partially blend the soup, you can control the texture to your liking, making each bowl velvety and full of poblano flavor from start to finish.
Servings: 4–6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
- 2 tablespoons butter or oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 large poblano peppers, roasted, peeled, seeded, and sliced
- 2 cups cooked chicken breast, shredded
- 4 cups chicken broth
- 1 cup Mexican crema or heavy cream
- ½ cup milk
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- Salt, to taste
- ¼ teaspoon oregano (optional)
Optional Garnishes
- Crispy tortilla strips
- Fresh cilantro
- Diced avocado
- Queso fresco or shredded Oaxaca cheese
Instructions:
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