Keto Roasted Poblano Chicken Soup

If you're looking for a rich, flavorful soup that fits perfectly into your keto lifestyle, this keto roasted poblano chicken soup is the one to try.

It's loaded with roasted peppers, tender chicken, and creamy cheese, bringing all the comfort of a hearty bowl without the carbs.

Whether you're craving a hearty soup or prepping meals for the week, this low-carb soup is sure to satisfy.

Made with simple ingredients, it's a keto soup recipe that makes keto a delicious breeze.

With only 5.3 net carbs per serving, it's sure to be a favorite recipe and makes a fantastic main course.

Be sure to check out our entire collection of keto soups and our keto chicken recipes, too.

Why You'll Love This Recipe

This isn't your average chicken soup. Here's what makes it a keto favorite:

• Smoky Roasted Peppers - Roasting poblano peppers adds a layer of depth and a hint of smokiness that elevates the entire dish.
• Keto Comfort Food - With heavy cream, cream cheese, and melty shredded cheese, every bite is luxuriously creamy and filling.
• Protein-Packed - Chicken breast keeps this soup hearty and satisfying, perfect for lunch or dinner.
• Easy to Make on the Stove or in a Crockpot - This recipe is flexible, so you can fit it into your schedule whether you're cooking now or setting it to simmer later.

Ingredients Needed

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Note that the full printable recipe card is at the bottom of the page.

The following are the ingredients needed to make this low-carb poblano chicken soup . Note that the full printable recipe card is at the bottom of the page.

• Onion: A classic aromatic base that builds sweetness and depth when sautéed.
• Olive Oil: Used to sauté the aromatics and start the cooking process with healthy fats.
• Garlic: Adds bold, savory flavor and balances out the creaminess of the soup.
• Poblano Peppers: Roasted to bring a smoky, mildly spicy flavor that makes this soup stand out from other creamy chicken soups.
• Boneless Chicken Breasts: A lean protein source that becomes juicy and tender when simmered, then shredded for a hearty texture.
• Chicken Broth: Forms the flavorful foundation of the soup, infusing the ingredients with savory depth.
• Fresh Lime Juice: Brightens the richness and ties together the earthy and smoky notes from the peppers and spices.
• Salt, Black Pepper, Onion Powder, Garlic Powder: Core seasonings that amplify and balance the overall flavor.
• Cayenne Pepper: A small but impactful touch of heat to warm the palate.
• Cumin, Ground Coriander, Smoked Paprika, Dried Oregano: A warm, earthy spice blend that gives the soup its southwestern flair.
• Full-Fat Cream Cheese: Melts into the soup to create a smooth, thick, and velvety base that keeps it low in carbs.
• Heavy Cream: Adds richness and helps thicken the soup without the need for flour or starch.
• Shredded Mexican Blend Cheese: Melts into the broth, deepening the flavor and giving the soup its indulgent, cheesy finish.
• Cilantro, Green Onions, Jalapeños (optional): Fresh garnishes that add brightness, crunch, and a customizable level of heat.

How To Make A Keto-Friendly Poblano Chicken Soup

To begin, roast the poblano peppers to bring out their signature smoky flavor. Slice them in half lengthwise and remove the seeds.

Heat a dry stainless steel pan or comal over high heat, then pan-roast the peppers until the skins are blistered and slightly blackened, about five minutes per side.

Set them aside to cool, then chop them into small pieces for later.

Next, in a large stockpot or Dutch oven, heat a generous drizzle of olive oil over medium-high heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent. This creates a savory base for the soup.

Once the onions are soft, stir in the raw chicken pieces, along with the chicken broth, lime juice, and your blend of spices and herbs.

Bring everything to a gentle boil, then reduce the heat and let it simmer uncovered. As it cooks, the chicken absorbs all the warm, spiced flavors in the broth.

After about 45 minutes, when the chicken is fully cooked and tender, remove the pieces with a slotted spoon and shred them using two forks.

Return the shredded chicken to the pot. Now it's time to add the creaminess. Stir in the heavy cream, cubed cream cheese, and the chopped roasted poblano peppers.

Keep stirring over medium heat until the cream cheese melts completely into the broth, creating a thick and creamy texture.

Once smooth, stir in the shredded Mexican blend cheese, letting it melt and blend fully into the soup.

The result should be a velvety, cheesy, slightly smoky soup with a deep flavor profile.

Serve the soup hot, ladled into bowls and topped with freshly chopped cilantro, sliced green onions, or jalapeño slices for an extra kick.

It's a perfect balance of warmth, spice, creaminess, and freshness-all in one low-carb bowl.

Crockpot Instructions (Hands-Off and Just as Delicious)

If you prefer a more hands-off approach, this soup works beautifully in a slow cooker. The result is just as flavorful, with even less effort required.

To begin, roast and chop the poblano peppers as you would for the stovetop version. The roasting step is worth the extra time, it gives the soup its signature smoky flavor.

Once the peppers are ready, add them to your crockpot along with the raw, chopped chicken, chicken broth, lime juice, chopped onions, minced garlic, and all the spices and herbs.

Stir everything together to distribute the flavors evenly.

Cover and cook on low for 5 to 6 hours or high for about 3 hours, until the chicken is fully cooked and tender. There's no need to shred the chicken manually, it will naturally fall apart as it cooks and becomes infused with the seasoned broth.

About 20 to 30 minutes before you're ready to serve, stir in the cubed cream cheese and shredded Mexican blend cheese.

Keep the lid off and stir occasionally until the cheeses are fully melted and incorporated into the soup. The broth will become creamy, thick, and perfectly rich.

Give it a final taste and adjust seasoning if needed. Serve hot, topped with your favorite garnishes like fresh cilantro, green onions, or sliced jalapeños for a little kick.

This crockpot version makes it easy to enjoy a hearty, low-carb meal with minimal cleanup, making it ideal for busy weeknights or slow weekend cooking.

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