Chicken Poblano Soup Recipe

Introduction

Chicken Poblano Soup is a comforting and flavorful dish that combines tender shredded chicken with the mild heat of poblano peppers and a creamy, cheesy broth. It’s perfect for a cozy meal that warms you up while delighting your taste buds.

Ingredients

• 1 tbsp Unsalted Butter
• ½ cup Chopped Yellow Onion
• 1 Poblano Pepper, chopped (seeds & stem removed)
• ½ tsp Garlic Powder
• ½ tsp Onion Powder
• ½ tsp Chili Powder
• ½ tsp Dried Oregano
• ½ tsp Kosher Salt
• ½ tsp Freshly Cracked Black Pepper
• ¼ tsp Cumin
• 2 cups Shredded Chicken (rotisserie or cooked chicken breast/thighs)
• 1 can (15 oz) Black Beans, drained
• ½ cup Frozen Corn
• 3 cups Chicken Broth
• ½ cup Heavy Cream
• ½ cup Shredded Cheese (Cheddar, Mexican Blend, or Colby Jack)
• 1–2 tsp Fresh Lime Juice (from 1 lime wedge)
• Fresh Chopped Cilantro, for garnish

Instructions

1. Step 1: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions, poblano pepper, and half of the seasoning blend (garlic powder, onion powder, chili powder, oregano, salt, pepper, and cumin). Cook for 5–6 minutes until the vegetables are soft and slightly browned.
2. Step 2: Stir in the shredded chicken, black beans, frozen corn, chicken broth, and the remaining seasoning blend. Bring the mixture to a simmer over medium-high heat.
3. Step 3: Allow the soup to cook uncovered for 15 minutes to let the flavors meld together.
4. Step 4: Stir in the heavy cream and shredded cheese. Mix until the cheese is fully melted and the soup is creamy. Bring the soup back to a gentle simmer.
5. Step 5: Simmer for another 15 minutes. Just before serving, add fresh lime juice to brighten the flavors. Adjust seasoning with additional salt and pepper if needed, then garnish with chopped cilantro.

Tips & Variations

• For extra depth, roast the poblano pepper before chopping to add a smoky flavor.
• Use rotisserie chicken for a quick and convenient option.
• Add a pinch of smoked paprika for a subtle smoky heat.
• Substitute black beans with pinto beans or skip for a lighter soup.
• Serve with warm tortillas or crusty bread for a complete meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream from curdling. This soup also freezes well; thaw overnight in the refrigerator and reheat thoroughly before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, you can omit the chicken and use vegetable broth instead of chicken broth. Add extra beans and corn or some sautéed mushrooms for protein and texture.

How spicy is the poblano pepper?

Poblano peppers are mild in heat and add more flavor than spice. If you prefer extra heat, consider adding a jalapeño or a pinch of cayenne pepper.

Chicken Poblano Soup Recipe

Print Recipe

★★★★★

4.7 from 118 reviews

Chicken Poblano Soup is a creamy, comforting dish featuring sautéed poblano peppers, shredded chicken, black beans, and corn simmered in chicken broth with a blend of spices. Finished with cheese, heavy cream, and a squeeze of fresh lime, this flavorful soup is garnished with fresh cilantro, making it perfect for a hearty meal any time of year.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp Unsalted Butter
• ½ cup Chopped Yellow Onion
• 1 Poblano Pepper, chopped (seeds & stem removed)
• 2 cups Shredded Chicken (rotisserie or cooked chicken breast/thighs)
• 1 can (15 oz) Black Beans, drained
• ½ cup Frozen Corn
• 3 cups Chicken Broth
• ½ cup Heavy Cream
• ½ cup Shredded Cheese (Cheddar, Mexican Blend, or Colby Jack)
• 1–2 tsp Fresh Lime Juice (from 1 lime wedge)
• Fresh Chopped Cilantro, for garnish

Seasoning Blend

• ½ tsp Garlic Powder
• ½ tsp Onion Powder
• ½ tsp Chili Powder
• ½ tsp Dried Oregano
• ½ tsp Kosher Salt
• ½ tsp Freshly Cracked Black Pepper
• ¼ tsp Cumin

Instructions

1. Sauté veggies: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the chopped yellow onion, the chopped poblano pepper, and half of the seasoning blend. Cook for 5 to 6 minutes until the vegetables are soft and slightly browned, which helps develop their flavors.
2. Add soup base: Stir in the shredded chicken, drained black beans, frozen corn, chicken broth, and the remaining seasoning blend. Mix well and bring the mixture to a simmer over medium-high heat to start melding the flavors together.
3. Simmer: Let the soup cook uncovered for 15 minutes. This simmering allows the flavors to deepen and the ingredients to combine fully.
4. Make it creamy: Stir in the heavy cream and shredded cheese to the simmering soup. Mix continuously until the cheese fully melts into the soup, creating a rich and creamy texture. Bring the soup to a simmer again after adding these ingredients.
5. Finish & serve: Allow the soup to simmer for another 15 minutes to thicken slightly and let the flavors harmonize. Just before serving, add a squeeze of fresh lime juice, adjust seasoning with salt and pepper to taste, and garnish with fresh chopped cilantro for a bright, fresh touch.

Notes

• Use rotisserie chicken or cooked chicken breast/thighs for convenience and best flavor.
• If you prefer a spicier soup, leave some seeds in the poblano pepper or add a pinch of cayenne pepper to the seasoning blend.
• Cheese options like cheddar, Mexican blend, or Colby Jack all work well; choose your favorite or what you have on hand.
• For a lighter version, substitute heavy cream with half-and-half or coconut milk, adjusting thickness as needed.
• This soup pairs beautifully with warm tortilla chips or crusty bread for dipping.

Keywords: Chicken Poblano Soup, creamy chicken soup, Mexican chicken soup, poblano pepper soup, black bean chicken soup, hearty chicken soup