Chicken Poblano Soup Recipe

Introduction

Chicken Poblano Soup is a comforting and flavorful dish that combines tender chicken, smoky poblano peppers, and a creamy broth. This easy-to-make soup delivers a perfect balance of spice and richness, ideal for warming up any day.

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, dried oregano, kosher salt, black pepper, 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: Let the soup cook uncovered for 15 minutes, allowing the flavors to meld together.
4. Step 4: Stir in the heavy cream and shredded cheese, mixing until the cheese has fully melted. Bring the soup back to a gentle simmer.
5. Step 5: Simmer for another 15 minutes. Finish by adding a squeeze of fresh lime juice. Adjust seasoning with salt and pepper to taste. Garnish with chopped cilantro before serving.

Tips & Variations

• For extra smoky flavor, roast the poblano pepper over an open flame before chopping.
• Use leftover turkey instead of chicken for a seasonal twist.
• Add a pinch of cayenne pepper if you prefer more heat.
• Swap heavy cream for coconut milk to make a dairy-free version.
• Serve with tortilla chips or warm cornbread for a complete meal.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. The soup may thicken after cooling; thin with a little extra chicken broth or water if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the shredded chicken with extra beans or cooked vegetables, and use vegetable broth instead of chicken broth. Omit the cheese or use a plant-based alternative if desired.

How spicy is the chicken poblano soup?

The poblano pepper adds mild to moderate heat with a smoky flavor. You can adjust the spice level by using fewer or more peppers, or adding chili powder or cayenne to taste.

Chicken Poblano Soup Recipe

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★★★★★

4.4 from 89 reviews

A comforting and flavorful Chicken Poblano Soup combining tender shredded chicken, smoky poblano peppers, black beans, and corn in a creamy, cheesy broth with a hint of lime and fresh cilantro garnish. This hearty soup is perfect for a cozy meal and easy to prepare on the stovetop.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 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 butter over medium heat. Add chopped onions, poblano pepper, and half of the seasoning blend. Cook for 5–6 minutes, stirring occasionally, until vegetables are soft and slightly browned.
2. Add soup base: Stir in shredded chicken, black beans, frozen corn, chicken broth, and the remaining seasoning blend. Increase heat to medium-high and bring the mixture to a gentle simmer.
3. Simmer: Let the soup cook uncovered for 15 minutes, allowing all the flavors to meld together and develop depth.
4. Make it creamy: Reduce the heat to medium. Stir in the heavy cream and shredded cheese, mixing continuously until the cheese is fully melted and the soup turns creamy. Bring it back to a gentle simmer.
5. Finish & serve: Simmer the soup for another 15 minutes to thicken slightly and enhance flavors. Add a squeeze of fresh lime juice, adjust seasoning with salt and pepper as needed, and garnish with freshly chopped cilantro before serving.

Notes

• Use rotisserie chicken for convenience and added flavor, or cook your own chicken breasts or thighs and shred them.
• Adjust the amount of poblano pepper according to your heat preference. Remove seeds for milder spice.
• For a thicker soup, simmer uncovered longer or add a cornstarch slurry if desired.
• Cheese options like Cheddar, Mexican blend, or Colby Jack work well—choose based on your flavor preference.
• This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
• For a dairy-free version, substitute heavy cream and cheese with coconut milk and dairy-free cheese alternatives.

Keywords: Chicken Poblano Soup, creamy chicken soup, poblano pepper soup, Mexican chicken soup, easy stovetop soup, black bean corn soup, comfort food, creamy poblano soup