Chicken Poblano Soup Recipe
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.
- 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
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
- 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.
- 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.
- Simmer: Let the soup cook uncovered for 15 minutes, allowing all the flavors to meld together and develop depth.
- 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.
- 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
Find it online: https://cheframiflavor.com/chicken-poblano-soup-recipe/
