why make this recipe

Chicken Poblano Soup is warm, creamy, and simple to make. It has mild heat from poblanos, soft chicken, beans, and corn. You can make it fast for a weeknight meal. If you like other creamy chicken soups, try this creamy chicken enchilada soup for a similar cozy feel.

introduction

This soup blends roasted-like poblano flavor with shredded chicken and a creamy broth. It is filling and easy. Use rotisserie chicken to save time. The flavors come together with simple spices and a squeeze of lime for brightness. If you like pot-style soups, you may also enjoy chicken pot pie soup.

how to make Chicken Poblano Soup

Make this soup in one pot. Sauté the onion and poblano with half the seasoning to build flavor. Add chicken, beans, corn, broth, and the rest of the seasoning. Simmer so the flavors blend. Finish with cream and cheese, then a lime squeeze and cilantro. For another weeknight chicken soup idea, see chicken tortellini soup.

Ingredients :

1 tbsp Unsalted Butter
½ cup Chopped Yellow Onion
1 Poblano Pepper, chopped (seeds & stem removed)
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
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

Directions :

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, until veggies are soft and slightly browned.
Add soup base: Stir in shredded chicken, black beans, corn, chicken broth, and remaining seasoning. Bring to a simmer over medium-high heat.
Simmer: Let the soup cook uncovered for 15 minutes, allowing the flavors to meld.
Make it creamy: Stir in the heavy cream and shredded cheese. Mix until the cheese is fully melted. Bring to a simmer again.
Finish & serve: Simmer for another 15 minutes. Add a squeeze of lime juice, season with salt and pepper to taste, and garnish with fresh cilantro before serving.

how to serve Chicken Poblano Soup

Serve hot in bowls. Top each bowl with extra cheese, cilantro, or a dollop of sour cream. Add tortilla chips or warm tortillas on the side. A wedge of lime is nice for extra brightness.

how to store Chicken Poblano Soup

Cool the soup to room temperature. Store in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring often. For longer storage, freeze up to 3 months. Thaw in the fridge before reheating.

tips to make Chicken Poblano Soup

Use cooked or rotisserie chicken to save time.
Taste and adjust salt and lime at the end.
If you want more heat, add a pinch of cayenne or use a jalapeño.
For a smoother soup, blend half the soup before adding cream.
Warm the heavy cream slightly before adding so the soup stays smooth.

variation (if any)

Vegetarian: Skip the chicken and use vegetable broth. Add extra beans and diced potatoes.
Spicier: Add chopped jalapeño or chipotle in adobo.
Cheesy bake: Spoon soup into ovenproof bowls, top with extra cheese, and broil until golden.

FAQs

Q: Can I use fresh corn instead of frozen?
A: Yes. Add fresh corn at the same time you would add frozen. It cooks quickly in the simmering soup.

Q: Can I make this soup in a slow cooker?
A: Yes. Sauté the onion and poblano first, then add all ingredients except cream and cheese to the slow cooker. Cook on low for 4–6 hours. Stir in cream and cheese at the end.

Q: Is this soup good for meal prep?
A: Yes. It stores well in the fridge for a few days and freezes well for longer storage. Reheat gently to keep the cream from breaking.