Go Back

Chicken Poblano Soup

A warm, creamy soup featuring shredded chicken, roasted poblano peppers, and a blend of spices, perfect for quick weeknight meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Base 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) Use rotisserie to save time
  • 1 can (15 oz) Black Beans, drained
  • ½ cup Frozen Corn Can substitute with fresh corn
  • 3 cups Chicken Broth
  • ½ cup Heavy Cream Warm before adding for smoothness
  • ½ cup Shredded Cheese (Cheddar, Mexican Blend, or Colby Jack)
  • 1–2 tsp Fresh Lime Juice (from 1 lime wedge) Adjust for taste
  • to taste 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

Method
 

Sauté Veggies
  1. 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
  1. Stir in shredded chicken, black beans, corn, chicken broth, and remaining seasoning. Bring to a simmer over medium-high heat.
Simmer
  1. Let the soup cook uncovered for 15 minutes, allowing the flavors to meld.
Make It Creamy
  1. Stir in the heavy cream and shredded cheese. Mix until the cheese is fully melted. Bring to a simmer again.
Finish & Serve
  1. 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.

Notes

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. For storage, cool the soup to room temperature and store in an airtight container in the fridge for up to 3 days.