Chicken Poblano Soup

Why make this recipe

Chicken Poblano Soup is a comforting dish that brings a taste of Mexico to your kitchen. It’s hearty, flavorful, and easy to prepare. This soup combines shredded chicken with black beans, corn, and the special kick of poblano peppers. The creamy texture and vibrant flavors make it perfect for any occasion, whether it’s a family dinner or a cozy night in. Plus, it’s a great way to use leftover chicken and healthy vegetables, making it both delicious and practical.

How to make Chicken Poblano 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:

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, until the veggies are soft and slightly browned.

2. Add soup base: Stir in shredded chicken, black beans, corn, chicken broth, and the remaining seasoning blend. Bring to a simmer over medium-high heat.

3. Simmer: Let the soup cook uncovered for 15 minutes to allow the flavors to meld.

4. Make it creamy: Stir in the heavy cream and shredded cheese. Mix until the cheese is fully melted. Bring to a simmer again.

5. 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 Chicken Poblano Soup warm, garnished with fresh cilantro. You can also add additional toppings like tortilla chips, extra cheese, or avocado slices to elevate the dish. It pairs well with a simple side salad or crusty bread for a complete meal.

How to store Chicken Poblano Soup

Once prepared, let the soup cool to room temperature. Store it in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, the soup can be frozen for up to 2 months. Just make sure to leave some space in the container, as the soup may expand when frozen.

Tips to make Chicken Poblano Soup

• Use leftover rotisserie chicken to save time.
• For added richness, you can sauté the poblano pepper and onion in olive oil before adding the butter.
• Adjust the spice level by adding more or less chili powder or even some diced jalapeños.

Variation

For a vegetarian option, you can replace the chicken with extra vegetables or beans, such as chickpeas or zucchini. You can also substitute vegetable broth for chicken broth to keep it vegetarian-friendly.

FAQs

Q: Can I use fresh chicken instead of shredded chicken?
A: Yes, you can use cooked chicken breast or thighs. If using raw chicken, ensure to cook it first before shredding.

Q: What if I can’t find poblano peppers?
A: If you can’t find poblano peppers, you can use green bell peppers. They won’t provide the same level of heat, but they will still add flavor.

Q: Is it necessary to add heavy cream?
A: Heavy cream adds creaminess to the soup. If you want a lighter version, you can omit it or use half-and-half or milk instead.

Chicken Poblano Soup

A comforting and hearty soup combining shredded chicken, black beans, corn, and flavorful poblano peppers, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Mexican

Calories: 300

Ingredients Method Notes

Ingredients

  

Base Ingredients

• 1 tbsp Unsalted Butter
• ½ cup Chopped Yellow Onion
• 1 piece 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

Method

 

Preparation

1. In a large pot or Dutch oven, melt butter over medium heat.
2. Add chopped onions, poblano pepper, and half of the seasoning blend. Cook for 5-6 minutes, until the veggies are soft and slightly browned.

Cooking

1. Stir in shredded chicken, black beans, corn, chicken broth, and the remaining seasoning blend. Bring to a simmer over medium-high heat.
2. Let the soup cook uncovered for 15 minutes to allow the flavors to meld.
3. Stir in the heavy cream and shredded cheese. Mix until the cheese is fully melted. Bring to a simmer again.
4. 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

For added richness, you can sauté the poblano pepper and onion in olive oil before adding the butter. Adjust the spice level by adding more or less chili powder or even some diced jalapeños. Can substitute chicken with extra vegetables or beans for a vegetarian option.

Naya Lucas