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chicken poblano soup 2026 04 21 191754 683x1024 1

Chicken Poblano Soup

A comforting and hearty soup combining shredded chicken, black beans, corn, and flavorful poblano peppers, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.