Name: Chicken Poblano Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mexican-American
Ingredients: 1 tbsp Unsalted Butter; ½ cup Chopped Yellow Onion; 1 Poblano Pepper, chopped (seeds & stem removed); 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

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Introduction

Chicken Poblano Soup is a comforting and flavorful dish that combines tender chicken, smoky poblano peppers, and a creamy base. This hearty soup is perfect for any day when you want a warm, satisfying meal with a touch of spice.

A close-up of a creamy orange soup filled with chunks of red tomatoes, white tofu, black beans, and green herbs, garnished with fresh green cilantro leaves scattered on top and two bright yellow lemon slices resting on the side. The soup is in a white bowl with a metallic spoon inside, held by a woman's hand at the bottom right corner. The bowl sits on a white marbled surface with some cilantro pieces around it. The texture of the soup looks smooth and rich, with vibrant, fresh ingredients visible throughout. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onions, poblano pepper, and half of the seasoning blend (garlic powder, onion powder, chili powder, oregano, salt, pepper, and cumin). Cook for 5–6 minutes until the vegetables are soft and slightly browned.
Step 2: Stir in the shredded chicken, black beans, frozen corn, chicken broth, and the remaining seasoning blend. Bring the mixture to a simmer over medium-high heat.
Step 3: Let the soup cook uncovered for 15 minutes to allow the flavors to meld together.
Step 4: Stir in the heavy cream and shredded cheese until the cheese is fully melted. Bring the soup to a simmer again.
Step 5: Simmer the soup for another 15 minutes. Finish by adding fresh lime juice, and season with additional salt and pepper to taste. Garnish with chopped cilantro before serving.

Tips & Variations

Use rotisserie chicken to save time and add extra flavor.
For a spicier soup, add a diced jalapeño along with the poblano pepper.
Swap heavy cream for coconut milk for a dairy-free option with a subtle sweetness.
Add cooked rice or tortilla strips when serving to make the soup more filling.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much after refrigeration, add a splash of chicken broth or water to loosen it while reheating.

How to Serve

A large green pot filled with a thick soup showing three main layers: a creamy orange-red broth base, scattered with chunks of light brown cooked chicken, yellow corn kernels, dark black beans, small green bell pepper pieces, and reddish tomato bits, all mixed together. On the right side, some fresh bright green cilantro leaves lay on the surface beside three thin slices of light green avocado placed neatly in a fan shape. A wooden spoon with a smooth texture is dipped into the soup from the top right corner. In the background, lime wedges and yellow tortilla chips sit on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Chicken Poblano Soup?

Yes, you can freeze this soup for up to 2 months. It’s best to freeze before adding the cream and cheese. Reheat thawed soup on the stove and stir in cream and cheese at the end for best texture.

What can I substitute for poblano peppers?

If you can’t find poblano peppers, mild green bell peppers or Anaheim peppers work as good alternatives, though the flavor will be less smoky and slightly different in heat level.