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Chicken Poblano Soup Recipe

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★★★★★

4.8 from 108 reviews

This hearty Chicken Poblano Soup combines tender shredded chicken with smoky poblano peppers, black beans, and sweet corn in a creamy, flavorful broth. Perfect for a cozy meal, the soup is seasoned with a blend of spices and finished with a touch of lime juice and fresh cilantro for brightness.

Ingredients

Scale

Base 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

Protein and Vegetables

  • 2 cups Shredded Chicken (rotisserie or cooked chicken breast/thighs)
  • 1 can (15 oz) Black Beans, drained
  • ½ cup Frozen Corn

Liquids and Finishings

  • 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

  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, which helps to develop their flavors.
  2. Add soup base: Stir in shredded chicken, black beans, frozen corn, chicken broth, and the remaining seasoning blend. Bring the mixture to a simmer over medium-high heat to start melding the flavors.
  3. Simmer: Let the soup cook uncovered for 15 minutes. This allows the flavors to fully develop and the soup to reduce slightly, enhancing its depth.
  4. Make it creamy: Stir in the heavy cream and shredded cheese. Mix continuously until the cheese fully melts, creating a rich and creamy texture. Bring the soup back to a simmer.
  5. Finish & serve: Simmer the soup for another 15 minutes to marry the flavors. Just before serving, add a squeeze of fresh lime juice and adjust salt and pepper to taste. Garnish with fresh chopped cilantro for a bright, herbal finish.

Notes

  • Use rotisserie chicken or pre-cooked chicken breasts/thighs to save time.
  • Adjust the heat of the soup by adding more or fewer poblano peppers or a pinch of cayenne pepper for extra spice.
  • Cheese choice can be customized to your preference; Mexican blend adds a nice melt and flavor complexity.
  • For a lighter version, substitute heavy cream with half-and-half or evaporated milk.
  • The soup can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: Chicken Poblano Soup, creamy chicken soup, Mexican chicken soup, poblano pepper soup, easy chicken soup recipe

Find it online: https://recipeswithmia.com/chicken-poblano-soup-recipe/