Save A creamy and comforting soup featuring shredded chicken, smoky poblano peppers, black beans, sweet corn, and a touch of lime—perfect for cozy dinners and quick weeknight meals.
I first served this chicken poblano soup on a cold evening and it quickly became a family favorite for its bold flavors and creamy texture.
Ingredients
- Unsalted butter: 1 tbsp
- Chopped yellow onion: ½ cup
- Poblano pepper: 1, seeded and chopped
- Garlic powder: ½ tsp
- Onion powder: ½ tsp
- Chili powder: ½ tsp
- Dried oregano: ½ tsp
- Kosher salt: ½ tsp
- Freshly cracked black pepper: ½ tsp
- Ground cumin: ¼ tsp
- Shredded chicken: 2 cups (rotisserie or cooked breast/thighs)
- Black beans: 1 can (15 oz), drained
- Frozen corn: ½ cup
- Chicken broth: 3 cups
- Heavy cream: ½ cup
- Shredded cheese: ½ cup (cheddar, Mexican blend, or Colby Jack)
- Fresh lime juice: 1–2 tsp (from 1 lime)
- Fresh chopped cilantro: for garnish
Instructions
- Step 1:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, poblano pepper, and half of the seasoning blend. Sauté for 5–6 minutes, until vegetables are soft and lightly browned.
- Step 2:
- Stir in the shredded chicken, black beans, corn, chicken broth, and the remaining seasoning blend. Bring to a simmer over medium-high heat.
- Step 3:
- Simmer uncovered for 15 minutes to allow flavors to meld.
- Step 4:
- Lower the heat and stir in the heavy cream and shredded cheese. Mix until the cheese is fully melted, then return to a gentle simmer.
- Step 5:
- Cook for another 10–15 minutes until the soup is creamy and slightly thickened.
- Step 6:
- Stir in lime juice, taste, and adjust seasoning with salt and pepper as needed.
- Step 7:
- Serve hot, garnished with fresh cilantro.
Save My family loves gathering around the table enjoying this warm bowl of soup, especially on chilly evenings when comfort food is needed most.
Notes
Leftovers keep refrigerated for up to 4 days. For freezing, omit cream and cheese; add them when reheating. Top with sliced jalapeños, avocado, or tortilla strips for extra flavor and crunch.
Required Tools
Large pot or Dutch oven, chef's knife, cutting board, measuring cups and spoons, wooden spoon or spatula.
Allergen Information
Contains dairy (butter, heavy cream, cheese). Contains legumes (black beans). Gluten-free as written—always check broth and cheese labels to ensure gluten-free status. For dairy-free, use plant-based butter and cheese alternatives and coconut milk instead of cream.
Save This chicken poblano soup is both hearty and flavorful, making it a dependable favorite for any weeknight dinner.
Recipe Questions
- → What peppers are used in this dish?
Poblano peppers add a smoky, mild heat that enhances the overall flavor.
- → Can I substitute the dairy ingredients?
Yes, using plant-based butter, dairy-free cheese alternatives, and coconut milk works well for a dairy-free version.
- → How do I thicken the soup if desired?
Mashing some black beans or adding a cornstarch slurry can help achieve a thicker consistency.
- → Is this dish gluten-free?
Yes, provided the chicken broth and cheese used are certified gluten-free.
- → What garnishes complement this dish?
Fresh cilantro, sliced jalapeños, avocado, or tortilla strips add flavor and texture contrasts.