Creamy Chicken Poblano Soup for a Cozy Family Dinner

This Creamy Chicken Poblano Soup combines tender chicken and smoky poblano peppers for a quick, comforting meal.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Soups

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tbsp Unsalted Butter Substitute for olive oil for a dairy-free option.
1 medium Chopped Yellow Onion Shallots can be used for a milder taste.
1 medium Poblano Pepper Swap green bell peppers for a milder option.

For the Soup

1 tbsp Seasoning Blend Garlic Powder, Onion Powder, Chili Powder, Dried Oregano, Kosher Salt, Freshly Cracked Black Pepper, Cumin.
2 cups Shredded Chicken Rotisserie chicken makes it convenient.
1 can Black Beans Canned lentils or kidney beans serve as great replacements.
1 cup Frozen Corn Use fresh corn during the season for enhanced flavor.
4 cups Chicken Broth Vegetable broth is perfect for a vegetarian version.

For the Creaminess

1 cup Heavy Cream Use half & half or full-fat coconut milk as lighter alternatives.
1 cup Shredded Cheese Cheddar, Mexican Blend, or Colby Jack.

For the Finishing Touch

1 tbsp Fresh Lime Juice Optional but greatly elevates the taste.
1/4 cup Fresh Chopped Cilantro Omit if cilantro isn’t your favorite.

Equipment

Large pot or Dutch oven

Method

Step-by-Step Instructions for Chicken Poblano Soup

In a large pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add 1 chopped yellow onion and 1 diced poblano pepper, seasoning with half of your spice blend. Sauté for about 5-6 minutes until the onions are translucent.
Stir in 2 cups of shredded chicken, 1 can of black beans (rinsed and drained), and 1 cup of frozen corn. Pour in 4 cups of chicken broth along with the remaining seasoning blend. Increase heat to medium-high and bring to a gentle simmer for about 15 minutes.
Lower the heat to medium and gradually stir in 1 cup of heavy cream and 1 cup of shredded cheese until melted and creamy. Simmer for another 10-15 minutes, stirring occasionally.
Taste the soup and adjust seasoning. Mix in the juice of 1 fresh lime before serving. Ladle into bowls and garnish with fresh chopped cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 28gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 95mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 1200IUVitamin C: 60mgCalcium: 300mgIron: 3.5mg

Notes

Sauté onions and poblano peppers until they start to caramelize for enhanced flavor. Remember to skip the cream and cheese before freezing the soup.

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