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–+ servings
Chicken Poblano Soup

Creamy Chicken Poblano Soup: Your Cozy Weeknight Winner

This Chicken Poblano Soup is a comforting and hearty dish, ready in just 30 minutes, combining tender chicken and smoky poblano peppers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons unsalted butter Can substitute with olive oil for a lighter version.
  • 1 cup chopped yellow onion Substitute with shallots for a milder taste.
  • 1 unit poblano pepper Delivers a mild heat and smoky flavor; replace with bell pepper for sweetness.
For the Soup
  • 2 cups shredded chicken Use rotisserie chicken for convenience or swap with cooked turkey.
  • 1 can black beans Canned beans are convenient.
  • 1 cup frozen corn Fresh corn can be added during summer months.
  • 4 cups chicken broth Substitute with vegetable broth for a vegetarian option.
  • 1 cup heavy cream Substitute with half & half for a lighter option.
  • 1 cup shredded cheese Choose Cheddar, Mexican blend, or Colby Jack.
For Seasoning and Garnish
  • 2 tablespoons seasoning blend Includes garlic powder, onion powder, chili powder, dried oregano, kosher salt, black pepper, and cumin.
  • 1 tablespoon fresh lime juice Adjust to taste.
  • 1/4 cup fresh chopped cilantro Can be substituted with parsley if needed.

Equipment

  • Large pot or Dutch oven

Method
 

Cooking Instructions
  1. 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, stirring in half of the seasoning blend. Sauté for 5-6 minutes until the vegetables are softened and lightly browned.
  2. Once the vegetables are ready, stir in 2 cups of shredded chicken, 1 can of black beans (drained), 1 cup of frozen corn, and 4 cups of chicken broth. Sprinkle in the remaining seasoning blend and mix well. Increase the heat to medium-high and bring the soup to a lively simmer.
  3. Let the Chicken Poblano Soup cook uncovered for about 15 minutes, stirring occasionally.
  4. After the simmer, lower the heat to medium. Stir in 1 cup of heavy cream and 1 cup of shredded cheese until melted and smooth.
  5. Simmer the soup for an additional 15 minutes. Before serving, taste and adjust the seasoning with kosher salt and black pepper. Add a splash of fresh lime juice and garnish with chopped cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 1000IUVitamin C: 20mgCalcium: 300mgIron: 3mg

Notes

This soup can be customized with toppings like crispy tortilla chips or avocado for added texture and flavor.

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