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Chicken Poblano Soup Recipe

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4.5 from 19 reviews

Chicken Poblano Soup is a creamy, flavorful dish combining tender shredded chicken with smoky poblano peppers, black beans, and sweet corn, all simmered in a savory broth and finished with cheese and fresh lime for a bright, satisfying meal.

Ingredients

Main Ingredients

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

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

Instructions

  1. Sauté veggies: 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. Cook for 5–6 minutes, stirring occasionally, until the vegetables are soft and slightly browned.
  2. Add soup base: Stir in the shredded chicken, drained black beans, frozen corn, chicken broth, and the remaining seasoning blend. Bring the mixture to a simmer over medium-high heat.
  3. Simmer: Let the soup cook uncovered for 15 minutes to allow the flavors to meld together.
  4. Make it creamy: Stir in the heavy cream and shredded cheese until the cheese is fully melted and incorporated into the soup. Bring it back to a gentle simmer.
  5. Finish & serve: Simmer the soup for an additional 15 minutes. Add a squeeze of fresh lime juice, adjust seasoning with salt and pepper to taste, and garnish with fresh chopped cilantro before serving.

Notes

  • For a spicier version, keep some seeds in the poblano or add a pinch of cayenne pepper.
  • Use rotisserie chicken for convenience or cook your own chicken breast or thighs and shred them.
  • To make it lighter, substitute heavy cream with half-and-half or a dairy-free alternative.
  • Make sure to taste and adjust salt and pepper seasoning at the end for the best flavor.
  • Serve with warm tortillas or crusty bread for a complete meal.

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