Creamy Chicken Poblano Soup Recipe
Introduction
Chicken Poblano Soup is a creamy, flavorful dish that combines tender shredded chicken with smoky poblano peppers and a blend of spices. It’s perfect for a cozy dinner and easy to prepare on the stovetop.
Ingredients
- 1 tbsp Unsalted Butter
- ½ cup Chopped Yellow Onion
- 1 Poblano Pepper, chopped (seeds & stem removed)
- 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
- 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
Instructions
- Step 1: 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 (garlic powder, onion powder, chili powder, oregano, salt, pepper, cumin). Cook for 5–6 minutes until the vegetables are soft and slightly browned.
- Step 2: Stir in the shredded chicken, black beans, corn, chicken broth, and the remaining seasoning blend. Bring the mixture to a simmer over medium-high heat.
- Step 3: Let the soup cook uncovered for 15 minutes, allowing the flavors to meld together.
- Step 4: Stir in the heavy cream and shredded cheese until the cheese has fully melted. Bring the soup back to a simmer.
- Step 5: Simmer for another 15 minutes. Finish by squeezing in fresh lime juice, adjusting salt and pepper to taste, and garnishing with chopped cilantro before serving.
Tips & Variations
- For a thicker soup, mash some of the black beans or add a cornstarch slurry.
- Swap the heavy cream with half & half or full-fat coconut milk for a lighter or dairy-free alternative.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze the soup without the cream and cheese, then add them fresh when reheating to maintain the best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Yes, you can cook and shred fresh chicken breast or thighs before adding them to the soup. Poaching chicken in broth is a great way to keep it tender and flavorful.
How spicy is this soup?
The poblano pepper adds a mild smoky heat that is not too overpowering. You can adjust the heat by adding more chili powder or including a jalapeño if you prefer spicier flavors.
PrintCreamy Chicken Poblano Soup Recipe
This Chicken Poblano Soup is a flavorful and creamy Tex-Mex-inspired dish that combines tender shredded chicken, smoky poblano peppers, black beans, corn, and a blend of warm spices in a comforting broth. Finished with cheese, cream, lime juice, and fresh cilantro, it offers a perfect balance of spice and creaminess ideal for a hearty lunch or dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: American, Tex-Mex
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
- Sauté veggies: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped yellow onions, chopped poblano pepper, and half of the seasoning blend. Cook for 5–6 minutes until the vegetables are soft and slightly browned, which releases their flavors and softens their texture.
- Add soup base: Stir in the shredded chicken, black beans, frozen corn, chicken broth, and the remaining seasoning blend. Bring the mixture to a simmer over medium-high heat, ensuring all ingredients are evenly combined.
- Simmer: Let the soup cook uncovered for 15 minutes. This simmering step allows the flavors to meld beautifully and the ingredients to become fully tender.
- Make it creamy: Stir in the heavy cream and shredded cheese. Mix until the cheese is completely melted and the soup is creamy and smooth. Bring it back to a simmer to meld the flavors further.
- Finish & serve: Simmer for an additional 15 minutes to thicken and deepen the flavor. Just before serving, add a squeeze of fresh lime juice, adjust seasoning with salt and pepper to taste, and garnish with freshly chopped cilantro for a bright and fresh finish.
Notes
- For a thicker soup, mash some of the black beans or incorporate a cornstarch slurry to thicken the broth.
- Swap the heavy cream for half & half or full-fat coconut milk for a lighter or dairy-free version of the soup.
- Leftovers keep well refrigerated for up to 4 days. For freezing, omit the cream and cheese, then add those fresh when reheating to maintain texture and flavor.
Keywords: Chicken Poblano Soup, Creamy Chicken Soup, Tex-Mex Soup, Chicken and Poblano Pepper, Black Bean Soup, Comfort Soup, Easy Dinner Recipe, One Pot Soup
