Chicken Poblano Soup

Why make this recipe

Chicken Poblano Soup is a delicious and comforting dish that brings the warmth of Mexican flavors to your table. It’s an easy recipe that combines tender chicken, flavorful poblanos, and a creamy broth. Perfect for a cozy dinner or to impress guests, this soup is packed with nutrients and tastes fantastic. With minimal prep time and simple ingredients, anyone can create a meal that feels special.

How to make Chicken Poblano Soup

Ingredients:

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

Directions:

1. Sauté veggies: In a large pot or Dutch oven, melt butter over medium heat. Add chopped onions, poblano pepper, and half of the seasoning blend. Cook for 5–6 minutes, until veggies are soft and slightly browned.
2. Add soup base: Stir in shredded chicken, black beans, corn, chicken broth, and the remaining seasoning. Bring to a simmer over medium-high heat.
3. Simmer: Let the soup cook uncovered for 15 minutes, allowing the flavors to meld.
4. Make it creamy: Stir in the heavy cream and shredded cheese. Mix until the cheese is fully melted. Bring to a simmer again.
5. Finish & serve: Simmer for another 15 minutes. Add a squeeze of lime juice, season with salt and pepper to taste, and garnish with fresh cilantro before serving.

How to serve Chicken Poblano Soup

Serve Chicken Poblano Soup hot. You can add extra toppings like more cheese, avocado slices, or crushed tortilla chips for added flavor and texture. Pair it with a side of warm crusty bread or tortilla chips for a complete meal.

How to store Chicken Poblano Soup

To store Chicken Poblano Soup, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for 3–4 days. For longer storage, you can freeze the soup. Make sure to store it in a freezer-safe container, and it will last for 2–3 months. Thaw it overnight in the refrigerator before reheating.

Tips to make Chicken Poblano Soup

1. Adjust the heat by using more or fewer poblano peppers or adding jalapeños for spice.
2. For a thicker soup, blend a portion of the soup in a blender and then mix it back in.
3. Use fresh lime juice to brighten the flavors just before serving.

Variation

You can customize Chicken Poblano Soup by adding different vegetables like diced tomatoes, bell peppers, or zucchini. For a vegetarian option, replace the chicken with black beans and use vegetable broth instead of chicken broth.

FAQs

1. Can I use frozen chicken for this recipe?
Yes, you can use cooked frozen chicken. Just make sure to thaw it fully before shredding and adding it to the soup.

2. Is Chicken Poblano Soup spicy?
It has a mild heat from the poblano pepper. If you prefer it spicier, you can add jalapeños or extra chili powder.

3. Can I make this soup ahead of time?
Absolutely! This soup can be made a day in advance. The flavors will deepen, making it even tastier. Just reheat before serving.

Chicken Poblano Soup

A delicious and comforting dish that combines tender chicken, flavorful poblanos, and a creamy broth, perfect for any cozy dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

  

Base Ingredients

• 1 tbsp Unsalted Butter
• 1/2 cup Chopped Yellow Onion
• 1 cup Poblano Pepper, chopped (seeds & stem removed)
• 2 cups Shredded Chicken (rotisserie or cooked chicken breast/thighs)
• 1 can (15 oz) Black Beans, drained
• 1/2 cup Frozen Corn
• 3 cups Chicken Broth
• 1/2 cup Heavy Cream
• 1/2 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

• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Chili Powder
• 1/2 tsp Dried Oregano
• 1/2 tsp Kosher Salt
• 1/2 tsp Freshly Cracked Black Pepper
• 1/4 tsp Cumin

Method

 

Preparation

1. In a large pot or Dutch oven, melt butter over medium heat.
2. Add chopped onions, poblano pepper, and half of the seasoning blend. Cook for 5–6 minutes, until veggies are soft and slightly browned.

Cooking

1. Stir in shredded chicken, black beans, corn, chicken broth, and the remaining seasoning. Bring to a simmer over medium-high heat.
2. Let the soup cook uncovered for 15 minutes, allowing the flavors to meld.
3. Stir in the heavy cream and shredded cheese. Mix until the cheese is fully melted and bring to a simmer again.
4. Simmer for another 15 minutes. Add a squeeze of lime juice, season with salt and pepper to taste, and garnish with fresh cilantro before serving.

Notes

Serve hot with optional toppings like cheese, avocado slices, or crushed tortilla chips. Store in the refrigerator for 3–4 days or freeze for 2–3 months. Adjust heat to taste with poblano peppers or add jalapeños for spice. Blend a portion for a thicker soup.