Creamy Chicken Poblano Soup: Cozy Comfort in a Bowl

This Chicken Poblano Soup offers a comforting blend of flavors, perfect for busy nights.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 bowls

Course: Soups

Cuisine: Mexican

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

2 tablespoons Unsalted Butter Substitute with olive oil for a lighter option.
1 cup Chopped Yellow Onion Switch with shallots if desired.
1 whole Poblano Pepper Substitute with bell pepper for less heat.
3 cups Chicken Broth For a lighter option, use vegetable broth.

For the Protein & Beans

2 cups Shredded Chicken Use rotisserie chicken for convenience.
1 can Black Beans Drained; navy beans or kidney beans can be used as alternatives.

For the Creaminess

0.5 cup Frozen Corn Fresh corn can be used in season.
0.5 cup Heavy Cream Substitute with half & half or coconut milk for a dairy-free option.
0.5 cup Shredded Cheese Use Cheddar, Mexican blend, or Colby Jack.

For the Seasoning

1 teaspoon Garlic Powder Fresh garlic can be used for a more pronounced taste.
1 teaspoon Onion Powder Can be omitted if using fresh onion.
2 teaspoons Chili Powder Adjust based on personal heat preference.
1 teaspoon Dried Oregano Mexican oregano is a great substitute.
1 teaspoon Kosher Salt Adjust to taste.
0.5 teaspoon Freshly Cracked Black Pepper Can be skipped for sensitive palates.
1 teaspoon Cumin Contributes an earthy richness.

For the Finishing Touches

1 teaspoon Fresh Lime Juice Brightens the flavor profile.
0.25 cup Fresh Chopped Cilantro For garnish and flavor enhancement.

Equipment

large pot or Dutch oven

Method

Step-by-Step Instructions

In a large pot, 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 onion is translucent.
Increase heat to medium-high and add 2 cups of shredded chicken, 1 can of drained black beans, and ½ cup of frozen corn. Pour in 3 cups of chicken broth with the remaining seasoning. Stir and bring to a gentle simmer. Cook uncovered for about 15 minutes.
Reduce heat to medium, stir in ½ cup of heavy cream and ½ cup of shredded cheese. Mix until the cheese melts. Let it simmer for an additional 15 minutes, stirring occasionally.
Taste and adjust with kosher salt and freshly cracked black pepper. Squeeze in 1–2 teaspoons of fresh lime juice. Ladle into bowls and garnish with fresh chopped cilantro. Serve warm.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 20IUVitamin C: 25mgCalcium: 200mgIron: 3mg

Notes

For a thicker texture, mash some black beans in the pot. To freeze, leave out cream and cheese before storing.

Tried this recipe?

Let us know how it was!