Go Back
–+ servings
Chicken Poblano Soup

Creamy Chicken Poblano Soup for a Cozy Weeknight Dinner

A comforting Chicken Poblano Soup filled with smoky poblano peppers and tender shredded chicken, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Chicken
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Unsalted Butter Adds richness and flavor; olive oil can be a lighter substitute.
  • 1 cup Chopped Yellow Onion Provides a savory base; shallots or leeks can be used for a different taste.
  • 1 medium Poblano Pepper Adds mild heat and smokiness; for less spice, try green bell peppers instead.
  • 1 tablespoon Seasoning Blend Includes garlic powder, onion powder, chili powder, oregano, kosher salt, black pepper, and cumin; adjust to your liking.
  • 2 cups Shredded Chicken (Rotisserie or Cooked) Main protein source; use more beans for a vegetarian option.
  • 1 can Black Beans Rinsed and drained; can substitute with kidney beans or pinto beans.
  • 1 cup Frozen Corn Adds sweetness and texture; fresh corn can be used when in season.
  • 6 cups Chicken Broth Base liquid; substitute with vegetable broth for a vegetarian version.
  • 1 cup Heavy Cream Adds creaminess; substitute with half & half or coconut milk for a lighter option.
  • 1 cup Shredded Cheese (e.g., Cheddar, Mexican Blend, or Colby Jack) Adds richness and flavor; omit for a dairy-free option.
  • 1 tablespoon Fresh Lime Juice Brightens flavors; lemon juice can serve as a substitute.
  • 1 cup Fresh Chopped Cilantro For garnish and fresh flavor; omit if desired.

Equipment

  • Large pot or Dutch oven

Method
 

Step-by-Step Instructions for Chicken Poblano Soup
  1. Sauté vegetables: In a large pot, melt 2 tablespoons of unsalted butter over medium heat. Add 1 chopped yellow onion and 1 diced poblano pepper. Stir in half of the seasoning blend. Cook for 5–6 minutes until softened.
  2. Combine ingredients: Stir in 2 cups of shredded chicken, 1 can of black beans, and 1 cup of frozen corn. Pour in 6 cups of chicken broth and add the remaining seasoning blend. Bring to a simmer for 5 minutes.
  3. Simmer soup: Reduce heat to medium-low and let the soup simmer uncovered for 15 minutes, stirring occasionally to prevent sticking.
  4. Make creamy: Stir in 1 cup of heavy cream and 1 cup of shredded cheese until melted and smooth.
  5. Final simmer: Simmer for an additional 15 minutes. Adjust seasoning, then add juice of 1 fresh lime.
  6. Serve: Ladle soup into bowls and garnish with chopped cilantro. Optional toppings include avocado or extra cheese.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

This Chicken Poblano Soup is perfect for cozy dinners and can be easily customized with different proteins or toppings.

Tried this recipe?

Let us know how it was!