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–+ servings
Chicken Poblano Soup

Creamy Chicken Poblano Soup for Cozy Family Nights

Creamy Chicken Poblano Soup is a warm embrace in a bowl, perfect for cozy nights with the family.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Southwestern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Unsalted Butter Provides richness and flavor when sautéing the vegetables.
  • 1 cup Chopped Yellow Onion Adds a foundational sweet and savory flavor to the soup.
  • 1 medium Poblano Pepper Offers a mild heat and smoky flavor; seeds and stem should be removed.
  • 2 cups Shredded Chicken Adds protein and heartiness; can use rotisserie or cooked chicken breast/thighs.
For Seasoning
  • 1 teaspoon Garlic Powder Enhances the savory base.
  • 1 teaspoon Onion Powder Adds depth.
  • 1 teaspoon Chili Powder Provides warmth without overwhelming heat; adjust for spice tolerance.
  • 1 teaspoon Dried Oregano Contributes a herbal note.
  • 1 teaspoon Kosher Salt Essential for seasoning.
  • 1 teaspoon Freshly Cracked Black Pepper Essential for seasoning.
  • 1 teaspoon Cumin Adds earthiness and warmth.
For the Soup
  • 1 can Black Beans Offers fiber and deep flavor; drain and rinse before adding.
  • 1 cup Frozen Corn Adds sweetness and texture; can be replaced with fresh corn in season.
  • 4 cups Chicken Broth Acts as the soup’s base; for a vegetarian variation, use vegetable broth.
  • 1 cup Heavy Cream Creates creaminess and richness; substitute with half & half or full-fat coconut milk for a lighter option.
For the Garnish
  • 1 cup Shredded Cheese (Cheddar, Mexican Blend, or Colby Jack) Adds creaminess and flavor; adjust variety based on preference.
  • 1 tablespoon Fresh Lime Juice A touch of acidity to brighten flavors; adjust amount based on taste.
  • 1/4 cup Fresh Chopped Cilantro For garnish, adding freshness and flavor to the soup.

Equipment

  • Large pot or Dutch oven

Method
 

Step-by-Step Instructions for Chicken Poblano Soup
  1. In a large pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add 1 chopped yellow onion and 1 diced poblano pepper, stirring frequently for about 5-6 minutes until the vegetables are softened and lightly browned.
  2. Next, stir in 2 cups of shredded chicken, 1 can of drained and rinsed black beans, and 1 cup of frozen corn. Pour in 4 cups of chicken broth, adding in the remaining seasonings: garlic powder, onion powder, chili powder, oregano, cumin, and a sprinkle of salt and pepper. Bring the mixture to a simmer over medium-high heat.
  3. Once simmering, reduce the heat to medium-low and leave the pot uncovered. Let the Chicken Poblano Soup cook for about 15 minutes.
  4. Stir in 1 cup of heavy cream and 1 cup of shredded cheese, mixing until fully melted into the soup. Allow the soup to simmer again for a few minutes.
  5. For the final step, let the Chicken Poblano Soup simmer for another 15 minutes. Squeeze in the juice of 1 fresh lime, adjusting to taste, and season with more salt and pepper if desired. Serve hot, garnished with fresh chopped cilantro.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 20IUVitamin C: 30mgCalcium: 20mgIron: 15mg

Notes

Store leftover Chicken Poblano Soup in an airtight container for up to 4 days. For freezing, do not add heavy cream and cheese before freezing.

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