This comforting Chicken Poblano Soup features tender shredded chicken, smoky poblano peppers, black beans, and sweet corn in a creamy, flavorful broth. It's a hearty and delicious meal that's easy to make on the stovetop.
Total Time:50 minutes
Yield:6 servings
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 unsalted butter over medium heat. Add the chopped yellow onion, chopped poblano pepper, and half of the seasoning blend. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are soft and slightly browned.
Add soup base: Stir in the shredded chicken, drained black beans, frozen corn, chicken broth, and the remaining seasoning blend. Increase heat to medium-high and bring the mixture to a simmer.
Simmer: Let the soup cook uncovered for 15 minutes to allow the flavors to meld together.
Make it creamy: Stir in the heavy cream and shredded cheese, mixing until the cheese is completely melted. Bring the soup to a simmer again over medium heat.
Finish & serve: Allow the soup to simmer for another 15 minutes. Then add a squeeze of fresh lime juice, adjust seasoning with salt and pepper to taste, and garnish with fresh chopped cilantro before serving.
Notes
Use rotisserie chicken or leftover cooked chicken for convenience and great flavor.
Feel free to substitute heavy cream with half-and-half or a dairy-free cream alternative for a lighter or vegan version, though the richness may change.
If you prefer a spicier soup, include the seeds of the poblano pepper or add a pinch of cayenne pepper to the seasoning blend.
Shredded cheese can be any melting cheese like cheddar, Mexican blend, or Colby Jack as preferred.
Serve with warm tortillas or crusty bread for a complete meal.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
