Description
This Creamy Chicken Poblano Soup is a comforting 30-minute dinner perfect for cozy nights. Packed with shredded chicken, smoky poblano peppers, black beans, corn, and a blend of warm spices, it’s finished with cream, cheese, and fresh lime for a rich and vibrant flavor profile. Easy to prepare on the stovetop, this soup delivers hearty, satisfying warmth in every bowl.
Ingredients
Scale
Base
- 1 tbsp unsalted butter
- ½ cup chopped yellow onion
- 1 poblano pepper, chopped (seeds removed for less heat)
Spices
- 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
Main Ingredients
- 2 cups shredded chicken (rotisserie or cooked freshly)
- 1 can (15 oz) black beans, drained
- ½ cup frozen corn
- 3 cups chicken broth
Final Touches
- ½ cup heavy cream
- ½ cup shredded cheese (Cheddar, Mexican Blend, or Colby Jack)
- 1–2 tsp fresh lime juice
- Fresh chopped cilantro for garnish
Instructions
- Prepare the base: In a large pot, melt 1 tablespoon of unsalted butter over medium heat until it is bubbling and fragrant, creating a flavorful foundation for the soup.
- Sauté the vegetables and spices: Add ½ cup chopped yellow onion and 1 chopped poblano pepper to the pot. Sprinkle with half of the garlic powder, onion powder, chili powder, dried oregano, kosher salt, freshly cracked black pepper, and cumin. Cook for 5–6 minutes until the veggies soften and lightly brown, releasing their aromas.
- Add main ingredients: Stir in 2 cups shredded chicken, 1 can of drained black beans, ½ cup frozen corn, and 3 cups chicken broth. Bring the mixture to a lively simmer, combining all the components well.
- Simmer the soup: Let the soup bubble gently and uncovered for 15 minutes so the flavors can blend and deepen for a rich taste.
- Add cream and cheese: Mix in ½ cup heavy cream and ½ cup shredded cheese. Stir until the cheese fully melts and the soup becomes creamy and smooth.
- Cook to thicken: Bring the soup back to a gentle simmer and continue cooking for another 15 minutes to allow it to thicken and heat through evenly.
- Season and brighten: Squeeze in 1–2 teaspoons of fresh lime juice to add brightness. Taste the soup and adjust seasoning with additional salt and freshly cracked black pepper as desired.
- Serve: Ladle the hot soup into bowls and garnish each serving with fresh chopped cilantro for a colorful and fresh finish.
Notes
- Remove seeds from the poblano pepper to reduce heat if preferred.
- Use rotisserie chicken for a quick shortcut or cook your own shredded chicken.
- For a lighter version, substitute heavy cream with half & half or coconut milk.
- Any shredded melting cheese like Cheddar, Mexican Blend, or Colby Jack works well.
- Fresh lime juice brightens up the soup and balances the creamy richness.
- This soup can be made vegetarian by using vegetable broth and omitting chicken.
- Store leftovers in an airtight container refrigerated for up to 3 days; reheat gently on the stovetop.
