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–+ servings
Chicken Poblano Soup

Creamy Chicken Poblano Soup for Cozy Weeknight Dinners

This Chicken Poblano Soup is a comforting one-pot meal, perfect for busy nights, packed with flavor and kid-friendly ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Soup
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons unsalted butter can substitute with olive oil
  • 1 cup chopped yellow onion
  • 1 medium poblano pepper can replace with green bell pepper
  • 1 teaspoon garlic powder can swap with fresh minced garlic
  • 1 teaspoon onion powder omit if not available
  • 1 teaspoon chili powder adjust for milder flavor
  • 1 teaspoon dried oregano substitute with Italian seasoning if needed
  • 1 teaspoon kosher salt use less if substituting with table salt
  • 1 teaspoon freshly cracked black pepper substitute with white pepper
  • 1 teaspoon cumin omit for a different flavor profile
For the Hearty Goodness
  • 2 cups shredded chicken rotisserie chicken works well
  • 1 can black beans drained and rinsed
  • 1 cup frozen corn can substitute with fresh corn
  • 4 cups chicken broth can substitute with vegetable broth
For a Creamy Finish
  • 1 cup heavy cream can substitute with half & half or coconut milk
  • 1 cup shredded cheese Cheddar or Mexican blend suggested
For Brightness and Garnish
  • 1 tablespoon fresh lime juice can substitute with lemon juice
  • 1 cup fresh chopped cilantro omit if not a fan

Equipment

  • large saucepan or Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large saucepan or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add 1 chopped yellow onion and 1 diced poblano pepper. Sauté for 5–6 minutes until softened and fragrant.
  2. Stir in 2 cups of shredded chicken, 1 can of drained black beans, and 1 cup of frozen corn. Pour in 4 cups of chicken broth along with half of your seasoning mix—1 teaspoon each of chili powder, garlic powder, onion powder, dried oregano, cumin, salt, and black pepper. Bring to a simmer over medium-high heat for about 15 minutes.
  3. Reduce the heat to medium-low. Stir in 1 cup of heavy cream and 1 cup of shredded cheese, allowing the cheese to melt while stirring gently. Simmer for another 15 minutes.
  4. Taste and adjust seasoning as needed, adding more salt and pepper. Squeeze in the juice of 1 fresh lime and stir in chopped cilantro before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

For optimal texture, mash some black beans to thicken the soup if desired. Add lime juice just before serving for freshness.

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