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–+ servings
Chicken Poblano Soup

Delicious Chicken Poblano Soup: Cozy Comfort in a Bowl

This Chicken Poblano Soup is a rich, hearty Tex-Mex delight that's quick, budget-friendly, and kid-approved.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Soup
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Unsalted Butter Olive oil can be a lighter alternative.
  • 1 medium Chopped Yellow Onion Shallots can be used for a different taste.
  • 1 medium Poblano Pepper Substitute with green bell pepper for milder heat.
  • 2 cups Shredded Chicken Rotisserie chicken can be used.
  • 1 can (15 oz) Black Beans Rinse before use or swap for kidney beans.
  • ½ cup Frozen Corn Fresh corn is fantastic when in season.
  • 3 cups Chicken Broth Vegetable broth can provide a lighter option.
  • ½ cup Heavy Cream Can be replaced with half & half or coconut milk for a dairy-free choice.
  • ½ cup Shredded Cheese Any melty cheese blend works well.
  • 1-2 teaspoons Fresh Lime Juice Fresh lemon is a good substitute.
For Seasoning
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 tablespoon Chili Powder Adjust according to your heat preference.
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Freshly Cracked Black Pepper
  • 1 teaspoon Cumin
For Garnishing
  • ¼ cup Fresh Chopped Cilantro Optional for those who prefer not to use cilantro.

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, followed by half of the seasoning blend including garlic powder, onion powder, and chili powder. Sauté for about 5–6 minutes until the onions are translucent and slightly browned.
  2. Next, stir in 2 cups of shredded chicken, 1 can of rinsed black beans, and ½ cup of frozen corn. Pour in 3 cups of chicken broth along with the remaining seasoning blend. Increase the heat to medium-high and bring the mixture to a simmer, allowing it to bubble gently for about 2–3 minutes.
  3. Reduce the heat to medium-low and let the chicken poblano soup simmer uncovered for 15 minutes. This checks all flavors to meld beautifully.
  4. Once the flavors have melded, introduce ½ cup of heavy cream and ½ cup of shredded cheese into the pot. Stir until the cheese melts completely and the soup is creamy.
  5. Simmer the soup for another 15 minutes, adjusting seasoning with more salt or pepper if needed, and finish with 1-2 teaspoons of fresh lime juice before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 1000IUVitamin C: 25mgCalcium: 150mgIron: 3mg

Notes

For creamier soup, mash some black beans before adding. Store leftovers in airtight container for up to 4 days.

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