Pin A creamy and comforting soup featuring shredded chicken, smoky poblano peppers, black beans, sweet corn, and a touch of lime—perfect for cozy dinners and quick weeknight meals.
This is a go to soup for chilly evenings and busy weeknights when I want something hearty and flavorful without a lot of fuss.
Ingredients
- Unsalted butter: 1 tbsp
- Chopped yellow onion: ½ cup
- Poblano pepper: 1, seeded and chopped
- Garlic powder: ½ tsp
- Onion powder: ½ tsp
- Chili powder: ½ tsp
- Dried oregano: ½ tsp
- Kosher salt: ½ tsp
- Freshly cracked black pepper: ½ tsp
- Ground cumin: ¼ tsp
- Shredded chicken (rotisserie or cooked breast/thighs): 2 cups
- Black beans, drained: 1 can (15 oz)
- Frozen corn: ½ cup
- Chicken broth: 3 cups
- Heavy cream: ½ cup
- Shredded cheese (cheddar, Mexican blend, or Colby Jack): ½ cup
- Fresh lime juice: 1 2 tsp (from 1 lime)
- Fresh chopped cilantro: Garnish
Instructions
- Step 1:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, poblano pepper, and half of the seasoning blend. Sauté for 56 minutes, until vegetables are soft and lightly browned.
- Step 2:
- Stir in the shredded chicken, black beans, corn, chicken broth, and the remaining seasoning blend. Bring to a simmer over medium high heat.
- Step 3:
- Simmer uncovered for 15 minutes to allow flavors to meld.
- Step 4:
- Lower the heat and stir in the heavy cream and shredded cheese. Mix until the cheese is fully melted, then return to a gentle simmer.
- Step 5:
- Cook for another 1015 minutes until the soup is creamy and slightly thickened.
- Step 6:
- Stir in lime juice, taste, and adjust seasoning with salt and pepper as needed.
- Step 7:
- Serve hot, garnished with fresh cilantro.
Pin My family always gathers around this soup on cold nights, sharing stories and enjoying the warm comforting flavors together.
Notes
Substitute heavy cream with half & half or coconut milk for dairy free options. Top with sliced jalapeños, avocado, or tortilla strips for extra crunch and flavor.
Required Tools
Large pot or Dutch oven, chefs knife, cutting board, measuring cups and spoons, wooden spoon or spatula
Allergen Information
Contains dairy (butter, heavy cream, cheese) and legumes (black beans). Gluten free as written but always check labels for broth and cheese. For dairy free, use plant based alternatives.
Pin This Chicken Poblano Soup brings cozy flavors and ease to your weeknight dinners perfectly.
Recipe Q&A
- → What type of chicken works best?
Shredded rotisserie or cooked chicken breast or thighs provide tender, flavorful protein that blends well with the soup's ingredients.
- → Can I adjust the heat level?
Yes, modify seasoning amounts or add sliced jalapeños for more spice; removing seeds from poblano peppers reduces heat.
- → How do I thicken the soup?
Mash some beans directly in the pot or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) while simmering.
- → Are there dairy-free options?
Substitute heavy cream with coconut milk and use plant-based butter and cheese alternatives for a dairy-free version.
- → How long does it keep?
Refrigerate leftovers up to four days. For freezing, omit cream and cheese; add them fresh when reheating.