Save A creamy and comforting soup featuring shredded chicken, smoky poblano peppers, black beans, sweet corn, and a touch of lime&mdashperfect for cozy dinners and quick weeknight meals.
This soup quickly became a go-to in my household for busy weeknights because it is both delicious and easy to prepare. I love how the creamy finish contrasts with the smoky chili notes.
Ingredients
- Unsalted butter: 1 tbsp
- Yellow onion: ½ cup chopped
- 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: 2 cups (rotisserie or cooked breast/thighs)
- Black beans: 1 can (15 oz), drained
- Frozen corn: ½ cup
- Chicken broth: 3 cups
- Heavy cream: ½ cup
- Shredded cheese: ½ cup (cheddar, Mexican blend, or Colby Jack)
- Fresh lime juice: 1–2 tsp (from 1 lime)
- Fresh chopped cilantro: for 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.
Save We always enjoy this soup together as a family, especially on chilly evenings where the warmth and flavors bring everyone closer at the table.
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). Contains legumes (black beans). Gluten-free as written&mdashalways check broth and cheese labels to ensure gluten-free status. For dairy-free, use plant-based butter and cheese alternatives and coconut milk instead of cream.
Nutritional Information (per serving)
Calories: 360. Total Fat: 22 g. Carbohydrates: 18 g. Protein: 25 g
Save This Chicken Poblano Soup is the perfect blend of comforting and vibrant, sure to become a family favorite with its rich and creamy texture.
Recipe Questions & Answers
- → What type of peppers are used for flavor?
Shredded chicken is combined with smoky poblano peppers that add gentle heat and depth without overpowering the dish.
- → Can I substitute the cream for a dairy-free option?
Yes, you can use coconut milk or a plant-based cream alternative to maintain creaminess while keeping it dairy-free.
- → How can I thicken the dish if desired?
For a thicker texture, mash some black beans into the base or add a cornstarch slurry mixed with water during cooking.
- → What garnishes complement this soup best?
Fresh cilantro is traditional, but sliced jalapeños, avocado, or crunchy tortilla strips also enhance texture and flavor.
- → Is this suitable for gluten-free diets?
Yes, it’s naturally gluten-free, but always verify broth and cheese labels to ensure no gluten additives.
- → How long does this dish keep when stored?
Refrigerate leftovers for up to 4 days. For freezing, omit cream and cheese, then add them fresh when reheating.