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–+ servings
Chicken Poblano Soup

Chicken Poblano Soup: Cozy Comfort in Every Bowl

This Chicken Poblano Soup is a comforting bowl of creamy goodness, perfect for quick dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Tex-Mex
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Unsalted Butter Adds richness and flavor; olive oil can be a lighter alternative.
  • 1 cup Chopped Yellow Onion Provides aromatic quality; use shallots or green onions if preferred.
  • 1 large Poblano Pepper Offers a smoky flavor and mild heat; can substitute with bell peppers for gentler taste.
For the Seasoning Blend
  • 1 teaspoon Garlic Powder Enhances savory depth.
  • 1 teaspoon Onion Powder Adds additional onion notes.
  • 1 teaspoon Chili Powder Brings warmth and slight heat.
  • 1 teaspoon Dried Oregano Contributes herbal notes.
  • 1 teaspoon Kosher Salt Elevates overall flavor; adjust based on taste.
  • 1/2 teaspoon Freshly Cracked Black Pepper Adds a mild spice; increase for more heat.
  • 1 teaspoon Cumin Provides earthy undertones.
For the Soup
  • 2 cups Shredded Chicken Main protein source; rotisserie chicken makes it super quick.
  • 1 15 oz Black Beans Adds protein and fiber; chickpeas can be a substitute.
  • 1 cup Frozen Corn Sweetens and increases heartiness; use fresh corn when in season.
  • 3 cups Chicken Broth Base of the soup, providing depth; vegetable broth works for a vegetarian version.
  • 1/2 cup Heavy Cream Adds creaminess; substitute with half-and-half or coconut milk for a lighter option.
  • 1/2 cup Shredded Cheese Provides creaminess; use Cheddar or a Mexican blend; omit for dairy-free.
  • 1 to 2 Fresh Lime Juice Adds brightness; crucial for balancing flavors.
  • 1/4 cup Fresh Chopped Cilantro Final garnish for freshness and color.

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Chicken Poblano Soup
  1. In a large pot over medium heat, melt 2 tablespoons of unsalted butter. Add 1 chopped yellow onion and 1 diced poblano pepper, along with half of the seasoning blend. Cook until the onions are translucent and the peppers are softened, about 5-6 minutes, stirring occasionally.
  2. Stir in 2 cups of shredded chicken, 1 can of black beans (drained and rinsed), 1 cup of frozen corn, and 3 cups of chicken broth. Add the remaining seasoning blend. Increase heat to medium-high and bring to a gentle simmer for 15 minutes.
  3. Reduce heat to medium and stir in ½ cup of heavy cream and ½ cup of shredded cheese. Stir until the cheese melts completely, then simmer for an additional 15 minutes.
  4. Taste and adjust the seasoning with fresh lime juice, kosher salt, and freshly cracked black pepper. Garnish with freshly chopped cilantro before serving.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 75mgSodium: 800mgPotassium: 500mgFiber: 8gSugar: 2gVitamin A: 800IUVitamin C: 25mgCalcium: 150mgIron: 3mg

Notes

This Chicken Poblano Soup is not just a meal; it's an experience that brings coziness and comfort to your dinner table. Enjoy every calming spoonful!

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