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–+ servings
Chicken Poblano Soup

Creamy Chicken Poblano Soup for a Cozy Night In

This Chicken Poblano Soup is a comforting blend of chicken and roasted poblanos, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Unsalted Butter Use olive oil for a dairy-free option.
  • 1 cup Chopped Yellow Onion Substitute with shallots if preferred.
  • 1 large Poblano Pepper Remove seeds and stem for a milder taste.
For the Main Ingredients
  • 2 cups Shredded Chicken Rotisserie chicken works great for convenience.
  • 1 can Rinsed Black Beans Remember to rinse and drain canned beans before use.
  • 1 cup Frozen Corn Fresh corn is a perfect alternative when in season.
  • 4 cups Chicken Broth Use vegetable broth for a vegetarian version.
For Creaminess and Flavor
  • 1 cup Heavy Cream Replace with half & half or full-fat coconut milk for a lighter option.
  • 1 cup Shredded Cheese (Cheddar, Mexican Blend, Colby Jack) Simply omit for a dairy-free version.
For Finishing Touches
  • 1 tablespoon Fresh Lime Juice Consider zest for added freshness.
  • Fresh Chopped Cilantro Optional based on your preference.

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Chicken Poblano Soup
  1. In a large pot, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped yellow onions and diced poblano pepper, seasoning them with half of the seasoning blend. Sauté for 5-6 minutes until the vegetables are soft and translucent.
  2. Stir in 2 cups of shredded chicken, 1 can of rinsed black beans, and 1 cup of frozen corn. Pour in 4 cups of chicken broth and add the remaining seasoning blend. Increase heat to medium-high and bring to a gentle simmer for about 5 minutes.
  3. Reduce the heat to medium-low and cook uncovered for 15 minutes to allow the flavors to meld and thicken.
  4. Stir in 1 cup of heavy cream and 1 cup of shredded cheese until fully combined. Cook on low for another 5 minutes, or until the cheese melts.
  5. Remove from heat and squeeze in the juice of 1 fresh lime. Taste and adjust seasoning as needed. Garnish with freshly chopped cilantro before serving warm.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 35gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 600mgPotassium: 650mgFiber: 8gSugar: 3gVitamin A: 1000IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

For thicker soup, mash some black beans or use a cornstarch slurry. Freeze without cream and cheese for best texture.

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