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–+ servings
Chicken Poblano Soup:

Creamy Chicken Poblano Soup for Cozy Family Nights

This Chicken Poblano Soup blends tender chicken with black beans and smoky poblano peppers, perfect for cozy family dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons unsalted butter or olive oil for a lighter option
  • 1 cup chopped yellow onion provides a base flavor
  • 1 medium poblano pepper or jalapeños for more spice
For the Seasoning
  • 1 teaspoon garlic powder enhances savory depth
  • 1 teaspoon onion powder complements fresh onion
  • 1 tablespoon chili powder adjust to spice preference
  • 1 teaspoon dried oregano Italian seasoning is a substitute
  • 1 teaspoon kosher salt adjust to taste
  • 1 teaspoon freshly cracked black pepper adjust to taste
  • 1 teaspoon cumin use sparingly
For the Soup
  • 2 cups shredded chicken rotisserie chicken works well
  • 1 can black beans drained and rinsed
  • 1 cup frozen corn fresh corn is a substitute
  • 4 cups chicken broth vegetable broth for vegetarian option
  • 1 cup heavy cream or half & half for lighter version
  • 1 cup shredded cheese try Cheddar or Mexican Blend
For the Finish
  • 2 tablespoons fresh lime juice adds brightness
  • 0.25 cup fresh chopped cilantro for garnish

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. Melt 2 tablespoons of unsalted butter in a large pot over medium heat. Add 1 chopped yellow onion and 1 diced poblano pepper. Season with half of the seasoning blend and sauté for 5–6 minutes until softened.
  2. Stir in 2 cups of shredded chicken, 1 can of black beans, and 1 cup of frozen corn. Pour in 4 cups of chicken broth and add the remaining seasoning. Increase heat to medium-high until it simmers, then reduce heat.
  3. Simmer uncovered for about 15 minutes, stirring occasionally, until thickened.
  4. Reduce heat to low and stir in 1 cup of heavy cream and 1 cup of shredded cheese. Mix until the cheese melts.
  5. Let it simmer on low for another 10–15 minutes. Add 2 tablespoons of fresh lime juice before serving.
  6. Ladle soup into bowls and garnish with fresh chopped cilantro. Serve warm.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 15IUVitamin C: 20mgCalcium: 15mgIron: 10mg

Notes

For a heartier soup, consider mashing some black beans. This soup can be frozen for up to 3 months; omit cream and cheese before freezing.

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