Pin It 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.
I first served this soup on a chilly evening, and it quickly became a family favorite because of its rich flavors and easy preparation.
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: 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 5&6 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 10&15 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 It This soup always brings back warm family moments shared around the dinner table, everyone savoring each hearty spoonful.
Notes
Leftovers keep refrigerated for up to 4 days. For freezing, omit cream and cheese; add them when reheating. Top with sliced jalapeños, avocado, or tortilla strips for extra flavor and crunch.
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—always 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.
Pin It This Chicken Poblano Soup is perfect for any season and can easily be customized to your liking.
Questions About This Recipe
- → How can I thicken the soup?
To thicken, mash some black beans in the pot or stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) during cooking.
- → What substitutes can I use for dairy ingredients?
Replace butter with plant-based options and use coconut milk instead of cream for a dairy-free alternative without sacrificing creaminess.
- → Can I prepare this soup ahead of time?
Yes, leftovers store well refrigerated for up to 4 days. Freeze without cream and cheese, adding them when reheating.
- → What garnishes complement this dish?
Fresh cilantro, sliced jalapeños, avocado slices, or crispy tortilla strips add fresh and crunchy contrasts.
- → Is this suitable for a gluten-free diet?
Yes, as long as chicken broth and cheese labels confirm gluten-free status, this dish fits gluten-free needs.