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–+ servings
Chicken Poblano Soup

Creamy Chicken Poblano Soup: Quick, Cozy Dinner Delight

A cozy and quick recipe for Chicken Poblano Soup, perfect for busy weeknights, packed with flavor and protein.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 2 tablespoons Unsalted Butter Adds richness and flavor; olive oil can be used as a substitute.
  • 0.5 cups Yellow Onion Provides sweetness and depth; any other onion can work in a pinch.
  • 1 whole Poblano Pepper Brings a smoky heat; use jalapeño for extra spice or bell pepper for milder flavor.
Seasoning
  • to taste Seasoning Blend Garlic Powder, Onion Powder, Chili Powder, Dried Oregano, Kosher Salt, Pepper, Cumin; adjust according to your taste preference.
Protein and Fiber
  • 2 cups Shredded Chicken The primary protein source; rotisserie chicken saves time, or opt for freshly cooked chicken breasts.
  • 1 can Black Beans Adds fiber and texture; kidney beans or extra corn can be great substitutes.
  • 0.5 cups Frozen Corn Contributes sweetness and texture; fresh corn is perfect when in season.
Soup Liquid
  • 3 cups Chicken Broth Serves as the base liquid for the soup; vegetable broth works for a vegetarian alternative.
Creamy Finish
  • 0.5 cups Heavy Cream Adds creaminess; half & half or full-fat coconut milk can lighten it or make it dairy-free.
  • 0.5 cups Shredded Cheese Cheddar/Mexican Blend/Colby Jack; enhances creaminess and flavor; omit if you want it dairy-free.
Zesty Touch
  • 1-2 teaspoons Fresh Lime Juice Brightens flavor; feel free to swap with lemon juice if needed.
  • Fresh Chopped Cilantro For garnish and flavor contrast; omit if cilantro isn’t your thing.

Equipment

  • Large Dutch oven

Method
 

Instructions
  1. In a large Dutch oven, melt 2 tablespoons of unsalted butter over medium heat until foaming and fragrant, about 1-2 minutes.
  2. Add ½ cup of chopped yellow onion and one diced poblano pepper. Sprinkle half of the seasoning blend over and sauté for 5-6 minutes until onions are translucent and peppers soften.
  3. Stir in 2 cups of shredded chicken, 1 can of drained black beans, and ½ cup of frozen corn. Mix well and pour in 3 cups of chicken broth. Bring to a gentle simmer over medium-high heat.
  4. Once simmering, lower the heat and cook uncovered for about 15 minutes to allow flavors to meld.
  5. After simmering, stir in ½ cup of heavy cream and ½ cup of shredded cheese, mixing until cheese is melted and soup is creamy.
  6. Allow the soup to simmer for an additional 15 minutes, stirring occasionally. Taste and adjust seasoning, then finish with lime juice and chopped cilantro before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 400IUVitamin C: 25mgCalcium: 150mgIron: 3mg

Notes

Enjoy with tortilla chips or a dollop of sour cream for the perfect finishing touch. Leftovers taste even better the next day and can be frozen without cream and cheese.

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