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–+ servings
Chicken Poblano Soup

Creamy Chicken Poblano Soup: Quick, Cozy Weeknight Delight

This Chicken Poblano Soup is a quick, comforting meal that blends flavors of smoky poblano peppers, rotisserie chicken, and black beans, perfect for busy evenings.
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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
  

For the Soup Base
  • 2 tablespoons Unsalted Butter Can substitute with olive oil for a dairy-free version.
  • 1 cup Chopped Yellow Onion Fresh onions are preferable, but powdered can work in a pinch.
  • 1 medium Poblano Pepper Use green bell pepper for a milder taste.
  • 1 teaspoon Garlic Powder Enhances savory flavors.
  • 1 teaspoon Onion Powder Provides extra onion essence.
  • 1 teaspoon Chili Powder Adjust quantity for desired spice level.
  • 1 teaspoon Dried Oregano Infuses a note of earthiness.
  • Kosher Salt & Black Pepper Essential for seasoning; adjust to taste.
  • 1 teaspoon Cumin Optional for those exploring different flavors.
For the Protein & Beans
  • 2 cups Shredded Chicken Rotisserie chicken is ideal for convenience.
  • 1 can Black Beans Drained and rinsed; kidney or pinto beans can be alternatives.
  • ½ cup Frozen Corn Use fresh corn when in season for better flavor.
For the Creamy Finish
  • 3 cups Chicken Broth Opt for vegetable broth for a vegetarian version.
  • ½ cup Heavy Cream Substitute with half & half or coconut milk for dairy-free.
  • ½ cup Shredded Cheese Cheddar or Mexican blend is recommended.
  • 1-2 teaspoons Fresh Lime Juice Brightens the dish; substitute with lemon juice.
For the Garnish
  • Fresh Cilantro Skip if you dislike cilantro.

Equipment

  • Large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Melt 2 tablespoons of unsalted butter over medium heat in a large pot. Allow it to foam and sizzle for about 1-2 minutes.
  2. Add 1 chopped yellow onion and 1 diced poblano pepper, along with half of your seasoning blend. Cook for 5-6 minutes until softened.
  3. Stir in 2 cups of shredded chicken, 1 can of black beans, and ½ cup of frozen corn. Pour in 3 cups of chicken broth and add remaining seasonings. Bring to a simmer.
  4. Simmer uncovered for 15 minutes, stirring occasionally until thickened slightly and flavors meld.
  5. Lower heat to medium; stir in ½ cup of heavy cream and ½ cup of shredded cheese. Cook until melted (2-3 minutes).
  6. Adjust seasoning with fresh lime juice, salt, and pepper. Simmer for an additional 5 minutes.
  7. Ladle soup into bowls and garnish with cilantro. Serve warm.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 800mgPotassium: 750mgFiber: 8gSugar: 3gVitamin A: 700IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

For a thicker texture, mash some black beans against the pot's side while simmering. If freezing, omit cream and cheese and add when reheating.

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