Save to Pinterest 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 instantly became a family favorite, perfect for both quick dinners and meal prep.
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Ingredients
- Unsalted butter: 1 tbsp
- Yellow onion: ½ cup chopped
- 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
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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.
Save to Pinterest This soup always brings my family together, especially on cold nights when we want something warm and satisfying.
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Allergen Information
Contains dairy (butter, heavy cream, cheese). Contains legumes (black beans). Gluten-free as written—always check broth and cheese labels to ensure gluten-free status.
Notes
Leftovers keep refrigerated for up to 4 days. For freezing, omit cream and cheese—add them when reheating. Top with sliced jalapenos, 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.
Save to Pinterest 
This Chicken Poblano Soup is a fantastic way to warm up any night and enjoy a taste of Mexican-inspired comfort.
Recipe FAQs
- → Can I make this dish dairy-free?
Yes, substitute the butter, heavy cream, and cheese with plant-based alternatives or coconut milk to keep it creamy without dairy.
- → What can I add for extra spice?
Adding sliced jalapeños or a pinch of cayenne pepper will introduce more heat while complementing the smoky poblano flavor.
- → How can I thicken the broth?
For a thicker consistency, mash some black beans in the pot or stir in a cornstarch slurry made with 1 tbsp cornstarch and 2 tbsp water.
- → Is this suitable for gluten-free diets?
Yes, as long as the chicken broth and cheese used are labeled gluten-free, this dish fits gluten-free needs.
- → Can leftovers be stored and reheated?
Store leftovers refrigerated up to 4 days. Freeze without cream and cheese, adding them fresh when reheating for best texture.
