There’s nothing quite like a warm bowl of soup on a chilly day, right? Chicken Poblano Soup is a delightful hug in a bowl. It brings comfort and flavor without too much fuss. This soup is creamy, hearty, and just the right amount of spicy. Whether you’re coming in from an afternoon of errands or just want something cozy for dinner, this is the perfect dish to whip up. Plus, it’s super beginner-friendly! Let’s dive into the making of this comforting classic.

why make this recipe

You’ll love how quick and easy this Chicken Poblano Soup comes together. The combination of tender chicken, earthy poblano peppers, and spices creates a rich flavor profile that is sure to warm your soul. It feels like a big cozy blanket on a cold night. With just a handful of ingredients, most of which you probably have on hand, you’ll produce a meal that tastes like it took hours to prepare. It’s perfect for meal prep too, so you can enjoy it throughout the week!

how to make Chicken Poblano Soup

Ingredients

Let’s gather the ingredients first. Here’s what you’ll need:

1 tbsp Unsalted Butter
½ cup Chopped Yellow Onion
1 Poblano Pepper, chopped (seeds & stem removed)
Seasoning Blend:
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Chili Powder
- ½ tsp Dried Oregano
- ½ tsp Kosher Salt
- ½ tsp Freshly Cracked Black Pepper
- ¼ tsp Cumin
2 cups Shredded Chicken (you can use rotisserie or cooked chicken breast/thighs)
1 can (15 oz) Black Beans, drained
½ cup Frozen Corn
3 cups Chicken Broth
½ cup Heavy Cream
½ cup Shredded Cheese (Cheddar, Mexican Blend, or Colby Jack)
1–2 tsp Fresh Lime Juice (from 1 lime wedge)
Fresh Chopped Cilantro, for garnish

Directions

Sauté veggies: Start by melting the butter in a large pot or Dutch oven over medium heat. Then, add the chopped onions, poblano pepper, and half of your seasoning blend. Cook for about 5–6 minutes, until the veggies are nice and soft and have a slight golden color. It already smells amazing!
Add soup base: Next, stir in your shredded chicken, black beans, corn, chicken broth, and the remaining seasonings. Bring this just to a simmer over medium-high heat.
Simmer: Let your soup cook uncovered for about 15 minutes. This time is key for all those flavors to mingle and get comfortable with each other.
Make it creamy: Now for the fun part—stir in the heavy cream and shredded cheese. Mix everything until the cheese melts and the soup becomes creamy. You may need to bring it to a simmer again at this point.
Finish & serve: Allow the soup to simmer for another 15 minutes. Just before serving, add a squeeze of lime juice, and taste it. Adjust with salt and pepper if needed. Don’t forget to top it off with some fresh chopped cilantro.

how to serve Chicken Poblano Soup

Serve this delightful soup hot in your favorite bowls. It pairs beautifully with warm cornbread or even some crispy tortilla chips. If you want to add a little kick, top each bowl with sliced jalapeños or a dollop of sour cream.

how to store Chicken Poblano Soup

If you have leftovers (though I doubt you will!), let the soup cool down before storing it in airtight containers. It’ll keep in the fridge for about 3–4 days. You can also freeze it for up to 3 months. Just make sure to leave room for expansion if you freeze it!

tips to make Chicken Poblano Soup

For an extra depth of flavor, consider roasting the poblano pepper before adding it to the soup. Just pop it in the oven until the skin blisters, then peel it off.
Want to add more veggies? Feel free to mix in diced tomatoes or bell peppers.
If you’re looking for a bit more heat, add some diced habanero or serrano peppers to the sauté.

variation (if any)

Feel free to make this soup your own! You could go vegetarian by swapping out the chicken with some extra beans or even tofu. If you’re not a fan of black beans, chickpeas or kidney beans work just as well. Don’t be afraid to get creative!

FAQs

How can I make this soup spicier?
If you like things spicy, you can add more poblano peppers or even some diced jalapeños. A splash of hot sauce can also do the trick!

Can I use frozen chicken?
Absolutely! Just add the frozen chicken directly to the pot when you add the broth and allow a longer simmer time until it’s cooked through.

What if I don’t have heavy cream?
You can substitute with half-and-half or even whole milk. The soup might be a bit less creamy but still delicious!

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