Save 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.
This soup quickly became a family favorite, delivering warmth and satisfaction on chilly nights.
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: to 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.
Save Sharing this soup with loved ones always brings warmth and smiles around the table.
Notes
Leftovers keep refrigerated for up to 4 days. For freezing, omit cream and cheese, adding them when reheating. Top with sliced jalapeños, avocado, or tortilla strips for extra flavor and crunch.
Required Tools
Large pot or Dutch oven, chef's 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. For dairy-free, use plant-based butter and cheese alternatives as well as coconut milk instead of cream.
Save This Chicken Poblano Soup is a delicious crowd-pleaser that combines comfort with convenience.
Recipe Help & FAQs
- → Can I use a different pepper instead of poblano?
Yes, mild green bell peppers or Anaheim peppers can substitute if poblano is unavailable, though the smoky flavor may differ.
- → How can I make the soup dairy-free?
Replace butter with plant-based alternatives and use coconut milk or dairy-free cream in place of heavy cream and cheese.
- → Is it possible to thicken the soup more?
For a thicker texture, mash some of the black beans or add a cornstarch slurry during cooking.
- → Can I prepare this soup ahead of time?
Yes, leftovers keep well refrigerated for up to 4 days. Omit cream and cheese when freezing, adding them fresh when reheating.
- → What garnishes work best with this dish?
Fresh cilantro enhances flavor and color. Additional toppings like sliced jalapeños, avocado, or tortilla strips add texture and spice.
- → Can I use rotisserie chicken for convenience?
Absolutely, shredded rotisserie chicken is a great time-saver and works well in this dish.