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–+ servings
Chicken Poblano Soup

Creamy Chicken Poblano Soup for Ultimate Comfort Tonight

This creamy Chicken Poblano Soup is a warm, budget-friendly dish packed with flavor and perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Soups
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons unsalted butter Adds richness; can be substituted with olive oil for a dairy-free version.
  • 1 medium chopped yellow onion Provides an aromatic flavor base; no direct substitution; other onions can be used.
  • 1 medium poblano pepper Delivers smokiness and mild heat; substitute with green bell pepper for less spice.
  • 1 teaspoon garlic powder Enhances overall flavor; adjust based on taste preference.
  • 1 teaspoon onion powder Adds depth to the flavor; use fresh onions if desired.
  • 1 teaspoon chili powder Brings warmth to the soup; adjust based on spice tolerance.
  • 1 teaspoon dried oregano Complements Tex-Mex flavors wonderfully; can be substituted with Italian seasoning in a pinch.
  • 1 teaspoon kosher salt Essential for balancing flavors; adjust to taste.
  • 1/2 teaspoon black pepper Adds a hint of heat; freshly cracked is best for flavor.
  • 1 teaspoon cumin Provides an earthy note; great for emphasizing Tex-Mex elements.
For the Protein & Fiber
  • 2 cups shredded chicken Main protein source; use rotisserie chicken for convenience or replace with beans for a vegetarian option.
  • 1 can black beans Adds protein and fiber; can substitute with kidney beans or pinto beans.
  • 1/2 cup frozen corn Brings sweetness and texture; use fresh corn when in season for better flavor.
For the Creamy Finish
  • 3 cups chicken broth Provides the soup base; swap for vegetable broth for a vegetarian version.
  • 1/2 cup heavy cream Adds creaminess; substitute with half & half or full-fat coconut milk for a lighter or dairy-free version.
  • 1/2 cup shredded cheese Enhances creaminess and flavor; omit for a dairy-free version.
For Brightness & Garnish
  • 1-2 teaspoons fresh lime juice Brightens up the flavors; fresh lime is best for optimal taste.
  • fresh chopped cilantro Adds freshness; optional for those who dislike cilantro.

Equipment

  • Large pot or Dutch oven

Method
 

Directions
  1. In a large pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat until bubbly. Add 1 chopped yellow onion and 1 diced poblano pepper, sprinkling half of the seasoning blend over the top. Cook for about 5–6 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent with a light brown color.
  2. Next, stir in 2 cups of shredded chicken, 1 can of drained black beans, ½ cup of frozen corn, and 3 cups of chicken broth. Add the remaining seasoning blend for extra flavor. Increase the heat to medium-high and bring the mixture to a gentle simmer.
  3. Allow the chicken poblano soup to simmer uncovered for 15 minutes. Stir occasionally to prevent any sticking at the bottom of the pot.
  4. Gradually stir in ½ cup of heavy cream and ½ cup of shredded cheese, mixing thoroughly until the cheese is melted and the soup achieves a velvety consistency.
  5. Let the soup simmer for an additional 15 minutes, then squeeze in 1–2 teaspoons of fresh lime juice, adjusting to your taste, and garnish with fresh chopped cilantro before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 3500IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

Adjust spice levels according to your family’s taste. Store leftovers in an airtight container for up to 4 days in the refrigerator. Substitute the cilantro for fresh parsley or scallions if needed.

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