Creamy Chicken Poblano Soup That’s a Cozy Dinner Delight

This 30-Minute Chicken Poblano Soup is a comforting and protein-rich meal, perfect for busy weeknights.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 bowls

Course: Soups

Cuisine: Tex-Mex

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Unsalted Butter Adds richness and is perfect for sautéing.
1 cup Chopped Yellow Onion Provides sweetness and depth when cooked.
1 medium Poblano Pepper Contributes mild heat and smoky flavor; substitute green bell pepper for less spice.
1 tablespoon Seasoning Blend Contains garlic powder, onion powder, chili powder, oregano, kosher salt, black pepper, and cumin for a robust taste.

For the Soup

2 cups Shredded Chicken Consider using rotisserie chicken for time-saving.
1 can Black Beans Boosts heartiness and fiber; kidney beans are a good alternative.
1 cup Frozen Corn Adds sweetness and texture; fresh corn is great when in season.
4 cups Chicken Broth The liquid foundation; swap with vegetable broth for a vegetarian option.

For the Creaminess

1 cup Heavy Cream Creates that luscious creamy texture; half & half or coconut milk can lighten it up.
1 cup Shredded Cheese Enhances the creaminess; try cheddar, Mexican blend, or Colby Jack.

For the Finish

1 tablespoon Fresh Lime Juice Brightens all flavors with a touch of acidity.
1 cup Fresh Chopped Cilantro Adds a burst of freshness and makes for a beautiful garnish.

Equipment

large saucepan or Dutch oven

Method

Step-by-Step Instructions

Melt 2 tablespoons of unsalted butter over medium heat. Add 1 chopped yellow onion and 1 diced poblano pepper. Cook for 5–6 minutes until soft.
Mix in 2 cups of shredded chicken, 1 can of drained black beans, and 1 cup of frozen corn. Pour in 4 cups of chicken broth and add the remaining seasoning blend. Heat through for 2 minutes.
Increase heat to medium-high and bring to a gentle simmer. Cook uncovered for 15 minutes, stirring occasionally.
Reduce heat to medium-low and stir in 1 cup of heavy cream and 1 cup of shredded cheese. Mix until melted and creamy.
Allow the soup to simmer for an additional 15 minutes on low heat.
Adjust seasoning with salt and pepper, add juice of 1 lime and stir in chopped cilantro.
Serve hot, topping with additional shredded cheese and cilantro if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 10gSugar: 4gVitamin A: 800IUVitamin C: 30mgCalcium: 200mgIron: 4mg

Notes

For a thicker soup, consider mashing some of the black beans. Freeze without cream and cheese to maintain texture.

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