Pin it 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 chicken poblano soup on a chilly evening and was amazed by how well the flavors blended together, making it an instant family favorite.
Ingredients
- 1 tbsp unsalted butter: for sautéing vegetables
- ½ cup chopped yellow onion: adds sweetness and depth
- 1 poblano pepper seeded and chopped: provides smoky heat
- ½ tsp garlic powder: seasoning blend
- ½ tsp onion powder: seasoning blend
- ½ tsp chili powder: seasoning blend
- ½ tsp dried oregano: seasoning blend
- ½ tsp kosher salt: seasoning blend
- ½ tsp freshly cracked black pepper: seasoning blend
- ¼ tsp ground cumin: seasoning blend
- 2 cups shredded chicken (rotisserie or cooked breast/thighs): protein base
- 1 can (15 oz) black beans drained: adds texture and nutrition
- ½ cup frozen corn: sweetness and color
- 3 cups chicken broth: soup base
- ½ cup heavy cream: creamy finish
- ½ cup shredded cheese (cheddar Mexican blend or Colby Jack): cheesy richness
- 1–2 tsp fresh lime juice (from 1 lime): brightens flavors
- Fresh chopped cilantro: 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 56 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 1015 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.
Pin it This soup always brings everyone to the table; it's become a staple during our family dinners and holiday gatherings.
Notes
Substitute heavy cream with half & half or full-fat coconut milk for a lighter or dairy-free alternative. Top with sliced jalapeños 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
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. For dairy-free use plant-based butter and cheese alternatives and coconut milk instead of cream.
Pin it Serve this flavorful soup with warm tortillas or crusty bread for a complete meal that's sure to satisfy.
Recipe Questions & Answers
- → Can I make this gluten-free?
Yes, the dish is naturally gluten-free. Just ensure the broth and cheese used are certified gluten-free for safety.
- → What type of cheese works best?
Cheddar, Mexican blend, or Colby Jack cheeses melt smoothly and complement the smoky and creamy flavors well.
- → How can I thicken the soup?
For thicker consistency, mash some black beans into the mix or add a cornstarch slurry made with cornstarch and water.
- → Is there a dairy-free option?
Use plant-based butter, dairy-free cheese alternatives, and substitute heavy cream with full-fat coconut milk for a dairy-free variation.
- → Can I store leftovers?
Yes, leftovers keep refrigerated for up to 4 days. For freezing, omit cream and cheese, then add fresh when reheating.