Creamy Chicken Poblano Soup
A rich and comforting soup that combines mild heat, cream, and hearty chicken for easy weeknight dinners.
Ingredients
For the Soup
- 1 tablespoon butter or olive oil
- ½ cup finely chopped yellow onion
- 1 piece poblano pepper, chopped with seeds and stem removed
- 2 cups cooked shredded chicken Use rotisserie chicken for fast prep.
- 1 can black beans, drained (15 ounces)
- ½ cup frozen corn
- 3 cups chicken broth
- ½ cup heavy cream Can substitute with half-and-half or Greek yogurt for a lighter version.
- ½ cup shredded cheese
- 2 teaspoons fresh lime juice
- to taste Chopped fresh cilantro for garnish Also consider adding sliced jalapeños or crushed tortilla chips.
For the Seasoning Blend
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground cumin
Instructions
Preparation
- Prepare the Seasoning: Mix garlic powder, onion powder, chili powder, oregano, salt, pepper, and cumin in a small bowl. Set aside.
- Sauté the Aromatics: Heat butter or oil in a large saucepan over medium heat. Add onion and poblano with half the seasoning. Cook 5–6 minutes until tender.
- Add the Main Ingredients: Stir in chicken, black beans, and corn. Pour in chicken broth and add remaining seasoning. Bring to a gentle boil, then simmer uncovered for 15 minutes.
- Create the Creamy Base: Stir in heavy cream and shredded cheese until melted and smooth. Simmer another 15 minutes to thicken and deepen flavors.
- Finish with Freshness: Stir in lime juice and taste for salt or pepper. Remove from heat and let rest a few minutes.
- Serve and Garnish: Ladle into bowls and top with cilantro, sliced jalapeños, crushed tortilla chips, or extra lime if you like.
Notes
Cool the soup to room temperature before storing. Keep in an airtight container in the fridge for 3–4 days, or freeze for up to 3 months. Can be made in a slow cooker; sauté onion and poblano beforehand and add all ingredients except cream and cheese to the slow cooker, cooking for 4–6 hours on low.