Easy Chicken Poblano Soup

This Easy Chicken Poblano Soup is my go-to recipe when I want something hearty, healthy, and absolutely delicious without spending hours in the kitchen. Made with tender shredded chicken, mild poblano peppers, and creamy black beans, this soup delivers incredible Southwestern flavors in just about an hour.

I discovered this recipe during a particularly busy week when I needed something that would feed my family well while packing serious nutrition. The mild poblano peppers add such a wonderful smoky depth without any heat, making it perfect for everyone. What I love most is how this small-batch recipe creates just enough for 3-4 servings without overwhelming leftovers. The combination of high-protein chicken and fiber-rich black beans makes this chicken poblano soup both satisfying and nutritious, while the creamy base feels like pure comfort in a bowl.

What You’ll Need for This Delicious Soup

• 1 tbsp unsalted butter or olive oil
• 1/2 cup chopped yellow onion
• 1 poblano pepper, chopped (stems, seeds, and membranes removed)
• 2 cups shredded chicken (rotisserie works perfectly)
• 1 can black beans (15 oz, drained but not rinsed – the liquid adds flavor)
• 1/2 cup frozen corn
• 3 cups chicken broth (bone broth adds extra richness)
• 1/2 cup heavy cream
• 1/2 cup shredded cheese (cheddar, pepper jack, or Mexican blend)
• 2 tsp fresh lime juice
• Finely chopped cilantro for garnish

Seasoning Blend:

• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp chili powder
• 1/2 tsp dried oregano
• 1/2 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp cumin

Equipment: Large saucepan or medium Dutch oven (3.5-quart capacity works perfectly)

I prefer shredding cheese from a block rather than using pre-shredded – it melts so much better and creates that perfect creamy texture in your poblano soup.

Simple Steps to Soup Success

I recommend having all your ingredients prepped before you start – this chicken poblano soup comes together quickly once you begin cooking.

Step 1: Heat butter in a large saucepan or medium Dutch oven over medium heat. Add chopped onions, poblanos, and half of the seasoning blend. Cook for 5-6 minutes until vegetables are tender and lightly golden. You’ll smell the wonderful aroma developing.

Step 2: Stir in shredded chicken, drained black beans, frozen corn, chicken broth, and remaining seasoning. Turn heat to medium-high and bring to a simmer. Let it simmer uncovered for 15 minutes – this builds incredible flavor depth. The soup should maintain a gentle bubble.

Step 3: Reduce heat to medium-low and stir in heavy cream and shredded cheese. Stir gently until cheese is completely melted and incorporated. Watch carefully to prevent curdling – the mixture should look smooth and creamy.

Step 4: Allow the soup to return to a gentle simmer and cook for another 15 minutes. This final simmer time is crucial for developing that rich, cohesive flavor. The soup should coat the back of a spoon lightly. Stir in lime juice and taste for seasoning.

Step 5: Serve hot in warmed bowls with your favorite toppings. The poblano soup tastes even better the next day as flavors continue to meld.

Perfect Pairings for Your Soup Bowl

This creamy poblano soup pairs beautifully with foods that complement its Southwestern flavors.

Warm Corn Tortillas: The soft texture and subtle corn flavor balance the creamy richness perfectly while staying true to the Mexican-inspired theme.

Crusty Sourdough Bread: The tangy bread cuts through the creaminess while providing satisfying substance for dipping.

Simple Green Salad: Fresh greens with lime vinaigrette add brightness and help balance the hearty, protein-rich soup.

Cilantro Lime Rice: Light and fluffy rice seasoned with fresh herbs makes this chicken poblano soup feel like a complete meal.

More Bold and Flavorful Soup Adventures

This easy chicken poblano soup brings exciting Southwestern flavors to your soup rotation alongside other internationally-inspired options. For another spicy, protein-packed choice, the hearty Chicken Enchilada Soup delivers similar Mexican-inspired comfort with creamy, satisfying textures that pair beautifully with these smoky poblano flavors.

Expand your global soup collection with the warming Anti-Inflammatory Turmeric Chicken Soup for healing golden spices, the Mediterranean Italian Penicillin Soup for herb-forward comfort, or the rich Rotisserie Chicken Mushroom Soup when you want earthy, umami-packed flavors to round out your international soup repertoire.

How to Store Your Soup

Store leftover poblano soup in airtight containers in the refrigerator for up to 3 days. The flavors actually improve overnight as everything melds together beautifully.

For reheating, warm gently over low heat on the stovetop, stirring occasionally. Add a splash of cream or broth if the soup seems too thick after refrigeration. I don’t recommend freezing this creamy soup as dairy-based soups can separate when thawed.

Pro tip: This soup makes excellent meal prep – portion into individual containers for quick weekday lunches that reheat perfectly in the microwave.

Common Questions About This Recipe

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