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Easy Chicken Poblano Soup

Easy chicken poblano soup in white bowl garnished with cilantro
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A creamy, high-protein soup with shredded chicken, mild poblano peppers, and black beans. Perfect small-batch recipe ready quickly.

Ingredients

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  • 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
  • 1 can black beans (15 oz, drained but not rinsed)
  • 1/2 cup frozen corn
  • 3 cups chicken broth
  • 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
  • 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

Instructions

  1. Heat butter in large saucepan or Dutch oven over medium heat. Add onions, poblanos, and half the seasoning blend. Cook 5-6 minutes until tender and lightly golden.
  2. Stir in chicken, black beans, corn, broth, and remaining seasoning. Bring to medium-high heat and simmer uncovered for 15 minutes with gentle bubbling.
  3. Reduce heat to medium-low. Stir in heavy cream and cheese until cheese melts completely and mixture is smooth.
  4. Return to gentle simmer and cook 15 more minutes until soup lightly coats back of spoon. Stir in lime juice and season to taste.
  5. Divide hot soup between warmed bowls and garnish with cilantro and desired toppings.

Notes

  • Poblano peppers are mild and smoky, not spicy. Remove seeds and membranes for best flavor.
  • Use rotisserie chicken for convenience. Shred cheese from block for better melting.
  • Don’t rinse black beans – the liquid adds flavor and body to the soup.
  • Equipment needed: 3.5-quart saucepan or Dutch oven works perfectly.

Nutrition

Find it online: https://www.benefitiany.com/easy-chicken-poblano-soup/