I love this Chicken Poblano Soup because it feels like a warm hug on a cold night. I make it when I want a fast dinner that still tastes like I took my time. If you like rich, creamy bowls, you might also enjoy my creamy chicken parmesan soup for a different twist.
My dad James used to ask for a bowl with extra lime. My mom Eva liked it mild. My sister Jennifer always added more cheese.
Your Ingredients List
- 1 tbsp Unsalted Butter
- ½ cup Chopped Yellow Onion
- 1 Poblano Pepper, chopped (seeds & stem removed)
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Chili Powder
- ½ tsp Dried Oregano
- ½ tsp Kosher Salt
- ½ tsp Freshly Cracked Black Pepper
- ¼ tsp Cumin
- 2 cups Shredded Chicken (rotisserie or cooked chicken breast/thighs)
- 1 can (15 oz) Black Beans, drained
- ½ cup Frozen Corn
- 3 cups Chicken Broth
- ½ cup Heavy Cream
- ½ cup Shredded Cheese (Cheddar, Mexican Blend, or Colby Jack)
- 1–2 tsp Fresh Lime Juice (from 1 lime wedge)
- Fresh Chopped Cilantro, for garnish
My Go-To Equipment
I keep this soup simple and light on tools. I use a large pot or Dutch oven for even heat and easy stirring. A wooden spoon works well for softening the onion and mixing the cheese. I like a ladle for serving and a good cutting board for chopping the poblano. When I want to shred chicken fast I use two forks or my hands if the chicken is cool.
I also recommend an immersion blender if you like a smoother texture. If you want a different comfort bowl, try my take on a creamy option like the creamy chicken enchilada soup to compare textures and flavors.
The Simple Steps to Follow
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and chopped poblano.
- Sprinkle in half of the seasoning mix.
- Cook the vegetables until soft and a little browned, about five to six minutes.
- Stir in the shredded chicken, black beans, corn, and chicken broth.
- Add the remaining seasoning mix and bring the pot to a simmer.
- Let the soup simmer uncovered for fifteen minutes to blend the flavors.
- Pour in the heavy cream and add the shredded cheese.
- Stir until the cheese melts and the soup is smooth.
- Bring the soup back to a gentle simmer.
- Simmer for another fifteen minutes to thicken and develop flavor.
- Add the lime juice and taste for salt and pepper.
- Garnish with fresh cilantro before serving.
Healthy Twists on a Classic
I often make small swaps to cut fat or add more veg. You can swap the heavy cream for half-and-half or a light coconut milk for a dairy-free version. I sometimes use low-sodium chicken broth and rinse the beans well to cut sodium. For more green, add a cup of chopped spinach at the end and let it wilt in the hot soup. If I want more fiber, I stir in cooked quinoa or brown rice right before serving.
If you like a heartier soup, you can add extra beans or use shredded turkey instead of chicken. For a lighter bowl, skip the cheese or use a low-fat cheese. I also share a hearty comfort style in my chicken pot pie soup when I want something a bit different but still cozy.
Serving Suggestions From My Table
I serve this soup with warm corn tortillas or a crusty slice of bread. A dollop of plain Greek yogurt or sour cream on top adds cool creaminess. I like extra lime wedges on the side so guests can add bright acid to taste. For crunch, I top bowls with crushed tortilla chips or toasted pepitas. A side salad with lime vinaigrette keeps the meal light.
For kids, I serve the soup with shredded cheese on top and a plain roll. For a dinner party, I bring bowls to the table and set out bowls of cilantro, lime wedges, and extra cheese so each person can make their bowl their way.
Getting It Just Right
Start by tasting the broth before you add the cream and cheese. The spices and lime will show better in the clear broth. If the soup tastes flat, add a bit more lime juice or a pinch more salt. If you want more heat, add a pinch of cayenne or a few chopped jalapeños with the onion and poblano.
When you add the cheese, keep the heat low so it melts smoothly into the cream. If the soup becomes too thick, thin it with a splash of chicken broth or water until you like the texture. If you like a silky soup, use an immersion blender for a few seconds to break down half the beans and some of the vegetables, then stir the rest in for texture.
How to Store Leftovers
Cool the soup to room temperature before storing. I use airtight containers and keep the soup in the fridge for up to three days. For longer storage, freeze the soup in freezer-safe containers for up to three months. Thaw in the fridge overnight before reheating.
When reheating, do it slowly on the stove over low heat and stir often. The cream can separate if it cooks too fast, so add a splash of broth and stir to bring it back together. If I freeze the soup, I usually leave out the cheese and add fresh cheese when I reheat and serve.
Enjoy Every Moment
I like to sit with a bowl and take time to taste each part. The poblano brings a soft heat and the lime wakes up the cream. I often make a pot on Sunday and enjoy bowls all week. This soup brings comfort and ease, and it fills the house with a warm, spicy smell that makes me feel at home.
A Few Common Questions
Can I make Chicken Poblano Soup in a slow cooker?
Yes. I add all ingredients except the cream and cheese to the slow cooker and cook on low for four to six hours. I stir in the cream and cheese in the last thirty minutes to melt and warm through.
Can I use frozen chicken for Chicken Poblano Soup?
I do not use frozen chicken directly. I cook and shred the chicken first, then add it to the soup. You can use frozen cooked chicken if it is fully thawed and reheated before adding to the pot.
How can I make Chicken Poblano Soup dairy free?
Swap the heavy cream for canned coconut milk or a dairy-free cream. Use a dairy-free shredded cheese or skip the cheese and add extra spices and lime to keep the flavor bright.
Print
Chicken Poblano Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A warm and creamy Chicken Poblano Soup perfect for a cold night, filled with flavors of poblano pepper, chicken, and spices.
Ingredients
- 1 tbsp Unsalted Butter
- ½ cup Chopped Yellow Onion
- 1 Poblano Pepper, chopped (seeds & stem removed)
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Chili Powder
- ½ tsp Dried Oregano
- ½ tsp Kosher Salt
- ½ tsp Freshly Cracked Black Pepper
- ¼ tsp Cumin
- 2 cups Shredded Chicken (rotisserie or cooked chicken breast/thighs)
- 1 can (15 oz) Black Beans, drained
- ½ cup Frozen Corn
- 3 cups Chicken Broth
- ½ cup Heavy Cream
- ½ cup Shredded Cheese (Cheddar, Mexican Blend, or Colby Jack)
- 1–2 tsp Fresh Lime Juice (from 1 lime wedge)
- Fresh Chopped Cilantro, for garnish
Instructions
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and chopped poblano.
- Sprinkle in half of the seasoning mix.
- Cook the vegetables until soft and a little browned, about five to six minutes.
- Stir in the shredded chicken, black beans, corn, and chicken broth.
- Add the remaining seasoning mix and bring the pot to a simmer.
- Let the soup simmer uncovered for fifteen minutes to blend the flavors.
- Pour in the heavy cream and add the shredded cheese.
- Stir until the cheese melts and the soup is smooth.
- Bring the soup back to a gentle simmer.
- Simmer for another fifteen minutes to thicken and develop flavor.
- Add the lime juice and taste for salt and pepper.
- Garnish with fresh cilantro before serving.
Notes
For a dairy-free option, swap the heavy cream for coconut milk. Adjust the soup thickness with chicken broth or water as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 75mg
Keywords: soup, chicken soup, poblano, comfort food, Mexican