Save to Pinterest A creamy and comforting soup featuring shredded chicken, smoky poblano peppers, black beans, sweet corn, and a touch of lime&mdashperfect for cozy dinners and quick weeknight meals.
I first made this soup for a family dinner and everyone loved the smoky flavor combined with the freshness of lime.
Ingredients
- Unsalted butter: 1 tbsp
- Chopped yellow onion: ½ cup
- Poblano pepper: 1, seeded and chopped
- Garlic powder: ½ tsp
- Onion powder: ½ tsp
- Chili powder: ½ tsp
- Dried oregano: ½ tsp
- Kosher salt: ½ tsp
- Freshly cracked black pepper: ½ tsp
- Ground cumin: ¼ tsp
- Shredded chicken: 2 cups (rotisserie or cooked breast/thighs)
- Black beans: 1 can (15 oz), drained
- Frozen corn: ½ cup
- Chicken broth: 3 cups
- Heavy cream: ½ cup
- Shredded cheese: ½ cup (cheddar, Mexican blend, or Colby Jack)
- Fresh lime juice: 1–2 tsp (from 1 lime)
- Fresh chopped cilantro: for 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.
Save to Pinterest This soup became a staple in our home during colder months, bringing everyone together around the dinner table.
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&mdashalways 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.
Nutritional Information
Calories: 360 per serving. Total Fat: 22 g. Carbohydrates: 18 g. Protein: 25 g.
Save to Pinterest This chicken poblano soup is perfect for busy weeknights and is sure to become a family favorite.
Common Recipe Questions
- → Can I use different peppers instead of poblanos?
Yes, mild green chilies or Anaheim peppers make good substitutes to maintain a gentle smoky flavor, while jalapeños add more heat.
- → How do I thicken the broth for a creamier texture?
To thicken, mash some black beans or add a slurry of cornstarch and water during cooking for a richer consistency.
- → What are good dairy alternatives for the creamy finish?
Half & half, full-fat coconut milk, or plant-based creamers work well to keep it creamy without dairy.
- → Is it possible to prepare this ahead of time?
You can refrigerate leftovers up to four days, but omit cream and cheese if freezing; add them when reheating to maintain texture.
- → What toppings enhance the flavor and texture?
Try sliced jalapeños for heat, avocado for creaminess, or crunchy tortilla strips for texture contrast.
- → Can I adjust the seasoning to suit different tastes?
Definitely, adjust salt, pepper, or seasoning blend quantities to balance the smoky and spicy notes as preferred.