Pin A creamy and comforting soup featuring shredded chicken smoky poblano peppers black beans sweet corn and a touch of lime—perfect for cozy dinners and quick weeknight meals.
This soup quickly became a family favorite after we tried it on a chilly evening. The smoky poblanos add such a nice depth to the broth.
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 5–6 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 10–15 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.
Pin This soup always brings the family together especially on cool nights when everyone is craving something warm and hearty.
Notes
Leftovers keep refrigerated for up to 4 days. For freezing omit cream and cheese add them when reheating. Top with sliced jalapeños avocado or tortilla strips for extra flavor and crunch.
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—always 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.
Pin This delicious chicken poblano soup is sure to become a new staple in your recipe rotation.
Recipe FAQ
- → What kind of peppers are used?
Fresh poblano peppers provide a smoky, mild heat that complements the creamy base.
- → Can I make it dairy-free?
Yes, substitute butter with plant-based alternatives and use coconut milk instead of heavy cream.
- → How do I thicken the soup?
Mashing some black beans or adding a cornstarch slurry helps achieve a thicker consistency.
- → What garnishes work best?
Fresh chopped cilantro brightens flavors; jalapeños, avocado, or tortilla strips add texture and spice.
- → Is it suitable for gluten-free diets?
Yes, as long as the broth and cheese are verified gluten-free.