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Creamy Chicken Poblano Soup Recipe

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★★★★★

4.7 from 149 reviews

This hearty and flavorful Chicken Poblano Soup combines tender shredded chicken, smoky poblano peppers, black beans, and sweet corn in a creamy, cheesy broth, perfectly seasoned with a blend of spices and finished with a fresh lime and cilantro garnish for a comforting meal.

Ingredients

Scale

Main Ingredients

  • 1 tbsp Unsalted Butter
  • ½ cup Chopped Yellow Onion
  • 1 Poblano Pepper, chopped (seeds & stem removed)
  • 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

Seasoning Blend

  • 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

Instructions

  1. Sauté veggies: In a large pot or Dutch oven, melt butter over medium heat. Add chopped onions, poblano pepper, and half of the seasoning blend. Cook for 5–6 minutes, until veggies are soft and slightly browned, which helps develop the base flavors for the soup.
  2. Add soup base: Stir in shredded chicken, black beans, corn, chicken broth, and the remaining seasoning blend. Increase the heat slightly and bring to a simmer over medium-high heat to begin developing the soup’s rich character.
  3. Simmer: Let the soup cook uncovered for 15 minutes. This allows the flavors to meld and the soup to reduce slightly for better texture.
  4. Make it creamy: Stir in the heavy cream and shredded cheese. Mix continuously until the cheese is fully melted into the soup, creating a smooth and luscious broth. Bring the soup back to a gentle simmer to fully integrate the creaminess.
  5. Finish & serve: Simmer the soup for another 15 minutes to further deepen the flavors. Just before serving, add a squeeze of fresh lime juice, season with additional salt and pepper if needed, and garnish with fresh chopped cilantro for brightness and herbal aroma.

Notes

  • Rotisserie chicken works great for this recipe but you can also use cooked chicken breast or thighs.
  • Remove seeds from the poblano pepper for less heat, or keep some if you prefer a spicier soup.
  • Feel free to substitute heavy cream with half-and-half for a lighter version, but cream gives a richer texture.
  • Use freshly squeezed lime juice for the best flavor impact, but bottled lime juice can be used in a pinch.
  • To make this soup gluten-free, ensure that your chicken broth and seasoning powders are gluten-free certified.

Keywords: Chicken Poblano Soup, creamy chicken soup, Mexican chicken soup, poblano pepper soup, shredded chicken, black bean soup, comforting soup recipe

Find it online: https://servedbynora.com/creamy-chicken-poblano-soup-recipe/