Chicken Poblano Soup Easy Creamy 30 Minute Recipe
Chicken Poblano Soup is a creamy, one-pot meal made with shredded chicken, smoky poblano peppers, black beans, sweet corn, and cheese. Ready in just 30 minutes, it's an easy comfort food recipe perfect for busy weeknights or cozy family dinners.
Ingredients
- 1 tablespoon unsalted butter
- ½ cup chopped yellow onion
- 1 poblano pepper chopped (seeds and stem removed)
Seasoning Blend
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon ground cumin
- 2 cups shredded cooked chicken rotisserie, breast, or thighs
- 1 15-ounce can black beans, drained
- ½ cup frozen corn
- 3 cups chicken broth
- ½ cup heavy cream
- ½ cup shredded cheddar Mexican blend, or Colby Jack cheese
- 1 –2 teaspoons fresh lime juice
- Fresh chopped cilantro for garnish
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the onion, chopped poblano pepper, and half of the seasoning blend. Cook for 5–6 minutes until softened and lightly browned.
- Stir in the shredded chicken, black beans, corn, chicken broth, and remaining seasoning.
- Bring the Chicken Poblano Soup to a gentle simmer.
- Cook uncovered for about 15 minutes.
- Stir in the heavy cream and shredded cheese until completely melted.
- Simmer another 10–15 minutes until creamy and heated through.
- Add fresh lime juice and adjust seasoning with salt and pepper.
- Garnish with chopped cilantro and serve warm.
Notes
- Fresh corn can replace frozen corn.
- Greek yogurt can substitute part of the heavy cream for a lighter version.
- Top with avocado, tortilla strips, sour cream, or extra shredded cheese.
- Serve with warm crusty bread or tortilla chips.