Name: Chicken Poblano Soup: 30-Minute Cozy Dinner Magic Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
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; 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

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Introduction

Chicken Poblano Soup is a comforting and flavorful dish that comes together in just 30 minutes. With tender shredded chicken, smoky poblano peppers, and a creamy broth, it’s perfect for cozy weeknight dinners. This recipe offers a delicious balance of spice and creaminess that everyone will love.

A white speckled bowl filled with creamy orange soup that has a smooth texture and small red specks throughout. The soup is topped with shredded white chicken pieces, whole black beans, bright yellow corn kernels, and chopped fresh green herbs evenly scattered on top. A quarter lime wedge with a bright green skin is placed on the left edge inside the bowl. A silver spoon rests inside the bowl on the right side, dipping slightly into the soup. Around the bowl, fresh green cilantro leaves and additional lime wedges sit on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the chopped yellow onion, poblano pepper, and half of the seasoning blend (garlic powder, onion powder, chili powder, dried oregano, kosher salt, black pepper, and cumin). Cook for 5–6 minutes until the vegetables are softened and slightly browned.
Step 2: Stir in the shredded chicken, drained black beans, frozen corn, chicken broth, and the remaining half of the seasoning blend. Increase the heat to medium-high and bring the mixture to a simmer.
Step 3: Let the soup simmer uncovered for 15 minutes to allow the flavors to meld together.
Step 4: Stir in the heavy cream and shredded cheese until the cheese completely melts. Bring the soup back to a gentle simmer.
Step 5: Continue to simmer the soup for another 15 minutes. Just before serving, add fresh lime juice, adjust the seasoning with salt and pepper, and garnish with chopped cilantro.

Tips & Variations

Use rotisserie chicken for a quick shortcut or cook your own chicken breasts or thighs and shred them for the best flavor.
For extra heat, add a pinch of cayenne pepper or use a spicier chili in place of the poblano.
Swap heavy cream for half-and-half or coconut milk if you want a lighter or dairy-free option.
Add a splash of hot sauce or diced avocado on top for extra layers of flavor and texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the dairy from separating. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A creamy soup served in a white bowl with slight speckled edges, showing a rich light orange base layer mixed with small red oil droplets. Floating on top are shredded white chicken pieces, bright yellow corn kernels, black beans, and chopped green peppers. Fresh green cilantro leaves and small cilantro pieces scattered around add a pop of green. A silver spoon rests inside the bowl on the right side. To the left, there are three lime halves placed on a white marbled surface. The overall look is warm and inviting with contrasting colors and textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beans instead of canned black beans?

Yes, you can use fresh cooked black beans. Just be sure they are fully cooked and drained before adding them to the soup.

Is this soup spicy?

The heat level is mild thanks to the poblano pepper, but you can easily adjust the spice by adding cayenne pepper or a hotter chili pepper if desired.