Chicken Poblano Soup: 30-Minute Cozy Dinner Magic Recipe
This Chicken Poblano Soup is a hearty and cozy 30-minute dinner perfect for warming up on chilly nights. Packed with tender shredded chicken, smoky poblano peppers, black beans, and creamy cheese, this soup delivers a flavorful Mexican-inspired meal that’s easy to make and thoroughly satisfying.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
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
- Sauté veggies: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the chopped yellow onions, chopped 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 to 6 minutes until the vegetables soften and develop a slight brown color, enhancing their flavor.
- Add soup base: Stir in the shredded chicken, drained black beans, frozen corn, chicken broth, and the remaining half of the seasoning blend. Mix well and bring the mixture to a gentle simmer over medium-high heat.
- Simmer: Allow the soup to cook uncovered for 15 minutes, which helps the flavors meld together beautifully and the ingredients to heat through evenly.
- Make it creamy: Stir in the heavy cream followed by the shredded cheese until the cheese completely melts into the soup. This adds a rich and velvety texture. Bring the soup back to a simmer.
- Finish & serve: Continue simmering for another 15 minutes to thicken and deepen the flavors. Right before serving, add a squeeze of fresh lime juice, adjust salt and pepper to taste, and garnish with fresh chopped cilantro for a bright, fresh finish.
Notes
- Use rotisserie chicken for a quick shortcut or cook your own chicken breast or thighs and shred them.
- Adjust the heat by adding more chili powder or a dash of cayenne if you prefer a spicier soup.
- If dairy-free, substitute heavy cream and cheese with coconut milk and nutritional yeast, respectively.
- This soup stores well and tastes even better the next day after flavors have developed.
- Serve with tortilla chips or warm crusty bread for a complete meal.
Keywords: Chicken Poblano Soup, Mexican Chicken Soup, Creamy Chicken Soup, Easy Dinner Soup, Comfort Food
