Chicken Poblano Soup: 30-Minute Cozy Dinner Magic Recipe

Introduction

Chicken Poblano Soup is a cozy, flavorful meal that comes together in just 30 minutes. With tender shredded chicken, smoky poblano peppers, and a creamy finish, it’s perfect for a quick dinner that feels special. This recipe is easy to follow and full of comforting Mexican-inspired flavors.

Ingredients

• 1 tbsp Unsalted Butter
• 1/2 cup chopped Yellow Onion
• 1 Poblano Pepper, chopped (seeds removed for less heat)
• Homemade Seasoning Blend (or 1 tbsp Chicken Taco Seasoning) mixed from:
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/2 tsp Chili Powder
• 1/2 tsp Dried Oregano
• 1/2 tsp Kosher Salt
• 1/2 tsp freshly cracked Black Pepper
• 1/4 tsp Cumin
• 2 cups (8 oz) Shredded Chicken (rotisserie, breast, or thigh)
• 1 can (15 oz) Black Beans, drained (not rinsed)
• 1/2 cup Frozen Corn
• 3 cups Chicken Broth
• 1/2 cup Heavy Cream
• 1/2 cup Shredded Cheese (Cheddar, Mexican Blend, or Colby Jack)
• 1 Lime Wedge
• Chopped Cilantro, for garnish

Instructions

1. Step 1: In a large saucepan or Dutch oven, melt the butter over medium heat. Add the chopped onions, poblano peppers, and half of the seasoning blend. Stir and cook for 5 to 6 minutes until the vegetables soften and start to brown slightly.
2. Step 2: Add the shredded chicken, black beans, frozen corn, chicken broth, and the remaining seasoning to the pan. Increase heat to medium-high and bring to a simmer. Let it cook uncovered for about 15 minutes to meld the flavors.
3. Step 3: Stir in the heavy cream and shredded cheese. Continue stirring until the cheese melts fully and the soup becomes rich and velvety.
4. Step 4: Let the soup simmer again for at least 15 more minutes to deepen the flavor. Keep it uncovered during this time.
5. Step 5: Taste the soup and adjust salt and pepper if needed. Finish with a squeeze of lime juice and a sprinkle of chopped cilantro. Serve hot and enjoy!

Tips & Variations

• For a little extra heat, keep some poblano seeds or add a pinch of cayenne pepper to the seasoning blend.
• Use rotisserie chicken for a quick shortcut or cook and shred your own chicken breast or thighs.
• Swap black beans for pinto beans if preferred or add cooked rice for a heartier soup.
• Top with avocado slices, sour cream, or crushed tortilla chips for added texture and flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain creaminess. The soup may thicken upon standing; add a splash of broth or water when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, replace the shredded chicken with extra beans, corn, or diced roasted vegetables. Use vegetable broth instead of chicken broth and omit the cheese or use a plant-based alternative.

Can I freeze Chicken Poblano Soup?

It’s best to freeze the soup without the heavy cream and cheese, as dairy can separate when frozen. Freeze the soup in portions, then add cream and cheese when reheating for best texture and flavor.

Chicken Poblano Soup: 30-Minute Cozy Dinner Magic Recipe

Print Recipe

★★★★★

4.8 from 86 reviews

This Chicken Poblano Soup is a quick and cozy dinner option packed with tender shredded chicken, smoky poblano peppers, black beans, and a creamy, cheesy broth. Ready in just 30 minutes, it’s a comforting blend of Southwestern flavors that warms you up and satisfies your cravings with minimal effort.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Southwestern

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp. Unsalted Butter
• 1/2 cup chopped Yellow Onion
• 1 Poblano Pepper, chopped (seeds removed for less heat)
• 2 cups (8 oz.) Shredded Chicken (rotisserie, breast, or thigh)
• 1 can (15 oz.) Black Beans, drained (do not rinse)
• 1/2 cup Frozen Corn
• 3 cups Chicken Broth
• 1/2 cup Heavy Cream
• 1/2 cup Shredded Cheese (Cheddar, Mexican Blend, or Colby Jack)
• 1 Lime Wedge
• Chopped Cilantro, for garnish

Seasoning Blend

• 1/2 tsp. Garlic Powder
• 1/2 tsp. Onion Powder
• 1/2 tsp. Chili Powder
• 1/2 tsp. Dried Oregano
• 1/2 tsp. Kosher Salt
• 1/2 tsp. freshly cracked Black Pepper
• 1/4 tsp. Cumin

Instructions

1. Sauté the Veggies: In a large saucepan or Dutch oven, melt the unsalted butter over medium heat. Add the chopped yellow onions, poblano peppers, and half of the seasoning blend. Stir frequently and cook for 5 to 6 minutes until the vegetables soften and start to brown, releasing a warm, taco-like aroma.
2. Add the Good Stuff: Incorporate the shredded chicken, black beans (drained but not rinsed), frozen corn, chicken broth, and the remaining seasoning blend into the pot. Raise the heat to medium-high and bring the mixture to a simmer with the lid off. Let it simmer for 15 minutes to allow flavors to meld.
3. Make It Creamy: Stir in the heavy cream and shredded cheese. Continue stirring until the cheese has fully melted and the soup becomes thick, rich, and velvety in texture.
4. Simmer Again: Reduce heat as needed and let the soup simmer uncovered for another 15 minutes. This step deepens the flavors and enhances the comforting aroma throughout your kitchen.
5. Taste, Garnish, Serve: Sample the soup and adjust salt and pepper seasoning if needed. Squeeze in fresh lime juice and garnish with chopped cilantro. Serve the soup hot and feel free to add extra toppings if desired.

Notes

• Removing the seeds from the poblano pepper reduces the heat to suit milder tastes.
• Using a rotisserie chicken saves prep time but breast or thigh meat works equally well.
• Do not rinse the black beans to preserve more flavor in the soup.
• For a dairy-free version, substitute the heavy cream and cheese with coconut milk and a vegan cheese alternative.
• Adjust seasoning quantities based on personal preference for spiciness and saltiness.
• Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop.

Keywords: Chicken Poblano Soup, creamy chicken soup, 30-minute soup, Southwestern soup, easy dinner recipe, ground chicken, poblano peppers, cheesy soup