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chicken poblano soup

Chicken Poblano Soup

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This creamy chicken poblano soup combines tender shredded chicken, roasted poblano peppers, sweet corn, white beans, and a rich, flavorful broth. It's an easy one-pot Mexican-inspired dinner that's perfect for weeknights, meal prep, and cozy family meals.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Dinner, Main Course, Soup
Cuisine: Mexican, Southwestern
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large poblano peppers (For the Soup)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 6 cups chicken broth
  • 2 cups cooked shredded chicken
  • 1 cup sweet corn kernels
  • 1 (15 ounce) can white beans, drained and rinsed
  • 1/2 cup heavy cream
  • 2 tbsp Juice of 1 lime
  • 1 tsp kosher salt (or to taste)
  • 1/2 tsp black pepper
  • 1 avocado, diced (Optional Toppings)
  • 1/2 cup tortilla strips
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup sliced green onions
  • 1/2 cup shredded Monterey Jack cheese
  • Lime wedges for serving

Equipment

Method
 

  1. Roast the Poblano Peppers:

    Preheat the broiler.
    Place the poblano peppers on a baking sheet.
    Broil for 8 to 10 minutes, turning occasionally, until the skin is blackened and blistered.
    Transfer peppers to a bowl and cover for 10 minutes.
    Peel away the skin, remove seeds, and dice the peppers.

  2. Build the Flavor Base:

    Heat olive oil in a large Dutch oven over medium heat.
    Add diced onion and cook for 4 to 5 minutes until softened.
    Stir in garlic, cumin, chili powder, and smoked paprika.
    Cook for 1 minute until fragrant.

  3. Make the Soup

    Add the roasted poblano peppers and stir.
    Pour in chicken broth.
    Add shredded chicken, corn, and white beans.
    Bring to a gentle simmer.
    Cook for 15 minutes, stirring occasionally.

  4. Finish the Soup

    Reduce heat to low.
    Slowly stir in heavy cream.
    Add lime juice, salt, and black pepper.
    Heat gently for 2 to 3 minutes without boiling.

  5. Serve

    Ladle the soup into bowls.
    Top with avocado, tortilla strips, cilantro, green onions, Monterey Jack cheese, and lime wedges if desired.
    Serve immediately.

Nutrition

Calories: 390kcalCarbohydrates: 18gProtein: 29gFat: 22gSaturated Fat: 8gSodium: 890mgFiber: 4gSugar: 4g

Notes

  • Rotisserie chicken works great for a faster meal.
  • For extra heat, add diced jalapeños.
  • For a thicker soup, blend 1 cup of the soup and stir it back into the pot.
  • To make it dairy-free, replace the heavy cream with unsweetened coconut milk.
  • Store leftovers in the refrigerator for up to 4 days.

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