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–+ servings
Chicken Poblano Soup

Creamy Chicken Poblano Soup: A Cozy Tex-Mex Delight

This 30-Minute Creamy Chicken Poblano Soup is a comforting Tex-Mex delight, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soups
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Unsalted Butter Use olive oil for a dairy-free option.
  • 1 Yellow Onion, finely chopped Substitute shallots if preferred.
  • 1 Medium Poblano Pepper, chopped Remove seeds to reduce spiciness.
  • 1 teaspoon Garlic Powder Fresh minced garlic can also be used.
  • 1 teaspoon Onion Powder
  • 1 tablespoon Chili Powder Adjust quantity based on spice tolerance.
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Freshly Cracked Black Pepper
  • 1 teaspoon Ground Cumin
For the Soup
  • 2 cups Shredded Chicken, rotisserie Use cubed tofu for a vegetarian option.
  • 1 can Black Beans, drained
  • 0.5 cup Frozen Corn
  • 3 cups Chicken Broth Vegetable broth can be swapped for a vegetarian version.
  • 0.5 cup Heavy Cream Coconut milk or cashew cream for a dairy-free version.
  • 0.5 cup Shredded Cheese, Mexican blend or sharp cheddar Leave out for vegan options.
  • 1-2 teaspoons Fresh Lime Juice
  • Fresh Chopped Cilantro For fresh garnish and flavor contrast.

Equipment

  • Large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Melt 2 tablespoons of unsalted butter in a large pot over medium heat. Add 1 finely chopped yellow onion and 1 chopped medium poblano pepper, season with half of the garlic powder, onion powder, and chili powder. Sauté for 5–6 minutes until softened.
  2. Stir in 2 cups of shredded rotisserie chicken, 1 can of drained black beans, and 0.5 cup of frozen corn. Add 3 cups of chicken broth and remaining seasonings. Simmer gently for about 5 minutes.
  3. Reduce heat and let the soup bubble gently for approximately 15 minutes, stirring occasionally.
  4. Add 0.5 cup of heavy cream and 0.5 cup of shredded cheese, stirring until smooth and heated through, about 5 minutes.
  5. Taste and adjust seasoning with salt and lime juice. Simmer for an additional 5-10 minutes.
  6. Serve warm, garnished with fresh lime juice and chopped cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 1200IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

This soup tastes even better the next day—consider preparing it ahead of time for a delightful weekday meal.

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