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–+ servings
Chicken Poblano Soup

Creamy Chicken Poblano Soup: A Hearty Tex-Mex Classic

This 30-Minute Creamy Chicken Poblano Soup is a Tex-Mex classic, featuring smoky peppers and tender chicken for a kid-friendly meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Soups
Cuisine: Tex-Mex
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Unsalted Butter can swap for olive oil for a dairy-free option
  • 1 medium Chopped Yellow Onion white or red onion works as well
  • 1 medium Poblano Pepper switch to bell pepper for less spice
  • to taste Seasoning Blend adjust with garlic powder, onion powder, chili powder, oregano, salt, pepper, and cumin
  • 2 cups Shredded Chicken rotisserie chicken is a quick convenience or substitute with cooked turkey or beans for a vegetarian option
  • 1 can Black Beans drained; kidney beans can be used instead
  • 0.5 cup Frozen Corn use fresh corn when in season for an extra fresh taste
  • 3 cups Chicken Broth vegetable broth works well for a vegetarian twist
  • 0.5 cup Heavy Cream use half & half or full-fat coconut milk for a lighter alternative
  • 0.5 cup Shredded Cheese options like cheddar, Mexican blend, or Colby Jack complement the soup beautifully
  • 1-2 teaspoons Fresh Lime Juice lemon juice is a quick substitute if needed
  • to taste Fresh Chopped Cilantro feel free to omit if cilantro isn't your favorite

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Melt the Butter: In a large pot, melt 2 tablespoons of unsalted butter over medium heat until it foams and bubbles, about 1-2 minutes.
  2. Sauté the Vegetables: Add the chopped onion and diced poblano pepper with half of your seasoning blend. Cook for 5-6 minutes until the onions are translucent.
  3. Combine the Chicken and Beans: Stir in shredded chicken, drained black beans, and corn. Pour in chicken broth and remaining seasoning blend. Increase heat to medium-high and simmer for 3-4 minutes.
  4. Simmer the Soup: Reduce heat to medium, uncover the pot, and let it cook for 15 minutes.
  5. Add Cream and Cheese: Stir in heavy cream and shredded cheese until melted, then return to a simmer for an additional 2-3 minutes.
  6. Final Simmer and Seasoning Adjustments: Simmer for another 15 minutes, stirring occasionally and adjusting seasoning with salt and pepper as needed.
  7. Finish with Lime and Cilantro: Squeeze in 1-2 teaspoons of lime juice and garnish with chopped cilantro before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 6gSugar: 4gVitamin A: 1000IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Customize spice levels, add extra veggies, or adjust consistency as desired. Store leftovers in the fridge for up to 4 days, freeze for up to 3 months without cream and cheese.

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