Hey there, friend! It’s Clara from Cooking Inspired, and let’s be honest, sometimes the week feels like a never-ending marathon, especially when trying to get a good meal on the table. That’s why I am so excited to share one of my go-to recipes for busy weeknights: Chicken Poblano Soup. This flavorful soup is quick, easy, and tastes like you spent hours in the kitchen, even though it’s ready in under an hour. With the perfect balance of heat and comfort, Chicken Poblano Soup is about to become a family favorite.
Table of Contents
Why You’ll Love This Chicken Poblano Soup
- Quick Prep Time: This soup comes together in under an hour, making it perfect for busy weeknights.
- Easy Cleanup: One pot means minimal dishes, which is always a win in my book!
- Packed with Flavor: The combination of poblano peppers, spices, and creamy broth creates a depth of flavor that will have everyone asking for seconds.
- Customizable Spice Level: Adjust the amount of poblano pepper or add a pinch of cayenne for extra heat.
- Readily Available Ingredients: You can find everything you need at your local grocery store.
Ingredients
- 1 tbsp. vegetable shortening (or Olive Oil)
- 1/2 cup chopped Yellow Onion
- 1 Poblano Pepper (chopped, stems and seeds removed (see notes))
- Seasoning Blend (see below) (or 1 tbsp. Chicken Taco / Chicken Fajita Seasoning )
- 2 cups Shredded Chicken
- 1 can Black Beans ((15 oz.; drained – not rinsed))
- 1/2 cup frozen Corn
- 3 cups Chicken Broth
- 1/2 cup Heavy Cream
- 1/2 cup Shredded Cheese (Cheddar, Pepper Jack, Colby Jack, or Mexican Blend)
- 2 tsp. fresh Lime Juice
- finely chopped Cilantro (for garnish)
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Pwder
- 1/2 tsp. Chili Powder
- 1/2 tsp. Dried Oregano
- 1/2 tsp. (each) Kosher Salt + freshly crracked Black Pepper
- 1/4 tsp. Cumin
Ingredient Notes for the Best Chicken Poblano Soup
Let’s talk ingredients, because the right ones can take this soup from good to amazing!
- Poblano Pepper: Poblano peppers have a mild heat and a rich, slightly smoky flavor. If you want to kick up the spice, leave some of the seeds in. If you want to roast the pepper, char it over an open flame, then place in a bowl covered with plastic wrap for 10 minutes, and peel the skin off before chopping. I find that chopping works best, and frozen poblano peppers are a great time-saver if you can find them!
- Chicken: I prefer using easy and hearty shredded chicken in this soup because it’s easy and hearty. Rotisserie chicken from the grocery store is a lifesaver on busy nights. The flavor is amazing!
- Seasoning Blend: This blend of spices creates a warm, savory base for the soup. I love using garlic powder, onion powder, chili powder, dried oregano, kosher salt, black pepper, and cumin to get the perfect balance. A pre-made chicken taco or fajita seasoning works wonders in a pinch.
Step-by-Step Instructions for Chicken Poblano Soup
Here’s how to bring this flavorful soup to life, step by easy step.
- Cook the chopped onions and poblano pepper. Melt the vegetable shortening in a large sauce pan or a medium pot / Dutch oven (mine in these photos is a 3.5 quart enamel Dutch oven). Add onions, poblanos, and half of the seasoning blend. Cook for 5-6 minutes until tender and lightly browned. Don’t rush this step, friend; the onions and poblanos create a base of flavor that makes all the difference.
- Stir in the hearty ingredients. Add shredded chicken, black beans, frozen corn, chicken broth, and remaining seasoning, and stir to combine. Turn the heat beneath the pot to medium-high, bring the soup to a simmer, and allow it to simmer (uncovered) for 15 minutes. This is where the magic happens, so allow all of these flavors to meld together.
- Make it creamy. Stir in the heavy cream and shredded cheese. Once the cheese is fully melted, allow the soup to come to a simmer again. Be careful not to burn the cheese at this stage!
- Simmer (for flavor!). Let the soup simmer for at least another 15 minutes, then stir in the fresh lime juice and season with salt and pepper to taste. The longer it simmers, the richer the flavor gets.
- Serve. Divide the hot soup between warmed bowls, and garnish with cilantro and your favorite toppings! I usually have some crushed tortilla chips on hand, because the crunch is irresistible!
Recipe Tips for Perfect Chicken Poblano Soup
- Make Ahead: You can make this soup up to 3 days in advance. Store it in an airtight container in the refrigerator. The flavors actually deepen overnight!
- Adjusting Seasoning: Taste the soup before serving and add more salt, pepper, or lime juice as needed. A little extra lime can brighten up the flavors.
- Common Mistakes: Overcooking the chicken will make it dry. Add the shredded chicken towards the end of cooking to keep it moist and tender.
Serving Suggestions for Chicken Poblano Soup
While a slice of crusty bread is always a good choice, here are some ideas that complement the soup’s flavors:
- Sides: A vibrant Southwest salad with a lime vinaigrette, or grilled corn on the cob.
- Appetizers: Queso dip with tortilla chips or jalapeno poppers.
- Dessert: A light and refreshing mango sorbet or key lime pie.
Variations of Chicken Poblano Soup
| Variation | Instructions |
|---|---|
| Vegan/Vegetarian | Substitute the chicken with 1 can of drained and rinsed chickpeas or diced sweet potatoes. Use vegetable broth instead of chicken broth and omit the heavy cream or substitute with cashew cream or coconut milk. |
| Low-Sodium | Use low-sodium chicken broth and reduce or omit the added salt. Taste and adjust seasonings accordingly. |
| Dairy-Free | Omit the heavy cream and shredded cheese, or substitute with dairy-free alternatives like cashew cream, coconut milk or dairy-free cheese shreds. |
Cooking Chicken Poblano Soup in a Slow Cooker or Instant Pot
Slow Cooker:
- In a skillet, cook the onions and poblano peppers as instructed.
- Transfer the mixture to your slow cooker.
- Add the chicken, black beans, corn, chicken broth, and seasoning.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- Stir in the heavy cream and shredded cheese during the last 30 minutes of cooking.
- Stir in the lime juice and season to taste before serving.
Instant Pot:
- Set your Instant Pot to sauté mode.
- Melt the vegetable shortening and cook the onions and poblano peppers.
- Add the chicken, black beans, corn, chicken broth, and seasoning.
- Seal the lid and cook on high pressure for 10 minutes, then allow a natural pressure release for 10 minutes.
- Carefully release any remaining pressure.
- Stir in the heavy cream and shredded cheese until melted.
- Stir in the lime juice and season to taste before serving.
Cultural Variations of Chicken Poblano Soup
While my version of Chicken Poblano Soup is a comforting and convenient take on Mexican flavors, authentic Mexican variations often include roasted poblano peppers, traditional Mexican cheeses, and a variety of herbs and spices. In Mexico, similar soups may be made with a thicker base and served with crema and fresh avocado.
How to Store and Reheat Chicken Poblano Soup
To store, let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. To reheat, warm it gently on the stovetop over medium heat, stirring occasionally. You can also microwave individual portions, but be sure to stir every minute to ensure even heating.
Frequently Asked Questions
- Is chicken poblano soup healthy? Yes, this soup is packed with protein, fiber, and vitamins. It’s a nourishing and balanced meal!
- What does poblano soup taste like? Poblano soup has a mild, smoky flavor with a hint of heat from the poblano peppers. The combination of spices and creamy broth creates a comforting and delicious taste.
- How can I thicken my chicken poblano soup? You can thicken the soup by blending a cup of it and stirring it back in, or by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the simmering soup.
- What is poblano pepper good for? Poblano peppers are great for adding mild heat and a rich, smoky flavor to soups, stews, sauces, and stuffed dishes.
- How can I make this spicier? Add a pinch of cayenne pepper or a finely chopped jalapeño to the soup.
- What to serve with chicken poblano soup? Top with tortilla strips, sour cream, avocado slices, and a lime wedge.
Recipe Card
Amazing Chicken Poblano Soup for Quick Weeknights
That’s why I am so excited to share one of my go-to recipes for busy weeknights: Chicken Poblano Soup. This flavorful soup is quick, easy, and tastes like you spent hours in the kitchen, even though it’s ready in under an hour.
Ingredients
Equipment
Method
- Cook the chopped onions and poblano pepper. Melt the vegetable shortening in a large sauce pan or a medium pot / Dutch oven (mine in these photos is a 3.5 quart enamel Dutch oven). Add onions, poblanos, and half of the seasoning blend. Cook for 5-6 minutes until tender and lightly browned.
- Stir in the hearty ingredients. Add shredded chicken, black beans, frozen corn, chicken broth, and remaining seasoning, and stir to combine. Turn the heat beneath the pot to medium-high, bring the soup to a simmer, and allow it to simmer (uncovered) for 15 minutes.
- Make it creamy. Stir in the heavy cream and shredded cheese. Once the cheese is fully melted, allow the soup to come to a simmer again.
- Simmer (for flavor!). Let the soup simmer for at least another 15 minutes, then stir in the fresh lime juice and season with salt and pepper to taste.
- Serve. Divide the hot soup between warmed bowls, and garnish with cilantro and your favorite toppings!
Notes
You can make this soup up to 3 days in advance. Store it in an airtight container in the refrigerator. The flavors actually deepen overnight!
Conclusion
And there you have it, friend! My Chicken Poblano Soup: a bowl of comfort that is ready in no time at all. I hope this recipe brings as much joy to your table as it has to mine. I would absolutely love to know how this turns out for you, so don’t be shy, leave a comment below and share your thoughts or any questions you might have! Happy cooking!
