Chicken Poblano Soup
In this Chicken Poblano Soup recipe, roasted poblano peppers are combined with black beans, corn and shredded chicken to create an incredibly flavorful Mexican soup! It's easy to make in under an hour and finished with just a little bit of cream and cheese to make it creamy and delicious.
Ingredients
- 3 poblano peppers
- 1 tablespoon olive oil
- 1 cup diced onion
- 3 cloves garlic, minced
- 2 cups cooked, shredded chicken breasts, *see notes below
- 1 cup frozen corn kernels, or corn drained and rinsed from a can
- 15 ounce can black beans, drained and rinsed
- 3 cups chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ cup heavy cream, optional
- ½ cup cheddar cheese, grated
- 2 teaspoons lime juice
Instructions
Prepare the roasted poblano peppers.
- Preheat the broiler in the oven to high.
- Add the poblano peppers to a foil-lined baking sheet. Place the baking sheet on the top shelf in the oven, 6-8 inches under the broiler. Broil the peppers for 4-5 minutes, or until the skin begins to turn black and bubble on the peppers.
- Remove from the oven, use tongs to flip the peppers and continue to cook for an additional 4-5 minutes, or until the skin begins to bubble. Remove the peppers from the oven and immediately transfer them to a plastic zipper bag. Seal the bag shut and set aside for 10 minutes.
- After 10 minutes, remove the peppers from the bag and once they're cool to the touch, use your fingers to peel the skin away. Discard the papery skins. Remove the stem from the pepper and the seeds inside. Dice the peppers into ½ inch squares and set them aside.
Make the soup.
- Place a large pot, or dutch oven, on the stove over medium-high heat and heat the olive oil.
- Once the oil is hot, add the diced onion and cook for 5 minutes. Add the minced garlic and cook for an additional minute.
- Add the roasted poblano peppers, cooked shredded chicken, corn, black beans, and chicken broth to the pot. Season with the cumin, salt and pepper. Bring the liquid to a boil. Reduce the heat on the stove to medium and simmer the soup for 15 minutes.
- Add the heavy cream and cheddar cheese, stir until the cheese is melted into the soup. Turn the heat off on the stove and mix in the lime juice before serving.
Notes
- For the cooked, shredded chicken, you can pull the meat off of a rotisserie chicken, or use either of these recipes for Instant Pot Shredded Chicken or Slow Cooker Shredded Chicken. Be sure to prepare the chicken before starting the recipe. If making your own shredded chicken, you can do so up to 3 days in advance and store it in the fridge.
- If you would like to make the soup with raw chicken breasts or thighs, refer to the blog post above for the full instructions.
- If you prefer to roast the poblano peppers on the stove or on a grill, refer to this blog post on how to roast poblano peppers for the full instructions. You can roast the poblanos up to a week in advance and store them in the fridge until you're ready to make the soup.
- You can leave out the heavy cream and add an extra ½ cup of chicken broth if you prefer a brothy soup, instead of a creamy soup.
- To double this recipe, simply click on the 2X button above. The ingredient amounts will automatically update. This is great for making a big batch of soup for the week, or if you want to freeze a second batch for a future meal.
- Store leftover chicken poblano soup in an airtight container in the fridge for up to 6 days.
Nutrition Facts
Calories 380kcal (19%)Carbohydrates 39g (13%)Protein 15g (30%)Fat 20g (31%)Saturated Fat 10g (50%)Polyunsaturated Fat 1gMonounsaturated Fat 7gCholesterol 51mg (17%)Sodium 1753mg (73%)Potassium 771mg (22%)Fiber 11g (44%)Sugar 6g (7%)Vitamin A 936mg (19%)Vitamin C 82mg (99%)Calcium 200mg (20%)Iron 4mg (22%)
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