Go Back
Deliciously Easy Chicken Poblano Soup Recipe

Chicken Poblano Soup

A warm bowl of Chicken Poblano Soup that is easy to make and packed with flavor, perfect for chilly evenings or a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Poblano Soup
  • 2 tbsp olive oil for sautéing and flavor
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tsp ground cumin to enhance the soup
  • 1 tsp smoked paprika adds a smoky touch
  • 4 cups chicken broth the base of our soup
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) corn drained
  • 2 cups cooked chicken shredded
  • 1 cup heavy cream for a creamy finish
  • salt and pepper to taste
  • fresh cilantro for garnish
  • lime wedges for serving

Equipment

  • Large Pot

Method
 

  1. Step 1: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5 minutes.
  2. Step 2: Stir in the minced garlic and diced poblano peppers. Cook for an additional 3-4 minutes until the peppers soften.
  3. Step 3: Add the ground cumin and smoked paprika, stirring well to combine. Cook for another minute to release the flavors.
  4. Step 4: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 10 minutes.
  5. Step 5: Add the black beans and corn to the pot. Stir in the shredded chicken and let the soup simmer for another 5 minutes.
  6. Step 6: Reduce the heat to low and stir in the heavy cream. Allow the soup to warm through but do not let it boil.
  7. Step 7: Season with salt and pepper to taste.
  8. Step 8: Serve hot, garnished with fresh cilantro and lime wedges on the side.

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 3 months.