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Chicken Poblano Soup Recipe

Chicken Poblano Soup

iamwinfred
This Chicken Poblano Soup is the cozy bowl to make when the weather turns cool but you still want something bright and flavorful. Roasted poblano peppers, tender shredded chicken, sweet corn, and black beans simmer together in a creamy, lightly spiced broth that tastes like it cooked all afternoon yet comes together in under an hour. Charring the poblanos is the one step that gives the broth its signature smoky depth, and a splash of cream, fresh lime, and cilantro at the end keeps every spoonful silky and balanced.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Soup
Cuisine Mexican
Servings 6 servings
Calories 370 kcal

Equipment

  • Large Dutch oven or heavy soup pot 5 to 6 quarts
  • Cast iron skillet or rimmed baking sheet lined with foil, for roasting the peppers
  • Tongs for turning the peppers
  • Large bowl with a plate or lid for steaming the peppers
  • Cutting board and sharp chef's knife
  • Wooden spoon and ladle
  • Instant-read thermometer to confirm reheated chicken reaches 165°F
  • Immersion blender (optional) if you want a thicker soup

Ingredients
  

  • 4 large poblano peppers whole, roasted and charred
  • 2 tablespoons olive oil 30ml
  • 1 large yellow onion finely diced
  • 5 garlic cloves minced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried Mexican oregano
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 4 cups low-sodium chicken broth 960ml
  • 1 can mild green enchilada sauce 10 ounces / 283g
  • 1 can black beans 15 ounces / 425g, rinsed and drained
  • 1 1/2 cups corn kernels frozen or canned and drained, about 225g
  • 3 cups shredded cooked chicken about 1 pound / 450g, rotisserie works great
  • 1 cup heavy cream 240ml
  • 2 tablespoons fresh lime juice about 1 large lime, 30ml
  • 1/4 cup fresh cilantro chopped

For Serving

  • 1 cup shredded Monterey Jack cheese for serving
  • tortilla chips for serving
  • 1 ripe avocado diced, for serving
  • sour cream or Mexican crema for serving

Instructions
 

  • Dice the onion, mince the garlic, rinse and drain the black beans, shred the chicken, and measure the spices into a small bowl. Chop the cilantro, juice the lime, and shred the cheese; refrigerate until serving.
  • Set the broiler to high and place whole poblanos on a foil-lined baking sheet about 6 inches from the heat. Broil about 5 minutes per side, turning with tongs, until blackened and blistered all over (or char over a gas flame or in a dry cast iron skillet for 8 to 10 minutes).
  • Transfer the hot peppers to a bowl, cover tightly, and steam for 15 minutes. Rub off the blackened skin with your fingers (do not rinse), remove stems and seeds, and dice into small pieces.
  • Heat the olive oil in a Dutch oven over medium heat. Cook the onion for 4 to 5 minutes until soft and translucent, then add the garlic and stir for about 1 minute until fragrant.
  • Add the diced poblanos, corn, cumin, chili powder, Mexican oregano, salt, and pepper. Stir for 1 to 2 minutes until the spices smell warm and toasty.
  • Pour in the chicken broth and green enchilada sauce, scraping up any browned bits. Add the black beans and shredded chicken, bring to a gentle boil, then reduce the heat and simmer uncovered for 12 to 15 minutes.
  • Reduce the heat to low or turn it off. Slowly stir in the heavy cream and warm through for 2 to 3 minutes without boiling, then stir in the lime juice and cilantro and season to taste.
  • Ladle into bowls and top with shredded Monterey Jack, diced avocado, a dollop of sour cream, and crushed tortilla chips. Serve immediately.

Notes

  • Char the peppers well: blackened, blistered skin means deeper smoky flavor, so be patient at the stove or broiler.
  • Remove most of the burnt bits; a few specks are fine, but heavy charred skin tastes bitter in the finished soup.
  • Add the cream off the heat; boiling a cream-based soup can cause it to separate, so keep it at a gentle warmth.
  • Do not over-shred the chicken; larger pieces hold their texture and make the soup feel more substantial.
  • Season at the end, since broth and enchilada sauce vary in saltiness—taste before adding extra salt.
  • To thicken, blend about 1 cup of the soup with an immersion blender and stir it back in, or mash some beans against the pot.
  • Use fresh poblanos for the best flavor; jarred or canned green chiles work in a pinch but are milder and less smoky.
  • Storage: refrigerate in airtight containers up to 4 days; freeze before adding the cream for up to 3 months, then stir cream in after reheating.
  • Reheat gently on the stovetop or in 60-second microwave bursts, ensuring the chicken reaches 165°F; add fresh toppings after reheating.
  • Variations: add minced chipotle in adobo for extra smoke, a diced jalapeño for heat, or swap cream for half-and-half to lighten it.

Nutrition

Serving: 1BowlCalories: 370kcalCarbohydrates: 19gProtein: 24gFat: 22gSaturated Fat: 10gSodium: 950mgFiber: 4g
Keyword chicken poblano soup, creamy poblano soup, easy chicken soup recipe, roasted poblano chicken soup, tex-mex chicken soup
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