Can I use fresh corn instead of frozen?

Absolutely! If it’s corn season, go wild. About 1 ear of fresh corn should do the trick.

Can I freeze chicken poblano soup?

Yes—but skip the cream and cheese before freezing. Add those in when reheating so the texture stays smooth.

It has a gentle kick from the poblano and chili powder, but it’s not overly spicy. You can dial it up or down based on your family's heat tolerance.

Can I make it vegetarian?

You sure can! Swap the chicken for more beans or even diced sweet potatoes, and use veggie broth instead of chicken broth.

Chicken Poblano Soup: 30-Minute Cozy Dinner Magic

Description

This creamy chicken poblano soup is the ultimate cozy dinner—filled with shredded chicken, smoky poblano peppers, hearty black beans, corn, and a touch of lime. A flavorful one-pot wonder that comes together fast!

Ingredients

Scale

1 tbsp Unsalted Butter
½ cup Chopped Yellow Onion
1 Poblano Pepper, chopped (seeds & stem removed)
Seasoning Blend:
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Chili Powder
- ½ tsp Dried Oregano
- ½ tsp Kosher Salt
- ½ tsp Freshly Cracked Black Pepper
- ¼ tsp Cumin
2 cups Shredded Chicken (rotisserie or cooked chicken breast/thighs)
1 can (15 oz) Black Beans, drained
½ cup Frozen Corn
3 cups Chicken Broth
½ cup Heavy Cream
½ cup Shredded Cheese (Cheddar, Mexican Blend, or Colby Jack)
1–2 tsp Fresh Lime Juice (from 1 lime wedge)
Fresh Chopped Cilantro, for garnish

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Instructions

Sauté veggies: In a large pot or Dutch oven, melt butter over medium heat. Add chopped onions, poblano pepper, and half of the seasoning blend. Cook for 5–6 minutes, until veggies are soft and slightly browned.
Add soup base: Stir in shredded chicken, black beans, corn, chicken broth, and remaining seasoning. Bring to a simmer over medium-high heat.
Simmer: Let the soup cook uncovered for 15 minutes, allowing the flavors to meld.
Make it creamy: Stir in the heavy cream and shredded cheese. Mix until the cheese is fully melted. Bring to a simmer again.
Finish & serve: Simmer for another 15 minutes. Add a squeeze of lime juice, season with salt and pepper to taste, and garnish with fresh cilantro before serving.

Notes

For a thicker soup, mash some of the beans or use a cornstarch slurry.
Swap the heavy cream for half & half or full-fat coconut milk for a lighter or dairy-free version.
Leftovers keep well refrigerated for up to 4 days. Freeze without the cream and cheese, then add those when reheating.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup , Dinner
Method: Stovetop
Cuisine: American , Tex-Mex

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 360 kcal
Sugar: 4 g
Sodium: 620 mg
Fat: 22 g
Saturated Fat: 10 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 5 g
Protein: 25 g
Cholesterol: 85 mg