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Creamy chicken poblano soup topped with tortilla strips, showcasing the double-poblano depth technique.

Creamy Chicken Poblano Soup

Rebecca Blumer
A velvety and smoky Southwestern favorite featuring roasted poblano peppers, tender shredded chicken, and hearty black beans, finished with a bright hit of fresh lime.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course, Soup
Cuisine American, Southwestern
Servings 4 bowls
Calories 385 kcal

Equipment

  • Dutch oven or large pot

Ingredients
 

For Chicken Poblano Soup

  • 1 tbsp Unsalted Butter or Olive Oil
  • 1/2 cup chopped Yellow Onion
  • 1 Poblano Pepper chopped
  • 2 cups Shredded Chicken
  • 1 can Black Beans 15 oz
  • 1/2 cup frozen Corn
  • 3 cups Chicken Broth
  • 1/2 cup Heavy Cream
  • 1/2 cup Shredded Cheese
  • 2 tsp fresh Lime Juice
  • finely chopped Cilantro

For Seasoning Blend

  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Chili Powder
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Kosher Salt
  • 1/2 tsp freshly cracked Black Pepper
  • 1/4 tsp Cumin

Instructions
 

Sauté the aromatics

  • Set a large Dutch oven or pot over medium heat and melt the butter. Add the chopped yellow onion, chopped poblano, and half of the prepared seasoning blend.
  • Cook for 5 to 6 minutes, stirring occasionally, until the onions are soft and slightly browned at the edges and the spices are fragrant.

Build the soup and simmer

  • Add the shredded chicken, black beans, corn, chicken broth, and the rest of the seasoning blend. Stir well, ensuring you scrape any browned bits from the bottom of the pot.
  • Increase heat to medium-high to reach a steady simmer. Cook uncovered for 15 minutes to allow the broth to develop a deep, seasoned flavor.

Finish with cream, cheese, and lime

  • Reduce the heat to low. Gently stir in the heavy cream and add the shredded cheese in small handfuls, stirring constantly until fully melted and glossy.
  • Maintain a gentle simmer for another 15 minutes to let the textures turn velvety and the flavors marry completely.
  • Remove from heat and stir in the fresh lime juice. Taste and adjust seasoning with extra salt or pepper if desired. Serve with fresh cilantro and optional tortilla strips.

Notes

Safety Tip: Poblano peppers can vary in heat, especially late in the season. Taste a small piece after roasting to gauge the spice level before adding it to the pot.
Storage Tip: Cool the soup completely and refrigerate for up to 3 to 4 days. The flavors often improve and deepen after sitting overnight.
Reheating Tip: Warm the soup slowly over medium-low heat. Avoid a hard boil once the dairy and cheese are added to prevent the texture from becoming grainy or breaking.
Freezing Tip: Because this is a dairy-forward soup, freezing may cause separation. If you must freeze, reheat very gently while stirring to help restore the silky texture.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 385kcalCarbohydrates: 24gProtein: 26gFat: 22gSaturated Fat: 13gCholesterol: 90mgSodium: 980mgPotassium: 480mgFiber: 6gSugar: 4gVitamin A: 18IUVitamin C: 45mgCalcium: 25mgIron: 15mg
Keyword chicken poblano soup, creamy soup, poblano peppers
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