Chicken Poblano Soup

If you’re craving a rich and flavorful soup with just the right amount of spice, this Creamy Chicken Poblano Soup is the perfect choice!

Packed with tender chicken, smoky poblano peppers, sweet corn, and black beans, this dish is a hearty meal that comes together effortlessly.

Whether you’re cooking on the stovetop or using a slow cooker, this soup is sure to become a family favorite!

Why You’ll Love This Recipe

• Easy & One-Pot: Minimal cleanup and hassle-free preparation.
• Bold & Smoky Flavor: Roasted poblanos give the soup a unique depth of flavor.
• Customizable: Adjust the spice level and ingredients to suit your taste.
• Great for Meal Prep: Stores well in the fridge or freezer for busy weeknights.

Ingredients You’ll Need

Main Ingredients:

• 2 tbsp olive oil
• 1 lb boneless, skinless chicken breasts
• Salt & pepper, to taste
• 3 poblano peppers, roasted, peeled, and diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 2 tbsp tomato paste
• 1/2 cup salsa (or 1 can Rotel tomatoes)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15.25 oz) can whole kernel corn, drained
• 5 cups chicken broth
• 1/3 cup heavy cream or cream cheese
• 1 cup Monterey Jack cheese, shredded
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime

Optional Garnishes:

• Sliced avocado
• Sour cream
• Tortilla strips
• Extra shredded cheese

How to Make Chicken Poblano Soup

Step 1: Roast the Poblano Peppers

1. Preheat your oven to 450°F. Place the poblano peppers on a baking sheet and roast for 10-15 minutes, flipping halfway through, until the skin is charred.
2. Remove from the oven and place the peppers in a bowl, covering with plastic wrap for 10 minutes to steam.
3. Peel off the charred skin, remove seeds, and dice the peppers.

Step 2: Sear the Chicken

1. Heat olive oil in a large pot over medium-high heat.
2. Season the chicken with salt and pepper, then sear for 3-4 minutes per side until golden brown.
3. Remove the chicken and set aside to rest. Shred or dice once cooled.

Step 3: Build the Flavor Base

1. In the same pot, add diced onions and cook until softened (about 3 minutes).
2. Stir in the minced garlic, chili powder, cumin, smoked paprika, onion powder, and garlic powder. Cook for 1 minute until fragrant.
3. Add tomato paste and salsa, stirring well.
4. Pour in the black beans, corn, and chicken broth. Bring to a simmer.

Step 4: Simmer & Finish

1. Add the shredded chicken and roasted poblano peppers back into the pot.
2. Simmer for 15 minutes, allowing flavors to meld.
3. Stir in cream cheese or heavy cream, whisking until smooth.
4. Reduce heat to low, then gradually mix in shredded Monterey Jack cheese until fully melted.
5. Stir in fresh cilantro and lime juice. Adjust seasoning to taste.

Step 5: Serve & Enjoy!

Ladle the soup into bowls and top with avocado slices, sour cream, tortilla strips, and extra cheese for a delicious finish!

Storage & Meal Prep

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Place cooled soup in a freezer-safe container for up to 3 months.
• Reheat: Warm on the stovetop over low heat or in the microwave.

Crockpot Method

If using a slow cooker, simply add all ingredients except the dairy and cheese. Cook on low for 6-7 hours or high for 3-4 hours. Add cream and cheese at the end, stirring until melted.

Nutrition Information (Per Serving)

• Calories: 390
• Protein: 28g
• Carbs: 30g
• Fat: 18g
• Fiber: 7g

This Chicken Poblano Soup is the ultimate comfort food—warm, creamy, and packed with bold flavors. Make it tonight and enjoy a cozy, satisfying meal with minimal effort!