There’s something about a pot of Chicken Poblano Soup bubbling away on the stove that just makes life feel calmer. Maybe it’s the smell of onions and peppers sautéing in butter, or maybe it’s the comfort of knowing dinner is only one pot away (because who has time for a sink full of dishes on a weeknight?).
This recipe is a small batch, creamy, and hearty version that still feeds about six cups—perfect for a family dinner or a few cozy lunches. With shredded chicken, black beans, corn, and a poblano pepper giving it a subtle smoky kick, this soup quickly became a weeknight favorite in my house. My youngest even declared it “better than taco night,” which, let me tell you, is saying something around here!
Table of Contents
Why You’ll Love This Chicken Poblano Soup
- Comfort in a bowl – Creamy, warm, and hearty without being heavy.
- Weeknight friendly – About an hour from stovetop to table.
- Small batch – Perfect for couples, small families, or lunch leftovers.
- Flexible – Works with leftover chicken, rotisserie chicken, or even turkey.
What Does Chicken Poblano Soup Taste Like?
Think of this soup as your favorite chicken taco and creamy chowder had a delicious baby. The poblano pepper adds a mild smokiness (not spicy—just cozy and earthy). Black beans and corn bring texture, while cream and cheese give it that dreamy richness. A splash of lime juice at the end brightens the whole pot, like a squeeze of sunshine on a cloudy day.
Ingredients You’ll Need for Chicken Poblano Soup
When it comes to making a pot of Chicken Poblano Soup, the beauty is in the balance of creamy, hearty, and smoky flavors. Every ingredient plays a role, so let’s break down what you’ll need and why it matters:
- Poblano Pepper – The star of the show! Poblanos are mild peppers with a gentle smokiness that gives this soup its unique depth. Don’t worry, they aren’t spicy like jalapeños—just flavorful and cozy. If you’ve ever tried my Roasted Red Pepper Gouda Soup, think of poblanos as its more down-to-earth cousin.
- Yellow Onion – Adds a natural sweetness and builds the foundation of flavor when sautéed with butter or olive oil.
- Shredded Chicken – Perfect for using up leftovers or a quick rotisserie chicken. This is what makes the soup hearty without spending hours in the kitchen.
- Black Beans – These little gems add creaminess and protein, making the soup filling enough for a full meal. They also soak up the seasoning beautifully.
- Frozen Corn – Brings a pop of sweetness and texture. Fresh corn works too if you have it on hand.
- Chicken Broth – The base that ties everything together. You can use store-bought or homemade (bonus points if you simmered your own while making Homemade Chicken Noodle Soup).
- Heavy Cream – This is where the “cozy comfort” factor comes in. Cream turns the broth into a velvety soup that feels indulgent without being too heavy.
- Shredded Cheese – Melts right into the soup, giving you that creamy, slightly stretchy texture. Pepper Jack adds a little heat, while Colby Jack or cheddar keep things mild.
- Fresh Lime Juice – Just a splash brightens all the flavors and keeps the soup from tasting too heavy.
- Cilantro – Optional, but it makes the soup pop with fresh, herbal notes.
For the Homemade Seasoning Blend:
This blend is quick to throw together and gives you more control than a store-bought packet: garlic powder, onion powder, chili powder, oregano, cumin, salt, and pepper. Together, they bring the bold, Tex-Mex flair that makes this Chicken Poblano Soup shine.
How to Make Chicken Poblano Soup
Making a pot of Chicken Poblano Soup is easier than you might think—it’s a true one-pot wonder. Whether you’re new to cooking or a seasoned home chef, these step-by-step directions will guide you through the process without stress. Grab your favorite Dutch oven (mine is a trusty 3.5-quart enamel one) and let’s get cooking:
Step 1: Sauté the Aromatics
Start by melting 1 tablespoon of butter or olive oil in your pot over medium heat. Once it’s warm, toss in the chopped onion and diced poblano pepper. Sprinkle in half of your seasoning blend.
Stir frequently for about 5–6 minutes, until the onions turn translucent and the poblano softens. This step builds the flavor base of your soup—think of it as the “secret sauce” moment. If you’ve ever made my French Onion Chicken Soup, you know how important slow-cooked onions are to flavor. Same idea here!
Step 2: Add the Heartier Ingredients
Now it’s time to bring in the bulk of your Chicken Poblano Soup. Add the shredded chicken, black beans (drained but not rinsed—this keeps their natural starch to help thicken the broth), frozen corn, and the chicken broth.
Sprinkle in the rest of your seasoning blend and give everything a good stir. At this point, your kitchen will already smell amazing, like a cozy Tex-Mex kitchen on a Saturday night.
Turn the heat up to medium-high, bring the pot to a gentle simmer, and let it bubble for 15 minutes uncovered. This gives the beans time to soften, the chicken to soak up seasoning, and the broth to develop that warm, smoky flavor.
Step 3: Stir in the Creamy Goodness
Here’s where the magic happens. Pour in the heavy cream and sprinkle in your shredded cheese of choice. Stir well until the cheese is completely melted into the broth.
The soup will instantly change from brothy to creamy, turning into a rich, velvety base. This transformation is the heart of Chicken Poblano Soup, giving it that dreamy, comfort-food vibe that’s perfect for chilly evenings.
Step 4: Simmer for Flavor
Now lower the heat and let the soup gently simmer for another 15 minutes. This step is key—it gives all the ingredients time to mingle, deepen, and develop a restaurant-quality taste.
Think of it as letting the soup “marry” together. I usually use this time to clean up my counters or set out toppings like tortilla strips, avocado slices, or extra lime wedges.
Step 5: Add the Finishing Touches
Right before serving, stir in fresh lime juice. Don’t skip this step—the lime adds a burst of brightness that balances out the creamy richness of the soup. Taste and adjust seasoning with a pinch more salt or pepper if needed.
Step 6: Serve and Enjoy
Ladle the hot Chicken Poblano Soup into bowls, sprinkle with chopped cilantro, and top with anything your heart desires—crispy tortilla strips, sour cream, or shredded cheese.
Serve with a side of warm crusty bread, or, if you’re feeling inspired, pair it with another cozy favorite like my Chicken Taco Soup with Cream Cheese.
And there you have it—a pot of creamy, hearty, smoky Chicken Poblano Soup that’s guaranteed to bring comfort to your table.
Tips and Tricks for Perfect Chicken Poblano Soup
- Don’t fear the poblano. It’s mild, not fiery. If you want heat, toss in a diced jalapeño.
- Shortcut chicken. Rotisserie chicken is your weeknight BFF.
- Make it lighter. Swap heavy cream for half-and-half or even coconut milk.
- Freezer tip. Leave the cream out if you plan to freeze; stir it in after reheating.
- Toppings galore. Think avocado slices, tortilla chips, or even a dollop of sour cream.
Storage for Chicken Poblano Soup
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze without the cream for up to 2 months. Reheat gently and stir in cream before serving.
FAQs
Is Chicken Poblano Soup spicy?
Not at all! Poblanos are smoky and mild. Add jalapeños if you like it hot.
Can I make this soup dairy-free?
Yes—sub olive oil for butter, and use coconut milk instead of cream. Skip the cheese or use a dairy-free alternative.
What’s the best way to shred chicken quickly?
Toss cooked chicken breasts into your stand mixer with the paddle attachment—done in 30 seconds flat!
Conclusion
This Chicken Poblano Soup is like a hug in a bowl—creamy, smoky, and packed with flavor that pleases picky eaters and foodies alike. Whether you’re warming up on a chilly evening or just need a quick weeknight win, this recipe is bound to become a repeat in your kitchen.
So grab your pot, pour yourself a cozy bowl, and don’t forget the lime wedge on top—it makes all the difference.
👉 If you love cozy bowls like this, you might also enjoy my Chicken Noodle Soup with Egg Noodles or White Bean Pumpkin Turkey Chili.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Easy Chicken, Poblano, and Black Bean Soup – Hearty, Flavorful, Family-Friendly
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A creamy chicken poblano soup recipe with black beans, corn, shredded chicken, and plenty of flavor! This small-batch soup makes about 1 1/2 quarts—perfect for cozy meals without leftovers.
Ingredients
- 1 tbsp unsalted butter or olive oil
- 1/2 cup chopped yellow onion
- 1 poblano pepper, chopped (stems and seeds removed)
- 1 tbsp chicken taco or fajita seasoning (or see seasoning blend below)
- 2 cups shredded chicken
- 1 can (15 oz) black beans, drained (not rinsed)
- 1/2 cup frozen corn
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup shredded cheese (cheddar, pepper jack, Colby jack, or Mexican blend)
- 2 tsp fresh lime juice
- Finely chopped cilantro, for garnish
- Seasoning Blend (if not using pre-made):
- 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
1. Melt the butter in a medium pot or Dutch oven over medium heat. Add the chopped onions, poblano pepper, and half of the seasoning blend. Sauté for 5–6 minutes until tender and lightly browned.
2. Add the shredded chicken, black beans, frozen corn, chicken broth, and remaining seasoning. Stir to combine.
3. Increase the heat to medium-high and bring the soup to a simmer. Let it cook uncovered for 15 minutes.
4. Stir in the heavy cream and shredded cheese. Continue stirring until the cheese is fully melted.
5. Bring the soup to a simmer again and let it cook for another 15 minutes to deepen the flavor.
6. Add fresh lime juice and adjust salt and pepper to taste.
7. Serve hot, garnished with chopped cilantro and your favorite toppings.
Notes
Poblano peppers vary in size; about 3/4 cup chopped is ideal. Anywhere between 1/2 and 1 cup works well.
You can use pre-cooked or rotisserie chicken for convenience.
For extra heat, add a pinch of cayenne or diced jalapeño with the onions.
Top with tortilla strips, avocado, or a dollop of sour cream if desired.
