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Creamy chicken poblano soup in a white bowl with golden broth, shredded chicken, black beans, corn, sliced poblano peppers, fresh cilantro, cream drizzle, and lime wedges on top.

Chicken Poblano Soup

This comforting Chicken Poblano Soup features a creamy, smoky broth loaded with tender shredded chicken, roasted poblano peppers, sweet corn, and hearty black beans.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 cup
Course: Dinner, Soup
Cuisine: Mexican-Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breast Boneless skinless
  • 3 large poblano peppers Roasted and chopped
  • 4 cups chicken broth Low sodium
  • 1 can black beans 15oz, rinsed
  • 1 cup corn Frozen or fresh
  • 1 cup heavy cream Or half-and-half
  • 1 onion Diced
  • 3 cloves garlic Minced
  • ½ teaspoon smoked paprika Spice
  • 1 teaspoon cumin Ground
  • 1 handful cilantro Fresh, for garnish

Equipment

  • 1 Dutch oven Large pot
  • 1 Tongs For roasting peppers

Method
 

  1. Roast poblanos over flame or under broiler until charred. Steam, peel, and chop.
  2. Sauté onion and garlic in a large pot. Add spices.
  3. Add broth and raw chicken. Simmer 20 minutes until cooked. Shred chicken.
  4. Return chicken to pot. Add chopped poblanos, beans, and corn. Simmer 5 mins.
  5. Stir in heavy cream and heat through. Serve with cilantro and lime.

Notes

For the best flavor, roast the poblano peppers until the skins are charred and peel them before adding to the soup. This adds a smoky depth that canned peppers can't match.