Chicken Poblano Soup is a comforting and flavorsome dish that’s perfect for any occasion. This soup combines the smokiness of poblano peppers with tender chicken and savory beans for a filling meal. Whether you’re enjoying it on a chilly evening or serving it at a gathering, this soup has a way of bringing people together around the table.
Why We Love This Chicken Poblano Soup Recipe
This Chicken Poblano Soup is more than just a meal; it’s an experience of warm flavors and hearty textures. You’ll appreciate how easy it is to prepare, making it perfect for busy weeknights or when you have guests. The blend of spices and fresh ingredients elevates the soup, bringing out a depth of flavor that is hard to resist. Plus, the addition of heavy cream and cheese makes it incredibly creamy and rich, ensuring each spoonful is satisfying.
Ingredients About Chicken Poblano Soup
- 1 tbsp Unsalted Butter
- ½ cup Chopped Yellow Onion
- 1 Poblano Pepper, chopped (seeds & stem removed)
- 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
How to Make Chicken Poblano Soup Directions
To create your Chicken Poblano Soup, start by melting the unsalted butter in a large pot or Dutch oven over medium heat. Once the butter is bubbly, add your chopped yellow onion and poblano pepper, along with half of the seasoning blend. This initial sautéing step should take about 5 to 6 minutes, during which you’ll notice the vegetables soften and turn slightly brown.
Next, you’ll want to stir in the shredded chicken, drained black beans, and frozen corn. Mix these ingredients well and then add the remainder of your seasoning blend. Pour in the chicken broth, increase the heat to medium-high, and bring the mixture to a simmer. Let it cook uncovered for about 15 minutes, allowing the flavors to meld beautifully. This step is crucial as it allows all of the ingredients to blend together to create a rich and harmonious flavor profile.
Once those 15 minutes are up, stir in the heavy cream and shredded cheese. Make sure to mix them in thoroughly until the cheese is completely melted and combines beautifully with the soup. After achieving that creamy texture, reduce the heat slightly and allow the soup to simmer again for an additional 15 minutes. This final simmer deepens the flavor, making it even more delicious. Before serving, add a splash of fresh lime juice and taste to adjust with salt and pepper as needed. Finally, garnish with fresh chopped cilantro to give it a vibrant finish.
How to Serve Chicken Poblano Soup
Serving your Chicken Poblano Soup is where your creativity can shine. Pour the soup into bowls and top it with more fresh cilantro for a pop of color. You may also consider adding a dollop of sour cream for an added creaminess, or some sliced avocado for a fresh touch. This soup pairs wonderfully with a side of tortilla chips, which add a delightful crunch and enhance the overall enjoyment. If you prefer more heat, feel free to sprinkle some diced jalapeños or a drizzle of hot sauce on top for a spicy kick.
You might also choose to serve the soup alongside a simple salad or crusty bread to balance the meal. For an added touch, consider providing sliced limes at the table for guests to squeeze over their soup, enhancing the flavors even more.
Expert Tips: Chicken Poblano Soup
To elevate your Chicken Poblano Soup, consider using freshly roasted poblano peppers. Roasting brings out the natural sweetness of the peppers and adds an extra depth of flavor. You can easily roast them on your stovetop by placing them over an open flame or under the broiler until the skin is charred, then peel off the burnt skin before chopping.
Using rotisserie chicken can save you time and effort if you’re looking for a quick meal. Just shred the chicken straight from the store-bought rotisserie, and you’ll have tender, flavorful chicken ready to go. If you want to make the soup healthier, feel free to substitute low-fat cream or use chicken breast exclusively for lower fat content.
Always taste your soup as it cooks and adjust the seasonings accordingly; everyone’s palate is different, and the spices may need altering based on your preferences. Remember, the key is to enjoy the process and make it your own!
How to Store Chicken Poblano Soup
If you have leftover Chicken Poblano Soup, storing it is simple. Allow the soup to cool to room temperature, then transfer it to an airtight container. The soup can be refrigerated for up to three to four days. When you’re ready to enjoy it again, simply reheat on the stovetop over medium heat, stirring occasionally until heated through. You might want to add a splash of broth or cream to restore its creamy texture.
If you wish to keep the soup for longer, consider freezing it. Chicken Poblano Soup can be frozen for up to three months. For freezing, ensure the soup is completely cooled before placing it in freezer-safe containers. When you’re ready to eat, thaw it overnight in the refrigerator and then reheat as mentioned above.
Variation of Chicken Poblano Soup
Chicken Poblano Soup is incredibly versatile, and there are countless variations you can try. For a vegetarian version, substitute the chicken with cooked quinoa or additional beans, such as kidney or pinto beans. This approach retains the heartiness of the soup while keeping it meat-free.
You can also switch up the type of cheese you use. Instead of cheddar or a Mexican blend, try pepper jack for an extra kick or even cream cheese for a richer flavor. For those who love spicy food, consider adding diced green chiles or cayenne pepper for additional heat.
If you want a more hearty texture, consider adding diced potatoes or zucchini to the mix. These vegetables will absorb the flavors of the soup while adding their own unique taste and nutrition. Feel free to experiment with herbs like fresh thyme or even a sprinkle of smoked paprika, which can enhance the soup’s depth and richness.
FAQ
What is Chicken Poblano Soup?
Chicken Poblano Soup is a creamy, flavorful dish made with shredded chicken, poblano peppers, black beans, corn, and spices, simmered to perfection.
How can I make Chicken Poblano Soup spicier?
To add more heat to your Chicken Poblano Soup, include diced jalapeños, chili powder, or cayenne pepper according to your spice preference.
Can I make this soup ahead of time?
Yes, you can make Chicken Poblano Soup ahead of time. It can be stored in the fridge for several days and tastes even better once the flavors have melded overnight.
What should I serve with Chicken Poblano Soup?
This soup pairs perfectly with tortilla chips, crusty bread, or a fresh salad. You can also add toppings like cilantro, avocado, or sour cream for added flavor.
Can I freeze Chicken Poblano Soup?
Absolutely! Chicken Poblano Soup can be frozen for up to three months. Just ensure it is cooled before transferring to a freezer-safe container.
Chicken Poblano Soup
Ingredients
Base Ingredients
- 1 tbsp Unsalted Butter
- ½ cup Chopped Yellow Onion
- 1 ea Poblano Pepper, chopped (seeds & stem removed)
Seasonings
- 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
Main Ingredients
- 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)
- to garnish none Fresh Chopped Cilantro
Instructions
Preparation
- Melt the unsalted butter in a large pot or Dutch oven over medium heat.
- Add the chopped yellow onion and poblano pepper, along with half of the seasoning blend. Sauté for about 5 to 6 minutes until the vegetables soften and turn slightly brown.
Cooking
- Stir in the shredded chicken, drained black beans, and frozen corn. Mix well and add the remaining seasoning blend.
- Pour in the chicken broth, increase the heat to medium-high, and bring the mixture to a simmer. Cook uncovered for about 15 minutes.
- Stir in the heavy cream and shredded cheese until fully melted and combined.
- Reduce the heat slightly and let the soup simmer for an additional 15 minutes.
- Before serving, add a splash of fresh lime juice and adjust with salt and pepper as needed. Garnish with fresh chopped cilantro.
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