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Hearty 35-Minute Chicken Poblano Soup Will Wow Your Family

Chicken Poblano Soup
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A bold, comforting soup that’s a high-protein winter favorite—perfect for a weeknight dinner idea that’ll keep everyone coming back for seconds.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 poblano pepper, diced
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • 2 cups cooked, shredded chicken
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup corn kernels (frozen or canned)
  • 3 cups chicken broth
  • 1 cup heavy cream
  • Salt and pepper, to taste
  • Fresh cilantro and lime wedges for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Sauté onion, garlic, and poblano until soft and fragrant.
  2. Add cumin, smoked paprika, and chili powder. Stir to toast the spices.
  3. Toss in shredded chicken, black beans, and corn. Stir to combine.
  4. Add chicken broth and bring to a simmer. Let it cook for 15 minutes.
  5. Stir in heavy cream, season to taste, and simmer another 5 minutes. Ladle into bowls and top with cilantro and a squeeze of lime.

Notes

  • For a spicier soup, add more poblano or a pinch of cayenne.
  • Substitute heavy cream with coconut milk for a dairy-free option.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Keywords: creamy black bean soup, spicy chicken soup recipe, poblano pepper soup, high-protein winter soup, easy weeknight dinner soup, Mexican-inspired chicken soup

Find it online: https://mealcooked.com/chicken-poblano-soup-recipe-creamy-spicy/