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This Chicken Poblano Soup is warm, creamy, and loaded with veggies, spices, and shredded rotisserie chicken. It’s a hearty, one-pot meal that’s perfect for chilly nights or easy meal prep. The mild heat of poblano peppers pairs perfectly with sweet corn, black beans, and a blend of spices to give this soup a rich, Tex-Mex flavor.
Top it with fresh lime juice, sautéed poblano, and chopped cilantro for a flavorful finish. It’s simple, satisfying, and a cozy must-make for winter.
Why I love this Chicken Poblano Soup
This soup is one of my go-tos during cooler months and cold-weather cravings. Here’s why:
- Creamy & cozy. Thanks to the cream and cheddar, this soup has a comforting, slightly creamy base without being too heavy.
- Hearty & filling. With rotisserie chicken, black beans, and corn, it’s a full meal in a bowl.
- Perfect for meal prep. It stores and reheats beautifully.
- One-pot recipe. Everything cooks in the same pot, so less mess!
Ingredients Needed
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Poblano Peppers: These add a mild heat and smokiness. Sauté them until slightly charred for the best flavor.
- Shredded Chicken: I use rotisserie for convenience, but you can also use leftover cooked chicken or poached breasts.
- Black Beans & Corn: Adds texture, fiber, and sweetness to balance the spice.
- Heavy Cream & Cheddar Cheese: These make it creamy and rich without overpowering the veggies.
- Garlic, Onion, Carrots & Celery: The base aromatics that build depth of flavor.
- Cumin, Chili Powder & Oregano: These warm spices give it a Tex-Mex flair.
Steps to Make This Recipe
Ready to make this hearty Chicken Poblano Soup? Let me walk you through it. For your convenience, the full ingredient list and instructions are in the printable recipe card below.
- Step One. Heat olive oil in a large pot or Dutch oven. Sauté the celery, carrots, onion, and poblano peppers for 10–12 minutes until soft and fragrant. Set aside a few pieces of sautéed poblano for topping.
- Step Two. Stir in the garlic and cook for another 30 seconds. Then add the salt, cumin, oregano, chili powder, and black pepper. Cook for another 5 minutes to bloom the spices.
- Step Three. Add shredded chicken, corn, black beans, green chilies, and broth. Bring the soup to a simmer, then cover and reduce the heat to low. Simmer for 15 minutes.
- Step Four. Stir in the heavy cream and shredded cheddar. Cover and cook for another 15 minutes, until the cheese is fully melted and the soup is slightly thickened.
- Step Five. Taste and adjust salt as needed. Serve with sautéed poblano, cilantro, and a squeeze of lime.
Recipe Pairings
This soup is hearty on its own, but it also pairs great with:
- Warm tortillas or tortilla chips
- A side of Mexican rice
- Black bean tacos
- Avocado toast or black bean crunchwraps
Chicken Poblano Soup Tips
- Meal prep win. Store in the fridge for up to 4 days or freeze for up to 2 months.
- Char your poblanos. Sautéing them until soft and slightly browned brings out their best flavor.
- Use rotisserie chicken. It’s a huge time saver.
- Control the heat. Poblanos are mild, but you can add a diced jalapeño if you want more spice.
- Cream or milk both work. I prefer heavy cream for richness, but whole milk can be subbed.
Other Soups To Try
If you loved this recipe let me know! Also, follow me on Instagram and Pinterest for even more quick, cozy recipes to make you feel good from the inside out.
Creamy Chicken Poblano Soup
Ingredients
- 2 celery stalks, diced
- 1 carrots, peeled and diced
- ½ yellow onion, diced
- 4 poblano peppers stemmed and diced
- 4 cloves garlic, minced
- 1 teaspoon of salt
- 1 1/4 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon freshly ground black pepper
- 4 cups rotisserie chicken, shredded
- 1 15-ounce can yellow corn, drained and rinsed
- 1 15 ounce can of black beans, drained and rinsed
- 1 small can of green chili
- 6 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup shredded cheddar cheese
- For serving: lime wedges, sautéed poblano peppers, chopped cilantro
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the celery, carrots, onion, and poblano peppers. Sauté for 10-12 minutes until the vegetables are tender. (keep some of the toasted poblano to the side for topping!)
- Stir in the garlic and cook for an additional 30 seconds until fragrant.
- Stir in the salt, cumin, oregano, chili powder, and black pepper. Cook for 5 more minutes.
- Add the shredded chicken, corn, black beans and broth. Stir, bring to a simmer over medium heat, reduce the heat to low, cover, and simmer for another 15 minutes.
- Add heavy cream or milk, and shredded cheese. Stir until the cheese has fully melted. Cover and cook for an additional 15 minutes.
- Taste for salt and add more if needed. Serve in bowls and topped with a squeeze of lime, avocado and chopped cilantro.
Notes
- Char your poblanos. Sautéing them until soft and slightly browned brings out their best flavor.
- Use rotisserie chicken. It’s a huge time saver.
- Control the heat. Poblanos are mild, but you can add a diced jalapeño if you want more spice.
- Cream or milk both work. I prefer heavy cream for richness, but whole milk can be subbed.
- Meal prep win. Store in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I hope you love this one !