Creamy Chicken Poblano Soup
This creamy Chicken Poblano Soup is cozy, comforting, and packed with shredded chicken, poblano peppers, and Tex-Mex flavor. Made in one pot and perfect for meal prep or chilly nights.
Servings: 6
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
Calories: 443kcal | Carbohydrates: 9g | Protein: 49g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 188mg | Sodium: 1916mg | Potassium: 286mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2500IU | Vitamin C: 67mg | Calcium: 118mg | Iron: 1mg