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Chicken Poblano Soup

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A warm and comforting chicken poblano soup, rich, creamy, and bursting with vibrant flavors, perfect for chilly nights.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, diced
  • 3 poblano peppers, roasted, peeled, and chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (15 ounces) diced tomatoes, undrained
  • 1 cup corn (fresh or frozen)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 cup heavy cream or coconut milk
  • Fresh cilantro, chopped, for garnish
  • Lime wedges, for serving

Instructions

  1. Heat the olive oil in a large pot over medium heat. Add the diced onions and sauté until translucent, about 5 minutes.
  2. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
  3. Stir in the diced chicken and cook until no longer pink, approximately 5-7 minutes.
  4. Season the mixture with ground cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir well to combine.
  5. Add the chopped roasted poblano peppers, black beans, diced tomatoes (with their juice), corn, and chicken broth to the pot. Stir until well incorporated.
  6. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes.
  7. Stir in the heavy cream or coconut milk and let it cook for an additional 5 minutes. Adjust seasoning if necessary.
  8. Serve hot, garnished with fresh cilantro and lime wedges on the side.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. Reheat and add a splash of broth if needed.

Nutrition

Find it online: https://ameliasweets.com/2026/05/20/chicken-poblano-soup-recipe/

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