Chicken Poblano Soup

Looking for a comforting soup with a bit of a kick? This chicken poblano soup hits the spot! Its rich broth, tender chicken and smoky poblanos are sure to be a go-to recipe when you’re craving something hearty and flavorful. You’ll love the added texture of black beans and corn, making each spoonful satisfying. Plus, it’s easy to throw together with ingredients you likely have on hand.

Ingredients for Chicken Poblano Soup

• Olive oil: In this recipe, oil helps soften the vegetables while adding a subtle richness to the soup.
• Poblano peppers: Poblanos give this soup a smoky flavor without too much heat. If you like more spice, use a jalapeno or two instead.
• Onion: Onions add a bit of sweetness to balance the heat and round out the soup’s savory base.
• Garlic: Just three cloves of garlic pack a punch, enhancing the depth of the broth.
• Boneless skinless chicken breasts: Chicken provides a lean protein that cooks quickly. You could substitute boneless thighs for extra flavor.
• Chili powder: Chili powder is a key spice that offers warmth and a hint of smokiness.
• Ground cumin: Cumin gives the soup its signature earthy, nutty undertones.
• Cayenne pepper: Cayenne adds a touch of heat, but feel free to leave it out if you prefer a milder soup.
• Reduced-sodium chicken broth: Broth is the base of the soup. You can use homemade broth for even more flavor.
• Enchilada sauce: This adds a tangy richness that complements the broth beautifully. Choose red or green, depending on your preference.
• Salsa verde: Brightens the soup with a bit of zest. If you prefer, you can use tomatillo sauce instead.
• Black beans: These hearty beans add a creamy texture to the soup. For variety, use pinto beans instead.
• Corn: Adds a sweet pop of flavor and texture. Frozen corn works just as well.
• Minced cilantro: Freshens up the soup with a hint of citrusy flavor. If cilantro isn’t your thing, try chopped parsley.
• Lime juice: A squeeze of lime at the end brightens everything up. Lemon juice can work in a pinch.
• Optional toppings: Sour cream, chopped avocado, shredded cheese, black olives or tortilla chips—feel free to mix and match!

Directions

Step 1: Saute the poblanos and onion

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Heat the olive oil in a Dutch oven or large stockpot over medium heat. Once the oil is shimmering, toss in the chopped poblanos and onions. Cook for five to six minutes or until softened, stirring occasionally. Add the garlic and cook for another 30 to 60 seconds until fragrant.

Step 2: Brown the chicken with spices

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Stir in the cubed chicken, chili powder, cumin, salt, pepper and cayenne. Let the chicken brown on the edges, cooking for four to five minutes while stirring now and then. This helps to build a flavorful base for the soup.

Step 3: Add the broth and extras

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Pour in the chicken broth, enchilada sauce, salsa verde, black beans and corn. Stir well to combine. Bring the mixture to a gentle simmer and cook for 10 to 15 minutes or until the chicken is fully cooked through.

Step 4: Add the finishing touches

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Once the chicken is done, stir in the cilantro and lime juice to brighten up the flavors. Serve the soup hot, topped with your favorite garnishes such as sour cream or tortilla chips.

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Poblano Chicken Soup Variations

• Make it creamy: Stir in a splash of heavy cream or half-and-half for a richer texture.
• Vegetarian version: Skip the chicken and add extra beans or tofu for a plant-based twist.
• Try some toppings: Add diced jalapenos or a pinch of extra cayenne for an even bolder kick.

How to Store Poblano Soup with Chicken

Allow the soup to cool completely before transferring it to airtight containers. Store in the fridge for up to four days.

Can you freeze chicken poblano soup?

Yes! You can freeze this soup in freezer-safe containers for up to three months. Thaw it in the fridge overnight and reheat on the stove until warmed through.

Chicken Poblano Soup Recipe Tips

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What’s the best way to roast poblano peppers?

You can roast them in the oven at 400°F for 15 to 20 minutes, turning once, until the skin is charred. Let them cool, then peel off the skin before using.

Can you use rotisserie chicken to make chicken poblano souop?

Absolutely! To save some cooking time, shred about two cups of chicken and add the cooked chicken in step three.

What should you serve with chicken poblano soup?

This soup pairs wonderfully with a side of crusty bread or a green salad.

How can you make chicken poblano soup less spicy?

Leave out the cayenne pepper and opt for mild salsa verde and enchilada sauce.