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–+ servings
Chicken Poblano Soup

Creamy Chicken Poblano Soup That Heals Your Soul

This Chicken Poblano Soup is a comforting, quick, and delicious Tex-Mex one-pot meal that brings joy and satisfaction to your table.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Unsalted Butter For sautéing vegetables and adding richness.
  • 1 cup Chopped Yellow Onion Adds sweetness and depth of flavor; dice finely for quicker cooking.
  • 1 piece Poblano Pepper Provides that signature smoky flavor; bell pepper is a great milder substitute.
  • 1 teaspoon Garlic Powder Enhances savory notes without the hassle of chopping fresh garlic.
  • 1 teaspoon Onion Powder Adds an extra layer of onion flavor; adjust to your taste.
  • 1 teaspoon Chili Powder Infuses warmth; perfect for those who like a little kick.
  • 1 teaspoon Dried Oregano Offers a fragrant touch; complements the Tex-Mex theme beautifully.
  • 1 teaspoon Kosher Salt Essential for flavor; use judiciously as broth can be salty.
  • 1 teaspoon Freshly Cracked Black Pepper Adds a subtle heat and texture; feel free to adjust.
  • 1 teaspoon Cumin Brings a warm, earthy tone; essential in Tex-Mex cooking.
For the Protein and Fiber
  • 2 cups Shredded Chicken The heart of your soup; consider canned beans for a vegetarian twist.
  • 1 can Black Beans Boosts protein and fiber; drain before adding to avoid excess liquid.
  • 1 cup Frozen Corn Adds sweetness and texture; fresh corn works wonders in peak season.
For the Creamy Finish
  • 4 cups Chicken Broth The soup's comforting base; vegetable broth is perfect for a vegetarian version.
  • 1 cup Heavy Cream Delivers a rich, creamy texture; swap for half & half or coconut milk for a lighter option.
  • 1 cup Shredded Cheese (Cheddar, Mexican Blend, or Colby Jack) For added creaminess and flavor; choose your favorite!
For a Bright Note
  • 1 tablespoon Fresh Lime Juice Brightens flavors; freshly squeezed gives the best taste.
  • 1/4 cup Fresh Chopped Cilantro Offers garnish and freshness; omit if cilantro isn’t your thing.

Equipment

  • large pot or Dutch oven

Method
 

Step-by-Step Instructions for Chicken Poblano Soup
  1. Melt 2 tablespoons of unsalted butter over medium heat. Add 1 chopped yellow onion and 1 diced poblano pepper. Cook for 5-6 minutes until softened.
  2. Stir in half of the seasoning blend (garlic powder, onion powder, chili powder, oregano, salt, pepper, cumin). Let the spices bloom for about 1 minute.
  3. Add 2 cups of shredded chicken, 1 can of drained black beans, 1 cup of frozen corn, and 4 cups of chicken broth. Bring to a simmer and stir in remaining seasonings.
  4. Reduce heat and let cook uncovered for 15 minutes. Stir occasionally until the soup thickens slightly and becomes aromatic.
  5. Stir in 1 cup of heavy cream and 1 cup of shredded cheese until melted and combined, creating a velvety texture.
  6. Simmer for an additional 5-10 minutes, taste and adjust seasoning with salt and pepper. Stir in juice of 1 lime before serving.
  7. Ladle into bowls and garnish with fresh cilantro. Serve hot with tortilla chips or crusty bread.

Nutrition

Serving: 1bowlCalories: 420kcalCarbohydrates: 35gProtein: 25gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 8gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

For creamier texture, mash some black beans or use a cornstarch slurry. Start with less chili powder for kids. Leave out cream and cheese before freezing.

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