Creamy Chicken Poblano Soup to Warm Your Soul This Winter Recipe

Introduction

Creamy Chicken Poblano Soup is a comforting and flavorful dish perfect for warming up on chilly days. Packed with tender shredded chicken, smoky poblano peppers, and a touch of cream, this soup delivers a satisfying taste that feels like a cozy hug in a bowl.

Ingredients

• 2 cups shredded chicken (rotisserie chicken works great for quicker prep)
• 2 medium poblano peppers (substitute with green bell peppers if needed)
• 1 cup frozen corn (fresh corn can also be used)
• 1 can black beans, drained and rinsed
• 1 cup cream (substitute with half-and-half or coconut milk for dairy-free)
• 4 cups chicken broth (homemade enhances flavor)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 medium onion, diced
• 3 cloves garlic, minced
• Garnish: 1/4 cup fresh cilantro or green onions (as a milder alternative)

Instructions

1. Step 1: Prepare Ingredients – Dice the onion, mince the garlic, and chop the poblano peppers into bite-sized pieces.
2. Step 2: Sauté – In a large pot, heat a drizzle of oil over medium heat. Add the diced onion and minced garlic, cooking until fragrant and translucent, about 3 to 4 minutes.
3. Step 3: Cook Chicken – Add the shredded chicken to the pot. Sprinkle in cumin and chili powder, stirring until the chicken is evenly coated and warmed through.
4. Step 4: Add Veggies – Stir in the frozen corn, drained black beans, and chopped poblano peppers. Cook for an additional 5 minutes to combine flavors.
5. Step 5: Pour Broth – Add the chicken broth and bring the mixture to a boil. Reduce heat and let it simmer gently for 20 minutes.
6. Step 6: Add Cream – Just before serving, stir in the cream. Season the soup with salt and pepper to taste.
7. Step 7: Serve – Ladle the soup into bowls and garnish with fresh cilantro or green onions.

Tips & Variations

• For a dairy-free version, substitute cream with coconut milk or use half-and-half for a lighter alternative.
• If you like more heat, add a pinch of cayenne pepper or include some diced jalapeños with the poblano peppers.
• Serve with crusty bread or warm tortillas to soak up the delicious broth.
• Use leftover chicken from a roast or rotisserie chicken to save time.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The soup may thicken when chilled; add a splash of broth or water when reheating to loosen the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of frozen?

Yes, fresh corn works beautifully in this recipe and adds a slightly sweeter flavor. Use about 1 cup of fresh kernels, and add them at the same step as the frozen corn.

Is it okay to substitute green bell peppers for poblano peppers?

Absolutely. Green bell peppers will give a milder flavor compared to the smoky and slightly spicy poblano peppers. It’s a good substitute if you prefer less heat or can’t find poblanos.

Creamy Chicken Poblano Soup to Warm Your Soul This Winter Recipe

Print Recipe

★★★★★

4.9 from 81 reviews

This Creamy Chicken Poblano Soup is a comforting and flavorful winter meal featuring tender shredded chicken, smoky poblano peppers, and a creamy broth enriched with spices and fresh ingredients. Perfect for warming up on chilly days, this hearty soup combines wholesome vegetables, black beans, and a touch of cream to soothe your soul and delight your taste buds.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

For the Soup

• 2 cups shredded chicken (rotisserie chicken recommended for quicker prep)
• 2 medium poblano peppers (substitute with green bell peppers if needed)
• 1 cup frozen corn (fresh corn can also be used)
• 1 can black beans, drained and rinsed
• 1 cup cream (substitute with half-and-half or coconut milk for dairy-free)
• 4 cups chicken broth (homemade enhances flavor)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 medium onion, diced
• 3 cloves garlic, minced

For Garnishes

• 1/4 cup fresh cilantro or green onions (as a milder alternative)

Instructions

1. Prepare Ingredients: Dice the onion, peel and mince the garlic, and chop the poblano peppers into bite-sized pieces to have all components ready for cooking.
2. Sauté Aromatics: Heat a drizzle of oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until they become fragrant and translucent, about 3-4 minutes.
3. Cook Chicken with Spices: Add the shredded chicken to the pot, then sprinkle in the cumin and chili powder. Stir well to coat the chicken evenly with spices and heat through.
4. Add Vegetables: Incorporate the frozen corn, rinsed black beans, and chopped poblano peppers into the pot. Cook together for about 5 minutes to blend the flavors.
5. Simmer Soup: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let the soup simmer gently for 20 minutes to develop depth of flavor.
6. Finish with Cream: Just before serving, stir in the cream and season the soup with salt and pepper to taste, creating a rich and smooth texture.
7. Serve and Garnish: Ladle the warm soup into bowls and garnish with fresh cilantro or avocado for added freshness and presentation.

Notes

• Serve with crusty bread for dipping to enhance the meal experience.
• Rotisserie chicken can be used to save time and add extra flavor.
• Substitute half-and-half or coconut milk for cream to make the soup lighter or dairy-free.
• Green bell peppers can replace poblano peppers if you prefer a milder flavor.
• Adjust the chili powder amount to control the soup’s spiciness.

Keywords: Creamy Chicken Poblano Soup, chicken soup, Mexican soup, creamy soup, poblano peppers, healthy winter soup, shredded chicken recipe