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Looking for a comforting, flavorful dish that’s easy to prepare and packed with nutrition? Look no further than this easy chicken poblano soup recipe. This creamy soup is rich in flavor, thanks to the smokiness of poblano peppers and the savory goodness of chicken. It combines the perfect blend of chicken poblano pepper soup with the heartiness of black beans and corn, making it an ideal meal for any day of the week. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for a gathering, this chicken poblano chowder will hit the spot.
In this post, we’ll walk you through everything you need to know about how to make this easy chicken poblano soup from scratch, including tips, variations, and what to serve it with. Let’s dive into this delicious recipe!
How to Make Easy Chicken Poblano Soup
Ingredients for Easy Chicken Poblano Soup
Before you can get cooking, you’ll need the following ingredients:
For the Soup Base:
- 2 tablespoons olive oil – To sauté the veggies and create a rich base for the soup.
- 1 medium onion, chopped – For depth of flavor and sweetness.
- 4 cloves garlic, minced – Adds aromatic intensity to the soup.
- 2 poblano peppers, diced – The star ingredient, providing a smoky, mild heat.
- 2 medium chicken breasts (or thighs), boneless and skinless – Provides the protein and heartiness needed for this meal.
- 1 cup corn kernels (fresh or frozen) – Adds a sweet crunch to the soup.
- 1 cup black beans, rinsed and drained – For added texture and protein, making it a filling meal.
- 4 cups chicken broth – The foundation of the soup, giving it that rich, savory taste.
- 1 cup heavy cream – For a creamy finish that balances the heat and flavor from the poblanos.
- 1 teaspoon ground cumin – Adds a smoky, earthy undertone to complement the poblano peppers.
- 1 teaspoon chili powder – For an extra layer of warmth and spice.
- Salt and pepper, to taste – Essential for seasoning the soup to perfection.
- Juice of 1 lime – A bit of tang to balance the richness of the cream.
For Garnish (optional but recommended):
- Fresh cilantro, chopped – For freshness and a burst of color.
- Sour cream or Mexican crema – To enhance the creamy texture and add a tangy contrast.
- Shredded cheese – A sprinkle of cheddar or Monterey Jack goes wonderfully with this soup.
Instructions to Make Easy Chicken Poblano Soup
Now that we’ve gathered our ingredients, let’s start cooking! Follow these easy steps to create the creamy poblano soup with black beans and corn:
1. Cook the Chicken:
In a large pot, heat a tablespoon of olive oil over medium heat. Season the chicken breasts with salt, pepper, and a pinch of cumin. Add the chicken to the pot and cook for about 6-8 minutes on each side, or until the chicken is fully cooked through and golden brown. Remove the chicken from the pot, let it rest for a few minutes, then shred it using two forks.
2. Sauté the Vegetables:
In the same pot, add another tablespoon of olive oil. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the garlic, diced poblano peppers, and cook for another 2-3 minutes until the peppers begin to soften.
3. Add the Broth and Seasonings:
Pour in the chicken broth and bring the mixture to a simmer. Stir in the chili powder, cumin, black beans, and corn. Let everything simmer for about 10 minutes to meld the flavors together.
4. Add the Cream and Chicken:
Once the soup has simmered and the vegetables are tender, stir in the heavy cream and shredded chicken. Let the soup cook for an additional 5-7 minutes, allowing the flavors to combine and the soup to thicken.
5. Finish and Adjust Seasoning:
Taste the soup and adjust seasoning if necessary by adding more salt, pepper, or lime juice. The lime juice will bring out a bright, tangy note that balances the richness of the cream.
6. Serve:
Ladle the soup into bowls and garnish with fresh cilantro, a dollop of sour cream, and shredded cheese. Serve immediately and enjoy the comforting warmth of this chicken poblano pepper soup!
Tips for Making the Best Chicken Poblano Soup
Making a great chicken poblano chowder comes down to using fresh ingredients and letting the flavors develop. Here are a few tips to take this recipe to the next level:
- Roast the Poblano Peppers: For an extra layer of smokiness, roast the poblano peppers before dicing them. You can do this by placing them under the broiler for 2-3 minutes on each side until the skin is charred. Then peel off the skin and chop the flesh. This adds depth and complexity to the soup.
- Use Rotisserie Chicken: If you’re short on time, using rotisserie chicken is a great shortcut. Just shred it and add it into the soup at the same point as you would the cooked chicken breasts.
- Make It Spicy: If you prefer a spicier soup, add a chopped jalapeño or a few dashes of hot sauce to increase the heat.
- Add More Veggies: You can boost the nutritional content by adding other vegetables such as zucchini, carrots, or bell peppers. They’ll complement the poblanos and add more color and texture.
- Use Full-Fat Cream: For the creamiest soup, go for full-fat heavy cream. If you prefer a lighter option, you can substitute with half-and-half or whole milk, but the texture will be thinner.
What to Serve with Easy Chicken Poblano Soup
Pairing your easy chicken poblano soup with complementary sides, desserts, and drinks will enhance the meal and make it even more satisfying. Here are some delicious options to serve alongside this creamy, flavorful soup:
Side Dishes
- Crusty Bread or Warm Tortillas: A slice of crusty French bread or a soft, warm tortilla is perfect for dipping into the creamy broth. You can also serve homemade garlic bread for an extra flavor boost.
- Mexican Street Corn (Elote): This flavorful side dish features corn on the cob slathered with creamy mayonnaise, chili powder, cheese, and lime, making it a perfect companion to the soup’s smoky poblano flavors.
- Tortilla Chips and Salsa: Serve a bowl of crunchy tortilla chips with fresh salsa, guacamole, or sour cream dipping sauce to provide a contrast in texture. The crispy chips and creamy dips will balance out the richness of the soup.
- Rice: For a more filling option, serve the soup with a side of cilantro lime rice or Mexican rice. The bright flavors of lime and cilantro will complement the smoky, creamy elements of the soup.
- Side Salad: A light side salad with fresh greens, tomatoes, and a zesty vinaigrette works beautifully to cut through the richness of the soup. Consider adding avocado or a sprinkle of cheese for extra flavor.
Desserts
- Churros: These crispy, cinnamon-sugar-coated fried dough sticks are a beloved Mexican treat that pairs wonderfully with the warmth and smokiness of chicken poblano soup. Serve them with chocolate or caramel sauce for dipping.
- Mexican Flan: A silky, smooth custard dessert with a rich caramel topping, flan is the perfect dessert to round off your meal. Its light texture and sweet flavor balance the spiciness of the soup.
- Key Lime Pie: If you prefer a citrusy dessert, key lime pie is a great option. Its tangy lime flavor complements the soup’s richness and offers a refreshing contrast.
- Tres Leches Cake: This light and airy cake soaked in three types of milk is a decadent dessert that perfectly contrasts the creamy, savory elements of the soup. Its moist texture and sweet flavor will leave everyone satisfied.
Drinks
- Margaritas: A classic margarita (or a skinny margarita) is the ideal drink to serve with chicken poblano soup. The refreshing, citrusy flavor helps cut through the creaminess of the soup, while the slight kick of tequila enhances the meal’s flavor profile.
- Iced Tea or Lemonade: If you prefer non-alcoholic beverages, iced tea (black or green) with a squeeze of lemon, or a refreshing lemonade is a great way to balance the flavors and keep things light and refreshing.
- Mexican Hot Chocolate: For a warm, comforting drink, serve Mexican hot chocolate made with cinnamon and chili. This slightly spicy and rich drink pairs well with the flavors in the soup, especially on cooler days.
Other Accompaniments
- Pickled Red Onions: The tangy, slightly sweet taste of pickled red onions can add a burst of acidity and crunch to the soup, cutting through the richness and balancing the flavors beautifully.
- Avocado Slices or Guacamole: Creamy avocado slices or a bowl of fresh guacamole provide an additional layer of texture and flavor that enhances the soup. The richness of avocado complements the heat from the poblano peppers perfectly.
With these sides, desserts, and drinks, you’ll elevate your easy chicken poblano soup into a complete, satisfying meal that everyone will love!
Variations of Chicken Poblano Soup
This recipe is versatile and can be customized to suit different tastes and dietary preferences. Here are a few variations to consider:
- Vegan Chicken Poblano Soup: For a plant-based version, swap the chicken for a plant-based protein like tofu or tempeh. You can also substitute the heavy cream with coconut milk for a dairy-free alternative.
- Add Potatoes: For a heartier chicken poblano chowder, add diced potatoes to the soup. They’ll help thicken the broth and make the soup even more filling.
- Creamy Chicken Poblano Soup with Sweet Potatoes: Sweet potatoes add a natural sweetness that contrasts beautifully with the smoky poblano peppers. Simply cube the sweet potatoes and add them to the soup during the simmering stage.
- Chicken Poblano Soup with Rice: For a more substantial meal, serve the soup over a bed of rice or add cooked rice directly into the soup to make it more filling.
FAQs About Easy Chicken Poblano Soup
Can I freeze this chicken poblano soup?
Yes, this soup freezes beautifully. Allow it to cool completely, then store it in an airtight container for up to 3 months. When you’re ready to enjoy, simply thaw it in the refrigerator overnight and reheat on the stove.
How can I make this soup spicier?
If you like your soup with more heat, try adding diced jalapeños, serrano peppers, or a dash of hot sauce. You can also use spicier poblano peppers if you can find them.
Can I make this soup in a slow cooker?
Absolutely! To make Black Bean Poblano Soup in the slow cooker, simply add all the ingredients except for the cream and chicken. Cook on low for 6-8 hours, then stir in the shredded chicken and cream before serving.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free. Just ensure that any added ingredients, like chicken broth or cream, are certified gluten-free.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. In fact, it often tastes even better the next day as the flavors continue to meld. Just reheat it on the stove over medium heat, adding a little extra broth or cream if the soup has thickened too much.
Can I use other types of peppers in this recipe?
Absolutely! While poblano peppers provide a mild, smoky flavor, you can experiment with other peppers like Anaheim or hatch peppers for a similar taste. For a spicier version, you can use jalapeños or serrano peppers, but adjust the quantity based on your heat preference.
Can I make this soup in an Instant Pot?
Yes, you can make this chicken poblano soup in an Instant Pot for a quicker cooking process. Simply sauté the onions, garlic, and peppers using the sauté function, then add the chicken, broth, and spices. Seal the Instant Pot, set it to cook on high pressure for 10 minutes, then shred the chicken once it’s done cooking. Stir in the cream and corn before serving.
Substitutes for Easy Chicken Poblano Soup
If you’re missing an ingredient or want to tweak the recipe, here are a few easy substitutes:
- Chicken: You can substitute chicken breasts with chicken thighs for a richer, juicier flavor.
- Heavy Cream: If you want a lighter version, you can use half-and-half or coconut milk.
- Black Beans: If you don’t have black beans, you can swap them with kidney beans or white beans.
- Corn: Frozen or canned corn works well if fresh corn isn’t available. You can also use other veggies like peas or carrots for added texture.
Nutrition of Easy Chicken Poblano Soup
Here’s an estimated nutritional breakdown for one serving of this chicken poblano pepper soup:
- Calories: 350-400 per serving
- Protein: 30 grams
- Carbohydrates: 35 grams
- Fat: 18 grams
- Fiber: 7 grams
- Sodium: 800 milligrams (depending on the broth used)
- Sugar: 5 grams
This soup is a great source of protein, fiber, and healthy fats, making it a filling and nutritious meal. You can adjust the ingredients to make it lighter or richer, depending on your dietary needs.
For more recipe inspiration, be sure to check out some of my other posts, such as the Homemade Domino’s Viral Pizza Recipe, the Food Nanny Pizza Dough Recipe, or the Hot Dog Wrapped in Dough Recipe.
Ingredients
Ingredients for Easy Chicken Poblano Soup
For the Soup Base:
- 2 tablespoons olive oil – To sauté the veggies and create a rich base for the soup.
- 1 medium onion, chopped – For depth of flavor and sweetness.
- 4 cloves garlic, minced – Adds aromatic intensity to the soup.
- 2 poblano peppers, diced – The star ingredient, providing a smoky, mild heat.
- 2 medium chicken breasts (or thighs), boneless and skinless – Provides the protein and heartiness needed for this meal.
- 1 cup corn kernels (fresh or frozen) – Adds a sweet crunch to the soup.
- 1 cup black beans, rinsed and drained – For added texture and protein, making it a filling meal.
- 4 cups chicken broth – The foundation of the soup, giving it that rich, savory taste.
- 1 cup heavy cream – For a creamy finish that balances the heat and flavor from the poblanos.
- 1 teaspoon ground cumin – Adds a smoky, earthy undertone to complement the poblano peppers.
- 1 teaspoon chili powder – For an extra layer of warmth and spice.
- Salt and pepper, to taste – Essential for seasoning the soup to perfection.
- Juice of 1 lime – A bit of tang to balance the richness of the cream.
For Garnish (optional but recommended):
- Fresh cilantro, chopped – For freshness and a burst of color.
- Sour cream or Mexican crema – To enhance the creamy texture and add a tangy contrast.
- Shredded cheese – A sprinkle of cheddar or Monterey Jack goes wonderfully with this soup.
Instructions
Instructions to Make Easy Chicken Poblano Soup
1. Cook the Chicken:
In a large pot, heat a tablespoon of olive oil over medium heat. Season the chicken breasts with salt, pepper, and a pinch of cumin. Add the chicken to the pot and cook for about 6-8 minutes on each side, or until the chicken is fully cooked through and golden brown. Remove the chicken from the pot, let it rest for a few minutes, then shred it using two forks.
2. Sauté the Vegetables:
In the same pot, add another tablespoon of olive oil. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the garlic, diced poblano peppers, and cook for another 2-3 minutes until the peppers begin to soften.
3. Add the Broth and Seasonings:
Pour in the chicken broth and bring the mixture to a simmer. Stir in the chili powder, cumin, black beans, and corn. Let everything simmer for about 10 minutes to meld the flavors together.
4. Add the Cream and Chicken:
Once the soup has simmered and the vegetables are tender, stir in the heavy cream and shredded chicken. Let the soup cook for an additional 5-7 minutes, allowing the flavors to combine and the soup to thicken.
5. Finish and Adjust Seasoning:
Taste the soup and adjust seasoning if necessary by adding more salt, pepper, or lime juice. The lime juice will bring out a bright, tangy note that balances the richness of the cream.
6. Serve:
Ladle the soup into bowls and garnish with fresh cilantro, a dollop of sour cream, and shredded cheese. Serve immediately and enjoy the comforting warmth of this chicken poblano pepper soup!
Notes
Tips for Making the Best Chicken Poblano Soup
Making a great chicken poblano chowder comes down to using fresh ingredients and letting the flavors develop. Here are a few tips to take this recipe to the next level:
- Roast the Poblano Peppers: For an extra layer of smokiness, roast the poblano peppers before dicing them. You can do this by placing them under the broiler for 2-3 minutes on each side until the skin is charred. Then peel off the skin and chop the flesh. This adds depth and complexity to the soup.
- Use Rotisserie Chicken: If you’re short on time, using rotisserie chicken is a great shortcut. Just shred it and add it into the soup at the same point as you would the cooked chicken breasts.
- Make It Spicy: If you prefer a spicier soup, add a chopped jalapeño or a few dashes of hot sauce to increase the heat.
- Add More Veggies: You can boost the nutritional content by adding other vegetables such as zucchini, carrots, or bell peppers. They’ll complement the poblanos and add more color and texture.
- Use Full-Fat Cream: For the creamiest soup, go for full-fat heavy cream. If you prefer a lighter option, you can substitute with half-and-half or whole milk, but the texture will be thinner.
