Print

Chicken Poblano Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A cozy, bright soup that balances smoky poblano peppers with tender chicken and beans.

Ingredients

Scale
  • 3–4 poblano peppers (roasted, peeled, seeded, and chopped)
  • 1 medium onion, diced
  • 2–3 cloves garlic, minced
  • 1–2 tablespoons olive oil
  • 4 cups low-sodium chicken broth
  • 2 cups cooked shredded chicken (rotisserie or cooked breasts)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn (fresh, canned, or frozen)
  • 1 teaspoon ground cumin
  • Salt and black pepper to taste
  • Juice of 1 lime
  • Fresh cilantro for garnish
  • Optional: crema or plain Greek yogurt, avocado slices, tortilla chips

Instructions

  1. Roast the poblanos over an open flame, under the broiler, or on a hot skillet until skins blister on all sides. Place in a bowl covered with plastic wrap for 10 minutes, then peel, seed, and chop.
  2. In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5–7 minutes. Stir in garlic and cook for 30 seconds.
  3. Add chopped poblanos to the pot and stir. Cook for 2–3 minutes to marry the flavors.
  4. Pour in chicken broth and bring to a simmer. Add cumin, corn, and black beans. Simmer for 10 minutes.
  5. Add shredded chicken and heat through for 5 minutes. Taste and adjust salt and pepper. Squeeze in lime juice.
  6. Serve topped with cilantro, avocado, and a dollop of crema or Greek yogurt if using.

Notes

For a vegetarian option, swap chicken broth for vegetable broth and replace chicken with extra beans or tofu. Soup holds up well as leftovers.

Nutrition

Find it online: https://diyprzepisy.com/chicken-poblano-soup/

×