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This hearty chicken poblano soup has become my cold-weather lifesaver when I need something satisfying but don't want to cook for an army. The combination of tender chicken, smoky poblanos, and creamy broth creates comfort food that actually comes together quickly.
I first made this soup when I was cooking for just myself during a particularly cold week. The leftover rotisserie chicken in my fridge was begging to be transformed into something special, and this soup has been in my regular rotation ever since.
Ingredients
- Unsalted butter: gives a rich foundation that olive oil can't quite match
- Poblano pepper: provides gentle heat without overwhelming spice
- Black beans: add heartiness and protein to make the soup more filling
- Heavy cream: creates that silky texture that makes this soup so comforting
- Shredded cheese: thickens the broth while adding savory depth
- Fresh lime juice: brightens everything at the end cutting through the richness
Step-by-Step Instructions
- Sauté the Aromatics:
- Heat butter in a Dutch oven or heavy pot until melted and slightly bubbly. Add your chopped onions and poblanos with half the seasoning blend. Cook for a full 5-6 minutes over medium heat until the onions become translucent and the poblanos soften. This initial cooking releases their flavors and creates the flavor foundation for the entire soup.
- Build the Base:
- Add your shredded chicken allowing it to absorb some of the seasoned butter. Then incorporate black beans without rinsing them as the bean liquid adds flavor. Add corn directly from frozen no need to thaw. Pour in chicken broth and remaining seasonings and stir thoroughly. Bring to a gentle simmer and cook uncovered for 15 minutes to let the flavors meld together.
- Create Creaminess:
- Pour in heavy cream in a steady stream while stirring constantly to prevent curdling. Add the shredded cheese in small handfuls stirring after each addition until completely melted. This gradual approach ensures a smooth texture without clumping. Let the mixture return to a simmer which may take 2-3 minutes.
- Develop Depth:
- Allow the soup to continue simmering for at least another 15 minutes uncovered. This critical step concentrates the flavors and allows everything to marry together. The soup will thicken slightly during this time. In the final minute add fresh lime juice which transforms the soup with brightness and balance.
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You Must Know
- Each serving packs protein from both chicken and beans making it satisfying
- The soup thickens as it sits so you may need to add broth when reheating
- Can be made ahead and tastes even better the next day
Poblano peppers are my favorite part of this recipe. The first time I made this soup for my sister she was convinced I had spent hours in the kitchen. That mild smoky flavor from the poblanos makes everyone think you've put in more effort than you actually have.
Storage and Reheating
This soup keeps beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually improve overnight as they have more time to meld together. When reheating be gentle with the heat to prevent the cream from separating. Add a splash of chicken broth if it's thickened too much in storage. I often make this specifically for leftovers enjoying it for quick lunches throughout the week.
Ingredient Substitutions
No poblanos? Anaheim peppers work well or even a green bell pepper with a pinch of cayenne for heat. Rotisserie chicken is my go-to shortcut but any cooked chicken works perfectly. You can substitute half and half for heavy cream but the soup won't be quite as rich. If you're in a pinch cream cheese can replace both the heavy cream and shredded cheese just use about 4 ounces and let it melt slowly into the hot soup.
Serving Suggestions
This soup shines with toppings. Offer a spread of diced avocado fresh lime wedges extra cilantro crushed tortilla chips and a dollop of sour cream. Cornbread makes the perfect accompaniment soaking up all that flavorful broth. For a complete meal a simple side salad with a lime vinaigrette balances the richness of the soup. I love serving this in pre-warmed bowls which keeps the soup at the perfect temperature longer.
Common Queries
- → How spicy is this dish?
The poblano pepper provides gentle warmth, not intense heat. Adjust chili or seasoning to taste for extra spice.
- → Can I substitute the shredded chicken?
Yes, cooked turkey or rotisserie chicken work well. For vegetarian options, try extra beans or tofu.
- → What cheeses are best for melting?
Cheddar, pepper jack, Colby Jack, or a Mexican blend melt smoothly and add a creamy, flavorful finish.
- → How can I thicken the soup?
For a thicker texture, simmer uncovered slightly longer, or mash some beans before serving.
- → Can the soup be frozen?
You can freeze it, but add cream and cheese after reheating for best consistency.
- → What toppings pair well?
Top with cilantro, lime wedges, avocado slices, or crushed tortilla chips for added flavor and texture.