Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 4
Estimated Calories: about 320 per serving
This Viral Creamy Chicken Poblano Soup is a comforting, weeknight-friendly dish that tastes like it has simmered for hours. In about forty minutes, you build a soup that is smoky from the poblano pepper, creamy from the dairy, and hearty thanks to tender shredded chicken, black beans, and sweet corn. The broth is rich and velvety, yet the final squeeze of lime keeps it bright and balanced.
Everything cooks in one saucepan or Dutch oven. A simple seasoning blend is prepared at the start and used in two stages, so the same set of spices first flavors the sautéed aromatics and then infuses the broth, chicken, and vegetables. Because the chicken is already cooked, it is perfect for rotisserie or leftover chicken and comes together quickly.
Ingredients
For the soup
• 1 tablespoon butter or olive oil
• ½ cup finely chopped yellow onion
• 1 poblano pepper, chopped with seeds and stem removed
• 2 cups cooked shredded chicken
• 1 can (15 ounces) black beans, drained
• ½ cup frozen corn
• 3 cups chicken broth
• ½ cup heavy cream
• ½ cup shredded cheese
• 2 teaspoons fresh lime juice
• Chopped fresh cilantro, for garnish
For the seasoning blend
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon chili powder
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon ground cumin
Instructions:
Prepare the seasoning blend
In a small bowl, combine the garlic powder, onion powder, chili powder, dried oregano, salt, black pepper, and ground cumin. Stir until the mixture looks even and there are no visible clumps of any one spice. Set this bowl aside; you will use half of the blend with the vegetables and the other half later in the broth.
Sauté the aromatics
Place a large saucepan or Dutch oven over medium heat and add the butter or olive oil. When the fat is hot and shimmering, add the finely chopped yellow onion and the chopped poblano pepper. Sprinkle about half of the prepared seasoning blend over the vegetables. Cook, stirring occasionally, for 5 to 6 minutes. The onion should soften, turn translucent, and begin to take on light color at the edges, while the poblano becomes tender and fragrant. If the spices start to brown too quickly, slightly lower the heat so they toast gently rather than burn.
Add the main ingredients and simmer
Stir the cooked shredded chicken into the pot, breaking up any large clumps so the pieces are evenly distributed through the onion and pepper mixture. Add the drained black beans and the frozen corn and stir again so everything is coated with the seasoned fat. Pour in the chicken broth. Sprinkle in the remaining half of the seasoning blend and stir to combine. Raise the heat to medium-high and bring the soup just to a gentle boil. As soon as it is bubbling steadily, reduce the heat to maintain a low simmer and cook uncovered for about 15 minutes so the flavors blend and the broth begins to develop more body.
Create the creamy base
Reduce the heat to low. Slowly stir in the heavy cream so it blends smoothly with the hot broth. Add the shredded cheese a small handful at a time, stirring constantly to help it melt evenly and prevent clumping. Continue to cook the soup over low heat, stirring occasionally, until the cheese is fully melted and the liquid looks thickened and silky. Let it simmer gently for another 15 minutes so the texture becomes rich and creamy. Avoid boiling at this stage, because high heat can cause the dairy to separate.
Finish and adjust the seasoning
Stir in the fresh lime juice and mix well so it is evenly distributed throughout the pot. Taste the soup carefully and adjust the seasoning if needed by adding a little more salt or black pepper. Turn off the heat and let the soup rest for a few minutes. This short rest allows the flavors to round out and the soup to thicken slightly as it cools.
Serve and garnish
Ladle the hot soup into bowls, making sure each serving includes a generous mix of chicken, beans, corn, and poblano pieces. Top each bowl with chopped fresh cilantro for color and freshness. If you like, you can also finish individual bowls with sliced jalapeños, crushed tortilla chips, or an extra drizzle of lime juice, as suggested in the original recipe. Serve immediately while hot.