What is the preparation time for this recipe?

The preparation time usually takes about 15 to 20 minutes depending on experience and equipment.

Can I substitute any ingredients?

Yes, simple substitutions are possible depending on dietary needs or availability; for Chicken Poblano Soup you can swap heavy cream for evaporated milk or use a plant-based cheese to alter texture while keeping the flavor profile.

Is this recipe suitable for specific diets?

This recipe can be adapted with small changes depending on preferences.

How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator and consume within two to three days.

Can I prepare this recipe in advance?

Many steps can be prepared ahead of time to simplify busy cooking days.

Chicken Poblano Soup

Name: Chicken Poblano Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 tbsp Unsalted Butter; ½ cup Chopped Yellow Onion; 1 Poblano Pepper, chopped (seeds & stem removed); ½ tsp Garlic Powder; ½ tsp Onion Powder; ½ tsp Chili Powder; ½ tsp Dried Oregano; ½ tsp Kosher Salt; ½ tsp Freshly Cracked Black Pepper; ¼ tsp Cumin; 2 cups Shredded Chicken (rotisserie or cooked chicken breast/thighs); 1 can (15 oz) Black Beans, drained; ½ cup Frozen Corn; 3 cups Chicken Broth; ½ cup Heavy Cream; ½ cup Shredded Cheese (Cheddar, Mexican Blend, or Colby Jack); 1–2 tsp Fresh Lime Juice (from 1 lime wedge); Fresh Chopped Cilantro, for garnish

Ingredients

Scale

1 tbsp Unsalted Butter
½ cup Chopped Yellow Onion
1 Poblano Pepper, chopped (seeds & stem removed)
½ tsp Garlic Powder
½ tsp Onion Powder
½ tsp Chili Powder
½ tsp Dried Oregano
½ tsp Kosher Salt
½ tsp Freshly Cracked Black Pepper
¼ tsp Cumin
2 cups Shredded Chicken (rotisserie or cooked chicken breast/thighs)
1 can (15 oz) Black Beans, drained
½ cup Frozen Corn
3 cups Chicken Broth
½ cup Heavy Cream
½ cup Shredded Cheese (Cheddar, Mexican Blend, or Colby Jack)
1–2 tsp Fresh Lime Juice (from 1 lime wedge)
Fresh Chopped Cilantro, for garnish

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Instructions

In a large pot or Dutch oven, melt butter over medium heat. Add chopped onions, poblano pepper, and half of the seasoning blend. Cook for 5–6 minutes, until veggies are soft and slightly browned.
Stir in shredded chicken, black beans, corn, chicken broth, and remaining seasoning. Bring to a simmer over medium-high heat.
Let the soup cook uncovered for 15 minutes, allowing the flavors to meld.
Stir in the heavy cream and shredded cheese. Mix until the cheese is fully melted. Bring to a simmer again.
Simmer for another 15 minutes. Add a squeeze of lime juice, season with salt and pepper to taste, and garnish with fresh cilantro before serving.

Notes

Swap heavy cream for evaporated milk or a non-dairy alternative for lighter options. Serve with corn tortillas or rustic bread for added texture.

Author: Sam Razal
Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Soups
Method: Simmering
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 4g
Sodium: 600mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 7g
Protein: 25g
Cholesterol: 60mg