Cozy Chicken Poblano Soup: A Heartwarming Bowl of Comfort
As the first whispers of fall dance through the air, I find myself craving dishes that cradle my soul and bring warmth to my kitchen. There’s something magical about a simmering pot of soup—especially one that’s bursting with flavors like the creamy Chicken Poblano Soup. This comforting dish reminds me of the afternoons spent in my grandmother’s kitchen, where the earthy aroma of roasted peppers filled the air, and every spoonful was like a warm hug.
The rich blend of spicy poblano peppers and hearty chicken in this easy weeknight dinner is not only a celebration of cozy flavors but is also a perfect dish to share with loved ones on crisp evenings. You’ll definitely want to pin this recipe for later!
Why You’ll Love This Recipe
Comforting Sensation: This creamy Chicken Poblano Soup envelops you in warmth, making it the ultimate cozy dish for chilly nights.
Quick and Easy: With just a little prep and one pot, you can whip up this delicious meal in no time, perfect for busy weeknights.
Flavor Explosion: Each spoonful is a delightful mix of spices, smoky poblano peppers, and tender chicken, guaranteed to impress your family and friends.
Healthy Benefits: Packed with protein from the chicken and fiber from black beans, this soup keeps you full and satisfied.
Customizable: Whether you prefer it spicier or creamier, this recipe allows for plenty of creative variations to suit your taste.
Gathering-Friendly: Perfect for sharing at gatherings, this soup brings people together around the table, with just the right touch of comfort.
What You’ll Need
Gather these simple ingredients for a satisfying bowl of Chicken Poblano Soup:
- 1 pound boneless, skinless chicken breasts, diced
- 3 poblano peppers, roasted, peeled, and chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) diced tomatoes, undrained
- 1 cup corn (fresh or frozen)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup heavy cream or coconut milk
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
How to Make Chicken Poblano Soup
Let’s make it together! Here are the simple steps to crafting your cozy dish:
In a large pot, heat the olive oil over medium heat. Once it’s hot, add the diced onions and sauté until they are translucent, about 5 minutes.
Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant and comforting.
Stir in the diced chicken and cook until it’s no longer pink, approximately 5-7 minutes.
Season the mixture with ground cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir well to combine all the spices with the chicken and onion mixture.
Add the chopped roasted poblano peppers, black beans, diced tomatoes (with their juice), corn, and chicken broth to the pot. Stir until all ingredients are well incorporated.
Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes. This step allows the flavors to meld beautifully.
After simmering, stir in the heavy cream or coconut milk and let it cook for an additional 5 minutes. Adjust seasoning if necessary for your taste.
Serve hot, garnished with fresh cilantro and lime wedges on the side for added brightness!
Variations & Creative Twists
Feel free to add your own touch to this Chicken Poblano Soup with these variations:
Zesty Lime and Avocado: Top your soup with creamy avocado slices and a generous squeeze of fresh lime for a refreshing contrast.
Spicy Kick: If you crave heat, toss in some diced jalapeños or a sprinkle of your favorite hot sauce to elevate the spice level.
Creamy Cheesy Goodness: Mix in shredded cheese like Monterey Jack or cheddar before serving for an indulgent twist.
Vegan Version: Swap the chicken broth for vegetable broth and use chickpeas instead of chicken, along with coconut milk for a creamy base.
Chef Emma’s Helpful Tips
Make Ahead: This soup stores beautifully! Prepare it in advance and let the flavors develop overnight in the fridge for a truly delightful meal.
Ingredient Swaps: Don’t have black beans? Feel free to use kidney beans or chickpeas, and any canned corn can be a great substitute for fresh.
Storage Suggestions: Leftovers can be stored in an airtight container in the fridge for up to four days. Reheat on the stove, adding a splash of broth if it gets too thick.
Perfect Slicing: For tender chicken pieces, use sharp kitchen scissors to dice them directly in the package, making clean cuts with ease!
Nutrition Information per Serving
- Serving Size: 1 cup
- Calories: 320
- Carbohydrates: 28g
- Sugar: 5g
- Fat: 15g
- Protein: 20g
- Sodium: 700mg
Frequently Asked Questions
Can I make this ahead? Absolutely! This soup tastes even better the next day when the flavors have time to meld.
Can I use different ingredients? Yes! Feel free to customize the protein or beans according to what you have on hand.
How do I store leftovers? Store in a sealed container in the fridge for up to 4 days.
How long does it last? Leftover soup can be stored in the freezer for up to three months. Just thaw and reheat for an easy meal!
Wrapping It Up
This Chicken Poblano Soup holds a special place in my heart, with its creamy texture and vibrant flavors that remind me of home and warmth. Each bowl tells a story of love and sharing, perfect for gatherings or those quiet evenings when all you need is comfort food.
Save this Chicken Poblano Soup to your cozy recipe board so it’s ready when you’re in need of a delightful treat! Embrace the season, and enjoy every warm, flavorful spoonful!
Print
Cozy Chicken Poblano Soup
- Total Time: 50
- Yield: 4 servings 1x
- Diet: None
Description
A creamy and comforting chicken soup featuring roasted poblano peppers, perfect for chilly evenings.
Ingredients
- 1 pound boneless, skinless chicken breasts, diced
- 3 poblano peppers, roasted, peeled, and chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) diced tomatoes, undrained
- 1 cup corn (fresh or frozen)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 cup heavy cream or coconut milk
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté until translucent, about 5 minutes.
- Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Stir in the diced chicken and cook until it’s no longer pink, approximately 5-7 minutes.
- Season with ground cumin, smoked paprika, cayenne pepper, salt, and pepper. Stir well.
- Add the roasted poblano peppers, black beans, diced tomatoes (with juice), corn, and chicken broth. Stir to incorporate.
- Bring to a boil, then reduce heat to low and simmer for about 20-25 minutes.
- After simmering, stir in the heavy cream or coconut milk and cook for an additional 5 minutes. Adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
This soup develops flavors beautifully overnight in the fridge. Great for meal prep!
- Prep Time: 15
- Cook Time: 35
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg
Keywords: chicken soup, poblano soup, comfort food, easy soup recipe