Dinner

Cozy Chicken Poblano Soup Recipe

ByLila Prescott December 17, 2025December 17, 2025

Introduction

Cozy Chicken Poblano Soup is a comforting and flavorful dish perfect for chilly days. This hearty soup combines tender chicken, smoky poblano peppers, and a blend of spices for a satisfying meal.

A white bowl filled with a creamy soup featuring shredded chicken pieces layered throughout, along with black beans and yellow corn kernels. There are chunks of red tomato and dark green leafy herbs scattered on top, with a small mound of white rice at the center of the soup. A bright green lime wedge rests on the edge of the bowl, adding a fresh touch. The soup surface shows a mix of light broth with herbs and spices floating, all sitting against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
1 medium onion, diced

3 cloves garlic, minced
2 poblano peppers, diced (seeds removed for less heat)

1 teaspoon ground cumin
1 teaspoon chili powder

½ teaspoon smoked paprika
1 pound boneless, skinless chicken breasts
4 cups chicken broth

1 can (15 ounces) diced tomatoes, with juices
1 can (15 ounces) black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)

Salt and pepper, to taste
1 lime, juiced
½ cup chopped fresh cilantro, plus extra for garnish

Optional toppings: avocado, sour cream, shredded cheese, tortilla strips

Instructions

Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes translucent.
Step 2: Stir in the minced garlic and diced poblano peppers. Cook for an additional 3-4 minutes until the peppers soften.

Step 3: Sprinkle in the ground cumin, chili powder, and smoked paprika, stirring constantly for about 1 minute until the spices become fragrant.
Step 4: Add the chicken breasts to the pot, then pour in the chicken broth. Bring the mixture to a gentle boil.
Step 5: Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the chicken is cooked through.

Step 6: Carefully remove the chicken breasts from the pot and place them on a cutting board. Shred them using two forks.
Step 7: Return the shredded chicken to the pot along with the diced tomatoes, black beans, corn, salt, and pepper. Stir well to combine and let it simmer uncovered for another 10 minutes to heat through.
Step 8: Just before serving, stir in the lime juice and chopped cilantro. Adjust seasoning with additional salt and pepper, if necessary.

Step 9: Serve the soup hot, garnished with optional toppings such as avocado, sour cream, shredded cheese, and tortilla strips.

Tips & Variations

Remove seeds from the poblano peppers to reduce heat or leave some in for a spicier soup.
Use rotisserie chicken instead of cooking chicken breasts to save time.

Add a pinch of cayenne pepper for extra heat.
For a creamier texture, stir in a splash of heavy cream or coconut milk before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a bit of broth or water if needed to loosen the soup. This soup also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with a creamy soup containing shredded chicken pieces scattered throughout, with visible black beans, corn kernels, and bits of green leafy vegetables. On top of the soup, there is a dollop of white rice in the center, surrounded by chopped fresh green herbs and small pieces of red tomato. A large lime wedge rests on the upper right edge of the bowl, partially submerged. The soup has a light brown broth with some black pepper sprinkled over the rice and herbs. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of peppers instead of poblanos?

Yes, mild green bell peppers or Anaheim peppers can be used as substitutes, though the flavor will be slightly different.

Is this soup spicy?

It has a mild smoky heat from the poblanos and spices, but removing the seeds from the peppers and adjusting chili powder can control the spice level.