Creamy One Pot Chicken Poblano Soup

This easy chicken poblano soup is creamy, cozy, and packed with bold Southwest flavor. Made in one pot with rotisserie chicken, black beans, and poblanos, it’s perfect for a quick weeknight dinner.

Easy Chicken Poblano Soup Recipe

• This soup is made in one pot and ready in about 30 minutes using rotisserie chicken as an easy shortcut for a busy night.
• It’s rich, creamy, and loaded with smoky poblano peppers, warm spices, and hearty beans.

Ingredients for Chicken Poblano Soup

• Yellow Onion: Adds a savory, slightly sweet base to the soup. White onion can be used instead.
• Poblano Peppers: Provide mild heat and smoky flavor without being too spicy. Anaheim peppers are a good substitute.
• Spices: Garlic powder, cumin, smoked paprika, and chili powder are my favorite combo for getting that earthy, smoky depth of flavor. Smoked paprika works best, but regular paprika will work in a pinch; you just won’t get quite the same flavor.
• Flour: Helps thicken the soup slightly. Stick with all-purpose flour for this recipe.
• Chicken Broth: Forms the flavorful base of the soup. Vegetable broth can be used if needed.
• Black Beans: Add protein and heartiness. Pinto beans are a great alternative.
• Corn: Adds sweetness and texture. Frozen corn can be used in place of canned.
• Rotisserie Chicken: Makes this recipe fast and easy. Any cooked, shredded chicken works.
• Heavy Cream: Gives the soup its creamy texture. Half-and-half can be substituted, but won’t be quite as creamy.
• Fresh Lime Juice: Brightens and balances the richness. Lemon juice works in a pinch or even a splash of apple cider vinegar.

How to Make Chicken Poblano Soup

Heat olive oil in a large pot over medium-high heat. Add onion and poblano pepper along with a couple large pinches of salt and pepper. Cook, stirring frequently, for about 6–8 minutes until softened.

Add garlic, cumin, smoked paprika, chili powder, and flour. Cook, stirring constantly, for about 2 minutes to toast the spices and cook out the raw flour taste.

Add a splash of chicken broth to deglaze the pot, scraping up all the flavorful bits from the bottom.

Stir in black beans, corn, shredded chicken, the remaining chicken broth, and a couple more pinches of salt and pepper.

Cover the pot and bring to a simmer over medium-high heat. Reduce heat to low or medium-low and simmer gently, uncovered, for about 10 minutes.

Remove from heat and stir in heavy cream and a squeeze of fresh lime juice.

Season to taste with additional salt and pepper. Garnish with green onion and cilantro before serving.

Things to Know

• For extra smoky flavor, char the poblano peppers slightly before dicing.
• If you like a thicker soup, simmer it uncovered for a few extra minutes.
• Add a pinch of cayenne if you want a little more heat.
• Season moderately with salt and pepper since the ingredient list is super simple!

Make-Ahead Instructions

• This soup can be made up to 3 days in advance.
• Let it cool completely, then store it in an airtight container in the refrigerator.
• Reheat gently and season to taste before serving.

Storing Leftovers

• Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Stir well before reheating, as the cream may separate slightly.

Freezing Chicken Poblano Soup

• You can freeze this soup, but for the best texture, freeze it before adding the cream.
• Thaw overnight in the fridge, reheat, then stir in the cream and lime juice before serving.

Reheating Chicken Poblano Soup

• Reheat gently on the stovetop over medium-low heat, stirring often.
• You can also microwave individual portions in 30-second intervals, stirring between each, until warmed through.
• Season to taste with salt and pepper before serving.

Serving Suggestions

• easy cornbread casserole
• crispy tortilla strips
• creamy street corn pasta salad
• easy cheese quesadillas
• creamy cilantro avocado sauce

Try these easy soup recipes next!