Print

Creamy Southwest Chicken Poblano Soup

Creamy Southwest Chicken Poblano Soup - featured image
Print Recipe

This creamy, smoky Southwest-inspired chicken soup features roasted poblano peppers, black beans, corn, and a velvety broth enriched with cream cheese. It’s a one-pot dinner that’s quick, comforting, and packed with bold flavor—perfect for busy weeknights or cozy gatherings.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2–3 medium poblano peppers, roasted, peeled, and diced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder (optional)
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried oregano
  • 2 large boneless, skinless chicken breasts (about 1 lb)
  • 4 cups low-sodium chicken broth
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 1/2 cups frozen corn kernels
  • 4 ounces cream cheese, softened
  • 1/2 cup heavy cream
  • Fresh cilantro, chopped (for garnish)
  • Juice of 1 lime
  • Shredded Monterey Jack or cheddar cheese (optional, for topping)
  • Crushed tortilla chips or strips (for topping)
  • Diced avocado (optional, for topping)

Instructions

  1. Preheat oven to 425°F. Place poblanos on a baking sheet and roast for 15-20 minutes, turning halfway, until skins blister. Transfer to a bowl, cover, and let steam for 10 minutes. Peel, remove seeds, and dice.
  2. Heat olive oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes until soft and golden. Add garlic and cook for 1 minute until fragrant.
  3. Stir in diced roasted poblanos, cumin, smoked paprika, chili powder, salt, black pepper, and oregano. Cook for 2-3 minutes.
  4. Add chicken breasts and pour in chicken broth to cover. Bring to a gentle boil, then reduce heat and simmer, covered, for 15-20 minutes until chicken is cooked through.
  5. Remove chicken, shred with two forks, and return to the pot.
  6. Add black beans and corn. Simmer uncovered for 5 minutes.
  7. Add cream cheese in chunks and stir until melted and smooth. Pour in heavy cream and simmer gently for 3-5 minutes. For extra creaminess, blend a cup of soup and stir back in.
  8. Taste and adjust salt, pepper, or lime juice as needed. Let soup sit off heat for 5 minutes before serving.
  9. Ladle soup into bowls and garnish with cilantro, shredded cheese, crushed tortilla chips, and avocado. Serve with lime wedges.

Notes

Roasting poblanos adds smoky flavor; use Anaheim or bell peppers for less heat. For dairy-free, substitute coconut cream and dairy-free cream cheese. Use rotisserie chicken for a shortcut. Adjust spice level with jalapeño or extra chili powder. Prep toppings while soup cooks for easy serving. If soup is too thick, add broth; if too spicy, add more cream.

Nutrition

Keywords: chicken poblano soup, southwest soup, creamy chicken soup, one-pot dinner, black beans, corn, easy soup recipe, comfort food, gluten-free, weeknight dinner

Find it online: https://forkifyfun.com/creamy-southwest-chicken-poblano-soup-recipe-easy-one-pot-dinner-with-black-beans-and-corn/