This chicken poblano soup brings together diced chicken, tender beans, and sweet corn in a warmly spiced broth. The combination of fresh poblano peppers, red enchilada sauce, and salsa verde creates a deep, earthy flavor base.
You can prepare the entire meal in one pot on the stove. It takes about 45 minutes from start to finish, making it a reliable option for a weeknight dinner.
Why is Chicken Poblano Soup a Must-Try?
Cooking the chicken with the dry spices early in the process blooms the chili powder and cumin for a stronger flavor.
Using two types of prepared sauces builds a complex broth without requiring hours of simmering.
Adding the lime juice and fresh cilantro right at the end preserves their bright, fresh taste.
Ingredients for Chicken Poblano Soup
• Poblano peppers: These have a mild heat and deep, earthy flavor. Remove the seeds and white ribs to keep the soup from becoming too spicy.
• Chicken breasts: You can swap the chicken breasts for boneless skinless chicken thighs if you prefer dark meat.
• Enchilada sauce: A canned red enchilada sauce adds a rich, tomato-chili base. Choose a mild version if you want to control the spice level.
• Salsa verde: This green salsa brings a slight tang from tomatillos. Store-bought or homemade works well.
• Chicken broth: Using low-sodium broth lets you adjust the salt to your taste without making the final dish too salty.
Exact quantities are in the recipe card below.
How to Make Chicken Poblano Soup
Step 1: Sauté the vegetables
Start by softening the chopped poblano peppers and onions in a large pot with a little olive oil. This step takes about five minutes. Once they are tender, stir in the minced garlic and cook briefly until it smells fragrant.
Step 2: Brown the spiced chicken
Add the cubed chicken breast to the pot along with the chili powder, cumin, salt, black pepper, and cayenne. Cook everything together until the outside of the chicken turns brown. This step coats the meat in the spices and builds the foundation for the soup broth.
Step 3: Simmer the soup
Pour in the chicken broth, enchilada sauce, and salsa verde. Stir in the drained black beans and sweet corn. Bring the liquid to a gentle bubble and let it cook until the chicken is cooked through and tender.
Step 4: Add the finishing touches
Remove the pot from the heat once the chicken is fully cooked. Stir in the fresh cilantro and lime juice. Ladle the hot soup into bowls and serve with your preferred toppings.
What to Serve with Chicken Poblano Soup
Serve this warm soup with a side of warm corn tortillas or a slice of crusty bread. A crisp green salad with a lime vinaigrette makes a nice pairing.
Expert Tips for Chicken Poblano Soup
Food safety: Always check that poultry has reached a safe internal temperature of 165°F (74°C) before serving.
If you prefer a thicker soup, you can mash a small portion of the black beans with a fork before adding them to the pot.
Adjust the cayenne pepper to suit your heat tolerance. Omit it entirely for a very mild soup.
How to Store and Freeze Chicken Poblano Soup
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave until warmed through.
Chicken Poblano Soup Recipe FAQs
Do I have to peel the poblano peppers for this soup?
No, peeling is not necessary. Chopping and sautéing the raw peppers softens the skin enough that it blends nicely into the soup.
Can I use leftover cooked chicken?
Yes. Skip the chicken browning step and add your pre-cooked, shredded, or diced chicken to the pot along with the broth and beans.
Why did my soup turn out too spicy?
Poblano peppers can vary in heat. Leaving the seeds or white membranes inside the peppers will also increase the spice level. Be sure to remove them completely.
Chicken Poblano Soup
Ingredients
- 1 tablespoon olive oil 15 ml
- 3 poblano peppers seeded and chopped
- 1 medium yellow onion chopped
- 3 garlic cloves minced
- 1 pound boneless skinless chicken breasts cut into bite-sized cubes, 450 g
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 4 cups low-sodium chicken broth 946 ml
- 1 can mild red enchilada sauce 10 ounces / 283 g
- 1 cup salsa verde 240 ml
- 1 can black beans rinsed and drained, 15 ounces / 425 g
- 1 can whole kernel corn drained, 15 ounces / 425 g
- 1/2 cup fresh cilantro minced
- 1 tablespoon lime juice 15 ml
- Optional toppings: sour cream diced avocado, shredded Monterey Jack cheese, tortilla chips
Instructions
- Heat the olive oil in a large stockpot or Dutch oven over medium heat.
- Add the chopped poblano peppers and onions. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables soften.
- Stir in the minced garlic and cook for 30 to 60 seconds until fragrant.
- Add the cubed chicken breasts, chili powder, ground cumin, kosher salt, black pepper, and cayenne pepper to the pot.
- Cook for 4 to 5 minutes, stirring frequently, until the chicken browns on the outside.
- Pour in the chicken broth, enchilada sauce, salsa verde, rinsed black beans, and drained corn. Stir well to combine.
- Bring the soup to a gentle simmer. Cook for 10 to 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) on a meat thermometer.
- Remove the pot from the heat. Stir in the minced cilantro and lime juice.
- Serve warm with optional toppings like sour cream, diced avocado, shredded cheese, and tortilla chips.
Notes
