Name: Chicken Poblano Soup: 30-Minute Cozy Dinner Magic
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 2-3 poblano peppers, seeded and chopped (about 2 cups); 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; 4 cups chicken broth; 1 (15-ounce) can black beans, rinsed and drained; 1 ½ cups cooked chicken, shredded or diced (rotisserie chicken works wonderfully here); 1/2 cup heavy cream or half-and-half; Salt and freshly ground black pepper to taste; Optional garnishes: shredded Monterey Jack cheese, sour cream or Mexican crema, chopped cilantro, lime wedges, tortilla strips

Description

Enjoy a creamy, flavorful Chicken Poblano Soup in just 30 minutes! This easy recipe is perfect for a cozy weeknight dinner, packed with tender chicken, smoky poblano peppers, and hearty black beans. Ready to impress your family with a delicious and comforting meal that’s quick to prepare.

Ingredients

Scale

2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
2–3 poblano peppers, seeded and chopped (about 2 cups)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
4 cups chicken broth
1 (15-ounce) can black beans, rinsed and drained
1 ½ cups cooked chicken, shredded or diced (rotisserie chicken works wonderfully here)
1/2 cup heavy cream or half-and-half
Salt and freshly ground black pepper to taste
Optional garnishes: shredded Monterey Jack cheese, sour cream or Mexican crema, chopped cilantro, lime wedges, tortilla strips

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2. Add the minced garlic and chopped poblano peppers to the pot. Cook, stirring occasionally, until the peppers begin to soften, about another 5 minutes.
3. Stir in the cumin and oregano, and cook for 1 minute more until fragrant.
4. Pour in the chicken broth and bring to a simmer.
5. Add the rinsed black beans and shredded chicken to the pot. Stir to combine.
6. Reduce the heat to low, cover, and let the soup simmer for 10 minutes to allow the flavors to meld.
7. Stir in the heavy cream. Heat through gently, but do not boil.
8. Season generously with salt and freshly ground black pepper to taste.

Notes

Cooled soup can be stored in an airtight container in the refrigerator for up to 3-4 days. The soup typically thickens as it cools. Reheat gently on the stovetop or in the microwave. For a thinner soup, add a splash of broth or water when reheating.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: Approx. 350-450 kcal (depending on cream and garnishes)
Sugar: Approx. 5-7g
Sodium: Approx. 700-1000mg (depending on broth)
Fat: Approx. 20-30g
Carbohydrates: Approx. 15-20g
Fiber: Approx. 5-7g
Protein: Approx. 25-30g