Creamy Mexican Poblano Chicken Soup Recipe Is High-Fiber & High-Protein (35 Minutes) by Donna John
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A creamy Mexican soup is one of my favorites for lunch or dinner. This creamy poblano chicken soup recipe is loaded with tender chicken in a creamy broth full of Mexican spices. So delicious! The best part is that this Mexican chicken soup recipe is on the table in a little over 30 minutes.
This chicken soup is not only full of flavor but also nutritious. The soup is high in protein, high in fiber, low in sugar and full of healthy ingredients like corn, poblano peppers, black beans and cilantro. Check out the health benefits of fiber, the health benefits of protein, the health benefits of black beans, the health benefits of corn, the health benefits of poblano peppers, the health benefits of cilantro and learn more about a low-sugar diet.
Here is your shopping list for this Tex-Mex chicken soup recipe: a poblano pepper, an onion, butter, garlic powder, onion powder, chili powder, dried oregano, ground cumin, cooked chicken, black beans, corn, chicken broth, cheddar cheese, heavy cream, a lime for juicing, fresh cilantro and optional cream cheese if you like your soup extra creamy.
Ladle this rich chicken poblano soup into bowls for lunch or dinner and add whatever toppings you like. I added chopped red onion, sliced avocado, jalapenos, more fresh cilantro and some tortilla chips.
Cuisine: Mexican / American / Tex-Mex
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Ingredients
- 1 poblano, seeds and stem removed and chopped
- 1 onion, chopped
- 1 tablespoon butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/2 teaspoon ground cumin
- 2 - 3 cups cooked shredded chicken
- 15 ounces (1 can) black beans, drained and rinsed
- 1 cup corn (fresh corn, frozen corn or canned corn)
- 3 cups chicken broth
- 1/2 - 3/4 cup cheddar cheese, grated
- 1/2 cup heavy cream (I used evaporated milk)
- juice from 1/2 a lime
- 1/4 cup fresh cilantro
- 2 ounces cream cheese (optional)
Optional Toppings
- cheese, shredded
- avocado
- tortilla chips
- fresh cilantro
- red onion, chopped
- jalapenos, fresh or pickled
Here's how to make it:
- Melt the butter in a dutch oven or soup pot over medium-high heat. Add the poblano and onion. Cook until vegetables soften a bit, about 5 minutes.
- Add the garlic powder, onion powder, chili powder, oregano and cumin. Stir for 1 minute. Add the chicken, black beans, corn and broth. Season with salt and black pepper, to taste. Bring the soup to a simmer and cook, stirring occasionally, about 10 minutes. (I used a can of Mexican-style whole kernel corn.)
- Add the cheese, heavy cream and cilantro. Add the cream cheese now, if using. (Cream cheese will make a creamier soup, but it is optional.) Cook about 10 minutes more.
- Stir in the lime juice.
- Taste and add more seasonings, if needed.
- To serve, ladle into soup bowls and top with desired toppings.
- Store any leftovers in an airtight container and reheat in the microwave. The soup also freezes well for quick dinners later.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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