why make this recipe
Chicken Poblano Soup is a comforting and hearty dish perfect for any meal. It combines juicy chicken with the smoky flavor of poblano peppers and a medley of beans and corn, creating a satisfying experience. This soup is not only delicious but also packed with nutrients, making it a great choice for family dinners or meal prep. Plus, it’s easy to make and can be on your table in just over half an hour!
how to make Chicken Poblano Soup
Ingredients:
- 1 lb chicken breast, diced
- 1 cup corn, frozen or canned
- 1 can black beans, drained and rinsed
- 2 poblano peppers, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Olive oil
Directions:
- In a large pot, heat olive oil over medium heat. Add diced onion and garlic, and sauté until softened.
- Add the diced chicken and cook until browned.
- Stir in poblano peppers, corn, and black beans.
- Add chicken broth, cumin, chili powder, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for about 20-30 minutes.
- Serve hot and enjoy!
how to serve Chicken Poblano Soup
Serve Chicken Poblano Soup hot in bowls. You can top it with fresh cilantro, avocado slices, or a sprinkle of cheese for extra flavor. This soup also goes well with tortilla chips or fresh bread on the side for dipping.
how to store Chicken Poblano Soup
To store Chicken Poblano Soup, let it cool completely. Then, transfer it to an airtight container and keep it in the refrigerator for up to 4 days. If you want to store it longer, you can freeze it for up to 3 months. Just make sure to thaw it in the refrigerator overnight before reheating.
tips to make Chicken Poblano Soup
- For extra spice, you can add some diced jalapeños or a pinch of cayenne pepper.
- Use leftover rotisserie chicken to save time on cooking the chicken.
- Feel free to add other vegetables like zucchini or spinach for more nutrition.
- Adjust the seasoning according to your taste preferences.
variation
You can easily modify this recipe by using different types of beans, such as kidney beans or pinto beans. You can also swap out the chicken for turkey or use a plant-based protein for a vegetarian version.
FAQs
Can I use other types of peppers?
Yes! If you can’t find poblano peppers, you can use bell peppers or jalapeños for different flavor profiles.
Is this soup spicy?
The soup has a mild spice level mainly from the poblano peppers and chili powder. If you prefer it spicier, add more chili powder or include some diced jalapeños.
Can I double this recipe?
Absolutely! Just make sure to use a large enough pot. The soup can be doubled or halved easily to fit your needs.
Chicken Poblano Soup
Ingredients
Main ingredients
- 1 lb chicken breast, diced
- 1 cup corn, frozen or canned
- 1 can black beans, drained and rinsed
- 2 poblano peppers, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- to taste Salt and pepper
- Olive oil
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add diced onion and garlic, and sauté until softened.
- Add the diced chicken and cook until browned.
Cooking
- Stir in poblano peppers, corn, and black beans.
- Add chicken broth, cumin, chili powder, salt, and pepper. Bring to a boil.
- Reduce heat and let simmer for about 20-30 minutes.
Serving
- Serve hot and enjoy!
- Top with fresh cilantro, avocado slices, or a sprinkle of cheese for extra flavor.
- This soup pairs well with tortilla chips or fresh bread on the side for dipping.