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Creamy Chicken Poblano Soup

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This creamy, slightly smoky chicken poblano soup is a comforting, fast weeknight meal, perfect for busy schedules and casual dinners.

Ingredients

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  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 poblano peppers, chopped
  • 1 pound cooked, shredded chicken
  • 1 (15 oz) can black beans, rinsed and drained
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro, chopped, for garnish

Instructions

  1. Heat 2 tablespoons olive oil in a large pot over medium heat.
  2. Add the chopped onion and cook, stirring, until translucent (about 4–5 minutes).
  3. Stir in the minced garlic and cook 30–45 seconds until fragrant.
  4. Add the chopped poblano peppers and cook 3–4 minutes until softened.
  5. Add the shredded chicken and rinsed black beans to the pot.
  6. Pour in 4 cups chicken broth and bring to a gentle simmer.
  7. Reduce heat and stir in 1 cup heavy cream and 1 teaspoon cumin. Season with salt and pepper.
  8. Let the soup simmer gently for 15–20 minutes.
  9. Serve hot, garnished with chopped fresh cilantro.

Notes

This soup is forgiving if you use leftover or rotisserie chicken. It’s wallet-friendly, freezer-friendly, and kid-approved.

Find it online: https://www.mealbreeze.com/creamy-chicken-poblano-soup/