Description
Chicken Poblano Soup is a one pot fall favorite loaded with roasted poblano peppers, black beans, chicken tenders, and melty cheese.
Ingredients
2 cooked chicken tenders, shredded
2 poblano peppers, roasted and diced
1 cup canned black beans, drained and rinsed
1 cup corn kernels
1 small yellow onion, diced
2 garlic cloves, minced
3 cups low-sodium chicken broth
4 oz cream cheese, softened
1 cup shredded cheddar cheese
1 tbsp olive oil
Salt and pepper to taste
Cilantro or green onions for garnish
Instructions
1. Roast poblanos until blackened, peel, dice
2. Sauté onion and garlic in olive oil until soft
3. Add poblanos, corn, beans, and broth, bring to simmer
4. Stir in cheeses slowly until melted and creamy
5. Add chicken, season, and simmer 10 more minutes
Notes
- Serve with tortilla chips or cornbread
- Store leftovers in fridge for 3–4 days
Freeze for up to 2 months in airtight container
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 65mg
Keywords: chicken poblano soup, fall soups, one pot dinners, family meals