Flavor Expedition Recipe

Chicken Poblano Soup

October 07, 2026
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It’s an easy weeknight dinner, perfect for chilly evenings, and even better with some crusty bread or tortilla chips on the side. Make a big pot—you’re going to want leftovers.
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Chicken Poblano Soup
Feeds 4
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Apple Jalapeno Seasoning bottle with green apple and jalapeño, Crisp Morning flavor for culinary creations. [pack-1]
Featured Flavor

Crisp Morning

The seasoning that brings the recipe together.

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Ingredients

  • 1 tbsp. Unsalted Butter or Olive Oil
  • 1/2 cup chopped Yellow Onion
  • 1 Poblano Pepper chopped, stems and seeds removed (see notes)
  • 1-2 tablespoons Crisp Morning
  • 2 cups Shredded Chicken
  • 1 can Black Beans (15 oz.; drained – not rinsed)
  • 1/2 cup frozen Corn
  • 3 cups Chicken Broth
  • 1/2 cup Heavy Cream
  • 1/2 cup Shredded Cheese Cheddar, Pepper Jack, Colby Jack, or Mexican Blend
  • 2 tsp. fresh Lime Juice
  • finely chopped Cilantro for garnish

Instructions

1. Cook the chopped onions and poblano pepper. Melt the butter in a large sauce pan or a medium pot / Dutch oven (mine in these photos is a 3.5 quart enamel Dutch oven). Add onions, poblanos, and half of the Crisp Morning. Cook for 5-6 minutes until tender and lightly browned.
2. Stir in the hearty ingredients. Add shredded chicken, black beans, frozen corn, chicken broth, and remaining Crisp Morning, and stir to combine. Turn the heat beneath the pot to medium-high, bring the soup to a simmer, and allow it to simmer (uncovered) for 15 minutes.

3. Make it creamy. Stir in the heavy cream and shredded cheese. Once the cheese is fully melted, allow the soup to come to a simmer again.

4. Simmer (for flavor!). Let the soup simmer for at least another 15 minutes, then stir in the fresh lime juice and season with salt and pepper to taste.

5. Serve. Divide the hot soup between warmed bowls, and garnish with cilantro and your favorite toppings!

Pro Tip

Poblano peppers vary in size, and an average poblano pepper should give you about 3/4 cup. 

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Chicken Poblano Soup

October 07, 2026

Featured Flavor Crisp Morning
Feeds4
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
It’s an easy weeknight dinner, perfect for chilly evenings, and eve...

Ingredients

  • 1 tbsp. Unsalted Butter or Olive Oil
  • 1/2 cup chopped Yellow Onion
  • 1 Poblano Pepper chopped, stems and seeds removed (see notes)
  • 1-2 tablespoons Crisp Morning
  • 2 cups Shredded Chicken
  • 1 can Black Beans (15 oz.; drained – not rinsed)
  • 1/2 cup frozen Corn
  • 3 cups Chicken Broth
  • 1/2 cup Heavy Cream
  • 1/2 cup Shredded Cheese Cheddar, Pepper Jack, Colby Jack, or Mexican Blend
  • 2 tsp. fresh Lime Juice
  • finely chopped Cilantro for garnish

Instructions

1. Cook the chopped onions and poblano pepper. Melt the butter in a large sauce pan or a medium pot / Dutch oven (mine in these photos is a 3.5 quart enamel Dutch oven). Add onions, poblanos, and half of the Crisp Morning. Cook for 5-6 minutes until tender and lightly browned.
2. Stir in the hearty ingredients. Add shredded chicken, black beans, frozen corn, chicken broth, and remaining Crisp Morning, and stir to combine. Turn the heat beneath the pot to medium-high, bring the soup to a simmer, and allow it to simmer (uncovered) for 15 minutes.

3. Make it creamy. Stir in the heavy cream and shredded cheese. Once the cheese is fully melted, allow the soup to come to a simmer again.

4. Simmer (for flavor!). Let the soup simmer for at least another 15 minutes, then stir in the fresh lime juice and season with salt and pepper to taste.

5. Serve. Divide the hot soup between warmed bowls, and garnish with cilantro and your favorite toppings!

Pro Tip

Poblano peppers vary in size, and an average poblano pepper should give you about 3/4 cup. 

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