Warm up to soup season with this hearty, earthy, and bright Roasted Poblano Chicken Soup with White Beans. Tender shreds of chicken join a cornucopia of vegetables for the ultimate cozy hug in a bowl.
There’s no need to pull a George Costanza and shift into soup mode with this tasty soup creation. As soon has the first hit of chili kissed broth hits you, you’ll instantly start craving a bite. With all of the vegetables and creamy white beans, it’s that perfect balance of hearty, yet light. It will warm you up and comfort you without making you feel heavy. This soup is easy enough for any night of the week, while also being great for a laid-back weekend lunch, or even for meal prep.
Why You’ll Love This Recipe
- Budget Friendly – There’s nothing like a pot of soup to feed a crowd while also making them feel loved. The combination of budget friendly staples like canned beans and easily accessible vegetables makes this a dish that won’t break the bank,
- Make Ahead – Soup is one of those things that is always better the next day. Something magic happens as it refrigerates, and the flavors deepen and marry. Make this for Sunday dinner and enjoy it for easy lunch throughout the week. It also freezes well.
- Balance of Flavors – You can add as little or as much heat as you want to this soup recipe. Keep it mild with just the roasted poblanos or kick it up and add a jalapeno. It also has a hint of natural sweetness from corn as well as an acidic pop from fresh lime juice.
Ingredients
- Cooked Chicken – I love using grilled or smoked chicken for my chicken soups because it just adds that extra layer of smoky flavor. However, you can use any type of cooked chicken for this recipe. Leftover chicken? Make this soup. Want an even faster meal go ahead and pick up a rotisserie.
- Aromatics – Onions and garlic build the first layer of flavor for this poblano chicken soup.
- Vegetables – Besides the basics like carrots and celery, sweet corn and zucchini also join this veggie forward line up. You can also add a potato to make this extra hearty.
- Poblano Peppers – Earthy poblano peppers are the star of this soup. Roasting them on the grill mellows their mild heat, adds a smoky element, and deepens their flavor.
- Spices – Besides salt you’ll need chili powder, cumin, and Mexican oregano for this recipe. You’ll also need a couple of bay leaves.
- White Beans – I like cannellini beans for their size and texture, but smaller navy beans or Great Northern beans will also work. Use what you like and what you have on hand.
- Flavor Accents – Cilantro adds freshness and fresh lime juice at the end wakes everything up.
- Chicken Broth – Homemade is always best, but a good-quality store bought broth works as well.
How to Make Roasted Poblano Chicken Soup with White Beans
- Roast your poblano peppers. Prepare your grill for direct grilling. Allow it to heat to about 400 degrees. Once your grates are hot place the poblano peppers on the grill. Rotate them every couple of minutes allowing all of the sides to char. As they char remove them from the grill and place them in a plastic zip top bag, allowing them to steam and cool.
- Peel and chop the chiles. Once the peppers are cool enough to handle peel off the charred skin. Don’t worry if you don’t get it all off; it’ll just add flavor. Remove the stem and seeds from the poblanos and give them a dice.
- Sauté the mirepoix. Heat a Dutch oven over medium heat and add olive oil. Add the onions, celery, and carrots. Allow them to cook for about 5 minutes until they are just beginning to soften.
- Add your garlic and spices. Add the garlic, salt, cumin, and chili powder and cook for 60 seconds.
- Pour in the broth and add the beans. Add the poblano peppers into the pot along with the drained beans, bay leaves and broth. If adding the potato add it at this time. Give it a good stir.
- Cover and let simmer. Allow the vegetables to cook for until tender, about 45 minutes.
- Add the chicken and zucchini. Once the vegetables are tender add the chicken into the pot along with the zucchini and corn. Allow it to cook for another 10-15 minutes until the zucchini has begun to wilt.
- Stir in the cilantro and lime juice. Taste and add additional seasoning if needed.
- Serve it up! Top with your favorite toppings such as tortilla chips, avocado, cilantro, or a lime wedge.
Topping Ideas for Roasted Poblano Chicken Soup with White Beans
- Pico de gallo
- Diced tomato
- White onions
- Scallions
- Shredded cheese or crumbled cotija
- Sour cream
- Fresh or pickled jalapeno
- Avocado
- Tortilla chips
- Cilantro
- Lime wedges
- Cornbread
Storage
Allow the soup to cool and then transfer it to an airtight container or freezer safe bags. It will last for up to five days in the refrigerator and up to three months in the freezer. If you plan on freezing the leftover chicken soup with roasted poblanos, lay the freezer bag flat on a baking sheet and place in the freezer. Once frozen you can stack the bags however you like, taking up less room. To defrost simply take the bags out the night before and allow them to gently defrost in the refrigerator overnight.
Tips From the Beach
- If corn is in season char your corn on the grill along with the poblanos for even more flavor.
- You can roast your peppers for this roasted poblano chicken soup ahead of time. They will keep for between 5-7 days refrigerated. The next time you fire up the grill go ahead and toss them on, along with your chicken!
- Feel free to add or subtract any of your favorite vegetables. Spinach, yellow squash, and green beans are all excellent choices. Vegetables like yellow squash and spinach cook quickly so add them at the end.
Looking for more soup inspiration? Make sure to check out Tuscan White Bean Soup with Parmesan Croutons and Sopa de Lima.
Frequently Asked Questions
Are poblano peppers spicy?
Poblano peppers are a mild to medium heat pepper that fall between the zero-heat bell pepper and spicier jalapeno. They’re flavorful and earthy without scorching your taste buds. Roasting them also mellows the heat.
Do I have to grill the poblano peppers?
No. You can also roast them under the broiler in your oven, on a grill pan, or in a dry cast iron skillet.
Roasted Poblano Chicken Soup with White Beans
Warm up to soup season with this hearty, earthy, and bright Roasted Poblano Chicken Soup with White Beans.
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 6-8 1x
- Category: Soup
- Method: Simmering
- Cuisine: American
Ingredients
- 3-4 cups cooked chicken, shredded, about 1 pound
- 4 poblano peppers
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 2 celery sticks, chopped
- 2 carrots, sliced
- 1 jalapeno, optional, seeds removed for less heat if desired
- 2 garlic cloves minced
- 1 teaspoon chili powder
- 1 teaspoon Mexican oregano
- 1/2 teaspoon cumin
- Kosher salt to taste
- 2 15.5 ounces Cannellini beans, drained and rinsed
- 1 large russet potato cubed, optional
- 1 cup frozen corn, or fresh
- 8–10 cups homemade chicken stock or good quality chicken broth
- 2 bay leaves
- 2 small or 1 large zucchini, sliced
- 1/3 cup cilantro chopped
- 1 tablespoon fresh lime juice plus extra for serving
Instructions
- Prepare your grill for direct grilling. Allow the grill to heat to around 400 degrees. Place the poblano peppers on the hot grates. Rotate them every couple of minutes until all sides are charred. Remove them from the grill as they char and place them in a zip top plastic bag and allow them to steam and cool.
- Once the peppers are cool enough to handle gently wipe off their skin. Remove the stem and seeds. Dice them and set them aside.
- Heat a large Dutch oven over medium heat and add olive oil. Add the onions, celery, carrots, and jalapeno if using. Sauté until the vegetables are just becoming tender, about 5 minutes.
- Add the garlic, chili powder, cumin, oregano, and a generous pinch of kosher salt. Sauté for 60 seconds.
- Add the beans, dice roasted poblanos, corn, potato if adding, broth, and bay leaves. Stir to combine and cover. Allow the soup to come to a simmer and cook until all of the vegetables are tender, about 45-60 minutes.
- Remove the lid. Stir in the shredded chicken and zucchini. Let the soup cook until the zucchini is just beginning to wilt, about 10 minutes.
- Stir in the cilantro and lime juice. Taste and add additional seasoning if needed.
- Top your soup with your favorite toppings such as avocado, cilantro, pico de gallo, or jalapenos.
Notes
- For a brothier soup add 10 cups of stock/broth. For more of a stew like texture add 8 cups.
- You can use any cooked chicken. For additional flavor grill your chicken while you’re charring your poblanos.
- If you don’t have a grill you can char your peppers under the broiler, in a dry cast iron skillet, or on a grill pan.
- Feel free to add or subtract any of the vegetables.
- Have fun with your toppings!
- This soup is even better the next day. It will last up to five days in the refrigerator, and up to three months in the freezer.