Taco Soup with Poblano & Roasted Corn — Cozy, Reliable, Weeknight-Ready

Time: 40 minutes total (15 min prep, 25 min cook)
Yield: 6 servings
Skill: Easy
Method: One-pot, stovetop
Diet: Gluten-Free

Introduction

Taco Soup doesn’t have to mean opening a stack of cans and hoping for the best. This Poblano & Roasted Corn Chicken Taco Soup gives you taco-night flavor in a real-home-cooked way: smoky roasted poblanos, juicy shredded chicken, sweet pops of corn, and a gently creamy broth that still feels light. It’s the kind of soup you can throw together after work without feeling like you sacrificed flavor for speed.

Think of it as your favorite chicken tacos reimagined as a spoonable, cozy bowl—plenty of vegetables, protein, and texture in every bite. The poblano peppers bring a mild warmth and smokiness without overwhelming heat, so it stays family-friendly. If you’ve been searching for a healthy taco soup that’s weeknight-easy but still tastes like you fussed over it, this one-pan pot is about to earn a permanent spot in your rotation.

If you love this bowl, you’ll want to check out more of my favorite Taco Soup recipes for even more cozy, weeknight-friendly ideas.

Why You’ll Love It

• Weeknight-easy: Simple prep, clear timing, and a single pot mean less mess and no fuss.
• Flexible: Swap chicken, veggies, or toppings based on what’s hanging out in your fridge.
• Balanced flavor: Smoky poblanos, sweet corn, tangy lime, and cozy spices hit all the right notes.
• Great leftovers: Thickens slightly in the fridge and reheats into an even more flavorful bowl.

Taco Soup with Poblano & Roasted Corn — Cozy, Reliable, Weeknight-Ready

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Lily
• Total Time: 40 minutes
• Yield: 6 servings
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Cozy, smoky, and weeknight-easy, this Poblano & Roasted Corn Chicken Taco Soup tastes like your favorite chicken tacos in a spoonable, family-friendly bowl. Roasted poblanos, sweet charred corn, black beans, and juicy shredded chicken simmer in a lightly creamy, limey broth that stays light but deeply flavorful. Great straight off the stove and even better the next day, it’s a flexible, one-pot, gluten-free dinner you can riff on with whatever toppings and veggies you have.

---

Ingredients

2 tbsp olive oil
1 medium yellow onion, diced
2 medium carrots, diced
2 ribs celery, diced
3 poblano peppers, roasted, peeled, seeded, and chopped
3 cloves garlic, minced
2 tsp ground cumin
2 tsp chili powder
1 tsp smoked paprika
1 tsp dried oregano
1 tsp fine sea salt, plus more to taste
½ tsp freshly ground black pepper
4 cups low-sodium chicken broth (ensure gluten-free)
2 cups roasted or charred corn kernels (fresh, frozen, or canned and drained)
1 can (15 oz) black beans, rinsed and drained (optional but delicious)
3 cups cooked shredded chicken (rotisserie or poached)
½ cup tomato passata or crushed tomatoes
½ cup half-and-half or evaporated milk (optional, for a lightly creamy finish)
Juice of 1 lime
¼ cup chopped fresh cilantro

Optional toppings: crispy tortilla strips or chips, sliced green onions, extra cilantro, diced tomato, lime wedges, hot sauce, shredded cheese, toasted pumpkin seeds

Cook Mode Prevent your screen from going dark

---

Instructions

1. Roast poblanos (and corn, if using fresh).
   Place whole poblano peppers (and fresh corn on the cob, if using) on a foil-lined sheet pan. Broil, turning occasionally, until peppers are blistered and corn has charred spots, 8–10 minutes. Transfer poblanos to a bowl, cover, and let steam 10 minutes to loosen skins.

2. Prep veggies and chicken.
   While poblanos steam, dice the onion, carrots, and celery. Shred the cooked chicken. Rinse and drain the black beans if using.

3. Sauté aromatics.
   In a 5–6 qt Dutch oven or heavy pot, heat olive oil over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 5–7 minutes, stirring, until softened and lightly golden in spots. Add garlic and cook 30 seconds until fragrant.

4. Bloom the spices.
   Stir in cumin, chili powder, smoked paprika, oregano, 1 tsp salt, and black pepper. Cook 30–60 seconds, stirring constantly, until very fragrant and the spices coat the vegetables.

5. Build the soup base.
   Peel skins from the steamed poblanos, discard stems and seeds, and chop. Slice kernels from the roasted corn cobs if using. Add poblanos, corn, black beans, and tomato passata to the pot. Pour in the chicken broth, scraping up any browned bits from the bottom.

6. Add chicken and simmer.
   Stir in the shredded chicken. Bring to a gentle boil, then reduce to a simmer. Partially cover and cook 15 minutes, stirring occasionally, until flavors meld and the broth looks slightly richer.

7. Finish creamy and bright.
   Stir in the half-and-half or evaporated milk (if using) and simmer gently 3–5 minutes more—do not boil hard. Turn off the heat, add lime juice and cilantro, and stir. Taste and adjust salt, pepper, lime, or heat (more chili powder or a pinch of cayenne) as needed.

8. Rest and serve.
   Let the soup sit 5 minutes to slightly thicken and cool. Ladle into bowls and top with tortilla strips or chips, green onions, extra cilantro, lime wedges, and any other favorite taco-style toppings.

Notes

• Make it dairy-free: Omit the half-and-half/evaporated milk and keep it brothy, or swap in a small splash of unsweetened coconut milk or a neutral dairy-free creamer.
• Protein swaps: Use leftover turkey, shredded beef, or cooked lentils instead of chicken (keep total volume near 3 cups so the soup stays brothy).
• Bean & veggie flexibility: Swap black beans for pinto beans, or skip them. Add bell peppers, zucchini, or a handful of baby spinach at the end. Frozen mixed veggies work in a pinch.
• Heat level: Poblanos are usually mild. For more kick, add a minced jalapeño with the aromatics or a pinch of cayenne or chipotle in adobo during simmering.
• Make-ahead & storage: Chill leftovers quickly, then refrigerate 3–4 days or freeze up to 3 months without the dairy. Add creamy elements after reheating.
• Reheating: Warm gently on the stovetop over medium-low, adding a splash of broth or water if it’s thick. Brighten with a squeeze of fresh lime before serving.
• Nutrition note: Nutrition values are approximate and calculated with black beans and half-and-half included. Omitting dairy or beans will change the numbers.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: soup recipes
• Method: One-pot, stovetop
• Cuisine: Tex-Mex / Mexican-inspired

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 ribs celery, diced
• 3 poblano peppers, roasted, peeled, seeded, and chopped
• 3 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp fine sea salt, plus more to taste
• ½ tsp freshly ground black pepper
• 4 cups low-sodium chicken broth (ensure gluten-free)
• 2 cups roasted or charred corn kernels (fresh, frozen, or canned and drained)
• 1 can (15 oz) black beans, rinsed and drained (optional but delicious)
• 3 cups cooked shredded chicken (rotisserie or poached)
• ½ cup tomato passata or crushed tomatoes (for a subtle taco vibe)
• ½ cup half-and-half or evaporated milk (optional for a lightly creamy finish)
• Juice of 1 lime
• ¼ cup chopped fresh cilantro

What each ingredient does:

• Olive oil: Helps soften aromatics and bloom spices.
• Onion, carrots, celery: Create a savory, naturally sweet base.
• Poblanos: Add gentle heat and smoky, peppery depth.
• Garlic: Brings warmth and aroma.
• Cumin, chili powder, smoked paprika, oregano: Build that classic taco soup flavor.
• Salt and pepper: Bring everything into balance.
• Chicken broth: Forms a flavorful, sippable base.
• Roasted corn: Adds sweetness and a bit of texture.
• Black beans: Boost protein and make the soup more filling.
• Shredded chicken: Turns this into a complete meal-in-a-bowl.
• Tomato passata: Adds body and a subtle tang.
• Half-and-half/evaporated milk: Gives a silky finish without making it heavy.
• Lime juice: Brightens and cuts richness.
• Cilantro: Adds freshness at the end.

Pro tip: Use low-sodium stock so you can season perfectly at the end without worrying about oversalting.

Substitutions & Swaps

• Aromatics: No celery? Add extra carrot or onion. A small diced bell pepper is also great here.
• Protein: Swap shredded chicken for leftover turkey, shredded beef, or even cooked lentils for a meatless version.
• Veggies: Use whatever you have—zucchini, bell peppers, or even a handful of baby spinach at the end. Frozen mixed veggies work in a pinch.
• Starch & beans: Skip black beans if you don’t want them, or swap with pinto beans. For a 7-can taco soup feel, add extra canned beans and tomatoes.
• Dairy: For a dairy-free taco soup, skip the half-and-half and finish with a splash of unsweetened coconut milk or just leave it brothy.
• Heat level: Add a minced jalapeño with the aromatics or a pinch of cayenne if you like more kick.

Budget and time-saving moves: use store-bought rotisserie chicken, frozen roasted corn, and pre-chopped onions or mixed frozen aromatics to shave down prep time.

Equipment Notes

• Dutch oven or heavy soup pot (5–6 qt): The thicker base helps prevent scorching, especially once the starch from beans and corn is in the pot.
• Sheet pan: Handy for roasting poblanos and corn under the broiler if you’re not charring them over an open flame.
• Tongs: Makes flipping hot peppers and pulling them from the oven safer and easier.
• Ladle: For portioning without spilling all that golden broth.

If your pot is on the smaller side (like 4 qt), avoid filling to the absolute top—simmer gently to prevent splashes. A light spray of oil or parchment under the poblanos on the sheet pan makes cleanup simple.

Step-by-Step

1. Roast the poblanos and corn (flavor boost).
   Place whole poblano peppers and corn (if using fresh cobs) on a foil-lined sheet pan. Broil, turning occasionally, until the peppers are blistered and the corn has charred spots, about 8–10 minutes. Transfer poblanos to a bowl, cover, and steam for 10 minutes so the skins loosen.
2. Prep the veggies and chicken.
   While poblanos steam, dice the onion, carrots, and celery. Shred the cooked chicken and set it aside. Drain and rinse your black beans if using.
3. Sauté the aromatics.
   Heat olive oil in your Dutch oven over medium heat. Add onion, carrots, and celery with a pinch of salt. Cook 5–7 minutes until softened and lightly golden in spots. Add garlic and stir for 30 seconds until fragrant.
4. Bloom the spices.
   Sprinkle in cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir constantly for 30–60 seconds. The pot should smell extra fragrant, and the spices will coat the vegetables. This step wakes up the flavor.
5. Build the soup base.
   Peel the skins off the steamed poblanos, remove seeds and stems, and chop. Cut the kernels off the roasted corn if using cobs. Add poblanos, corn, black beans, and tomato passata to the pot. Pour in the chicken broth, scraping up any browned bits from the bottom.
6. Simmer with chicken.
   Stir in the shredded chicken and bring everything to a gentle boil. Reduce to a simmer, partially cover, and cook for 15 minutes, stirring occasionally, until the flavors meld and the broth looks slightly richer.
7. Finish creamy and bright.
   Stir in the half-and-half or evaporated milk, if using, and simmer another 3–5 minutes without boiling hard. Turn off the heat, squeeze in lime juice, and stir in cilantro. Taste and adjust salt, lime, or heat level.
8. Rest and serve.
   Let the taco soup sit for 5 minutes so it slightly thickens and cools. Ladle into bowls and add your favorite toppings.

You’ll know it’s done when the chicken is hot through, the corn is tender, and the broth is a warm, lightly creamy orange-gold color with a glossy surface.

Make-Ahead, Storage & Reheating

This taco soup is an ideal make-ahead meal. You can roast poblanos, char corn, and even shred chicken up to 2 days in advance and store them in the refrigerator. When it’s time to cook, the soup comes together much faster.

Leftovers keep well in an airtight container in the fridge for 3–4 days. The flavors deepen, and it thickens a bit as the beans and corn absorb some broth. If you’d like to freeze it, leave out the dairy; cool completely, then freeze up to 3 months. Add the creamy element after reheating so it doesn’t separate.

Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it’s too thick. In the microwave, warm in 45–60 second bursts, stirring between intervals to keep heat even. Finish with a squeeze of fresh lime to wake it back up.

If you like cooking once and eating all week, you’ll also enjoy my other hearty soup recipes that store and reheat just as well.

How to Lighten / Make It Creamy

Want a lighter bowl? Use extra broth in place of the half-and-half, and lean more on vegetables and beans than on chicken. You can also add a handful of chopped spinach or zucchini toward the end for volume and nutrients without heaviness.

For a creamier taco soup, blend 1–2 cups of the soup (without the chicken) and stir it back in, or swirl in additional evaporated milk at the end. You can also stir in a spoonful of plain Greek yogurt off the heat for tangy richness—just temper it slowly by whisking in a bit of hot soup first so it doesn’t curdle. Avoid boiling hard once dairy is added.

Toppings, Garnishes & Finishes

This soup shines with simple toppers. Try:

• Crunch: Crispy tortilla strips, crushed tortilla chips, or toasted pumpkin seeds.
• Fresh: Sliced green onions, extra cilantro, or diced fresh tomatoes.
• Tang & heat: Extra lime wedges, a dash of hot sauce, or a sprinkle of chili flakes.

A sprinkle, a swirl, a squeeze—your three-second upgrade that makes a bowl feel restaurant-level.

Sides & Pairings

Serve your taco soup with warm corn tortillas, cheesy quesadillas, or a pan of simple cornbread for dunking. A crisp green salad with lime vinaigrette balances the cozy richness.

For drinks, think bright and refreshing: sparkling water with lime, chilled agua fresca, or unsweetened iced tea with citrus slices all pair perfectly with the smoky poblanos and spices.

Scaling the Recipe

Feeding a crowd? This recipe doubles easily in a larger pot or stockpot. Keep the ratios the same and allow a few extra minutes for the larger volume to come to a simmer. As you scale up, taste for salt near the end instead of salting heavily at the beginning—larger pots reduce differently.

For a smaller household, halve everything but keep the simmer time the same so the poblanos soften fully and flavors meld. Cool leftovers quickly in shallow containers before refrigerating or freezing to keep texture and flavor at their best.

Nutrition & Dietary Notes

Thanks to the shredded chicken and beans, this taco soup offers satisfying protein with a good amount of fiber from the vegetables and corn. Using a moderate amount of dairy, or skipping it, keeps it from feeling overly heavy.

To keep it gluten-free, choose certified gluten-free chicken broth and be sure any toppings (like tortilla chips) are labeled gluten-free. If you need it dairy-free, omit the half-and-half and opt for a simple brothy finish or a small splash of a neutral dairy-free milk.

Troubleshooting

• Too salty: Add a bit more broth or water, then brighten with lime juice. A handful of unsalted beans or corn can also help dilute.
• Too bland: Add a pinch of salt first, then more lime and an extra sprinkle of cumin or chili powder. Let it simmer a few more minutes.
• Too watery: Simmer uncovered for 5–10 minutes to reduce. You can also mash some beans or blend a cup of the soup and stir it back in.
• Overcooked veggies or chicken: Stir in a handful of fresh corn or a squeeze of lime and extra cilantro to bring back freshness, and finish with a drizzle of olive oil for richness.

FAQs

Can I use frozen or precut ingredients?
Yes. Frozen corn, frozen diced onions, and pre-shredded rotisserie chicken make this feel like a 7 can taco soup recipe easy version, without sacrificing flavor.

What proteins work best?
Shredded chicken is classic, but leftover turkey or even crumbled cooked turkey for a turkey taco soup variation are excellent. Keep the amount around 3 cups so the soup stays brothy.

How do I keep it from drying out when reheating?
Add a splash of broth or water before reheating and warm over medium-low heat. Finish with fresh lime and a bit of olive oil if it feels flat.

Can I make it dairy-free or extra creamy?
For dairy-free, skip the half-and-half and serve it brothy, or stir in a small amount of unsweetened coconut milk. For a creamy taco soup recipe feel, add extra evaporated milk or stir in Greek yogurt off the heat.

How long does it keep and can I freeze it?
It keeps 3–4 days refrigerated. Freeze up to 3 months without the dairy; add your creamy element after thawing and reheating.

Variations

• Lemony Herb Taco Soup: Add lemon or extra lime zest and juice plus chopped fresh parsley and cilantro just before serving.
• Spicy Chipotle Taco Soup: Stir in a minced chipotle in adobo and a spoonful of its sauce, balancing with a touch of honey or extra corn for sweetness.
• Extra Creamy Cheese Taco Soup: During the last few minutes, stir in a generous handful of shredded cheddar or jack cheese until melted and smooth.

Chef Notes / Test Kitchen Tips

The biggest game-changer is roasting the poblanos and corn. That bit of char delivers the “best taco soup” depth you usually only get from a long simmer. Salt in stages: once with the aromatics, again after adding broth, and a final time after adding lime so you don’t overshoot.

Watch your simmer—gentle bubbles, not a rolling boil—so the chicken stays tender and the dairy doesn’t split. This soup is usually done between 20–25 minutes of total simmering after everything is in the pot, so keep an eye on it rather than walking away for long stretches.

Conclusion

On hectic nights, this Poblano & Roasted Corn Chicken Taco Soup gives you everything you love about taco night in one warm, comforting bowl. It’s fast, flexible, and tastes even better the next day.

Keep a batch in the fridge for easy lunches, or freeze some for future you. When you make it, come back and tweak toppings, spices, and add-ins until it becomes your personal best taco soup. And if you share it online, don’t forget to mention how your bowl turned out.