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

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Instructions

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.
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.
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.
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.
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.
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.
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.
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