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–+ servings
Amanda Patel

Easy Taco Soup with Poblano & Roasted Corn

This easy one-pan taco soup features roasted poblano peppers, charred corn, shredded chicken, and pantry staples simmered into a brothy, cozy bowl of comfort in under 40 minutes. Naturally gluten-free, full of flavor, and perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Mexican-Inspired
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 poblano peppers, roasted, peeled, seeded, and chopped
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 ribs celery, diced
  • 2 medium carrots, diced
  • 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 as needed
  • 0.5 tsp freshly ground black pepper
  • 4 cups low-sodium chicken broth (gluten-free)
  • 2 cups roasted or charred corn kernels
  • 1 can (15 oz) black beans or pinto beans, rinsed and drained
  • 3 cups cooked shredded chicken
  • 0.5 cup crushed tomatoes or salsa
  • 0.5 cup evaporated milk or half-and-half (optional)
  • 1–2 limes, juiced to taste
  • 0.25 cup chopped fresh cilantro

Equipment

  • 5–6 qt soup pot or Dutch oven Heavy-bottomed recommended
  • sheet pan For roasting poblano peppers
  • tongs For turning peppers while roasting
  • ladle or measuring cup For easy portioning
  • cutting board and knife For prepping vegetables and chicken

Method
 

  1. Place whole poblanos on a foil-lined sheet pan and broil, turning occasionally, until the skins are blistered and blackened in spots, about 8–10 minutes. Transfer to a bowl, cover, and let steam 10 minutes, then peel, seed, and chop.
  2. Heat olive oil in a soup pot over medium heat. Add onion, celery, and carrots with a pinch of salt. Cook 6–8 minutes until softened and lightly browned.
  3. Stir in garlic and cook 30 seconds. Add cumin, chili powder, smoked paprika, oregano, salt, and pepper. Stir constantly for 30–60 seconds until fragrant.
  4. Add roasted poblanos, corn, beans, and crushed tomatoes. Pour in chicken broth and scrape bottom of pot to release browned bits.
  5. Stir in shredded chicken. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook 15 minutes, stirring occasionally.
  6. If using, stir in evaporated milk. Simmer another 3–5 minutes. Turn off heat and add lime juice and chopped cilantro to finish. Adjust seasoning to taste.
  7. Let soup rest 5 minutes before serving to thicken slightly. Ladle into bowls and garnish as desired.

Nutrition

Calories: 330kcalCarbohydrates: 26gProtein: 29gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 68mgSodium: 690mgPotassium: 820mgFiber: 6gSugar: 6gVitamin A: 5900IUVitamin C: 24mgCalcium: 85mgIron: 2.5mg

Notes

Use rotisserie chicken and frozen corn to save prep time. Adjust lime juice and salt at the end for perfect balance. Freezes well without dairy; add evaporated milk upon reheating. For a spicy twist, stir in chipotle or jalapeños. Let rest 5 minutes before serving for best texture.

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