Chicken Poblano Soup
A delightful and creamy soup bursting with flavors of poblano peppers, tender chicken, and hearty black beans, perfect for cozy evenings.
Ingredients
Main Ingredients
- 1 tbsp Unsalted Butter
- ½ cup Chopped Yellow Onion
- 1 Poblano Pepper, chopped (seeds & stem removed)
- 2 cups Shredded Chicken (rotisserie or cooked chicken breast/thighs)
- 1 can (15 oz) Black Beans, drained
- ½ cup Frozen Corn
- 3 cups Chicken Broth
- ½ cup Heavy Cream
- ½ cup Shredded Cheese (Cheddar, Mexican Blend, or Colby Jack)
- 1–2 tsp Fresh Lime Juice (from 1 lime wedge)
- Fresh Chopped Cilantro, for garnish
Seasoning Blend
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ½ tsp Chili Powder
- ½ tsp Dried Oregano
- ½ tsp Kosher Salt
- ½ tsp Freshly Cracked Black Pepper
- ¼ tsp Cumin
Instructions
Preparation
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the chopped yellow onions, poblano pepper, and half of the seasoning blend. Cook for 5–6 minutes until the vegetables are soft and slightly browned.
Cooking
- Stir in the shredded chicken, drained black beans, frozen corn, and chicken broth. Add the remaining seasoning, and bring the mixture to a simmer over medium-high heat.
- Allow the soup to cook uncovered for 15 minutes.
- Stir in the heavy cream and shredded cheese, mixing until the cheese is fully melted and incorporated.
- Bring it to a simmer again.
- Let the soup simmer for another 15 minutes, add lime juice, season with salt and pepper to taste, and garnish with fresh cilantro before serving.
Notes
For deeper flavor, consider roasting the poblano pepper before adding. For added protein, toss in blackened shrimp or grilled chicken at the end. To create a lighter version, substitute heavy cream with coconut milk or non-dairy options.