Description
This creamy chicken poblano soup is a cozy, flavorful one-pot meal featuring shredded chicken, smoky poblano peppers, black beans, corn, and a touch of lime, perfect for a quick and satisfying dinner.
Ingredients
Units
Scale
Ingredients
- 1 tbsp Unsalted Butter
- 1/2 cup Chopped Yellow Onion
- 1 Poblano Pepper, chopped (seeds & stem removed)
Seasoning Blend
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Chili Powder
- 1/2 tsp Dried Oregano
- 1/2 tsp Kosher Salt
- 1/2 tsp Freshly Cracked Black Pepper
- 1/4 tsp Cumin
Soup
- 2 cups Shredded Chicken (rotisserie or cooked chicken breast/thighs)
- 1 can (15 oz) Black Beans, drained
- 1/2 cup Frozen Corn
- 3 cups Chicken Broth
- 1/2 cup Heavy Cream
- 1/2 cup Shredded Cheese (Cheddar, Mexican Blend, or Colby Jack)
- 1–2 tsp Fresh Lime Juice (from 1 lime wedge)
- Fresh Chopped Cilantro, for garnish
Instructions
- Sauté veggies: In a large pot or Dutch oven, melt butter over medium heat. Add chopped onions, poblano pepper, and half of the seasoning blend. Cook for 5–6 minutes, until veggies are soft and slightly browned.
- Add soup base: Stir in shredded chicken, black beans, corn, chicken broth, and remaining seasoning. Bring to a simmer over medium-high heat.
- Simmer: Let the soup cook uncovered for 15 minutes, allowing the flavors to meld.
- Make it creamy: Stir in the heavy cream and shredded cheese. Mix until the cheese is fully melted. Bring to a simmer again.
- Finish & serve: Simmer for another 15 minutes. Add a squeeze of lime juice, season with salt and pepper to taste, and garnish with fresh cilantro before serving.
Notes
- For a thicker soup, mash some of the beans or use a cornstarch slurry.
- Swap the heavy cream for half & half or full-fat coconut milk for a lighter or dairy-free version.
- Leftovers keep well refrigerated for up to 4 days. Freeze without the cream and cheese, then add those when reheating.
