Chicken Poblano Soup
A comforting and flavorful soup featuring roasted poblano peppers, shredded chicken, black beans, and corn, perfect for chilly nights.
Ingredients
- 1 Tbsp unsalted butter
- ½ cup chopped yellow onion
- 1 medium poblano pepper, chopped (seeds & stem removed)
- 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
- 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)
- to taste fresh chopped cilantro, for garnish
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the chopped onion and poblano pepper, sprinkling in half of your seasoning blend. Cook until the veggies are soft, about 5-6 minutes.
- Stir in the shredded chicken, black beans, and corn. Pour in the chicken broth and bring to a simmer. Cook uncovered for about 15 minutes.
- Carefully stir in the heavy cream and shredded cheese until melted. Simmer for an additional 15 minutes.
- Squeeze in fresh lime juice to taste and adjust seasoning if necessary.
- Garnish with fresh chopped cilantro before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.