Chicken Poblano Soup
A comforting and flavorsome chicken soup with poblano peppers, beans, and creamy richness, perfect for any occasion.
Ingredients
Base Ingredients
- 1 tbsp Unsalted Butter
- ½ cup Chopped Yellow Onion
- 1 ea Poblano Pepper, chopped (seeds & stem removed)
Seasonings
- 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
Main Ingredients
- 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 garnish none Fresh Chopped Cilantro
Instructions
Preparation
- Melt the unsalted butter in a large pot or Dutch oven over medium heat.
- Add the chopped yellow onion and poblano pepper, along with half of the seasoning blend. Sauté for about 5 to 6 minutes until the vegetables soften and turn slightly brown.
Cooking
- Stir in the shredded chicken, drained black beans, and frozen corn. Mix well and add the remaining seasoning blend.
- Pour in the chicken broth, increase the heat to medium-high, and bring the mixture to a simmer. Cook uncovered for about 15 minutes.
- Stir in the heavy cream and shredded cheese until fully melted and combined.
- Reduce the heat slightly and let the soup simmer for an additional 15 minutes.
- Before serving, add a splash of fresh lime juice and adjust with salt and pepper as needed. Garnish with fresh chopped cilantro.
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Notes
For a vegetarian version, substitute chicken with cooked quinoa or additional beans. For added flavor, consider using freshly roasted poblano peppers.