Chicken Poblano Soup
This creamy chicken poblano soup is the ultimate cozy dinnerfilled with shredded chicken, smoky poblano peppers, hearty black beans, corn, and a touch of lime. A flavorful one-pot wonder that comes together fast!
Ingredients
Scale
- 1 tbsp Unsalted Butter
- ½ cup Chopped Yellow Onion
- 1 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)
- 12 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 56 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.
Nutrition
- Calories: 360 kcal
- Sugar: 4 g
- Fat: 22 g
- Carbohydrates: 18 g
- Protein: 25 g
Find it online: http://ingredientidea.com/creamy-chicken-poblano-soup/