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Chicken Poblano Soup

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This creamy chicken poblano soup is the ultimate cozy dinner filled 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

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  • 1 tbsp Unsalted Butter
  • ½ cup Chopped Yellow Onion
  • 1 Poblano Pepper, chopped (seeds & stem removed)
  • 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
  • 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

Instructions

  1. 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.
  2. Add soup base: Stir in shredded chicken, black beans, corn, chicken broth, and remaining seasoning. Bring to a simmer over medium-high heat.
  3. Simmer: Let the soup cook uncovered for 15 minutes, allowing the flavors to meld.
  4. Make it creamy: Stir in the heavy cream and shredded cheese. Mix until the cheese is fully melted. Bring to a simmer again.
  5. 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

Find it online: https://ingredientidea.com/chicken-poblano-soup-recipe/