Description
A creamy, hearty soup with tender chicken and earthy poblano peppers, perfect for chilly days.
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
- 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
- Fresh Chopped Cilantro, for garnish
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the chopped onions, poblano pepper, and half of the seasoning blend. Cook for 5–6 minutes until veggies are soft.
- Stir in shredded chicken, black beans, corn, chicken broth, and remaining seasonings. Bring to a simmer.
- Let soup cook uncovered for about 15 minutes for flavors to mingle.
- Stir in heavy cream and shredded cheese, mixing until cheese melts.
- Simmer for another 15 minutes, then add lime juice and adjust seasoning.
- Serve hot, garnished with fresh cilantro.
Notes
For extra flavor, consider roasting the poblano pepper before adding it to the soup. This soup can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg
Keywords: chicken soup, poblano pepper, comfort food, easy recipe, cozy dinner