Description
This creamy chicken poblano soup is a comforting and flavorful meal perfect for cozy dinners. It features shredded chicken, smoky poblano peppers, black beans, corn, and a hint of lime, all combined in a creamy base with melted cheese. This one-pot recipe comes together quickly and is sure to satisfy your taste buds with its rich and hearty ingredients.
Ingredients
Vegetables & Aromatics
- 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
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)
Finishing Touches
- 1–2 tsp Fresh Lime Juice (from 1 lime wedge)
- Fresh Chopped Cilantro, for garnish
Instructions
- Sauté Veggies: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped yellow onion, chopped poblano pepper, and half of the seasoning blend. Cook for 5–6 minutes, stirring occasionally, until the vegetables are soft and slightly browned.
- Add Soup Base: Stir in the shredded chicken, drained black beans, frozen corn, chicken broth, and the remaining seasoning blend. Increase the heat to medium-high and bring the mixture to a simmer.
- Simmer: Let the soup cook uncovered for about 15 minutes, allowing the flavors to meld together and the soup to develop richness.
- Make It Creamy: Stir in the heavy cream and shredded cheese until the cheese fully melts into the soup. Bring the mixture back to a gentle simmer.
- Finish & Serve: Continue to simmer for another 15 minutes to let the soup thicken slightly. Squeeze in fresh lime juice, adjust seasoning with additional salt and pepper to taste, and garnish with freshly chopped cilantro before serving.
Notes
- For a thicker soup, mash some of the black beans or add a cornstarch slurry to the simmering soup.
- Swap the heavy cream for half & half or full-fat coconut milk to create a lighter or dairy-free version.
- Leftovers keep well refrigerated for up to 4 days.
- When freezing, omit the cream and cheese; add them fresh when reheating to maintain texture and flavor.
