Description
A heartwarming chicken poblano soup combining smoky poblano peppers, shredded chicken, and a creamy base, perfect for chilly days.
Ingredients
Scale
- 1 tbsp Unsalted Butter
- ½ cup Chopped Yellow Onion
- 1 Poblano Pepper, chopped
- 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 and sauté the butter in a large pot over medium heat, then add the onion and poblano pepper. Sauté for 5–6 minutes.
- Mix in the chicken, black beans, and corn, then pour in the chicken broth and add the seasonings.
- Let it simmer uncovered for about 15 minutes.
- Add the heavy cream and cheese, stirring until melted, then bring to a soft simmer.
- Final touches: Simmer for another 15 minutes, then add lime juice and adjust seasoning.
Notes
Can be made ahead and stored in the fridge for up to five days. Customize the thickness by blending part of the mixture before adding cream.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 33g
- Cholesterol: 85mg