Chicken Poblano Soup
A comforting soup featuring tender chicken and flavorful poblano peppers, perfect for chilly evenings.
Equipment
- Large Pot or Dutch Oven
Ingredients
- 1 tablespoon Unsalted Butter
- 0.5 cup Chopped Yellow Onion
- 1 piece Poblano Pepper Chopped (seeds & stem removed)
- 0.5 teaspoon Garlic Powder
- 0.5 teaspoon Onion Powder
- 0.5 teaspoon Chili Powder
- 0.5 teaspoon Dried Oregano
- 0.5 teaspoon Kosher Salt
- 0.5 teaspoon Freshly Cracked Black Pepper
- 0.25 teaspoon Cumin
- 2 cups Shredded Chicken Rotisserie or cooked chicken breast/thighs
- 1 can Black Beans 15 oz, drained
- 0.5 cup Frozen Corn
- 3 cups Chicken Broth
- 0.5 cup Heavy Cream
- 0.5 cup Shredded Cheese Cheddar, Mexican Blend, or Colby Jack
- 1-2 teaspoons Fresh Lime Juice From 1 lime wedge
Instructions
- In a large pot, melt the butter over medium heat.
- Add the chopped onion and poblano pepper. Sauté for about 5-6 minutes until softened.
- Stir in garlic powder, onion powder, chili powder, oregano, salt, black pepper, and cumin. Cook for another minute.
- Add the shredded chicken, black beans, frozen corn, and chicken broth. Bring to a gentle simmer.
- Let the soup simmer uncovered for about 15 minutes, stirring occasionally.
- Stir in the heavy cream and shredded cheese. Allow to simmer for an additional 5 minutes.
- Finish with fresh lime juice and garnish with cilantro before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove.