Chicken Poblano Soup
A creamy and flavorful soup made with chicken, poblano peppers, and a mix of spices, perfect for warming up on chilly days.
Ingredients
Base Ingredients
- 1 tbsp Unsalted Butter
- ½ cup Chopped Yellow Onion
- 1 Poblano Pepper, chopped (seeds & stem removed)
- 2 cups Shredded Chicken Use rotisserie chicken or cooked 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 (such as Cheddar, Mexican Blend, or Colby Jack)
- 1–2 tsp Fresh Lime Juice From 1 lime wedge
- Fresh Chopped Cilantro, for garnish
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
Instructions
Preparation
- Melt the unsalted butter in a large pot or Dutch oven over medium heat.
- Add the chopped yellow onion, chopped poblano pepper, and half of the seasoning blend. Sauté for about 5 to 6 minutes until soft and slightly browned.
Cooking
- Stir in the shredded chicken, drained black beans, frozen corn, and the remaining seasoning blend.
- Add the chicken broth and bring the mixture to a simmer over medium-high heat.
- Let the soup simmer uncovered for about 15 minutes.
- Stir in the heavy cream and shredded cheese until the cheese has melted.
- Bring to a simmer once more and cook for an additional 15 minutes.
- Before serving, add a squeeze of fresh lime juice and season with salt and pepper to taste. Garnish with fresh chopped cilantro.
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Notes
Serve in warm bowls, topping with cheese or a dollop of sour cream. Pair with crusty bread or cornbread. Adjust heat by substituting poblanos with bell peppers or adding jalapeños.