Description
A comforting blend of shredded chicken, vibrant veggies, and a creamy broth with a kick of poblano pepper, perfect for chilly evenings.
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 (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)
- 1–2 tsp Fresh Lime Juice (from 1 lime wedge)
- Fresh Chopped Cilantro, for garnish
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add chopped onions, poblano pepper, and half of the seasoning blend. Cook for 5–6 minutes, until the veggies are soft and slightly browned.
- Stir in shredded chicken, black beans, corn, chicken broth, and the remaining seasoning blend. Bring to a simmer over medium-high heat.
- Let the soup cook uncovered for 15 minutes, allowing the flavors to meld.
- Stir in the heavy cream and shredded cheese. Mix until the cheese is fully melted, and bring it to a simmer again.
- Simmer for another 15 minutes. Add a squeeze of lime juice, season with salt and pepper to taste, and garnish with fresh cilantro before serving.
Notes
For ease, use store-bought rotisserie chicken. Adjust the heat by adding jalapeños for spice. Don’t skip the cilantro and lime garnish for better flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 75mg