Description
A hearty, comforting soup combining succulent chicken, robust poblano peppers, and an array of spices, finished with heavy cream for a creamy, delicious treat.
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)
- 1 can (15 oz) Black Beans, drained
- ½ cup Frozen Corn
- 3 cups Chicken Broth
- ½ cup Heavy Cream
- ½ cup Shredded Cheese (Cheddar or Mexican Blend)
- 1–2 tsp Fresh Lime Juice (from 1 lime wedge)
- Fresh Chopped Cilantro, for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add onions and poblano pepper with half seasoning. Cook for 5–6 minutes until soft.
- Stir in chicken, black beans, corn, and chicken broth with the remaining seasoning. Bring to a simmer.
- Cook uncovered for about 15 minutes, allowing flavors to meld.
- Stir in heavy cream and shredded cheese until melted.
- Simmer for another 15 minutes, add lime juice, season to taste, and garnish with cilantro before serving.
Notes
Use rotisserie chicken for quicker preparation. Adjust spice levels to your taste and consider adding thickening agents if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg