Chicken Poblano Soup
This creamy chicken poblano soup is the ultimate cozy dinner—filled with shredded chicken, smoky poblano peppers, hearty black beans, corn, and a touch of lime. A flavorful one-pot wonder that comes together fast!
Ingredients
- 1 tbspunsalted butter
- ½ cupchopped yellow onion
- 1poblano pepper, chopped (seeds & stem removed)
- seasoning blend
- ½ tsponion powder
- ½ tspchili powder
- ½ tspdried oregano
- ½ tspkosher salt
- ½ tspfreshly cracked black pepper
- ¼ tspcumin
- 2 cupsshredded chicken (rotisserie or cooked chicken breast/thighs)
- 1 canblack beans, drained
- ½ cupfrozen corn
- 3 cupschicken broth
- ½ cupheavy cream
- ½ cupshredded cheese (cheddar, mexican blend, or colby jack)
- 1 tspfresh lime juice (from 1 lime wedge)
- fresh chopped cilantro, for garnish
Directions
- 1
Sauté veggies: In a large pot or Dutch oven, melt butter over medium heat. Add chopped onions, poblano pepper, and half of the seasoning blend. Cook for 5–6 minutes, until veggies are soft and slightly browned.
- 2
Add soup base: Stir in shredded chicken, black beans, corn, chicken broth, and remaining seasoning. Bring to a simmer over medium-high heat.
- 3
Simmer: Let the soup cook uncovered for 15 minutes, allowing the flavors to meld.
- 4
Make it creamy: Stir in the heavy cream and shredded cheese. Mix until the cheese is fully melted. Bring to a simmer again.
- 5
Finish & serve: 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.