Description
A creamy and flavorful chicken poblano soup with black beans and corn, topped with shredded cheese and cilantro. This small batch recipe yields about 6 cups of delicious soup.
Ingredients
For Chicken Poblano Soup:
- 1 tbsp. Unsalted Butter or Olive Oil
- 1/2 cup chopped Yellow Onion
- 1 Poblano Pepper, chopped, stems and seeds removed (see notes)
- Seasoning Blend (see below) or 1 tbsp. Chicken Taco/Chicken Fajita Seasoning
- 2 cups Shredded Chicken
- 1 can Black Beans (15 oz.; drained – not rinsed)
- 1/2 cup frozen Corn
- 3 cups Chicken Broth
- 1/2 cup Heavy Cream
- 1/2 cup Shredded Cheese (Cheddar, Pepper Jack, Colby Jack, or Mexican Blend)
- 2 tsp. fresh Lime Juice
- finely chopped Cilantro for garnish
For Seasoning Blend:
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/2 tsp. Chili Powder
- 1/2 tsp. Dried Oregano
- 1/2 tsp. (each) Kosher Salt + freshly cracked Black Pepper
- 1/4 tsp. Cumin
Instructions
- Cook the chopped onions and poblano pepper. Melt the butter in a large saucepan or medium pot. Add onions, poblanos, and half of the seasoning blend. Cook for 5-6 minutes until tender and lightly browned.
- Stir in the hearty ingredients. Add shredded chicken, black beans, frozen corn, chicken broth, and remaining seasoning. Stir to combine. Bring to a simmer and let it simmer (uncovered) for 15 minutes.
- Make it creamy. Stir in heavy cream and shredded cheese. Once melted, allow the soup to simmer again.
- Simmer for flavor. Let the soup simmer for at least another 15 minutes. Stir in lime juice and season with salt and pepper.
- Serve. Divide the soup into bowls, garnish with cilantro and favorite toppings.
Notes
- Poblano Pepper Amount: Poblano peppers vary in size; aim for about 3/4 cup per pepper.
Nutrition
- Serving Size: 1 cup
- Calories: 233 kcal
- Sugar: 2g
- Sodium: 558mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0.1g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 60mg
