Description
A warm and creamy Chicken Poblano Soup perfect for a cold night, filled with flavors of poblano pepper, chicken, and spices.
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
- Melt the butter in a large pot over medium heat.
- Add the chopped onion and chopped poblano.
- Sprinkle in half of the seasoning mix.
- Cook the vegetables until soft and a little browned, about five to six minutes.
- Stir in the shredded chicken, black beans, corn, and chicken broth.
- Add the remaining seasoning mix and bring the pot to a simmer.
- Let the soup simmer uncovered for fifteen minutes to blend the flavors.
- Pour in the heavy cream and add the shredded cheese.
- Stir until the cheese melts and the soup is smooth.
- Bring the soup back to a gentle simmer.
- Simmer for another fifteen minutes to thicken and develop flavor.
- Add the lime juice and taste for salt and pepper.
- Garnish with fresh cilantro before serving.
Notes
For a dairy-free option, swap the heavy cream for coconut milk. Adjust the soup thickness with chicken broth or water as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 75mg
Keywords: soup, chicken soup, poblano, comfort food, Mexican