Creamy soup with shredded chicken, poblano peppers, black beans, corn, and lime for a warm, comforting dish.
# What You’ll Need:
→ Vegetables & Aromatics
01 - 1 tablespoon unsalted butter
02 - ½ cup chopped yellow onion
03 - 1 poblano pepper, seeded and chopped
→ Seasoning Blend
04 - ½ teaspoon garlic powder
05 - ½ teaspoon onion powder
06 - ½ teaspoon chili powder
07 - ½ teaspoon dried oregano
08 - ½ teaspoon kosher salt
09 - ½ teaspoon freshly cracked black pepper
10 - ¼ teaspoon ground cumin
→ Proteins & Soup Base
11 - 2 cups shredded cooked chicken (rotisserie or breast/thigh)
12 - 1 can (15 ounces) black beans, drained
13 - ½ cup frozen corn
14 - 3 cups chicken broth
→ Creamy Finish
15 - ½ cup heavy cream
16 - ½ cup shredded cheese (cheddar, Mexican blend, or Colby Jack)
17 - 1 to 2 teaspoons fresh lime juice (from 1 lime)
→ Garnish
18 - Fresh chopped cilantro
# Directions:
01 - Melt butter in a large pot over medium heat. Add chopped onion, poblano pepper, and half the seasoning blend. Sauté for 5 to 6 minutes until vegetables soften and lightly brown.
02 - Add shredded chicken, black beans, corn, chicken broth, and remaining seasoning blend to the pot. Bring mixture to a simmer over medium-high heat.
03 - Allow soup to simmer uncovered for 15 minutes to develop flavors.
04 - Reduce heat to low. Stir in heavy cream and shredded cheese until fully melted. Maintain a gentle simmer.
05 - Cook an additional 10 to 15 minutes until soup is creamy and slightly thickened.
06 - Stir in fresh lime juice. Adjust seasoning with salt and pepper as needed. Serve garnished with chopped cilantro.
