Description
A creamy chicken poblano soup recipe with black beans, corn, shredded chicken, a poblano pepper, and plenty of flavor!
Ingredients
Scale
- 1 tbsp unsalted butter or olive oil
- 1/2 cup chopped yellow onion
- 1 poblano pepper, chopped, stems and seeds removed
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp cumin
- 2 cups shredded chicken
- 1 can (15 oz) black beans, drained
- 1/2 cup frozen corn
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup shredded microbial-rennet cheese
- 2 tsp fresh lime juice
- Fresh cilantro for garnish
Instructions
- Sauté: Melt butter in a pot; add onions, poblanos, and half of the seasoning blend, and cook for 5-6 minutes until tender.
- Simmer: Add shredded chicken, black beans, frozen corn, chicken broth, and remaining seasoning; simmer uncovered for 15 minutes.
- Cream: Stir in heavy cream and shredded cheese; bring back to a simmer.
- Flavor: Simmer for at least another 15 minutes, then stir in fresh lime juice and season with salt and pepper to taste.
- Serve: Divide into bowls and garnish with cilantro.
Notes
Poblano peppers vary in size, but one usually yields about 3/4 cup. You can substitute the homemade seasoning blend with 1 tablespoon of chicken taco or fajita seasoning.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 233 kcal
- Sugar: 2 g
- Sodium: 558 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 17 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 60 mg
Keywords: chicken poblano soup, creamy chicken soup, black bean soup, southwestern soup, small batch recipe