Description
Creamy and smoky Chicken Poblano Soup made with shredded chicken, black beans, corn, and poblano peppers in a rich Tex-Mex broth.
Ingredients
Scale
- 1 tbsp unsalted butter
- 1/2 cup chopped yellow onion
- 1 poblano pepper, chopped (seeds and stem 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 freshly cracked 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 cheese
- 1–2 tsp fresh lime juice
- Fresh chopped cilantro for garnish
Instructions
- Melt butter in a large pot over medium heat. Add onion, poblano, and half the seasoning. Cook 5–6 minutes until softened.
- Stir in shredded chicken, black beans, corn, chicken broth, and remaining seasoning. Bring to a simmer.
- Simmer uncovered for 15 minutes.
- Stir in heavy cream and shredded cheese until melted. Bring back to a simmer.
- Simmer another 15 minutes. Add lime juice, adjust seasoning, garnish with cilantro, and serve.
Notes
- For thicker soup mash some beans or add a cornstarch slurry.
- Substitute half and half or coconut milk for heavy cream if desired.
- Refrigerate up to 4 days. Freeze without cream and cheese and add when reheating.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: American, Tex-Mex
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 360 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 85 mg