Save to Pinterest A creamy and comforting soup featuring shredded chicken, smoky poblano peppers, black beans, sweet corn, and a touch of lime—perfect for cozy dinners and quick weeknight meals.
This is a staple in my house especially during colder months, always pleasing the family with its rich flavors and easy preparation.
Ingredients
- Unsalted butter: 1 tbsp
- Chopped yellow onion: ½ cup
- Poblano pepper: 1, seeded and chopped
- Garlic powder: ½ tsp
- Onion powder: ½ tsp
- Chili powder: ½ tsp
- Dried oregano: ½ tsp
- Kosher salt: ½ tsp
- Freshly cracked black pepper: ½ tsp
- Ground cumin: ¼ tsp
- Shredded chicken: 2 cups (rotisserie or cooked breast/thighs)
- Black beans: 1 can (15 oz), drained
- Frozen corn: ½ cup
- Chicken broth: 3 cups
- Heavy cream: ½ cup
- Shredded cheese: ½ cup (cheddar, Mexican blend, or Colby Jack)
- Fresh lime juice: 1–2 tsp (from 1 lime)
- Fresh chopped cilantro: for garnish
Instructions
- Step 1:
- In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion, poblano pepper, and half of the seasoning blend. Sauté for 5–6 minutes, until vegetables are soft and lightly browned.
- Step 2:
- Stir in the shredded chicken, black beans, corn, chicken broth, and the remaining seasoning blend. Bring to a simmer over medium-high heat.
- Step 3:
- Simmer uncovered for 15 minutes to allow flavors to meld.
- Step 4:
- Lower the heat and stir in the heavy cream and shredded cheese. Mix until the cheese is fully melted, then return to a gentle simmer.
- Step 5:
- Cook for another 10–15 minutes until the soup is creamy and slightly thickened.
- Step 6:
- Stir in lime juice, taste, and adjust seasoning with salt and pepper as needed.
- Step 7:
- Serve hot, garnished with fresh cilantro.
Save to Pinterest My family loves gathering around the table for this soup, sharing stories and laughter while enjoying this hearty meal.
Required Tools
Large pot or Dutch oven, chef's knife, cutting board, measuring cups and spoons, wooden spoon or spatula
Allergen Information
Contains dairy (butter, heavy cream, cheese) and legumes (black beans). Gluten-free as written—always check broth and cheese labels to ensure gluten-free status.
Nutritional Information
Per serving: Calories 360, Total Fat 22 g, Carbohydrates 18 g, Protein 25 g
Save to Pinterest This soup balances smoky and creamy flavors perfectly, making it an ideal choice for a nutritious and filling meal any night of the week.
Common Recipe Questions
- → Can I make this soup dairy-free?
Yes, substitute butter with plant-based alternatives and use coconut milk or other non-dairy creamers instead of heavy cream and cheese to keep it creamy.
- → How can I thicken the soup?
Mashing some black beans or adding a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) during cooking will thicken the soup nicely.
- → What can I use instead of shredded chicken?
Cooked chicken breast or thighs, shredded manually or using leftover rotisserie chicken, both work well for this dish.
- → Is this suitable for gluten-free diets?
Yes, it is gluten-free as long as you verify that the chicken broth and cheese labels confirm gluten-free status.
- → Can I add extra toppings for more flavor?
Absolutely! Consider sliced jalapeños, avocado, or crunchy tortilla strips to enhance texture and flavor.