Chicken Poblano Soup
A warm, hearty Chicken Poblano Soup combining tender chicken and flavorful vegetables into a creamy masterpiece, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soups
- Method: Stovetop
- Cuisine: Mexican
- Diet: Non-Vegetarian
Ingredients
- 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
- Sauté the butter over medium heat in a large pot or Dutch oven. Add chopped onions, poblano pepper, and half of the seasoning blend and cook for 5–6 minutes.
- Stir in shredded chicken, black beans, corn, chicken broth, and the remaining seasoning. Bring to a simmer over medium-high heat.
- Let the soup cook uncovered for 15 minutes.
- Stir in the heavy cream and shredded cheese and mix until melted. Bring to a simmer again.
- Simmer for an additional 15 minutes. Squeeze lime juice, season with salt and pepper, and garnish with cilantro before serving.
Notes
For a thicker soup, simmer longer uncovered. Adjust salt and lime juice to taste before serving.
Find it online: https://dishvela.com/chicken-poblano-soup-30-minute-cozy-dinner/