Save It 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.
I first served this soup to my family on a chilly evening and it quickly became a favorite thanks to its bold flavors and satisfying texture.
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 to 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 to 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 It This soup is a staple at our family dinners, bringing comfort and warmth especially during colder months.
Notes
Leftovers keep refrigerated for up to 4 days. For freezing, omit cream and cheese; add them when reheating. Top with sliced jalapeños, avocado, or tortilla strips for extra flavor and crunch.
Required Tools
Large pot or Dutch oven, chefs knife, cutting board, measuring cups and spoons, wooden spoon or spatula.
Allergen Information
Contains dairy (butter, heavy cream, cheese). Contains legumes (black beans). Gluten-free as written; always check labels to ensure gluten-free status. Use plant-based alternatives for dairy-free option.
Save It This soup balances creamy texture with smoky and fresh flavors for a satisfying meal any night of the week.
Common Questions About Recipes
- → What type of chicken works best for this dish?
Shredded rotisserie chicken or cooked chicken breast or thighs offers tender texture and rich flavor that blends well in the soup.
- → Can I adjust the spice level in the soup?
Yes, you can increase the chili powder or add sliced jalapeños for more heat, or reduce spices to keep it mild.
- → What are good dairy-free alternatives?
Substitute butter with plant-based margarine and heavy cream with coconut milk to maintain creaminess without dairy.
- → How can I thicken the soup if desired?
Mashing some beans in the pot or adding a cornstarch slurry helps thicken the broth for a heartier texture.
- → Is this dish gluten-free?
Yes, as long as gluten-free broth and cheese are used, this dish fits gluten-free dietary needs.