Creamy soup with shredded chicken, poblano peppers, beans, corn, and a hint of lime for cozy meals.
# The Ingredients You'll Need:
→ Vegetables & Aromatics
01 - 1 tablespoon unsalted butter
02 - ½ cup chopped yellow onion
03 - 1 poblano pepper, seeded and chopped
→ Seasoning Blend
04 - ½ teaspoon garlic powder
05 - ½ teaspoon onion powder
06 - ½ teaspoon chili powder
07 - ½ teaspoon dried oregano
08 - ½ teaspoon kosher salt
09 - ½ teaspoon freshly cracked black pepper
10 - ¼ teaspoon ground cumin
→ Proteins & Soup Base
11 - 2 cups shredded cooked chicken (rotisserie or breast/thigh meat)
12 - 1 can (15 oz) black beans, drained
13 - ½ cup frozen corn
14 - 3 cups chicken broth
→ Creamy Finish
15 - ½ cup heavy cream
16 - ½ cup shredded cheese (cheddar, Mexican blend, or Colby Jack)
17 - 1–2 teaspoons fresh lime juice (from 1 lime)
→ Garnish
18 - Fresh chopped cilantro
# Step-by-Step Instructions:
01 - Melt butter in a large pot over medium heat. Add chopped onion, poblano pepper, and half the seasoning blend. Cook for 5 to 6 minutes until vegetables soften and begin to brown.
02 - Add shredded chicken, black beans, corn, chicken broth, and remaining seasoning blend. Bring to a simmer over medium-high heat.
03 - Allow the mixture to simmer uncovered for 15 minutes to meld the flavors.
04 - Reduce heat and stir in heavy cream and shredded cheese until the cheese melts completely. Return to a gentle simmer.
05 - Cook an additional 10 to 15 minutes until the soup achieves a creamy, slightly thickened consistency.
06 - Stir in lime juice, taste, and adjust seasoning with salt and pepper if necessary.
07 - Ladle into bowls and top with fresh chopped cilantro before serving.
