Save 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 soup became a family favorite quickly because of its rich flavor and comforting warmth on chilly nights.
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 56 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 1015 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 My family loves gathering around this soup, sharing stories and enjoying the warmth together.
Notes
For a thicker soup, mash some of the beans in the pot or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water). 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), legumes (black beans), and is gluten-free as written. Always check broth and cheese labels to ensure gluten-free status.
Save This soup is a perfect combination of creamy and spicy that you will want to make again and again.
Cooking Questions & Answers
- → Can I make this soup dairy-free?
Yes, substitute the butter, cream, and cheese with plant-based alternatives and coconut milk for a dairy-free version.
- → How can I thicken the soup?
Mash some of the black beans in the pot or add a cornstarch slurry mixed with water to reach desired thickness.
- → What can I use instead of shredded chicken?
Rotisserie chicken works well, or you can use cooked chicken breast or thighs shredded into pieces.
- → How long does the soup keep?
Store refrigerated for up to 4 days. For freezing, omit cream and cheese and add them after reheating.
- → What garnishes work best with this soup?
Fresh chopped cilantro is classic, but sliced jalapeños, avocado, or tortilla strips add extra flavor and texture.