Savory soup with shredded chicken, poblano peppers, black beans, corn, and a creamy finish.
# What You 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 chicken (rotisserie or cooked breast/thighs)
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
# Steps:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add chopped onion, poblano pepper, and half the seasoning blend. Cook for 5 to 6 minutes until vegetables soften and develop light browning.
02 - Add shredded chicken, black beans, corn, chicken broth, and the remaining seasoning blend. Bring mixture to a simmer over medium-high heat.
03 - Let the soup simmer uncovered for 15 minutes, allowing flavors to fully develop.
04 - Reduce heat and stir in heavy cream and shredded cheese until cheese melts completely. Maintain a gentle simmer.
05 - Continue cooking for 10 to 15 minutes until the soup becomes creamy and slightly thickened.
06 - Mix in fresh lime juice, then adjust salt and pepper to taste.
07 - Ladle hot soup into bowls and garnish with fresh chopped cilantro.
