Description
Chicken Poblano Soup is a comforting and flavorful 30-minute dinner recipe that combines tender shredded chicken, poblano peppers, black beans, corn, and a creamy broth enriched with cheese and spices. This hearty soup offers a perfect balance of smoky, spicy, and creamy flavors, making it an ideal cozy meal for any night of the week.
Ingredients
Scale
Main Ingredients
- 2 tablespoons Unsalted Butter (Can substitute with olive oil for a lighter option)
- 1 medium Chopped Yellow Onion (Substitute with shallots if desired)
- 1 medium Poblano Pepper (Substitute with green bell pepper for less heat)
- 1 teaspoon Garlic Powder (Fresh garlic can be used in equal amounts)
- 1 teaspoon Onion Powder (Can omit if you prefer fresher flavors)
- 1 tablespoon Chili Powder (Adjust according to spice preference)
- 1 teaspoon Dried Oregano
- 1 teaspoon Kosher Salt (Adjust to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper (Seasoning to taste is recommended)
- 1 teaspoon Cumin
- 2 cups Shredded Chicken (Rotisserie chicken works well)
- 1 can Black Beans (15 oz, canned, drained)
- 1 cup Frozen Corn (Fresh corn can be substituted)
- 4 cups Chicken Broth (Vegetable broth can be used for a vegetarian option)
- 1 cup Heavy Cream (May be substituted with half & half or coconut milk)
- 1 cup Shredded Cheese (Cheddar or Mexican Blend)
- 1 tablespoon Fresh Lime Juice (Use fresh for best flavor)
- 1/4 cup Fresh Chopped Cilantro (Can omit if desired)
Instructions
- Melt the Butter: In a large pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat until it starts to foam, releasing a delicious aroma that will enhance the soup’s base.
- Sauté the Vegetables: Add the chopped yellow onion and diced poblano pepper along with half of the seasoning blend (garlic powder, onion powder, chili powder, dried oregano, kosher salt, black pepper, cumin). Cook for about 5-6 minutes until the vegetables are softened and fragrant, building the soup’s flavor foundation.
- Combine the Ingredients: Stir in the shredded chicken, drained black beans, frozen corn, and chicken broth. Bring the mixture to a simmer over medium-high heat to start marrying the flavors.
- Simmer and Meld Flavors: Allow the soup to cook uncovered for 15 minutes. This simmering step lets all the ingredients meld together beautifully, developing depth and warmth in the soup.
- Stir in Cream and Cheese: Reduce heat slightly, then add the heavy cream and shredded cheese. Stir continuously until the cheese melts completely and the soup becomes creamy and rich.
- Deepen the Flavor: Simmer the soup for an additional 15 minutes on low heat. Taste and adjust seasonings by adding more salt, pepper, or chili powder as desired for a perfectly balanced flavor.
- Finish with Freshness: Just before serving, stir in fresh lime juice to brighten the soup. Garnish with chopped cilantro to add a fresh and vibrant touch.
Notes
- Substitute poblano pepper with green bell pepper for a milder flavor.
- Use rotisserie chicken for convenience, or homemade shredded chicken if preferred.
- Heavy cream can be replaced with half & half or coconut milk for a lighter or dairy-free option.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Adjust chili powder to control the spiciness to your liking.
- Fresh garlic can replace garlic powder for a stronger, fresher garlic flavor.
- Garnishing with cilantro is optional but adds a bright herbaceous note.
