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 quickly became a favorite in our house for busy weeknights. Its blend of smoky and fresh flavors makes it an instant crowd-pleaser.
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 (rotisserie or cooked breast/thighs): 2 cups
- Black beans: 1 can (15 oz), drained
- Frozen corn: ½ cup
- Chicken broth: 3 cups
- Heavy cream: ½ cup
- Shredded cheese (cheddar Mexican blend or Colby Jack): ½ cup
- Fresh lime juice (from 1 lime): 1–2 tsp
- Fresh chopped cilantro: to 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 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 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 This recipe always brings the family together around the table especially on chilly evenings when comfort food is a must.
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 broth and cheese labels to ensure gluten-free status. For dairy-free use plant-based butter and cheese alternatives and coconut milk instead of cream.
Save This soup is a delicious way to enjoy Mexican-inspired flavors any night of the week.
Kitchen Guide
- → What type of chicken works best for this dish?
Shredded rotisserie or cooked chicken breast or thighs work well, providing tender texture and rich flavor.
- → Can I make this dish dairy-free?
Yes, substitute heavy cream with coconut milk and use dairy-free cheese or omit cheese altogether.
- → How can I thicken the soup?
Mash some black beans into the broth or add a cornstarch slurry for a thicker consistency.
- → What garnishes complement the flavors?
Fresh cilantro adds brightness, while sliced jalapeños, avocado, or tortilla strips add extra texture and flavor.
- → Is this soup gluten-free?
Yes, as long as the broth and cheese used are confirmed gluten-free.