Description
This creamy small-batch soup combines shredded chicken, smoky poblano peppers, black beans, corn, and melty cheese for a rich and satisfying Southwestern-inspired dinner. It’s simple enough for busy weeknights but packed with bold homemade flavor.
Ingredients
Scale
For the Soup
- 1 tablespoon butter or olive oil
- 1/2 cup diced yellow onion
- 1 poblano pepper, chopped with seeds and stem removed
- 2 cups cooked shredded chicken
- 1 can black beans, drained
- 1/2 cup frozen corn
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup shredded cheese such as cheddar, Pepper Jack, Colby Jack, or Mexican blend
- 2 teaspoons fresh lime juice
- Fresh chopped cilantro for garnish
Seasoning Blend
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cumin
Instructions
- Cook the Onion and Poblano
- Set a medium Dutch oven or large saucepan over medium heat. Add the butter or olive oil and allow it to warm completely.
- Stir in the diced onion and chopped poblano pepper. Sprinkle in half of the seasoning mixture and cook for 5 to 6 minutes. Stir occasionally while the vegetables soften and develop light browning around the edges.
- The poblano pepper should become tender and fragrant while the onions turn translucent.
- Add the Remaining Soup Ingredients
- Add the shredded chicken, black beans, frozen corn, chicken broth, and remaining seasoning blend directly into the pot.
- Mix thoroughly so the spices distribute evenly throughout the soup.
- Increase the heat slightly and bring everything to a gentle simmer. Leave the soup uncovered and let it cook for about 15 minutes so the flavors can fully combine.
- Stir in Cream and Cheese
- Reduce the heat slightly before adding the heavy cream.
- Slowly stir in the shredded cheese a little at a time, stirring continuously so it melts smoothly into the broth.
- Continue stirring until the soup becomes creamy and the cheese fully disappears into the liquid.
- Allow the soup to return to a soft simmer.
- Simmer to Deepen Flavor
- Keep the soup simmering for at least another 15 minutes. This additional cooking time helps the broth thicken slightly while intensifying the smoky Southwestern flavor.
- Right before serving, stir in the fresh lime juice and taste the soup. Add extra salt or pepper if needed.
- Garnish and Serve
- Ladle the hot soup into bowls and top with chopped cilantro.
- For extra flavor and texture, add toppings like shredded cheese, sour cream, tortilla strips, sliced jalapeños, diced avocado, or green onions.
- Serve immediately while hot and creamy.
Notes
- Poblano peppers vary in size. One pepper usually gives around 3/4 cup chopped, but anywhere between 1/2 cup and 1 cup works well.
- Chicken taco seasoning or fajita seasoning can replace the homemade seasoning blend.
- Rotisserie chicken makes this recipe especially easy and flavorful.
- For a smokier flavor, roast the poblano pepper before chopping and adding it to the soup.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 cup
- Calories: 233 kcal
- Sugar: 2 g
- Sodium: 558 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.1 g
- Carbohydrates: 17 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 60 mg