Description
A creamy, comforting small-batch soup made with shredded chicken, black beans, corn, and a smoky poblano pepper, simmered in a seasoned broth with a rich cheesy finish.
Ingredients
- 1 tbsp unsalted butter or olive oil
- 1/2 cup chopped yellow onion
- 1 poblano pepper, chopped (stems and seeds removed)
- 1 tbsp seasoning blend or chicken taco/fajita seasoning
- 2 cups shredded cooked chicken
- 1 can black beans (15 oz, drained not rinsed)
- 1/2 cup frozen corn
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup shredded cheese (cheddar, pepper jack, Colby Jack, or Mexican blend)
- 2 tsp fresh lime juice
- Chopped cilantro for garnish
Instructions
1. Melt butter in a medium pot. Add chopped onion, poblano, and half the seasoning. Cook for 5-6 minutes until softened and lightly browned.
2. Stir in chicken, black beans, corn, chicken broth, and remaining seasoning. Bring to a simmer and cook uncovered for 15 minutes.
3. Add heavy cream and shredded cheese. Stir until the cheese melts and the soup becomes creamy.
4. Let the soup simmer for another 15 minutes to deepen flavor.
5. Stir in lime juice. Taste and adjust seasoning if needed.
6. Serve hot, garnished with chopped cilantro and optional toppings.
Notes
Use rotisserie chicken for quicker prep.
To make vegetarian, omit chicken and use veggie broth with more beans or veggies.
For extra heat, add diced jalapeño or cayenne pepper.
Soup thickens as it sits, so thin with broth if reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 233
- Sugar: 2g
- Sodium: 558mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0.1g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 60mg