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 recipe quickly became a family favorite because of its rich flavor and simple preparation.
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 thigh): 2 cups
- Black beans, drained: 1 can (15 oz)
- 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: 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.
Pin it We often gather around the table sharing this soup on chilly evenings creating cherished memories.
Notes
For a thicker soup mash some of the beans in the pot or add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water). Substitute heavy cream with half & half or full-fat coconut milk for a lighter or dairy-free alternative.
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.
Pin it This soup is perfect for quick wholesome meals that warm your soul and satisfy your taste buds.
Frequently Asked Questions
- → How can I make the soup thicker?
To thicken the soup, mash some of the black beans in the pot or stir in a cornstarch slurry made from 1 tbsp cornstarch mixed with 2 tbsp water.
- → What dairy alternatives work well in this dish?
Try using plant-based butter, coconut milk instead of heavy cream, and dairy-free cheese to create a creamy texture without dairy.
- → Can I prepare this soup ahead of time?
Yes, the soup keeps refrigerated for up to 4 days. When freezing, omit the cream and cheese and add them fresh when reheating.
- → What garnishes complement the flavors?
Fresh cilantro is traditional, but sliced jalapeños, avocado, or crunchy tortilla strips also add great texture and flavor.
- → Is this dish gluten-free?
The soup is gluten-free as prepared, but always check broth and cheese labels to ensure there are no hidden gluten ingredients.