Description
This creamy chicken poblano soup is a comforting dish that’s easy to prepare and full of flavor.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 cup chopped yellow onion
- 1 large poblano pepper
- 2 cups shredded chicken
- 1 can black beans
- 1 cup frozen corn
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheese
- 1 tablespoon fresh lime juice
- fresh cilantro (to taste, chopped; optional garnish)
Instructions
- In a large pot, melt 2 tablespoons of unsalted butter over medium heat until it’s bubbly and fragrant.
- Add 1 cup of chopped yellow onion and sauté until translucent, about 3-4 minutes.
- Roast 1 large poblano pepper over an open flame or broiler until charred. Peel, chop, and add it for that smoky flavor.
- Stir in 2 cups of shredded chicken, 1 can of rinsed black beans, 1 cup of frozen corn, and 4 cups of chicken broth.
- Bring the mixture to a simmer and let it cook for about 10 minutes.
- Pour in 1 cup of heavy cream and stir until melted and creamy.
- Mix in 1 tablespoon of fresh lime juice, adjusting seasoning to your taste.
- Ladle your hot soup into bowls and garnish with fresh chopped cilantro, if desired.
Notes
- You can substitute unsalted butter with olive oil for a dairy-free option.
- Shallots can be used instead of yellow onion if preferred.
- Removing the seeds from the poblano pepper makes for a milder taste.
- Rotisserie chicken is quick and convenient, ideal for this recipe.
- Using half & half or coconut milk can lighten the creaminess of the soup.
- Omitting the cheese makes it dairy-free.
- Consider using lime zest for an extra kick in the flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup
- Method: stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 80mg