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.
I first served this hearty soup on a chilly evening and it quickly became a family favorite thanks to its rich flavors and creamy texture.
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: 2 cups (rotisserie or cooked breast/thighs)
- Black beans: 1 can (15 oz), drained
- Frozen corn: ½ cup
- Chicken broth: 3 cups
- Heavy cream: ½ cup
- Shredded cheese: ½ cup (cheddar Mexican blend or Colby Jack)
- Fresh lime juice: 1–2 tsp (from 1 lime)
- Fresh chopped cilantro: for 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 56 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 1015 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 soup always brings our family together, creating warm memories around the dinner table on cold nights.
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.
Nutritional Information
Calories 360 Total Fat 22 g Carbohydrates 18 g Protein 25 g per serving
Save This soup makes any meal special and is simple enough for a weeknight but flavorful enough to serve guests.
Recipe FAQ
- → Can I make this dish dairy-free?
Yes, substitute butter with plant-based alternatives and replace heavy cream with coconut milk or half & half dairy-free options for a creamy texture without dairy.
- → How can I thicken the soup?
To thicken, mash some black beans in the pot or add a cornstarch slurry made with cornstarch and water during cooking until desired consistency is reached.
- → What variations work well with this dish?
Try adding sliced jalapeños for heat, avocado for creaminess, or tortilla strips for crunch to enhance texture and flavor.
- → Is this dish suitable for gluten-free diets?
Yes, this dish is gluten-free if the broth and cheese used are confirmed gluten-free. Always check product labels to ensure safety.
- → Can leftovers be stored safely?
Store leftovers refrigerated for up to 4 days. For freezing, omit cheese and cream, then add them fresh when reheating for best texture.