A comforting blend of shredded chicken, smoky poblano, black beans, corn, and lime in a creamy base.
# Components:
→ Vegetables & Aromatics
01 - 1 tablespoon unsalted butter
02 - ½ cup chopped yellow onion
03 - 1 poblano pepper, seeded and chopped
→ Seasoning Blend
04 - ½ teaspoon garlic powder
05 - ½ teaspoon onion powder
06 - ½ teaspoon chili powder
07 - ½ teaspoon dried oregano
08 - ½ teaspoon kosher salt
09 - ½ teaspoon freshly cracked black pepper
10 - ¼ teaspoon ground cumin
→ Proteins & Soup Base
11 - 2 cups shredded chicken (rotisserie or cooked breast/thighs)
12 - 1 can (15 oz) black beans, drained
13 - ½ cup frozen corn
14 - 3 cups chicken broth
→ Creamy Finish
15 - ½ cup heavy cream
16 - ½ cup shredded cheese (cheddar, Mexican blend, or Colby Jack)
17 - 1–2 teaspoons fresh lime juice (from 1 lime)
→ Garnish
18 - Fresh chopped cilantro
# Directions:
01 - Melt butter in a large pot over medium heat. Add chopped onion, poblano pepper, and half the seasoning blend. Sauté 5–6 minutes until vegetables soften and lightly brown.
02 - Incorporate shredded chicken, black beans, corn, chicken broth, and remaining seasoning. Bring mixture to a simmer over medium-high heat.
03 - Simmer uncovered for 15 minutes to develop flavors.
04 - Reduce heat to low and stir in heavy cream and shredded cheese until cheese melts completely. Return to a gentle simmer.
05 - Cook an additional 10–15 minutes until the mixture is creamy and slightly thickened.
06 - Stir in fresh lime juice, then taste and adjust seasoning with salt and pepper as needed.
07 - Ladle hot soup into bowls and garnish with chopped cilantro.
