Creamy mix of shredded chicken, poblano peppers, black beans, and lime for quick, satisfying meals.
# Ingredient List:
→ Vegetables & Aromatics
01 - 1 tablespoon unsalted butter
02 - 1/2 cup chopped yellow onion
03 - 1 poblano pepper, seeded and chopped
→ Seasoning Blend
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon onion powder
06 - 1/2 teaspoon chili powder
07 - 1/2 teaspoon dried oregano
08 - 1/2 teaspoon kosher salt
09 - 1/2 teaspoon freshly ground black pepper
10 - 1/4 teaspoon ground cumin
→ Proteins & Soup Base
11 - 2 cups shredded cooked chicken (rotisserie or breast/thigh)
12 - 1 can (15 ounces) black beans, drained
13 - 1/2 cup frozen corn
14 - 3 cups chicken broth
→ Creamy Finish
15 - 1/2 cup heavy cream
16 - 1/2 cup shredded cheese (cheddar, Mexican blend, or Colby Jack)
17 - 1 to 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 of the seasoning blend. Cook for 5 to 6 minutes until vegetables are tender and lightly browned.
02 - Add shredded chicken, black beans, corn, chicken broth, and remaining seasoning blend. Stir to combine and bring to a simmer over medium-high heat.
03 - Let the soup simmer uncovered for 15 minutes to develop depth of flavor.
04 - Reduce heat to low and stir in heavy cream and shredded cheese until cheese is fully melted. Return to gentle simmer.
05 - Cook for an additional 10 to 15 minutes, allowing the soup to thicken and become creamy.
06 - Stir in fresh lime juice. Taste and season with salt and pepper as needed.
07 - Ladle hot soup into bowls and garnish with chopped cilantro before serving.
