Ingredients
Scale
- For the Soup
- 1 tablespoonbutter or olive oil
- ½ cupfinely chopped yellow onion
- 1poblano pepper, chopped with seeds and stem removed
- 2 cupscooked shredded chicken
- 1can (15 ounces) black beans, drained
- ½ cupfrozen corn
- 3 cupschicken broth
- ½ cupheavy cream
- ½ cupshredded cheese
- 2 teaspoonsfresh lime juice
- Chopped fresh cilantro for garnish
- For the Seasoning Blend
- ½ teaspoongarlic powder
- ½ teaspoononion powder
- ½ teaspoonchili powder
- ½ teaspoondried oregano
- ½ teaspoonsalt
- ½ teaspoonblack pepper
- ¼ teaspoonground cumin
Instructions
- Prepare the Seasoning
- In a small bowl, mix together garlic powder, onion powder, chili powder, oregano, salt, black pepper, and cumin. Set aside.
- Sauté the Aromatics
- Heat butter or olive oil in a large saucepan or Dutch oven over medium heat.
- Add the chopped onion and poblano pepper along with half of the seasoning blend.
- Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are tender and slightly golden.
- Add the Main Ingredients
- Stir in the shredded chicken, black beans, and corn. Pour in the chicken broth and sprinkle in the remaining seasoning blend.
- Increase the heat to medium-high and bring the soup to a gentle boil. Once it begins to simmer, reduce the heat slightly and let it cook uncovered for about 15 minutes.
- Create the Creamy Base
- Stir in the heavy cream and shredded cheese. Continue stirring until the cheese has melted completely and the soup has a smooth, creamy texture.
- Let it simmer for another 15 minutes so the flavors deepen and the broth thickens slightly.
- Finish with Freshness
- Stir in the lime juice and adjust seasoning with extra salt or pepper if needed.
- Remove the soup from heat and let it rest for a few minutes before serving.
- Serve and Garnish
- Ladle the hot soup into bowls and top with fresh cilantro. You can also add sliced jalapeños, crushed tortilla chips, or a drizzle of lime juice for extra flavor.