Description
Hearty Mexican-inspired chicken, poblano, and black bean soup delivers robust southwestern comfort with complex layers of spice and warmth. Rich ingredients combine in one pot, creating a soul-satisfying meal you’ll crave on chilly evenings.
Ingredients
Scale
Protein:
- 2 cups Shredded Chicken
- 1 can Black Beans (15 ounces; drained – not rinsed)
Vegetables and Aromatics:
- 1/2 cup Chopped Yellow Onion
- 1 Poblano Pepper (chopped, stems and seeds removed)
- 1/2 cup Frozen Corn
- 1 tablespoon Unsalted Butter (or Olive Oil)
Seasonings and Liquids:
- 3 cups Chicken Broth
- 1/2 cup Heavy Cream
- 1/2 cup Shredded Cheese (Cheddar, Pepper Jack, Colby Jack, or Mexican Blend)
- 2 teaspoons Fresh Lime Juice
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Dried Oregano
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Freshly Cracked Black Pepper
- 1/4 teaspoon Cumin
- Cilantro (finely chopped, for garnish)
Instructions
- Prepare the aromatic base by heating butter or olive oil in a pot over medium heat. Sauté chopped onions and poblano peppers with half the seasoning blend for 5-6 minutes until vegetables become tender and lightly caramelized, developing deep flavor profiles.
- Incorporate shredded chicken, black beans, and corn into the vegetable mixture. Pour in chicken broth and optional diced tomatoes. Increase heat to medium-high and bring the liquid to a gentle simmer, allowing ingredients to meld together.
- Reduce heat after 15 minutes of simmering. Gradually whisk in heavy cream and cheese, stirring constantly to ensure smooth integration. Maintain a low simmer for an additional 15 minutes, allowing flavors to intensify and sauce to thicken.
- Remove from heat and brighten the soup’s flavor profile by squeezing fresh lime juice throughout the pot. Garnish generously with chopped cilantro leaves, creating a vibrant and fresh finish to the hearty soup.
- Serve immediately in warm bowls, ensuring each portion captures the rich combination of spices, vegetables, and creamy texture. Optional: Accompany with crusty bread or tortilla chips for added texture and enjoyment.
Notes
- Swap butter for olive oil to create a lighter, heart-healthy version of the soup that reduces saturated fat intake.
- Roast poblano peppers beforehand to enhance their smoky flavor and add deeper complexity to the soup’s taste profile.
- Use Greek yogurt instead of heavy cream for a protein-packed, lower-calorie alternative that maintains creamy texture.
- Consider using rotisserie chicken for quick preparation and added convenience without compromising on flavor depth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 25 g
- Cholesterol: 90 mg