Creamy chicken with smoky poblano, black beans, corn, and lime for a flavorful, comforting bowl.
# Components:
→ 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 cracked 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 kernels
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; sauté for 5 to 6 minutes until vegetables are softened and lightly browned.
02 - Stir in shredded chicken, black beans, corn, chicken broth, and the remaining seasoning blend. Increase heat to medium-high and bring to a simmer.
03 - Simmer uncovered for 15 minutes to develop flavors.
04 - Reduce heat, stir in heavy cream and shredded cheese until fully melted, then return to a gentle simmer.
05 - Cook an additional 10 to 15 minutes until soup is creamy and slightly thickened.
06 - Stir in fresh lime juice, taste, and adjust seasoning with salt and pepper as needed.
07 - Ladle hot soup into bowls, garnish with chopped cilantro, and serve immediately.
