Creamy blend of chicken, poblano peppers, black beans, corn, and lime for a comforting meal.
# What you'll need:
→ Vegetables & Aromatics
01 - 1 tablespoon unsalted butter
02 - ½ cup chopped yellow onion
03 - 1 medium 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 cooked chicken (rotisserie or breast/thigh)
12 - 1 can (15 oz) black beans, drained
13 - ½ cup frozen corn kernels
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 to 2 teaspoons fresh lime juice (from 1 lime)
→ Garnish
18 - Fresh chopped cilantro
# Method:
01 - In a large pot or Dutch oven, melt the butter over medium heat. Add the 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 the shredded chicken, black beans, corn, chicken broth, and the remaining seasoning blend. Increase heat to medium-high and bring the mixture to a simmer.
03 - Let the soup simmer uncovered for 15 minutes to allow the flavors to meld.
04 - Reduce heat to low and stir in the heavy cream and shredded cheese. Stir continuously until the cheese is fully melted and the soup returns to a gentle simmer.
05 - Continue cooking for an additional 10 to 15 minutes until the soup becomes creamy and slightly thickened.
06 - Stir in fresh lime juice, then taste and adjust seasoning with salt and pepper as desired.
07 - Serve hot, garnished with fresh chopped cilantro.
