Easy Chicken, Poblano, and Black Bean Soup
Ingredients
The soup
-
1
tbsp
Unsalted Butter
-
½
cup
chopped Yellow Onion
-
1
unit
Poblano Pepper, chopped
-
2
cups
Shredded Chicken
-
1
can (15 oz)
Black Beans, drained
-
½
cup
Frozen Corn
-
3
cups
Chicken Broth
-
½
cup
Heavy Cream
-
½
cup
Shredded Cheese
-
1
unit
Lime Wedge
-
to taste
unit
finely chopped Cilantro
Homemade Seasoning Blend
-
½
tsp
Garlic Powder
-
½
tsp
Onion Powder
-
½
tsp
Chili Powder
-
½
tsp
Dried Oregano
-
½
tsp
Kosher Salt
-
½
tsp
Black Pepper
-
¼
tsp
Cumin
Instructions
- Melt the butter in a large saucepan and cook the chopped onions and poblano pepper with half of the seasoning blend until tender.
- Add the shredded chicken, black beans, frozen corn, chicken broth, and remaining seasoning. Bring to a simmer and cook uncovered for 15 minutes.
- Stir in the heavy cream and shredded cheese, allowing the cheese to melt and the soup to come back to a simmer.
- Let the soup simmer for at least another 15 minutes to enhance the flavors.
- Taste and adjust seasoning as needed before serving hot, garnished with cilantro and lime juice.
Nutrition Facts (estimated)
Servings
6 cups
Calories
233
Total fat
8g
Total carbohydrates
17g
Total protein
23g
Sodium
558mg
Cholesterol
60mg
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