Ingredients
Vegetables and Aromatics
- 1/2 cup chopped Yellow Onion
- 1 Poblano Pepper (chopped, stems and seeds removed)
- 1/2 cup frozen Corn
- finely chopped Cilantro (for garnish)
Protein and Dairy
- 2 cups Shredded Chicken
- 1/2 cup Heavy Cream
- 1/2 cup Shredded Cheese (Cheddar, Pepper Jack, Colby Jack, or Mexican Blend)
- 1 tbsp Unsalted Butter (or Olive Oil)
Pantry
- 1 can Black Beans (15 oz; drained, not rinsed)
- 3 cups Chicken Broth
- 2 tsp fresh Lime Juice
Seasonings
- Seasoning Blend (or 1 tbsp Chicken Taco / Chicken Fajita Seasoning, split as specified)
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Chili Powder
- 1/2 tsp Dried Oregano
- 1/2 tsp Kosher Salt
- 1/2 tsp freshly cracked Black Pepper
- 1/4 tsp Cumin
Instructions
- Cook the chopped onions and poblano pepper: Melt the butter in a large saucepan or medium pot over medium heat. Add the chopped yellow onions, poblanos, and half of the seasoning blend (or the specified half of the individual spices). Sauté for 5-6 minutes until the vegetables are tender and lightly browned.
- Stir in the hearty ingredients: Add the shredded chicken, drained black beans, frozen corn, chicken broth, and the remaining seasoning blend to the pot. Stir well to combine all ingredients thoroughly. Increase the heat to medium-high and bring the soup to a simmer. Allow it to simmer uncovered for 15 minutes, letting the flavors meld.
- Make it creamy: Stir in the heavy cream and shredded cheese until the cheese is fully melted and incorporated, creating a rich creamy texture. Bring the soup back to a gentle simmer.
- Simmer (for flavor!): Let the soup continue simmering for at least another 15 minutes to deepen the flavors. After simmering, stir in the fresh lime juice, then adjust seasoning with additional salt and freshly cracked black pepper to taste.
- Serve: Ladle the hot soup into warmed bowls and garnish with finely chopped cilantro and your favorite additional toppings, such as extra cheese or a squeeze of lime if desired. Serve immediately and enjoy!
Notes
- Removing seeds from the poblano pepper helps reduce its heat for a milder soup, but leave some seeds in if you prefer more spice.
- Using canned black beans drained but not rinsed retains more flavor from the can liquid.
- Feel free to substitute unsalted butter with olive oil for a lighter fat option.
- The seasoning blend can be store-bought chicken taco or fajita seasoning, or homemade with the listed spices.
- Shredded cooked chicken can be rotisserie chicken or leftover cooked chicken for convenience.
- Warming bowls before serving helps keep the soup hot longer.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
