Description
This creamy poblano chicken soup is a delicious and comforting meal that’s perfect for any day of the week!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 small/medium poblano peppers, diced
- 6 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 3 tablespoons flour
- 4 cups chicken broth
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can corn, drained
- 2 cups shredded rotisserie chicken
- 1 cup heavy cream
- squeeze of fresh lime juice
- Kosher salt
- fresh cracked black pepper
- thinly sliced green onion and fresh chopped cilantro for serving
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add onion and poblano pepper along with a couple large pinches of salt and pepper. Cook, stirring frequently, for about 6-8 minutes.
- Add garlic, cumin, paprika, chili powder, and flour. Cook, stirring frequently, for 2 minutes.
- Add a splash of chicken broth to deglaze the pot and scrape all the yummy bits off the bottom.
- Stir in black beans, corn, chicken, remaining chicken broth and a couple large pinches of salt and pepper.
- Cover the pot and bring to a simmer over medium-high heat.
- Reduce heat to low or medium-low and simmer gently, uncovered, for about 10 minutes.
- Remove from heat and stir in heavy cream and a squeeze of fresh lime juice. Season to taste with salt and pepper.
- Garnish with green onion and cilantro and enjoy!
- If you loved this recipe, leave a 5-star rating and review below!
Notes
- This soup can be stored in the refrigerator for up to 3 days.
- You can adjust the spice level by adding more or less chili powder.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 80mg