Ingredients
Scale
- 1 tbsp. Unsalted Butter (or Olive Oil)
- 1/2 cup chopped Yellow Onion
- 1 Poblano Pepper (chopped, stems and seeds removed)
- 2 cups Shredded Chicken
- 1 can Black Beans (15 oz.; drained – not rinsed)
- 1/2 cup frozen Corn
- 3 cups Chicken Broth
- 1/2 cup Heavy Cream
- 1/2 cup Shredded Cheese (Cheddar or Pepper Jack)
- 2 tsp. fresh Lime Juice
- finely chopped Cilantro (for garnish)
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/2 tsp. Chili Powder
- 1/2 tsp. Dried Oregano
- 1/2 tsp. each Kosher Salt + freshly cracked Black Pepper
- 1/4 tsp. Cumin
Instructions
- In a large saucepan over medium heat, melt the butter. Add onions and poblano pepper with half the seasoning blend; cook until tender.
- Stir in shredded chicken, black beans, corn, chicken broth, and remaining seasonings. Increase heat to medium-high until simmering; cook uncovered for 15 minutes.
- Mix in heavy cream and cheese until melted; return to simmer for 15 minutes.
- Add fresh lime juice and adjust seasoning to taste.
- Serve hot, garnished with cilantro and any desired toppings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 21g
- Cholesterol: 75mg