Comforting bowl with shredded chicken, poblano, black beans, corn, and creamy cheese for cozy meals.
# What You'll Need:
→ Vegetables & Aromatics
01 - 1 tablespoon unsalted butter
02 - ½ cup chopped yellow onion
03 - 1 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 chicken (rotisserie or cooked breast/thighs)
12 - 1 can (15 oz) black beans, drained
13 - ½ cup frozen corn
14 - 3 cups chicken broth
→ Creamy Finish
15 - ½ cup heavy cream
16 - ½ cup shredded cheese (cheddar, Mexican blend, or Colby Jack)
17 - 1–2 teaspoons fresh lime juice (from 1 lime)
→ Garnish
18 - Fresh chopped cilantro
# How to Make It:
01 - Melt the butter over medium heat in a large pot or Dutch oven. Add chopped onion, poblano pepper, and half the seasoning blend; sauté for 5 to 6 minutes until softened and lightly browned.
02 - Add shredded chicken, black beans, corn, chicken broth, and remaining seasoning blend to the pot. Bring to a simmer over medium-high heat.
03 - Maintain a gentle simmer uncovered for 15 minutes to blend the flavors thoroughly.
04 - Reduce heat and stir in heavy cream and shredded cheese. Mix until cheese is fully melted, then keep at a gentle simmer.
05 - Continue cooking for an additional 10 to 15 minutes until the mixture becomes creamy and slightly thickened.
06 - Stir in lime juice, taste, and adjust seasoning with salt and pepper as needed.
07 - Ladle hot soup into bowls and garnish with fresh cilantro.
