Description
This hearty Chicken Poblano Soup combines tender shredded rotisserie chicken with smoky poblano peppers, black beans, corn, and a creamy broth infused with warm spices and fresh lime. Perfect for a cozy weeknight meal, this flavorful soup comes together quickly on the stovetop and serves 8.
Ingredients
Main Ingredients
- 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, to taste
- fresh cracked black pepper, to taste
Garnish
- thinly sliced green onion
- fresh chopped cilantro
Instructions
- Heat the oil: In a large pot, heat 1 tablespoon of olive oil over medium-high heat until shimmering.
- Sauté veggies: Add diced onion and poblano peppers with a couple large pinches of kosher salt and fresh cracked black pepper. Cook, stirring frequently, for 6-8 minutes until softened.
- Add spices and flour: Stir in minced garlic, cumin, smoked paprika, chili powder, and flour. Continue cooking, stirring frequently, for 2 minutes to toast the spices and cook the flour slightly.
- Deglaze the pot: Pour in a splash of chicken broth and scrape the bottom of the pot with a wooden spoon to loosen any browned bits for added flavor.
- Add main ingredients: Stir in black beans, corn, shredded chicken, the remaining chicken broth, and another couple large pinches of salt and pepper. Mix well.
- Simmer the soup: Cover the pot and bring the soup to a simmer over medium-high heat.
- Reduce heat and cook gently: Lower the heat to low or medium-low and let the soup simmer uncovered for about 10 minutes to blend the flavors.
- Finish the soup: Remove the pot from heat, stir in the heavy cream and a squeeze of fresh lime juice. Taste and adjust seasoning with additional salt and pepper as needed.
- Garnish and serve: Ladle the soup into bowls and garnish with thinly sliced green onions and chopped fresh cilantro. Enjoy warm.
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Notes
- Use rotisserie chicken for convenience and rich flavor.
- Adjust the amount of chili powder based on your heat preference.
- For a thicker soup, add a bit more flour or reduce the broth slightly.
- Can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a lighter option, substitute heavy cream with half-and-half or milk, but the texture may be less creamy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
