Ah, the joys of chilly evenings—when the world outside feels like a damp, gray blanket, and you’re craving something that wraps you up in warmth from the inside out. This Creamy Chicken Poblano Soup, with its rich flavors and a hint of smoky spice, is like a cozy hug in a bowl. Honestly, it’s like the culinary equivalent of wearing your favorite sweater while binging on the latest season of your favorite series.
Steps
- In a large saucepan or medium pot, melt the butter over medium heat. Add chopped onions, poblano pepper, and half the seasoning blend. Cook for 5-6 minutes until the vegetables are tender and lightly browned.
- Incorporate the shredded chicken, drained black beans, frozen corn, chicken broth, and the remaining seasoning into the pot. Increase the heat to medium-high and bring the mixture to a simmer. Let it simmer uncovered for 15 minutes.
- Mix in the heavy cream and shredded cheese, stirring until the cheese is completely melted. Allow the soup to return to a simmer.
- Simmer the soup for an additional 15 minutes to enhance the flavors. Add fresh lime juice, and adjust seasoning with salt and pepper to taste.
- Serve the hot soup in bowls, garnished with cilantro and any preferred toppings. Enjoy the creamy and flavorful dish.
Ingredients
- 1 tablespoon unsalted butter
- 1/2 cup chopped yellow onion
- 1 poblano pepper, chopped with stem and seeds removed
- 2 cups shredded chicken (from rotisserie chicken, leftover chicken breast, or thighs)
- 1 can (15 ounces) black beans, drained
- 1/2 cup frozen corn
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup shredded cheese (such as cheddar, Mexican blend, or Colby Jack)
- 1 lime wedge (about 1-2 teaspoons fresh lime juice)
- Finely chopped cilantro for garnish
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon each of kosher salt and freshly cracked black pepper
- 1/4 teaspoon cumin
Nutritional Values
Calories: 1398kcal | Carbohydrates: 102g | Protein: 138g | Fat: 48g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.6g | Cholesterol: 360mg | Sodium: 3348mg | Potassium: 2526mg | Fiber: 30g | Sugar: 12g | Vitamin A: 1662IU | Vitamin C: 117mg | Calcium: 948mg | Iron: 12mg
FAQ
- Are poblano peppers spicy?
- Poblano peppers are generally not spicy. They have a smoky flavor and are much milder compared to jalapenos. Occasionally, smaller, more slender poblanos may have a slight hint of heat.
- How much chopped poblano pepper do I need for this recipe?
- A typical poblano pepper provides about 3/4 cup when chopped. However, anything between 1/2 cup to 1 cup works well for this soup.
- Can I substitute the homemade seasoning blend?
- Yes, you can use two teaspoons of Chicken Taco or Chicken Fajita seasoning instead. Alternatively, you can use any preferred seasoning mix that you enjoy.
- What type of chicken is best for this soup?
- Rotisserie chicken is a convenient and flavorful option. However, leftover shredded cooked chicken breast or chicken thighs will also work perfectly.
- Is it okay to freeze this soup?
- It’s not recommended to freeze this creamy soup, as it can separate when reheated. Instead, store leftovers in the refrigerator for up to three days and reheat gently on the stove.
Tips
- Simmer for Enhanced Flavor: Allow the soup to simmer for at least 30 minutes to develop its flavors fully. If you have extra time, letting it simmer longer can enhance the taste even more.
- Roast the Poblano Pepper: For an added depth of flavor, consider roasting the poblano pepper before adding it to the soup. You can do this under a broiler or over an open flame, then peel off the skin.
- Customize Your Toppings: Personalize the soup with your favorite toppings. Options include extra shredded cheese, chopped cilantro, sour cream, sliced radishes, green onions, crispy tortilla strips, or diced avocado.
- Use Bone Broth for Richness: If available, substitute chicken broth with bone broth to add a richer flavor to the soup. Vegetable broth or stock can also be used if preferred.
Equipment
- Dutch Oven or Large Saucepan – A 3.5-quart enamel Dutch oven is mentioned, which is used for cooking the soup.
- Airtight Container – For storing leftovers in the refrigerator.
