Ingredients
Scale
- 1 tbsp. Unsalted Butter (or Olive Oil)
- 1/2 cup chopped Yellow Onion
- 1 Poblano Pepper (chopped, stems and seeds removed)
- Seasoning Blend (or 1 tbsp. Chicken Taco / Chicken Fajita Seasoning)
- 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, Pepper Jack, or Mexican Blend)
- 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. Kosher Salt + freshly cracked Black Pepper
- 1/4 tsp. Cumin
Instructions
- In a large saucepan or Dutch oven over medium heat, melt the butter. Add chopped onions and poblano pepper with half of the seasoning blend; sauté for 5–6 minutes until tender.
- Stir in shredded chicken, black beans, frozen corn, chicken broth, and remaining seasoning blend. Increase heat to medium-high and bring to a simmer; cook uncovered for about 15 minutes.
- Add heavy cream and shredded cheese to the pot; stir until melted and simmer gently.
- Season with fresh lime juice, salt, and pepper to taste before serving hot in bowls garnished with cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 70mg