Chicken Poblano Soup
One-pot Chicken Poblano Soup loaded with shredded chicken, veggies, Mexican spices, and the perfect amount of cream. Ready in just 30 minutes!
Ingredients
- 2 tbsp avocado oil
- 2 tbsp unsalted butter
- 3 medium poblano peppers diced
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 4 cups chicken broth
- 2 cups water
- 3 cups cooked chicken shredded or diced
- 1 ½ cups frozen corn
- 15 oz can black beans drained and rinsed
- 15 oz fire-roasted tomatoes
- 4 oz can green chiles
- 1 tsp salt
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
Instructions
- Heat the oil and butter over medium heat in a large Dutch oven or pot. Add the poblano peppers, onion and bell pepper and saute for 3-4 minutes, until the vegetables are softened.
- Add the chili powder, cumin, garlic powder, and smoked paprika. Continue to cook for 1 minute until the spices are fragrant and slightly toasted.
- Add the chicken broth, water, shredded chicken, frozen corn, black beans, fire-roasted tomatoes, green chiles, and salt. Bring the mixture to a simmer, and simmer for 5 minutes, stirring occasionally.
- Stir in the cheese and heavy cream, and heat until smooth and well combined. Serve with cilantro and lime wedges if desired!
Notes
- This soup freezes really well and lasts up to 3 days in the fridge.
- Slightly spicy and full of flavor, this tastes a lot like a creamy taco soup!
Nutrition
Serving: 1 bowlCalories: 424kcalCarbohydrates: 23.6gProtein: 27gFat: 25.5gCholesterol: 101.1mgSodium: 959mgFiber: 6.8gSugar: 7g
Tried this recipe?Let us know how it was!