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)
- 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
- 1/2 tsp. freshly cracked Black Pepper
- 1/4 tsp. Cumin
- 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)
Instructions
- In a large saucepan or Dutch oven, melt butter over medium heat. Add chopped onion and poblano pepper along with half the seasoning blend; cook until tender and lightly browned (5-6 minutes).
- Stir in shredded chicken, black beans, frozen corn, and chicken broth. Increase heat to medium-high and bring to a simmer; cook uncovered for 15 minutes.
- Reduce heat; stir in heavy cream and shredded cheese until melted. Let simmer for another 15 minutes.
- Finish with fresh lime juice and adjust seasoning as desired.
- Serve hot, garnished with cilantro.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 780mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 85mg