Get the Recipe: Chicken Poblano Soup
One-pot Chicken Poblano Soup is loaded with shredded chicken, veggies, flavorful spices, and a touch of cream. It is slightly spicy and full of flavor – it tastes a lot like a creamy taco soup!
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
- 1 15-ounce can black beans , drained and rinsed
- 1 15-ounce can fire-roasted tomatoes
- 1 4-ounce 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!
Serving: 1 bowl, Calories: 424kcal, Carbohydrates: 23.6g, Protein: 27g, Fat: 26g, Cholesterol: 101mg, Sodium: 959mg, Fiber: 6.8g, Sugar: 7g
Did you make this recipe?Please leave a star rating and review below!