EASY POBLANO, CHICKEN AND BLACK BEAN SOUP

Roasted poblano peppers bring a smoky warmth that pairs perfectly with tender chicken, black beans, and sweet corn. It’s rich, creamy, and loaded with flavor, just the thing for chilly nights or when you need an easy, no-fuss dinner that still feels special. I love serving it with a squeeze of lime, crunchy tortilla chips, avocado, lime wedges and even a little sour cream on top. It’s one of those soups that tastes like you spent all day cooking, even though you didn’t.

6 servings

INGREDIENTS:

2 tablespoon butter

1 chopped yellow onion

3 poblano pepper, chopped (charred & stem and seeds removed)

1 1/2 teaspoon garlic powder

1 1/2 teaspoon onion powder

1 1/2 teaspoon smoked paprika

1 1/2 teaspoon chili powder

1  teaspoon dried oregano

1 teaspoon kosher salt (more to taste)

1 teaspoon black pepper

1 teaspoon cumin

1/2 rotisserie or roasted chicken (bones and skin removed, meat chopped or shredded)

1 can (15 oz.) black beans, drained (not rinsed)

1 can corn niblets

6 cups chicken broth

1 cup heavy cream

1 cup shredded cheese (a good melting cheese like cheddar, Colby Jack, or Mexican blend)

Juice of 1 lime

1/4 cup chopped fresh cilantro

Garnishes:

Tortilla chips

Avacado cubes

Shredded cheese

Lime wedges

Sliced jalapenos

Sour cream

DIRECTIONS:

1. Cut the poblano peppers in half and remove seeds. Char the peppers skin side up under a broiler.

2. Place the charred peppers in a bowl, cover with plastic wrap, and let them cool for 5 minutes. Peel off the skin, and roughly chop.

3. Melt the butter in a large saucepan or medium Dutch oven over medium heat. Add the chopped onions and poblano peppers, sautéing for 3–5 minutes until softened.

4. Add all the seasonings and continue to cook for another 3–5 minutes, stirring occasionally, until the vegetables are tender and lightly browned.

5. Add the shredded chicken, black beans, corn, and chicken broth. Increase the heat to medium-high and bring the soup to a simmer. Let it cook uncovered for about 15 minutes. Taste and adjust seasonings as needed.

6. Reduce the heat to low. In a separate bowl, add a ladle of the hot soup to the heavy cream and stir to temper it. (This steps keeps the cream from curdling). Slowly pour the tempered cream into the soup, then add the shredded cheese. Stir until the cheese is melted and the soup is smooth.

7. Let the soup gently simmer over low heat for another 15 minutes to allow the flavors to meld.

8. Stir in the lime juice and chopped cilantro. Taste and adjust with more salt or pepper if desired.

9. Ladle into bowls and top with your favorite garnishes.

10. Store any leftovers in the refrigerator for up to 3 days. Reheat gently over low heat to prevent the cream from separating.