Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 small/medium poblano peppers, diced
- 6 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 3 tablespoons flour
- 4 cups chicken broth
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can corn, drained
- 2 cups shredded rotisserie chicken
- 1 cup heavy cream
- squeeze of fresh lime juice
- Kosher salt
- fresh cracked black pepper
- thinly sliced green onion and fresh chopped cilantro for serving
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add onion and poblano pepper along with a couple large pinches of salt and pepper. Cook, stirring frequently, for about 6-8 minutes.
- Add garlic, cumin, paprika, chili powder, and flour. Cook, stirring frequently, for 2 minutes.
- Add a splash of chicken broth to deglaze the pot and scrape all the yummy bits off the bottom.
- Stir in black beans, corn, chicken, remaining chicken broth and a couple large pinches of salt and pepper.
- Cover the pot and bring to a simmer over medium-high heat.
- Reduce heat to low or medium-low and simmer gently. uncovered, for about 10 minutes.
- Remove from heat and stir in heavy cream and a squeeze of fresh lime juice. Season to taste with salt and pepper.
- Garnish with green onion and cilantro and enjoy!
- If you loved this recipe, leave a 5-star rating and review below!
Notes
- For extra smoky flavor, char the poblano peppers slightly before dicing.
- If you like a thicker soup, simmer it uncovered for a few extra minutes.
- Add a pinch of cayenne if you want a little more heat.
- Season moderately with salt and pepper since the ingredient list is super simple.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stove Top
- Cuisine: American/Mexican
Nutrition
- Serving Size: 1/8 of the soup
- Calories: 233
- Sugar: 4 g
- Sodium: 708.4 mg
- Fat: 10.6 g
- Carbohydrates: 21 g
- Fiber: 5.1 g
- Protein: 15.1 g
- Cholesterol: 45.7 mg
