Chicken Poblano Soup
Featured Flavor
Crisp Morning
Feeds
4
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
It’s an easy weeknight dinner, perfect for chilly evenings, and even better with some crusty bread or tortilla chips on the side. Make a big pot—you’re going to want leftovers.
Ingredients
Instructions
1. Cook the chopped onions and poblano pepper. Melt the butter in a large sauce pan or a medium pot / Dutch oven (mine in these photos is a 3.5 quart enamel Dutch oven). Add onions, poblanos, and half of the Crisp Morning. Cook for 5-6 minutes until tender and lightly browned.
2. Stir in the hearty ingredients. Add shredded chicken, black beans, frozen corn, chicken broth, and remaining Crisp Morning, and stir to combine. Turn the heat beneath the pot to medium-high, bring the soup to a simmer, and allow it to simmer (uncovered) for 15 minutes.
3. Make it creamy. Stir in the heavy cream and shredded cheese. Once the cheese is fully melted, allow the soup to come to a simmer again.
4. Simmer (for flavor!). Let the soup simmer for at least another 15 minutes, then stir in the fresh lime juice and season with salt and pepper to taste.
5. Serve. Divide the hot soup between warmed bowls, and garnish with cilantro and your favorite toppings!
3. Make it creamy. Stir in the heavy cream and shredded cheese. Once the cheese is fully melted, allow the soup to come to a simmer again.
4. Simmer (for flavor!). Let the soup simmer for at least another 15 minutes, then stir in the fresh lime juice and season with salt and pepper to taste.
5. Serve. Divide the hot soup between warmed bowls, and garnish with cilantro and your favorite toppings!
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