Creamy Chicken Poblano Soup (Print Version)

# Ingredients:

→ Soup Base

01 - 1 tablespoon unsalted butter or olive oil
02 - ½ cup chopped yellow onion
03 - 1 poblano pepper, chopped
04 - 2 cups shredded chicken
05 - 1 can (15 oz) black beans, drained
06 - ½ cup frozen corn
07 - 3 cups chicken broth
08 - ½ cup heavy cream
09 - ½ cup shredded cheese
10 - 2 teaspoons fresh lime juice
11 - Cilantro for garnish

→ Seasoning Blend

12 - ½ teaspoon garlic powder
13 - ½ teaspoon onion powder
14 - ½ teaspoon chili powder
15 - ½ teaspoon dried oregano
16 - ½ teaspoon each kosher salt and black pepper
17 - ¼ teaspoon cumin

# Instructions:

01 - Melt butter in pot. Cook onions and poblanos with half the seasoning until tender, 5-6 minutes.
02 - Stir in chicken, beans, corn, broth, and remaining seasoning. Simmer uncovered 15 minutes.
03 - Add cream and cheese. Simmer until cheese melts and soup returns to simmer.
04 - Simmer additional 15 minutes. Add lime juice and adjust seasoning.
05 - Divide into bowls and garnish with cilantro.

# Notes:

01 - Average poblano yields about ¾ cup chopped
02 - Best served fresh
03 - Can use pre-cooked chicken

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