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Ingredients
Scale
- 2 tablespoons olive oil
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- ½ yellow onion, diced
- 3 poblano peppers, stemmed and diced
- 4 cloves garlic, minced
- 1 ½ teaspoons kosher salt, plus more to taste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon chili powder
- ¼ teaspoon freshly ground black pepper
- 3 cups shredded chicken
- 1 (15-ounce) can yellow corn, drained and rinsed
- 6 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- For serving: lime wedges, chopped cilantro
Instructions
- Heat olive oil in a large pot over medium-high heat. Add celery, carrots, onion, and poblano peppers; sauté until tender (10-12 minutes).
- Stir in minced garlic and cook for 30 seconds. Add salt, cumin, oregano, chili powder, and black pepper; cook for 5 minutes.
- Add chicken, drained corn, and chicken broth; stir, bring to a boil, then reduce heat and simmer for 15 minutes.
- Stir in heavy cream and cheddar cheese; cook for another 15 minutes until cheese melts.
- Taste and adjust seasoning before serving hot with lime juice and cilantro.
Notes
Use freshly shredded chicken for the best flavor and texture. Rotisserie chicken is a convenient alternative.
Customize spice levels by adjusting chili powder or adding hot sauce based on your heat preference.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 60mg