Description
This Easy Chicken, Poblano, and Black Bean Soup is a flavorful, comforting small-batch recipe perfect for a quick and hearty meal. Combining tender shredded chicken, smoky poblano peppers, black beans, and creamy cheese, it delivers a deliciously creamy and zesty soup that’s ready in under an hour.
Ingredients
Scale
For Chicken Poblano Soup:
- 1 tbsp unsalted butter or olive oil
- 1/2 cup chopped yellow onion
- 1 poblano pepper, chopped, stems and seeds removed
- 2 cups shredded cooked chicken
- 1 can black beans (15 oz; drained – not rinsed)
- 1/2 cup frozen corn
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup shredded cheese (cheddar, pepper jack, colby jack, or Mexican blend)
- 2 tsp fresh lime juice
- finely chopped cilantro for garnish
For Seasoning Blend:
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp cumin
Instructions
- Cook the chopped onions and poblano pepper. Melt the butter in a large saucepan or medium pot. Add the onions, chopped poblano, and half of the seasoning blend. Cook over medium heat for 5-6 minutes until the vegetables are tender and lightly browned.
- Stir in the hearty ingredients. Add the shredded chicken, black beans, frozen corn, chicken broth, and the remaining half of the seasoning blend. Stir well to combine. Increase heat to medium-high and bring the soup to a simmer. Let it simmer uncovered for 15 minutes.
- Make it creamy. Stir in the heavy cream and shredded cheese. Continue stirring until the cheese is fully melted and incorporated. Allow the soup to come to a gentle simmer again.
- Simmer for flavor. Let the soup simmer for at least another 15 minutes to develop flavor. Then stir in fresh lime juice. Taste and adjust seasoning with salt and pepper as needed.
- Serve. Divide the hot soup between warmed bowls and garnish with chopped cilantro and any additional favorite toppings.
Notes
- Poblano peppers vary in size; an average pepper yields about 3/4 cup chopped, but between 1/2 cup to 1 cup works well for this recipe.
- You can substitute the homemade seasoning blend with 1 tablespoon of store-bought chicken taco or chicken fajita seasoning if preferred.
- Use shredded cooked chicken for convenience; rotisserie chicken works great.
- For a lighter version, substitute heavy cream with half-and-half or milk, though it may be less creamy.
- Warm the bowls before serving to keep the soup hot longer.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 80 mg
