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Chicken, Poblano, and Black Bean Soup Recipe

Chicken, Poblano, and Black Bean Soup Recipe
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5.1 from 16 reviews

This Chicken, Poblano, and Black Bean Soup is a hearty and flavorful dish perfect for chilly days. Creamy and packed with protein and veggies, it’s a comforting meal that’s easy to make.

Ingredients

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. (each) Kosher Salt + freshly cracked Black Pepper
  • 1/4 tsp. Cumin

Soup Ingredients:

  • 1 tbsp. Unsalted Butter (or Olive Oil)
  • 1/2 cup chopped Yellow Onion
  • 1 Poblano Pepper (chopped, stems and seeds removed (see notes))
  • 2 cups Shredded 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)

Instructions

  1. Cook the chopped onions and poblano pepper. Melt the butter in a large saucepan or a medium pot/Dutch oven. Add onions, poblanos, and half of the seasoning blend. 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 seasoning. Stir to combine. Bring to a simmer and allow to cook uncovered for 15 minutes.
  3. Make it creamy. Stir in the heavy cream and shredded cheese. Once melted, allow the soup to simmer again.
  4. Simmer for flavor. Let the soup simmer for at least another 15 minutes. Stir in fresh lime juice and season with salt and pepper.
  5. Serve. Divide the soup between warmed bowls, garnish with cilantro, and enjoy!

Notes

  • For added heat, keep some of the poblano seeds or add a pinch of cayenne pepper.
  • This soup freezes well, but the dairy may separate upon reheating.

Nutrition

Find it online: https://cookedbysarah.com/chicken-poblano-and-black-bean-soup-recipe/