Easy Chicken, Poblano, and Black Bean Soup Recipe
This Easy Chicken, Poblano, and Black Bean Soup is a hearty and flavorful small-batch recipe perfect for a cozy meal. Combining tender shredded chicken, smoky poblano peppers, black beans, and sweet corn in a creamy, spiced broth, this soup is both comforting and quick to prepare. With simple ingredients and straightforward steps, it’s an ideal choice for a nutritious weeknight dinner serving six.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Ingredients
Main Ingredients
- 1 tbsp Unsalted Butter (or Olive Oil)
- 1/2 cup chopped Yellow Onion
- 1 Poblano Pepper (chopped, stems and seeds removed)
- 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)
Seasonings
- 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/Dutch oven over medium heat. Add the chopped onions and poblano peppers along with half of the seasoning blend (garlic powder, onion powder, chili powder, oregano, cumin, salt, and pepper). Cook for 5-6 minutes until the vegetables are tender and lightly browned, stirring occasionally.
- Stir in the hearty ingredients: Add the shredded chicken, black beans (drained but not rinsed), frozen corn, chicken broth, and the remaining half of the seasoning blend. Stir well to combine all ingredients. Increase the heat to medium-high and bring the soup to a simmer. Let it simmer uncovered for 15 minutes to meld the flavors together.
- Make it creamy: Reduce the heat to medium-low, then stir in the heavy cream and shredded cheese. Continue stirring until the cheese is completely melted into the soup. Allow the soup to come back to a gentle simmer.
- Simmer for flavor: Let the soup simmer for an additional 15 minutes on low heat, allowing it to thicken slightly and deepen in flavor. Stir in the fresh lime juice and adjust seasoning with extra salt and pepper to taste.
- Serve: Ladle the hot soup into warmed bowls and garnish with freshly chopped cilantro. Add any additional favorite toppings such as avocado, sour cream, or extra cheese if desired. Enjoy your comforting bowl of chicken, poblano, and black bean soup!
Notes
- Removing seeds and stems from the poblano pepper helps reduce the heat level, making the soup milder.
- If preferred, you can substitute the shredded chicken with rotisserie chicken for quicker preparation.
- Using low-sodium chicken broth allows better control over salt in the recipe.
- This soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- For a dairy-free version, substitute heavy cream with coconut milk and omit the cheese or use a dairy-free alternative.
