Easy Chicken, Poblano, and Black Bean Soup (Small Batch) Recipe

If you’re looking for a soul-warming dinner that comes together in under an hour yet dazzles with vibrant Southwestern flavors, you’re going to fall in love with Easy Chicken, Poblano, and Black Bean Soup (Small Batch). This creamy, hearty soup bursts with juicy chicken, nutty black beans, sweet corn, smoky poblano pepper, and a swirl of melty cheese. It packs bold taste in every spoonful yet makes just the perfect amount for a cozy night in or to tuck away some leftovers for lunch. Whether you’re new to cooking or looking to spice up your weeknight dinner, this small batch soup will quickly become a favorite go-to recipe!

Ingredients You’ll Need

Every ingredient in this recipe brings something special to the table, from the richness of cream and cheese to the just-right warmth of chili powder and roasted poblano. You’ll only need a handful of simple, easily found staples to build layers of flavor and color in your Easy Chicken, Poblano, and Black Bean Soup (Small Batch).

• Unsalted Butter or Olive Oil: Adds a velvety base and helps soften the onions and poblano, letting all the flavors meld together beautifully.
• Yellow Onion: Gives subtle sweetness and body to the soup.
• Poblano Pepper: Offers gentle smokiness and mild heat; look for a firm, glossy pepper for the best flavor.
• Seasoning Blend or Chicken Taco/Fajita Seasoning: Infuses every bite with savory, aromatic spices; you can use your own blend or a store-bought favorite.
• Shredded Chicken: Choose cooked rotisserie or leftover chicken for speed and extra tender texture.
• Black Beans: Provide heartiness, protein, and gorgeous color; drain them but no need to rinse.
• Frozen Corn: Gives a burst of sweetness and sunny yellow color that pops against the dark beans.
• Chicken Broth: Lends savory depth—go for low-sodium to control the saltiness.
• Heavy Cream: Makes everything luxuriously creamy without overpowering the spices.
• Shredded Cheese (Cheddar, Pepper Jack, Colby Jack, or Mexican Blend): Melts into the soup for gooey richness and extra tang.
• Fresh Lime Juice: Brightens each taste with a punch of acidity—don’t skip it!
• Finely Chopped Cilantro: Adds a fresh, herbal finish; sprinkle generously before serving.
• For the Seasoning Blend: Garlic powder, onion powder, chili powder, dried oregano, kosher salt, black pepper, and cumin—all the essentials for savory warmth.

How to Make Easy Chicken, Poblano, and Black Bean Soup (Small Batch)

Step 1: Sauté Onions and Poblano

Begin by melting your butter or olive oil in a medium pot or small Dutch oven over medium heat. Toss in the chopped yellow onion and poblano pepper along with half of your chosen seasoning blend. Let everything sizzle and gently soften for about 5 to 6 minutes. This step allows the vegetables to release sweetness and that signature poblano aroma, layering in incredible flavor right from the start.

Step 2: Add Heartier Ingredients

Next, stir in your shredded chicken, drained black beans, frozen corn, chicken broth, and the rest of your spice blend. A few stirs is all it takes to combine everything, then turn the heat up to medium-high. Bring the soup to a lively simmer, letting all those flavors marry and work their magic for about 15 minutes uncovered, so the broth gently thickens and everything is deeply infused.

Step 3: Make it Creamy

Reduce the heat and pour in the heavy cream, followed by your choice of shredded cheese. Stir steadily until the cheese melts completely, giving the soup a velvety, sunset-hued look. This is where Easy Chicken, Poblano, and Black Bean Soup (Small Batch) truly transforms into a luscious, comforting bowl you’ll want to eat again and again.

Step 4: Final Simmer and Season

Allow the soup to bubble away gently for another 15 minutes. Right at the end, stir in fresh lime juice for brightness, then taste and adjust salt and pepper as needed. This last bit of simmering ties everything together, coaxing out even more flavor and giving the soup just the right body.

Step 5: Serve and Enjoy!

Ladle your steaming soup into bowls, then top each with a sprinkle of fresh cilantro and whatever garnishes you love. Each bowl is creamy, colorful, and full of delicious textures just calling out for that first comforting spoonful.

How to Serve Easy Chicken, Poblano, and Black Bean Soup (Small Batch)

Garnishes

The right toppings really make this soup sing. Try crunchy tortilla strips, a dollop of sour cream, extra shredded cheese, or thinly sliced jalapeños for a little kick. Fresh cilantro and a wedge of lime always boost freshness and color—don’t be shy with those finishing touches!

Side Dishes

This soup is amazing with warm crusty bread, soft flour tortillas, or cornbread muffins for dipping. If you’re going light, a simple green salad tossed with avocado and cherry tomatoes adds a cool, contrasting crunch. The flavors of Easy Chicken, Poblano, and Black Bean Soup (Small Batch) pair perfectly with just about any Tex-Mex side.

Creative Ways to Present

Spin a fun twist by serving the soup in toasted bread bowls or ramekins with a cheesy crust on top. For parties, ladle the soup into espresso cups or small mugs as a starter. Or set up a “soup bar” with a tray of toppings and let everyone customize their bowl—always a hit with kids and grownups alike!

Make Ahead and Storage

Storing Leftovers

Easy Chicken, Poblano, and Black Bean Soup (Small Batch) keeps beautifully in the fridge. Transfer any leftovers to an airtight container and store for up to 4 days. The flavors will deepen, and it’s even tastier the next day!

Freezing

If you want to stock up, let the soup cool completely and portion it into freezer-safe bags or containers. Freeze for up to 2 months. Just note that dairy-based soups may separate a bit, but a gentle reheat and a good stir will bring it back to creamy perfection.

Reheating

Reheat your soup gently in a saucepan over low-medium heat, stirring occasionally. If the soup has thickened too much, a splash of broth or water will help loosen it up. Microwave reheating works too, but pause and stir every minute for even heating.

FAQs

Can I make this soup spicier?

Absolutely! You can add diced jalapeños, extra chili powder, or even a pinch of cayenne when sautéing the onions and poblanos. Adjust to your family’s spice preferences—this soup is super forgiving and customizable!

Is there a dairy-free or lighter alternative to the heavy cream?

For a lighter take, replace heavy cream with whole milk, half-and-half, or a dairy-free alternative like coconut cream or unsweetened oat milk. The soup will still be creamy and delicious with a slightly different flavor profile.

What if I don’t have cooked chicken on hand?

You can poach a chicken breast or thigh in the broth before starting the soup, then shred it and proceed with the recipe. Rotisserie chicken is a wonderful shortcut if you’re pressed for time.

Can I use other beans instead of black beans?

Definitely! Pinto beans, kidney beans, or even navy beans make great swaps. Each type of bean gives a little different texture, but they all work beautifully in this recipe.

Can Easy Chicken, Poblano, and Black Bean Soup (Small Batch) be doubled for a crowd?

Yes! Feel free to double every ingredient. Just use a large pot and allow a little extra time for simmering so the flavors meld. This soup is always a hit at potlucks and family gatherings.

Final Thoughts

If you’re craving comfort, color, and bold flavor in one simple package, treat yourself to a pot of Easy Chicken, Poblano, and Black Bean Soup (Small Batch). It’s everything we love about hearty homemade soup, all in a perfectly portioned recipe you’ll want to make again and again. So grab your favorite bowl and get cooking—you’ll be amazed how easy and satisfying this small batch recipe can be!

Print