Print

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

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5.3 from 28 reviews

A creamy chicken poblano soup recipe with black beans, corn, shredded chicken, a poblano pepper, and plenty of flavor! This small batch recipe makes about 1 1/2 quarts of soup.

Ingredients

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
  • Seasoning Blend (see below) or 1 tbsp. Chicken Taco / Chicken Fajita Seasoning
  • 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

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

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 heavy cream and shredded cheese. Once melted, bring to a simmer again.
  4. Simmer: Let the soup simmer for at least another 15 minutes. Stir in lime juice, salt, and pepper.
  5. Serve: Divide soup into bowls, garnish with cilantro and toppings.

Notes

  • Poblano Pepper Amount: Poblano peppers vary in size. An average poblano pepper yields about 3/4 cup. Use between 1/2 to 1 cup for this recipe.

Nutrition