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.
Author:Sarah
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:1 1/2 quarts of soup
Category:Soup
Method:Simmering
Cuisine:American
Diet:Low Calorie
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
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.
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.
Make it creamy: Stir in heavy cream and shredded cheese. Once melted, bring to a simmer again.
Simmer: Let the soup simmer for at least another 15 minutes. Stir in lime juice, salt, and pepper.
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.