Description
This Easy Chicken, Poblano, and Black Bean Soup is a hearty, flavorful small-batch recipe perfect for a comforting meal. Featuring tender shredded chicken, smoky poblano peppers, black beans, and creamy cheese, it’s a delicious blend of textures and tastes that’s easy to prepare and perfect for warming up any day.
Ingredients
Scale
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 or 1 tbsp chicken taco / chicken fajita seasoning
- 2 cups shredded cooked 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 kosher salt
- 1/2 tsp freshly cracked black pepper
- 1/4 tsp cumin
Instructions
- Cook the onions and poblano peppers: Melt the butter in a large saucepan or medium pot over medium heat. Add the chopped onions, chopped poblano pepper, and half of the seasoning blend. Cook for 5-6 minutes, stirring occasionally, until the onions and peppers are tender and lightly browned.
- Add the main ingredients: Stir in the shredded chicken, black beans, frozen corn, chicken broth, and the remaining seasoning blend. Increase the heat to medium-high, bring the soup to a simmer, and let it simmer uncovered for 15 minutes to meld the flavors.
- Make it creamy: Reduce the heat to medium, stir in the heavy cream and shredded cheese. Continue stirring until the cheese is fully melted and the soup is creamy, then bring it back to a simmer.
- Simmer for flavor: Let the soup simmer for another 15 minutes, stirring occasionally. Add the fresh lime juice and adjust seasoning with salt and pepper to taste.
- Serve and garnish: Divide the hot soup between warmed bowls and garnish with freshly chopped cilantro and any additional toppings you prefer.
Notes
- Poblano peppers vary in size; an average pepper yields about 3/4 cup chopped. Using between 1/2 to 1 cup chopped poblano works well in this recipe.
- You can substitute the homemade seasoning blend with 1 tablespoon of store-bought chicken taco or chicken fajita seasoning for convenience.
- For a lighter version, use olive oil instead of butter and reduce or omit the heavy cream.
- Shredded cooked chicken can be prepared ahead or use leftover rotisserie chicken.
- Garnish with extra lime wedges, avocado slices, or a dollop of sour cream for added flavor.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 65 mg
