Description
This Easy Chicken, Poblano, and Black Bean Soup is a flavorful and hearty small-batch recipe perfect for a comforting meal. Featuring tender shredded chicken, smoky poblano peppers, black beans, and a creamy finish with cheese and heavy cream, this soup combines bold spices and fresh lime juice for a deliciously balanced taste. Ready in under an hour, it’s ideal for quick weeknight dinners and serves six people.
Ingredients
Base Ingredients
- 1 tbsp. Unsalted Butter (or Olive Oil)
- 1/2 cup chopped Yellow Onion
- 1 Poblano Pepper (chopped, stems and seeds removed)
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
Main Ingredients
- 2 cups Shredded Chicken
- 1 can Black Beans (15 oz.; drained – not rinsed)
- 1/2 cup frozen Corn
- 3 cups Chicken Broth
Finishing Ingredients
- 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)
Instructions
- Cook the onions and poblano pepper: Melt the butter in a large saucepan or medium pot/Dutch oven over medium heat. Add the chopped yellow onion, chopped poblano pepper, and half of the seasoning blend. Cook for 5-6 minutes until the vegetables are tender and lightly browned, stirring occasionally.
- Stir in the hearty ingredients: Add the shredded chicken, drained black beans, frozen corn, chicken broth, and the remaining seasoning blend to the pot. Stir everything together to combine well. Increase heat to medium-high and bring the soup to a simmer. Let it simmer uncovered for 15 minutes to develop flavors.
- Make it creamy: Stir in the heavy cream and shredded cheese. Continue stirring until the cheese is fully melted into the soup. Allow the soup to return to a gentle simmer after adding the dairy.
- Simmer for flavor: Allow the soup to simmer for at least another 15 minutes. This step enhances the depth of flavor and melds the ingredients perfectly. After simmering, stir in the fresh lime juice. Adjust seasoning with additional salt and freshly cracked black pepper to taste.
- Serve: Divide the hot soup among warmed bowls and garnish with finely chopped cilantro. Add any additional favorite toppings such as sour cream or avocado if desired. Serve immediately for best taste.
Notes
- Removing seeds from the poblano pepper reduces its heat; include seeds if a spicier soup is preferred.
- You can substitute shredded rotisserie chicken for convenience.
- For a lighter version, use olive oil instead of butter and substitute half-and-half or milk for heavy cream.
- Using low-sodium chicken broth allows better control over overall saltiness.
- Leftovers store well for up to 3 days in the refrigerator and can be reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
