Description
This Easy Chicken, Poblano, and Black Bean Soup is a flavorful, comforting small-batch recipe perfect for cozy meals. Combining tender shredded chicken, smoky poblano peppers, black beans, and a creamy blend of cheese and heavy cream, this soup is seasoned with a homemade spice blend or store-bought taco seasoning for an easy, delicious dinner.
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 chopped onions and poblano pepper: Melt the butter in a large saucepan or medium pot/Dutch oven over medium heat. Add the chopped onions, chopped poblano pepper, and half of the seasoning blend. Cook for 5-6 minutes until the vegetables are tender and lightly browned.
- Stir in the hearty ingredients: Add the shredded chicken, black beans, frozen corn, chicken broth, and the remaining seasoning blend to the pot. Stir well to combine. Increase the heat to medium-high and bring the soup to a simmer. Let it simmer uncovered for 15 minutes.
- Make it creamy: Stir in the heavy cream and shredded cheese until the cheese is fully melted. Allow the soup to come back to a simmer.
- Simmer for flavor: Let the soup simmer for at least another 15 minutes to develop flavor. Stir in the fresh lime juice and taste; adjust salt and pepper to your preference.
- Serve: Divide the hot soup between warmed bowls and garnish with fresh cilantro and your favorite toppings for serving.
Notes
- Poblano peppers vary in size; on average, one pepper yields about 3/4 cup chopped. Use between 1/2 cup to 1 cup chopped poblano for this recipe.
- You can substitute the homemade seasoning blend with 1 tablespoon of store-bought chicken taco or chicken fajita seasoning for convenience.
- Use cooked shredded chicken from a rotisserie or leftover chicken to save time.
- For a lighter version, substitute heavy cream with half-and-half or evaporated milk, though the soup will be less rich.
- Warm bowls before serving to keep your soup hot longer.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 70 mg
