Easy Chicken, Poblano, and Black Bean Soup
Introduction
This Easy Chicken, Poblano, and Black Bean Soup is a comforting bowl full of bold flavors and creamy texture. Perfect for a small batch meal, it combines tender chicken, smoky poblano peppers, and hearty black beans for a satisfying dinner any night of the week.
Ingredients
- 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 but 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 the 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
- Step 1: Melt the butter in a large saucepan or medium pot over medium heat. Add the chopped onion, poblano pepper, and half of the seasoning blend. Cook for 5–6 minutes until the vegetables are tender and lightly browned.
- Step 2: Stir in the shredded chicken, black beans, frozen corn, chicken broth, and the remaining seasoning blend. Increase the heat to medium-high and bring the soup to a simmer. Let it simmer uncovered for 15 minutes.
- Step 3: Lower the heat and stir in the heavy cream and shredded cheese. Cook until the cheese is fully melted and the soup comes to a gentle simmer again.
- Step 4: Let the soup simmer for at least another 15 minutes to develop flavor. Stir in the fresh lime juice and adjust the seasoning with salt and pepper to taste.
- Step 5: Serve the soup hot, garnished with chopped cilantro and your favorite toppings.
Tips & Variations
- Feel free to substitute cooked rotisserie chicken to save time.
- Adjust the amount of poblano pepper between 1/2 to 1 cup according to your spice preference; roasting the pepper before chopping adds a smoky depth.
- Swap black beans for pinto beans for a slightly different flavor profile.
- Add diced tomatoes or a splash of hot sauce for extra zest.
Storage
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to avoid curdling the cream. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegetarian?
Yes, omit the chicken and use vegetable broth instead of chicken broth. You can add extra beans or vegetables to keep it hearty.
Can I use fresh corn instead of frozen?
Absolutely. Fresh corn kernels work well and add a sweet crunch to the soup.
PrintEasy Chicken, Poblano, and Black Bean Soup
This Easy Chicken, Poblano, and Black Bean Soup is a flavorful and creamy small-batch soup perfect for a comforting meal. Featuring tender shredded chicken, smoky poblano peppers, black beans, corn, and a blend of spices, this hearty soup is enriched with heavy cream and cheese for a satisfying creamy texture. Ready in under an hour, it’s an ideal recipe for a quick weeknight dinner or cozy weekend lunch.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 2–3 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
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 (about 3/4 cup)
- 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 poblanos: 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, stirring occasionally, for 5-6 minutes until the vegetables are tender and lightly browned.
- Add hearty ingredients: Stir in the shredded chicken, drained black beans, frozen corn, chicken broth, and the remaining seasoning blend. Mix well and increase heat to medium-high. Bring the soup to a simmer and let it simmer uncovered for 15 minutes to blend flavors.
- Make it creamy: Reduce heat to medium. Stir in the heavy cream and shredded cheese. Continue stirring until the cheese is fully melted and integrated into the soup. Allow the soup to come to a gentle simmer again.
- Simmer for flavor: Let the creamy soup simmer for at least another 15 minutes to develop deeper flavors. Stir occasionally to prevent sticking. After simmering, add fresh lime juice and adjust salt and pepper to taste.
- Serve: Ladle the hot soup into warmed bowls. Garnish with finely chopped cilantro and your favorite toppings such as extra cheese, lime wedges, or sliced avocado. Serve immediately while hot.
Notes
- Poblano Pepper Amount: Poblano peppers vary in size; aim for about 3/4 cup chopped pepper. Anywhere between 1/2 cup to 1 cup works well for this recipe.
- You can substitute the seasoning blend with 1 tablespoon of store-bought chicken taco or chicken fajita seasoning for convenience.
- Use shredded cooked chicken from rotisserie, leftover chicken, or any cooked chicken breasts or thighs.
- If you prefer a less creamy soup, reduce the heavy cream or cheese amount accordingly.
- For a spicier soup, leave some seeds in the poblano pepper or add a pinch of cayenne pepper.
Keywords: Chicken soup, Poblano pepper soup, Black bean soup, Creamy chicken soup, Mexican chicken soup, Easy soup recipe, Small batch soup
