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Easy Chicken, Poblano, and Black Bean Soup

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★★★★★

4.5 from 765 reviews

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.

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 (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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://islawhite.com/easy-chicken-poblano-and-black-bean-soup/