Description
This Easy Chicken, Poblano, and Black Bean Soup is a comforting and flavorful small batch recipe perfect for a cozy meal. It features tender shredded chicken, mild spicy poblano peppers, hearty black beans, corn, and a creamy blend of cheese and heavy cream, all simmered together to create a rich and satisfying soup.
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
- 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 vegetables. Melt the butter in a large saucepan or medium pot 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.
- Add hearty ingredients and simmer. Stir in the shredded chicken, black beans, frozen corn, chicken broth, and the remaining seasoning blend. Increase heat to medium-high and bring the soup to a simmer. Let it simmer uncovered for 15 minutes to meld the flavors.
- Make it creamy. Stir in the heavy cream and shredded cheese. Continue stirring until the cheese is fully melted and incorporated into the soup. Allow the soup to come back to a gentle simmer.
- Simmer for deeper flavor. Let the soup simmer for at least another 15 minutes uncovered to deepen the flavors. Then stir in 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 finely chopped cilantro and your favorite toppings, such as extra cheese, avocado, or sour cream, if desired.
Notes
- Poblano peppers vary in size; an average pepper should yield about 3/4 cup chopped. Using between 1/2 cup to 1 cup chopped poblano is perfect for this recipe.
- If you prefer, substitute the homemade seasoning blend with 1 tablespoon of chicken taco or chicken fajita seasoning for convenience.
- Use shredded cooked chicken from a rotisserie or leftover chicken for easy preparation.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the soup will be less creamy.
- Garnish with extra lime wedges, avocado slices, or crushed tortilla chips for added texture and flavor.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 24 g
- Cholesterol: 75 mg
