Description
A comforting and flavorful Easy Chicken, Poblano, and Black Bean Soup prepared with tender chicken, smoky poblanos, hearty black beans, and a creamy finish, perfect for a small batch meal.
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 chopped)
- 1 tbsp. Chicken Taco or Chicken Fajita Seasoning (or homemade seasoning blend)
- 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. Add the chopped onions, chopped poblano pepper, and half of the seasoning blend or 1/2 tbsp. of taco/fajita seasoning. Cook for 5-6 minutes until the vegetables are tender and lightly browned.
- Stir in the hearty ingredients: Add the shredded cooked chicken, drained black beans, frozen corn, chicken broth, and remaining seasoning. Stir to combine. Increase heat to medium-high, bring the soup to a simmer, and 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 and the soup thickens slightly. Allow the soup to come to a gentle simmer again.
- Simmer for flavor: Let the soup simmer for at least another 15 minutes to meld the flavors together. Stir in the fresh lime juice, and adjust seasoning with salt and pepper to taste.
- Serve: Divide the hot soup into warmed bowls. Garnish with finely chopped cilantro and any additional preferred toppings such as sour cream or extra cheese.
Notes
- Poblano Pepper Amount: Poblano peppers vary in size; an average pepper yields about 3/4 cup chopped. 1/2 to 1 cup chopped is fine.
- Substitute the homemade seasoning blend with about 1 tablespoon of chicken taco or chicken fajita seasoning if preferred.
- Use shredded cooked chicken from rotisserie or leftover chicken to save time.
- For a lighter option, substitute heavy cream with half-and-half or milk, though soup will be less creamy.
- Keep black beans drained but not rinsed to retain flavor and some starchiness for soup thickness.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 65 mg
