Easy Chicken, Poblano, and Black Bean Soup Recipe
Introduction
This easy chicken, poblano, and black bean soup is a flavorful and comforting meal perfect for any day. Packed with tender chicken, smoky poblano peppers, and creamy cheese, it comes together quickly for a satisfying small-batch dinner.
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 or chicken fajita seasoning)
- 2 cups shredded 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)
- 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, chopped poblano pepper, and half of the seasoning blend. Cook for 5–6 minutes, stirring occasionally, until 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 heat to medium-high and bring the soup to a simmer. Let it simmer uncovered for 15 minutes.
- Step 3: Pour in the heavy cream and add the shredded cheese. Stir continuously until the cheese is fully melted and the soup returns to a gentle simmer.
- Step 4: Let the soup simmer for another 15 minutes to develop flavor. Then stir in the fresh lime juice and adjust seasoning with salt and pepper to taste.
- Step 5: Serve the soup hot, divided into bowls, and garnish with finely chopped cilantro and any additional favorite toppings.
Tips & Variations
- For a spicier version, leave some seeds in the poblano or add a pinch of cayenne pepper to the seasoning blend.
- Substitute the shredded chicken with cooked shredded turkey or cooked beans for a vegetarian option.
- Use a Mexican cheese blend for a more authentic flavor, or choose your favorite melting cheese like cheddar or pepper jack.
- If poblanos are hard to find, replace with mild to medium green chilies or bell peppers for a similar texture and flavor.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. You may need to add a splash of chicken broth or water to loosen the soup as it reheats.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day as the flavors meld. Prepare it fully, cool, and refrigerate. Reheat thoroughly before serving.
Can I freeze this chicken and poblano soup?
Freezing is possible, but the cream and cheese may separate upon thawing. For best results, freeze the soup before adding cream and cheese, then stir them in fresh when reheating.
Print
Easy Chicken, Poblano, and Black Bean Soup Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
This Easy Chicken, Poblano, and Black Bean Soup is a flavorful and comforting small-batch recipe perfect for a quick weeknight dinner. Featuring tender shredded chicken, smoky poblano peppers, hearty black beans, and a touch of cream and cheese, this soup offers a creamy texture with a zesty lime finish and fresh cilantro garnish.
Ingredients
Soup Base
- 1 tbsp. Unsalted Butter (or Olive Oil)
- 1/2 cup chopped Yellow Onion
- 1 Poblano Pepper (chopped, stems and seeds removed)
Seasoning Blend
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/2 tsp. Chili Powder
- 1/2 tsp. Dried Oregano
- 1/4 tsp. Cumin
- 1/2 tsp. Kosher Salt
- Freshly cracked Black Pepper to taste
Main Ingredients
- 2 cups Shredded Chicken
- 1 can Black Beans (15 oz.; drained – not rinsed)
- 1/2 cup frozen Corn
- 3 cups Chicken Broth
Finishing Ingredients
- 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)
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, poblano peppers, and half of the seasoning blend. Cook for 5 to 6 minutes, stirring occasionally, 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 all ingredients. Increase the heat to medium-high and bring the soup to a simmer. 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 has fully melted into the soup. Allow the mixture to come back to a gentle simmer.
- Simmer for flavor. Let the soup simmer for an additional 15 minutes to meld all the flavors. After simmering, stir in the fresh lime juice. Taste and adjust seasoning with extra salt and pepper if needed.
- Serve. Ladle the hot soup into warmed bowls. Garnish each serving with finely chopped cilantro and your favorite additional toppings if desired. Serve immediately.
Notes
- When preparing the poblano pepper, removing seeds and stems helps tame the heat for a milder flavor.
- For a dairy-free option, substitute butter with olive oil and heavy cream/cheese with coconut milk or a vegan cheese alternative.
- Use leftover shredded chicken or rotisserie chicken to save time.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: chicken soup, poblano soup, black bean soup, creamy chicken soup, easy soup recipe, stovetop chicken soup, Mexican-inspired soup
