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
Scale
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
