Description
This Easy Chicken, Poblano, and Black Bean Soup is a flavorful and comforting small batch recipe perfect for weeknights. It combines tender shredded chicken, smoky poblano peppers, creamy cheese, and zesty lime juice for a deliciously hearty meal that’s quick and simple to prepare.
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 onions and poblanos are tender and lightly browned.
- Add hearty ingredients: Stir in the shredded cooked chicken, black beans (drained but not rinsed), frozen corn, chicken broth, and the remaining seasoning blend. Raise the heat to medium-high, bring the soup to a simmer, and let it simmer uncovered for 15 minutes to develop flavors.
- Make the soup creamy: Reduce the heat to medium and stir in the heavy cream and shredded cheese. Continue stirring until the cheese is fully melted and incorporated into the soup. Bring the soup back up to a gentle simmer.
- Simmer for flavor: Let the soup simmer for an additional 15 minutes uncovered to deepen the taste. Stir in the fresh lime juice and season with salt and pepper to your taste preference.
- Serve: Ladle the hot soup into warmed bowls and garnish with finely chopped cilantro. Add your favorite toppings such as extra cheese, sour cream, or tortilla strips if desired.
Notes
- Poblano pepper amounts vary; use about 3/4 cup chopped for this recipe, but anywhere between 1/2 cup and 1 cup works well.
- If you don’t want to make the seasoning blend, substitute with 1 tablespoon of store-bought chicken taco or chicken fajita seasoning.
- For a lighter version, you can substitute heavy cream with half-and-half or evaporated milk, but it will affect the richness.
- Leftovers keep well refrigerated for 3-4 days and can be reheated gently on the stovetop.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 7 g
- Protein: 28 g
- Cholesterol: 75 mg
