Description
This easy chicken poblano and black bean soup is a flavorful, creamy soup made with shredded chicken, poblano pepper, black beans, corn, and a blend of Mexican-inspired seasonings. Perfect as a comforting small batch meal, it’s quick to prepare and offers a rich, hearty dish with a touch of creaminess and fresh lime juice.
Ingredients
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)
- Seasoning Blend or 1 tbsp Chicken Taco / Chicken Fajita Seasoning
- 2 cups Shredded Chicken
- 1 can (15 oz) Black Beans, 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 Onions and Poblano Peppers: Melt the butter in a large saucepan or medium pot over medium heat. Add the chopped onions, chopped poblano pepper, and half of the seasoning blend. Cook for 5 to 6 minutes until the vegetables are tender and lightly browned.
- Combine Main Ingredients: Stir in the shredded chicken, black beans (drained but not rinsed), 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 blend flavors.
- Add Cream and Cheese: Stir in the heavy cream and shredded cheese. Continue stirring until the cheese is fully melted. Allow the soup to come back to a gentle simmer.
- Simmer for Flavor: Keep the soup simmering for at least another 15 minutes, allowing the flavors to develop fully. Stir in fresh lime juice and adjust seasoning with additional salt and pepper to taste.
- Serve: Ladle the hot soup into warmed bowls and garnish with finely chopped cilantro and your choice of favorite toppings.
Notes
- For a milder soup, remove all seeds from the poblano pepper; for more heat, leave some seeds in.
- You can use pre-cooked rotisserie chicken to save time.
- Substitute heavy cream with half-and-half or evaporated milk for a lighter version; however, the soup will be less creamy.
- Cheese types can be varied based on preference; Mexican blend or Pepper Jack offers a nice spicy kick.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
