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Easy Chicken, Poblano, and Black Bean Soup Recipe

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3.9 from 12 reviews

This Easy Chicken, Poblano, and Black Bean Soup is a creamy, flavorful small batch recipe perfect for a cozy meal. Made with shredded chicken, sautéed poblano peppers, black beans, corn, and a blend of spices, it’s a delicious and hearty soup that comes together in under an hour. Garnished with fresh cilantro and lime juice, this comforting American soup offers a perfect balance of smoky, creamy, and zesty flavors.

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 (about 3/4 cup chopped)
  • Seasoning Blend or 1 tbsp Chicken Taco / 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

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

  1. Sauté the Vegetables: Melt the butter in a large saucepan or medium pot/Dutch oven over medium heat. Add the chopped onion, chopped poblano pepper, and half of the seasoning blend. Cook for 5-6 minutes until the vegetables are tender and lightly browned.
  2. Add Hearty Ingredients: Stir in the shredded chicken, drained black beans, frozen corn, chicken broth, and the remaining seasoning blend. Increase the heat to medium-high, bring the soup to a simmer, and cook uncovered for 15 minutes to blend flavors.
  3. Create Creamy Texture: Stir in the heavy cream and shredded cheese. Continue stirring until the cheese is fully melted and incorporated. Bring the soup back to a gentle simmer.
  4. Simmer for Flavor: Let the soup simmer uncovered for at least another 15 minutes to deepen the flavors. Stir in the fresh lime juice, then season with additional salt and pepper to taste.
  5. Serve and Garnish: Ladle the hot soup into warmed bowls and garnish with freshly chopped cilantro and any preferred additional toppings. Enjoy warm.

Notes

  • Poblano Pepper Amount: Poblano peppers vary in size. An average pepper yields about 3/4 cup chopped (anywhere between 1/2 cup to 1 cup is suitable).
  • Use chicken taco or fajita seasoning as an alternative to the seasoning blend for convenience.
  • For a spicier soup, retain some seeds from the poblano pepper or add a pinch of cayenne pepper.
  • Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Find it online: https://yumntasty.com/easy-chicken-poblano-and-black-bean-soup-recipe/