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Easy Chicken, Poblano, and Black Bean Soup Recipe

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4.7 from 10 reviews

This Easy Chicken, Poblano, and Black Bean Soup is a flavorful small batch recipe perfect for a comforting meal. It combines tender shredded chicken, roasted poblano peppers, hearty black beans, and sweet corn in a creamy, cheesy broth with fresh lime and cilantro for a delightful Mexican-inspired soup.

Ingredients

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Chicken Poblano Soup:

  • 1 tbsp unsalted butter or olive oil
  • 1/2 cup chopped yellow onion
  • 1 poblano pepper chopped, stems and seeds removed
  • 1 tbsp chicken taco or chicken fajita seasoning (see seasoning blend below)
  • 2 cups shredded chicken
  • 1 can black beans (15 oz., drained but 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

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. 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 to 6 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
  2. Add hearty ingredients: 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 gentle simmer. Allow it to simmer uncovered for 15 minutes to meld flavors.
  3. Make the soup creamy: Stir in the heavy cream and shredded cheese until the cheese fully melts into the soup. Bring the soup back to a simmer.
  4. Simmer for flavor: Let the soup simmer for an additional 15 minutes to deepen the flavors. Stir occasionally to prevent sticking.
  5. Finish and serve: Stir in the fresh lime juice, then taste and adjust salt and pepper to your preference. Ladle the hot soup into warmed bowls and garnish with finely chopped cilantro and any favorite toppings.

Notes

  • For a spicier soup, include some seeds from the poblano pepper or add a pinch of cayenne pepper to the seasoning blend.
  • Use shredded rotisserie chicken to save time and add extra flavor.
  • For a dairy-free version, substitute heavy cream with coconut cream and omit the cheese or use a dairy-free cheese alternative.
  • Double the recipe to serve a larger crowd and store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Serve with warm tortillas, crusty bread, or over rice for a complete meal.

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