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Easy Chicken, Poblano, and Black Bean Soup Recipe

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4.2 from 2 reviews

This Easy Chicken, Poblano, and Black Bean Soup is a flavorful and hearty small-batch recipe perfect for a cozy meal. Combining tender shredded chicken, smoky poblano peppers, black beans, and a creamy blend of cheese and heavy cream, this soup simmers to perfection with a balance of spices and fresh lime juice, making it a comforting and satisfying dish ideal for six servings.

Ingredients

Main Ingredients

  • 1 tbsp. Unsalted Butter (or Olive Oil)
  • 1/2 cup chopped Yellow Onion
  • 1 Poblano Pepper (chopped, stems and seeds removed)
  • 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)

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 chopped onions and poblano pepper: Melt the butter in a large saucepan or medium pot/Dutch oven. Add the chopped onions, poblano pepper, and half of the seasoning blend. Cook over medium heat for 5-6 minutes until the vegetables are tender and lightly browned.
  2. Stir in the hearty ingredients: Add the shredded chicken, black beans (drained but not rinsed), frozen corn, chicken broth, and the remaining seasoning blend. Stir to combine all ingredients. Increase heat to medium-high and bring the soup to a simmer. Let it simmer uncovered for 15 minutes to develop flavor.
  3. Make it creamy: Stir in the heavy cream and shredded cheese. Continue stirring until the cheese has fully melted into the soup. Allow the soup to return to a gentle simmer.
  4. Simmer for flavor: Let the soup simmer for at least another 15 minutes to meld all the ingredients. Stir in the fresh lime juice, then season with additional salt and pepper as needed to taste.
  5. Serve: Ladle the hot soup into warmed bowls and garnish with freshly chopped cilantro and your choice of favorite toppings for added flavor and texture.

Notes

  • Remove stems and seeds from the poblano pepper to control the heat level; keeping seeds can make the soup spicier.
  • You can substitute butter with olive oil for a lighter fat option.
  • If preferred, pre-cooked rotisserie chicken can be used for convenience.
  • Use canned black beans without rinsing to retain more flavor and nutrients in the soup.
  • Adjust cheese type based on your taste preference; Mexican blend offers a mix of flavors while cheddar gives sharpness.
  • The soup can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.

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