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Easy Chicken, Poblano, and Black Bean Soup Recipe

Easy Chicken, Poblano, and Black Bean Soup Recipe
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★★★★★

5.1 from 7 reviews

This Easy Chicken, Poblano, and Black Bean Soup is a hearty and flavorful meal perfect for a cozy night in. Combining tender shredded chicken, smoky poblano peppers, black beans, and a hint of creaminess, this soup delivers a delicious blend of textures and tastes. Enhanced with a homemade seasoning blend and brightened with fresh lime juice and cilantro garnish, it’s quick to prepare yet satisfyingly rich.

Ingredients

Scale

Vegetables & Proteins

  • 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

Seasonings & Spices

  • 1 tbsp. Unsalted Butter (or Olive Oil)
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Onion Powder
  • 1/2 tsp. Chili Powder
  • 1/2 tsp. Dried Oregano
  • 1/4 tsp. Cumin
  • 1/2 tsp. Kosher Salt
  • 1/2 tsp. freshly cracked Black Pepper

Liquids & Dairy

  • 3 cups Chicken Broth
  • 1/2 cup Heavy Cream
  • 1/2 cup Shredded Cheese (Cheddar, Pepper Jack, Colby Jack, or Mexican Blend)

Finishing Touches

  • 2 tsp. fresh Lime Juice
  • Finely chopped Cilantro (for garnish)

Instructions

  1. Cook the chopped onions and poblano pepper: Melt the butter in a large saucepan or medium pot (3.5-quart Dutch oven recommended). Add the chopped onions, poblanos, and half of the seasoning blend (garlic powder, onion powder, chili powder, dried oregano, cumin, salt, and pepper). Cook for 5-6 minutes until vegetables are tender and lightly browned.
  2. Stir in the hearty ingredients: Add shredded chicken, black beans, frozen corn, chicken broth, and the remaining seasoning blend. Stir well to combine. Increase heat to medium-high, bring the soup to a simmer, then cook uncovered for 15 minutes to meld flavors.
  3. Make it creamy: Stir in the heavy cream and shredded cheese. Continue stirring until the cheese has fully melted and incorporated. Allow the soup to come back to a gentle simmer.
  4. Simmer for flavor: Let the soup simmer uncovered for at least another 15 minutes, stirring occasionally. This deepens the flavor and thickens the soup slightly. Then stir in fresh lime juice and adjust salt and pepper according to taste.
  5. Serve: Divide the hot soup among warmed bowls. Garnish generously with freshly chopped cilantro and serve with additional toppings if desired, such as avocado, sour cream, or tortilla chips.

Notes

  • Remove stems and seeds from poblano peppers for a milder flavor; keep some seeds if you prefer additional spice.
  • Use cooked shredded chicken from a rotisserie or leftover chicken to speed up preparation.
  • The seasoning blend can be adjusted to your taste; substitute with store-bought chicken taco or fajita seasoning if preferred.
  • For a lighter version, substitute heavy cream with half-and-half or milk, but soup won’t be as rich.
  • Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
  • Freeze in portions without cheese and cream; add them fresh when reheating.

Nutrition

Keywords: chicken soup, poblano pepper soup, black bean soup, creamy chicken soup, easy dinner soup, Mexican-inspired soup

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