Description
A flavorful and easy-to-make chicken, poblano, and black bean soup that combines tender shredded chicken, smoky poblano peppers, black beans, and creamy elements for a comforting small-batch meal.
Ingredients
Scale
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
- 1 tbsp chicken taco seasoning or chicken fajita seasoning (or use seasoning blend below)
- 2 cups shredded cooked 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
- Cook the onions and poblano: 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 or half the seasoning mix. Cook for 5-6 minutes until the vegetables are tender and lightly browned.
- Add hearty ingredients: Stir in the shredded chicken, black beans (drained but not rinsed), frozen corn, chicken broth, and the remaining seasoning blend. Mix well to combine.
- Simmer the soup: Increase heat to medium-high and bring the soup to a simmer, uncovered. Let it simmer gently for 15 minutes to develop flavors.
- Add creaminess: Stir in the heavy cream and shredded cheese. Stir continuously until the cheese melts completely and the soup reaches a simmer again.
- Final simmer and seasoning: Allow the soup to simmer for at least another 15 minutes to enhance flavors. Stir in fresh lime juice and adjust salt and pepper to taste.
- Serve: Ladle the hot soup into warmed bowls and garnish with freshly chopped cilantro and any additional favorite toppings.
Notes
- Adjust the amount of poblano pepper based on size – typically 1 poblano yields about 3/4 cup chopped, but between 1/2 cup to 1 cup is fine for this recipe.
- You can substitute the homemade seasoning blend with 1 tablespoon of pre-made chicken taco or chicken fajita seasoning if preferred.
- Use shredded cooked chicken from rotisserie or leftover chicken for convenience.
- For a lighter version, reduce or skip the heavy cream and cheese or use low-fat dairy alternatives.
- Garnishing with cilantro adds freshness, but you could also add avocado, sour cream, or tortilla strips as toppings.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 65 mg
