Name: Easy Chicken, Poblano, and Black Bean Soup Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Tex-Mex
Ingredients: 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 tbsp Unsalted Butter (or Olive Oil); 1/2 cup Heavy Cream; 1/2 cup Shredded Cheese (Cheddar, Pepper Jack, Colby Jack, or Mexican Blend); 1/2 cup frozen Corn; 3 cups Chicken Broth; 2 tsp fresh Lime Juice; 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; Seasoning Blend (see notes) or 1 tbsp Chicken Taco / Chicken Fajita Seasoning; Finely chopped Cilantro

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Introduction

This easy chicken, poblano, and black bean soup is a comforting and flavorful meal perfect for any day of the week. It combines tender shredded chicken, smoky poblanos, and creamy cheese for a deliciously satisfying soup. Ready in under an hour, it’s a small batch recipe ideal for cozy dinners.

A white pot filled with a thick, orange-brown soup that has visible pieces of shredded chicken, small dark beans, and bits of green leafy vegetables mixed throughout. A woman's hand holds a wooden spatula stirring the contents on the right side of the pot. The soup looks chunky with varied textures from the tender chicken and vegetables in a rich broth. The pot sits on a stove burner, and the background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Melt the butter in a large saucepan or medium pot over medium heat. Add the chopped onions, poblano peppers, and half of the seasoning blend. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
Step 2: Stir in the shredded chicken, black beans, frozen corn, chicken broth, and the remaining seasoning. Increase the heat to medium-high and bring the soup to a simmer. Let it simmer uncovered for 15 minutes, stirring occasionally.
Step 3: Reduce heat to medium and stir in the heavy cream and shredded cheese. Continue stirring until the cheese is fully melted and the soup is smooth.
Step 4: Allow the soup to come back to a gentle simmer, then let it simmer uncovered for another 15 minutes to deepen the flavors.
Step 5: Remove from heat and stir in the fresh lime juice. Season with additional salt and pepper to taste. Serve hot, garnished with chopped cilantro and your favorite toppings.

Tips & Variations

For extra heat, add a pinch of crushed red pepper flakes or use a spicier pepper instead of poblanos.
Substitute shredded rotisserie chicken to save time and add flavor.
Use low-fat cream or milk for a lighter version of the soup.
Add diced tomatoes or a squeeze of fresh lime for a bright, fresh twist.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much when chilled, add a splash of chicken broth or water while reheating to loosen the consistency.

How to Serve

The image shows a white bowl filled with a creamy orange soup with visible chunks of shredded chicken, black beans, yellow corn, and green pepper pieces floating evenly throughout. On top, there are two bright green lime wedges placed slightly overlapping, next to a small bunch of fresh cilantro leaves adding a vibrant green contrast. A silver spoon rests inside the bowl on the left side, partly submerged in the soup. The bowl sits on a white marbled surface with faint gray veins and patterns, giving a clean and fresh background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without cream?

Yes, you can skip the heavy cream for a lighter, broth-based soup. Consider adding extra chicken broth or a splash of milk to maintain the desired consistency.

What can I use instead of poblano peppers?

If poblanos are unavailable, mild green bell peppers or Anaheim peppers make good substitutes, though the flavor will be less smoky.