Print

Easy Chicken, Poblano, and Black Bean Soup Recipe

Print Recipe

★★★★★

4.9 from 101 reviews

This Easy Chicken, Poblano, and Black Bean Soup is a flavorful and comforting small-batch recipe perfect for any day. Combining tender shredded chicken, smoky poblano peppers, hearty black beans, and a creamy cheesy broth, this soup is quick to prepare and packed with vibrant Tex-Mex flavors. Finished with fresh lime juice and cilantro, it’s a delicious and warming meal that comes together easily on the stovetop.

Ingredients

Scale

Vegetables & Aromatics

  • 1/2 cup chopped Yellow Onion
  • 1 Poblano Pepper (chopped, stems and seeds removed)

Proteins & Beans

  • 2 cups Shredded Chicken
  • 1 can Black Beans (15 oz.; drained – not rinsed)

Dairy & Fats

  • 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)

Pantry & Seasonings

  • 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

Garnish

  • Finely chopped Cilantro

Instructions

  1. Cook the chopped onions and poblano pepper. Melt the butter in a large saucepan or medium pot/Dutch oven over medium heat. Add the chopped onions, poblano pepper, and half of the seasoning blend. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
  2. Stir in the hearty ingredients. Add shredded chicken, drained black beans, frozen corn, chicken broth, and the remaining seasoning to the pot. Stir well to combine. Increase heat to medium-high and bring the soup to a simmer. Let it simmer uncovered for 15 minutes to meld flavors.
  3. Make it creamy. Stir in the heavy cream and shredded cheese. Continue stirring until the cheese melts completely and the soup comes back to a gentle simmer.
  4. Simmer for flavor. Allow the soup to simmer for at least another 15 minutes to deepen the flavors. Then stir in fresh lime juice and adjust seasoning with salt and pepper to taste.
  5. Serve. Ladle the hot soup into warmed bowls. Garnish generously with chopped cilantro and serve with your favorite toppings.

Notes

  • Remove poblano pepper seeds and stems to reduce heat; leave some seeds for more spice.
  • Use shredded cooked chicken from rotisserie, leftover roast chicken, or poached chicken breasts.
  • Seasoning blend can be a premade taco or fajita seasoning or a mix of garlic powder, onion powder, chili powder, oregano, cumin, salt, and pepper as described.
  • For dairy-free option, substitute butter with olive oil, skip heavy cream, and use dairy-free cheese or omit cheese.
  • Adjust the thickness of the soup by adding more or less chicken broth depending on your preference.

Keywords: chicken soup, poblano pepper soup, black bean soup, easy chicken soup, Tex-Mex soup, creamy chicken soup, small batch soup

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