Print

Easy Chicken, Poblano, and Black Bean Soup (Small Batch) Recipe

Easy Chicken, Poblano, and Black Bean Soup (Small Batch) Recipe
Print Recipe

★★★★★

5 from 27 reviews

This Easy Chicken, Poblano, and Black Bean Soup is a comforting and flavorful small batch recipe perfect for a cozy meal. Combining tender shredded chicken, smoky poblano peppers, hearty black beans, and a creamy cheese base, this soup offers a rich blend of textures and tastes with a hint of spice and freshness from lime and cilantro.

Ingredients

Scale

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 but 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)

Seasonings

  • 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
  • Freshly cracked Black Pepper (to taste, about 1/2 tsp)
  • 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 over medium heat. Add the chopped onions, poblanos, and half of the seasoning blend (garlic powder, onion powder, chili powder, oregano, salt, pepper, and cumin). Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
  2. Stir in the hearty ingredients: Add shredded chicken, black beans (with liquid drained but not rinsed), frozen corn, chicken broth, and the remaining seasoning blend. Stir well to combine all ingredients. Increase heat to medium-high, bring the soup to a gentle simmer, and let it simmer uncovered for 15 minutes to develop flavor.
  3. Make it creamy: Lower heat to medium and stir in the heavy cream and shredded cheese. Stir continuously until the cheese is fully melted and incorporated into the soup. Once combined, bring the soup back to a simmer.
  4. Simmer for flavor: Let the creamy soup simmer for at least another 15 minutes, allowing all flavors to meld together beautifully. Stir occasionally to prevent sticking. After simmering, stir in the fresh lime juice and adjust seasoning with additional salt and black pepper if needed.
  5. Serve: Ladle the hot soup into warmed bowls. Garnish generously with finely chopped cilantro and any additional favorite toppings such as avocado slices, sour cream, or extra cheese if desired. Serve immediately and enjoy the comforting and vibrant flavors.

Notes

  • Remove seeds and membranes from the poblano pepper to control heat; keep some seeds if you prefer a spicier soup.
  • Using leftover cooked chicken or rotisserie chicken can save preparation time.
  • For a dairy-free version, substitute heavy cream with coconut milk and omit cheese or use a vegan cheese alternative.
  • Adjust seasoning amounts to taste, especially salt and chili powder, depending on your preference.
  • This recipe scales well; double the recipe for larger portions while adjusting cooking vessels accordingly.

Nutrition

Keywords: chicken soup, poblano soup, black bean soup, creamy chicken soup, easy dinner recipe, small batch soup, Mexican-inspired soup, weeknight meal

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