Easy Chicken, Poblano, and Black Bean Soup Recipe
Introduction
This Easy Chicken, Poblano, and Black Bean Soup is a comforting and flavorful meal perfect for any day of the week. Packed with tender chicken, smoky poblano peppers, and creamy cheese, it’s simple to make and sure to satisfy.
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 pepper, and half of the seasoning blend (garlic powder, onion powder, chili powder, oregano, salt, pepper, and cumin). Cook for 5-6 minutes until the vegetables are tender and lightly browned.
- Step 2: Stir in the shredded chicken, drained black beans, frozen corn, chicken broth, and the remaining seasoning. Increase heat to medium-high and bring the soup to a simmer. Let it simmer uncovered for 15 minutes to develop flavors.
- Step 3: Lower the heat to medium and stir in the heavy cream and shredded cheese. Wait until the cheese fully melts, then bring the soup back to a gentle simmer.
- Step 4: Allow the soup to simmer for at least another 15 minutes to blend all the flavors. Stir in the fresh lime juice and adjust seasoning with additional salt and pepper if needed.
- Step 5: Serve the soup hot, dividing it between warmed bowls. Garnish with finely chopped cilantro and your favorite toppings such as avocado, sour cream, or tortilla strips.
Tips & Variations
- For a spicier kick, add diced jalapeño along with the poblano pepper or a pinch of cayenne pepper.
- Use rotisserie chicken to save time without sacrificing flavor.
- Swap the heavy cream for coconut milk for a dairy-free alternative with a subtle sweetness.
- Add cooked rice or quinoa to the soup to make it more filling.
- If you prefer a smoother soup, blend part of it before adding the cheese and cream.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. You may need to add a splash of broth or water to loosen the soup after chilling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned chicken instead of shredded chicken?
While canned chicken can be used in a pinch, shredded cooked chicken (fresh or rotisserie) provides better texture and flavor for this soup.
Is this soup freezer-friendly?
This soup can be frozen, but the cream and cheese might change texture upon thawing. For best results, freeze the soup before adding dairy and stir those in after reheating.
Print
Easy Chicken, Poblano, and Black Bean Soup Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Easy Chicken, Poblano, and Black Bean Soup is a flavorful, creamy soup combining tender shredded chicken, smoky poblano peppers, black beans, and sweet corn in a rich broth seasoned with a homemade blend of spices. Finished with cheese, lime juice, and fresh cilantro, it’s a comforting and hearty meal perfect for any day.
Ingredients
Soup Base
- 1 tbsp Unsalted Butter (or Olive Oil)
- 1/2 cup chopped Yellow Onion
- 1 Poblano Pepper, chopped, stems and seeds removed
Seasoning Blend
- 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
Main Ingredients
- 2 cups Shredded Chicken
- 1 can Black Beans (15 oz, drained but not rinsed)
- 1/2 cup frozen Corn
- 3 cups Chicken Broth
Finishing Ingredients
- 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)
Instructions
- Cook the vegetables: Melt the butter in a large saucepan or medium-sized Dutch oven over medium heat. Add the chopped yellow onions and poblano pepper along with half of the seasoning blend. Cook for 5-6 minutes until the vegetables are tender and lightly browned.
- Add main ingredients and simmer: Stir in the shredded chicken, black beans (drained but not rinsed), frozen corn, chicken broth, and the remaining seasoning blend. Increase the heat to medium-high, bring the soup to a simmer, and cook uncovered for 15 minutes to blend the flavors.
- Make the soup creamy: Stir in the heavy cream and shredded cheese. Continue stirring until the cheese is fully melted into the soup, then allow it to return to a simmer.
- Continue simmering for flavor: Let the soup simmer for at least another 15 minutes, stirring occasionally. Then, stir in the fresh lime juice and adjust seasoning with salt and pepper to taste.
- Serve and garnish: Ladle the hot soup into warmed bowls and garnish with finely chopped fresh cilantro and any additional desired toppings.
Notes
- Remove the seeds and stems from the poblano pepper to reduce heat; keep them if you prefer a spicier soup.
- You can substitute shredded rotisserie chicken or leftover cooked chicken for convenience.
- Use chicken taco or fajita seasoning as a shortcut if you don’t have the individual spice blend.
- For a lighter option, substitute heavy cream with half-and-half or a dairy-free alternative.
- Serve with tortilla chips, avocado slices, or sour cream for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
Keywords: chicken soup, poblano soup, black bean soup, easy chicken soup, creamy soup, Mexican-inspired soup
