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
Scale
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
