Description
This Easy Chicken, Poblano, and Black Bean Soup combines tender shredded chicken with smoky poblano peppers and hearty black beans in a creamy, flavorful broth. Perfect for a cozy meal, this soup is seasoned with a homemade blend of spices and enriched with cheese and fresh lime juice for a vibrant finish.
Ingredients
Units
Scale
For Chicken Poblano Soup:
- 1 tbsp Unsalted Butter or Olive Oil
- 1/2 cup chopped Yellow Onion
- 1 Poblano Pepper, chopped, stems and seeds removed
- 1 tbsp Chicken Taco or Chicken Fajita Seasoning (or use seasoning blend below)
- 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
For Seasoning Blend:
- 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
- Cook the onions and poblano pepper: Melt the butter in a large saucepan or medium pot/Dutch oven over medium heat. Add the chopped onions, chopped poblano pepper, and half of the seasoning blend. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
- Stir in the hearty ingredients: Add the shredded chicken, black beans, frozen corn, chicken broth, and the remaining half of the seasoning blend to the pot. Stir to combine. Increase heat to medium-high, bring the soup to a simmer, and let it cook uncovered for 15 minutes to blend the flavors.
- Add creaminess: Stir in the heavy cream and shredded cheese until the cheese melts completely. Allow the soup to return to a simmer, stirring occasionally to prevent sticking.
- Simmer for flavor: Let the soup simmer gently for at least another 15 minutes. Stir in the fresh lime juice and adjust seasoning with salt and pepper to taste.
- Serve: Ladle the hot soup into warmed bowls and garnish with finely chopped cilantro. Add your favorite toppings if desired, and enjoy!
Notes
- For a milder soup, remove the seeds from the poblano pepper; keep seeds if you prefer a bit more heat.
- You can substitute cooked rotisserie chicken to save time.
- Use low-fat cheese and cream for a lighter version.
- Soup can be stored in the refrigerator up to 3 days or frozen for up to 3 months.
- Additional toppings like avocado, sour cream, or tortilla strips pair well with this soup.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 55mg
