Name: Easy Chicken, Poblano, and Black Bean Soup (Small Batch) Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 tbsp Unsalted Butter or Olive Oil; 1/2 cup chopped Yellow Onion; 1 Poblano Pepper, chopped (stems and seeds removed, about 3/4 cup); Seasoning Blend or 1 tbsp Chicken Taco / Chicken Fajita Seasoning; 2 cups shredded cooked 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

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Introduction

This Easy Chicken, Poblano, and Black Bean Soup is a flavorful, comforting meal perfect for a small batch. Combining tender chicken, smoky poblano peppers, and creamy black beans, it’s simple to make and satisfying to eat. A touch of lime and cheese adds a delightful finish to this hearty soup.

A creamy orange soup served in a white bowl rests on a white marbled textured surface. The soup has a rich base filled with visible pieces of shredded chicken, yellow corn kernels, dark black beans, and small green vegetable chunks evenly spread throughout. On top, there are two fresh lime wedges and a bunch of green cilantro leaves placed in the center, adding a fresh look and color contrast. A slightly worn silver spoon leans inside the bowl from the left side. The soup shows a smooth, slightly speckled texture with small oil droplets floating on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp unsalted butter or olive oil
1/2 cup chopped yellow onion
1 poblano pepper, chopped, stems and seeds removed (about 3/4 cup)
Seasoning blend or 1 tbsp chicken taco / chicken fajita seasoning
2 cups shredded cooked 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 the 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

Step 1: Melt the butter in a large saucepan or medium pot over medium heat. Add the chopped onion, chopped poblano pepper, and half of the seasoning blend. Cook for 5 to 6 minutes until the vegetables are tender and lightly browned.
Step 2: Stir in the shredded chicken, black beans, frozen corn, chicken broth, and the remaining seasoning. Raise the heat to medium-high, bring the soup to a simmer, and let it simmer uncovered for 15 minutes.
Step 3: Reduce the heat to medium-low. Stir in the heavy cream and shredded cheese until the cheese has fully melted. Allow the soup to come back to a gentle simmer.
Step 4: Let the soup simmer for an additional 15 minutes to develop the flavors. Stir in the fresh lime juice, then season with salt and pepper to taste.
Step 5: Serve the hot soup in warmed bowls and garnish with chopped cilantro and your favorite toppings.

Tips & Variations

Poblano peppers vary in size; use between 1/2 cup to 1 cup chopped for best flavor. Adjust to your spice preference.
If you prefer, substitute the homemade seasoning blend with 1 tablespoon of store-bought chicken taco or chicken fajita seasoning.
For extra richness, add a dollop of sour cream or a squeeze of avocado on top before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent curdling of the cream. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with a creamy orange soup layered with shredded chicken, black beans, yellow corn kernels, and small green vegetable pieces evenly spread throughout. On top, there is a small bunch of fresh green cilantro and two lime wedges placed near the center, adding a fresh contrast. A silver spoon is placed inside the bowl on the left side, resting against the edge. The bowl sits on a white marbled surface, enhancing the colors of the soup. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pepper instead of poblano?

Yes, poblano peppers add a mild smoky flavor, but you can substitute with anaheim or bell peppers if you prefer less heat. Adjust seasoning accordingly.

Is it possible to make this soup vegetarian?

Absolutely. Replace the chicken broth with vegetable broth and omit the chicken. You can add extra beans or vegetables like zucchini to keep it hearty.