Easy Chicken, Poblano, and Black Bean Soup (Small Batch) Recipe
This Easy Chicken, Poblano, and Black Bean Soup is a flavorful and comforting small-batch soup perfect for weeknight dinners. Made with tender shredded chicken, smoky poblano peppers, black beans, and a creamy base enriched with cheese and heavy cream, this soup offers a harmonious blend of textures and spices. The fresh lime juice and cilantro garnish add a bright finishing touch, making it a delightful meal that’s both satisfying and easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
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, 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 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 peppers, 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, drained black beans, frozen corn, chicken broth, and the remaining seasoning blend to the pot. Stir everything together until combined. Increase the heat to medium-high and bring the soup to a simmer. Allow it to simmer uncovered for 15 minutes to develop flavors.
- Make it creamy: Stir in the heavy cream and shredded cheese. Continue stirring until the cheese is fully melted into the soup. Let the soup come back to a gentle simmer.
- Simmer for flavor: Let the creamy soup simmer for at least another 15 minutes, stirring occasionally, to blend the flavors. After simmering, stir in the fresh lime juice and adjust seasoning with salt and pepper to taste.
- Serve: Ladle the hot soup into warmed bowls. Garnish with chopped cilantro and your favorite toppings such as extra cheese, lime wedges, or avocado slices. Enjoy your comforting chicken poblano soup!
Notes
- Poblano Pepper Amount: Poblano peppers vary in size. One average poblano should provide about 3/4 cup chopped. Anywhere between 1/2 cup to 1 cup works well for this recipe.
- You can substitute the homemade seasoning blend with 1 tablespoon of pre-made chicken taco or chicken fajita seasoning if preferred.
- For a lighter version, use olive oil instead of butter and reduce heavy cream or cheese slightly.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
Keywords: chicken poblano soup, black bean soup, creamy chicken soup, Mexican chicken soup, easy chicken soup recipe, small batch soup
