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Chicken, Poblano, and Black Bean Soup

Creamy Chicken, Poblano, and Black Bean Soup for Cozy Nights

This Chicken, Poblano, and Black Bean Soup brings together tender chicken and smoky poblano flavors for a cozy, satisfying meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 2 bowls
Course: Soups
Cuisine: Southwestern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon unsalted butter or olive oil Adds richness and flavor; substitute with any preferred cooking oil.
  • 1/2 cup chopped yellow onion Provides sweetness and depth; white onion can be used for a more pungent flavor.
  • 1 poblano pepper Chopped; adds a smoky flavor without much heat.
  • 1/2 teaspoon seasoning blend Combination of garlic powder, onion powder, chili powder, dried oregano, kosher salt, black pepper, and cumin.
  • 2 cups shredded chicken The main protein; rotisserie chicken is convenient.
  • 1 can black beans 15 oz., drained; adds protein and fiber.
  • 1/2 cup frozen corn Delivers sweetness and texture; fresh or canned corn can also be substituted.
  • 3 cups chicken broth Acts as the soup base; vegetable broth can be used for a lighter option.
  • 1/2 cup heavy cream Provides a rich and creamy texture.
For the Toppings
  • 1/2 cup shredded cheese Cheddar or Pepper Jack works best.
  • 2 teaspoons fresh lime juice Brightens the soup’s flavors.
  • finely chopped cilantro For garnish; omit if cilantro isn’t your favorite.

Equipment

  • large saucepan or Dutch oven

Method
 

Step-by-Step Instructions
  1. Melt 1 tablespoon of unsalted butter or olive oil over medium heat. Add ½ cup of chopped onion and 1 chopped poblano pepper. Sprinkle in half of the seasoning blend and sauté for 5-6 minutes until the onions are translucent and the peppers have softened.
  2. Stir in 2 cups of shredded chicken, 1 can of drained black beans, and ½ cup of frozen corn. Pour in 3 cups of chicken broth and the remaining seasoning blend. Bring to a gentle simmer and cook uncovered for about 15 minutes.
  3. Reduce heat to low, stir in ½ cup of heavy cream and ½ cup of shredded cheese. Stir gently until the cheese is melted and the soup becomes creamy, which should take around 3-5 minutes.
  4. Taste and adjust seasoning by adding 2 teaspoons of fresh lime juice, along with salt and pepper. Serve in warmed bowls, garnishing with finely chopped cilantro and any additional toppings.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 800mgPotassium: 550mgFiber: 8gSugar: 2gVitamin A: 800IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Avoid overcooking cream and shred chicken finely for even distribution. Store leftovers in an airtight container for up to 3 days.

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