Easy Chicken, Poblano, and Black Bean Soup Recipe

Introduction

This Easy Chicken, Poblano, and Black Bean Soup is a comforting and flavorful dish perfect for any day. Loaded with tender chicken, mild poblano peppers, and creamy cheese, it brings warmth and a touch of spice to your table. It’s simple to make and sure to become a family favorite.

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 or chicken fajita seasoning (see seasoning blend below)
• 2 cups shredded cooked chicken
• 1 can black beans (15 oz), drained but 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

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

1. Step 1: Melt the butter or heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped yellow onion and poblano pepper along with half of the seasoning blend. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
2. Step 2: Stir in the shredded chicken, black beans, frozen corn, chicken broth, and remaining seasoning blend. Increase heat to medium-high and bring the soup to a simmer. Let it simmer uncovered for 15 minutes to develop flavors.
3. Step 3: Reduce heat to medium and stir in the heavy cream and shredded cheese. Stir until the cheese melts completely and the soup is creamy. Allow the soup to come back to a gentle simmer.
4. Step 4: Continue simmering the soup for at least another 15 minutes to deepen the flavor. Stir in the fresh lime juice and adjust seasoning with salt and pepper to taste.
5. Step 5: Serve the soup hot, garnished with finely chopped cilantro and any other favorite toppings.

Tips & Variations

• Poblano peppers vary in size; use between 1/2 cup and 1 cup chopped for the best balance of flavor and heat.
• If you don’t have the homemade seasoning blend, substitute with 1 tablespoon of pre-made chicken taco or chicken fajita seasoning.
• For a spicier version, add a pinch of cayenne pepper or diced jalapeños along with the poblanos.
• Use cooked rotisserie chicken to save time without sacrificing flavor.

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 avoid scorching. You can also freeze the soup for up to 3 months; thaw overnight in the fridge before reheating. Note that the cream and cheese may slightly separate when frozen, so stir well while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, you can omit the chicken and use vegetable broth instead of chicken broth. Adding extra beans or a grain like quinoa can boost the protein content.

What cheese works best in this soup?

Cheddar, pepper jack, colby jack, or a Mexican cheese blend all melt well and add creaminess. Choose according to your preferred flavor and heat level.

Easy Chicken, Poblano, and Black Bean Soup Recipe

Print Recipe

★★★★★

4.5 from 101 reviews

This Easy Chicken, Poblano, and Black Bean Soup is a hearty and creamy soup combining shredded chicken, smoky poblano peppers, black beans, and corn in a flavorful broth. Enhanced with a homemade seasoning blend, lime juice, and a touch of cheese and cream, this comforting soup is perfect for a quick weeknight meal or casual entertaining.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

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)
• 1 tbsp Chicken Taco or Chicken Fajita Seasoning (or homemade seasoning blend)
• 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

1. Cook the chopped onions and poblano pepper: Melt the butter or heat olive oil in a large saucepan or medium pot over medium heat. Add the chopped yellow onion, chopped poblano pepper, and half of the seasoning blend. Sauté for 5-6 minutes until the vegetables are tender and lightly browned, stirring occasionally.
2. Stir in the hearty ingredients: Add the shredded cooked chicken, drained black beans, frozen corn, chicken broth, and the remaining half of the seasoning blend to the pot. Stir well to combine all ingredients.
3. Bring to a simmer: Increase heat to medium-high and bring the soup to a gentle simmer. Allow it to simmer uncovered for 15 minutes to meld the flavors.
4. Make it creamy: Stir in the heavy cream and shredded cheese. Continue stirring until the cheese is fully melted. Allow the soup to return to a simmer.
5. Simmer for flavor: Let the soup simmer for at least an additional 15 minutes to develop a rich flavor. Stir in fresh lime juice and adjust seasoning with salt and pepper to taste.
6. Serve: Divide the hot soup into warmed bowls. Garnish with finely chopped cilantro and your favorite toppings such as extra cheese, avocado slices, or lime wedges if desired. Serve immediately.

Notes

• Poblano Pepper Amount: Poblano peppers vary in size; use about 3/4 cup chopped poblano pepper for best results. Between 1/2 cup to 1 cup is acceptable.
• You can substitute the homemade seasoning blend with 1 tablespoon of pre-made chicken taco or chicken fajita seasoning.

Keywords: chicken soup, poblano pepper, black beans, creamy soup, easy dinner, Mexican soup, comforting soup, weeknight recipe