Description
Indulge in a warm bowl of Easy Chicken, Poblano, and Black Bean Soup, a perfect choice for cozy evenings or casual gatherings. This creamy soup blends tender chicken with vibrant poblano peppers and hearty black beans, resulting in a rich, flavorful dish that delights the palate. Ideal for family dinners or meal prep, this small batch recipe serves 3-4 people and is quick to prepare—ready in just 30 minutes.
Ingredients
Scale
- 1 tbsp. Unsalted Butter (or Olive Oil)
- 1/2 cup chopped Yellow Onion
- 1 Poblano Pepper (chopped, stems and seeds removed)
- 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)
- 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
- freshly cracked Black Pepper
- 1/4 tsp. Cumin
Instructions
- In a large saucepan over medium heat, melt the butter. Add chopped onions and poblano pepper along with half of your seasoning blend; cook until tender.
- Stir in shredded chicken, black beans, corn, and broth. Increase heat to medium-high and bring to a simmer; cook uncovered for about 15 minutes.
- Lower the heat and mix in heavy cream and shredded cheese until melted and well combined.
- Simmer for an additional 15 minutes; add fresh lime juice and season to taste with salt and pepper.
- Serve hot, garnished with cilantro or your favorite toppings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 75mg