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Easy Chicken, Poblano, And Black Bean Soup Recipe

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Warm up with this easy Chicken, Poblano, and Black Bean Soup. A simple, flavorful recipe that’s perfect for cozy nights!

  • Total Time: 40 minutes
  • Yield: 4-6 1x

Ingredients

Scale

For Chicken Poblano Soup:

  • 1 tbsp. Unsalted Butter or Olive Oil
  • 1/2 cup ch
  • 1 tbsp. Unsalted Butter or Olive Oil
  • opped Yellow Onion
  • 1 Poblano Pepper chopped, stems and seeds removed (see notes)
  • Seasoning Blend (see below) or 1 tbsp. Chicken Taco / Chicken Fajita Seasoning
  • 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

For Seasoning Blend:

  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Onion Pwder
  • 1/2 tsp. Chili Powder
  • 1/2 tsp. Dried Oregano
  • 1/2 tsp. (each) Kosher Salt + freshly crracked Black Pepper
  • 1/4 tsp. Cumin

Instructions

  • Sauté the veggies. Start by melting your butter (or olive oil) over medium heat. Add the chopped onions and poblano peppers, and toss in half of the seasoning blend. You want to cook these for about 5-6 minutes, until they’re tender and slightly browned. The key here is not to rush—let the onions caramelize a bit, which will add more depth to the soup. (I’ve made the mistake of cranking up the heat to speed things along, but trust me, patience pays off here!)
  • Add the hearty stuff. Once the veggies are softened and smelling amazing, toss in the shredded chicken, black beans, corn, and chicken broth. Stir everything together, then sprinkle in the rest of your seasoning blend. Turn up the heat to medium-high to bring it all to a simmer, then reduce the heat and let it simmer uncovered for about 15 minutes. This allows all those flavors to meld together beautifully.
  • Make it creamy. Now for the fun part—stir in the heavy cream and shredded cheese. As the cheese melts into the broth, you’ll notice the soup getting thicker and creamier. Give it another 5 minutes to simmer, then taste and adjust your seasonings as needed. A little extra salt or pepper can go a long way here.
  • Simmer for extra flavor. Let the soup simmer for another 15 minutes to really bring out all the flavors. I’ve learned that the longer this soup simmers, the better it gets. Just before serving, stir in the fresh lime juice for that perfect finishing touch.
  • Serve it up. Ladle the hot soup into bowls, top with freshly chopped cilantro, and dig in. You can also add extra toppings like sliced avocado, a dollop of sour cream, or some crushed tortilla chips for added texture.

Notes

How to serve (and impress your guests!)

When serving this soup, I like to keep things casual but thoughtful. Ladle it into wide bowls and sprinkle with chopped cilantro for a pop of color. You could also serve it with a few lime wedges on the side for anyone who wants an extra hit of acidity. I love adding sliced avocado and tortilla strips on top for added texture and richness. For sides, warm corn tortillas or a slice of crusty bread are perfect for dipping.

  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner

Find it online: https://savoryrecipe.com/easy-chicken-poblano-and-black-bean-soup-recipe/