Easy Chicken, Poblano, and Black Bean Soup (Small Batch)
A creamy chicken poblano soup recipe with black beans, corn, shredded chicken, a poblano pepper, and plenty of flavor! This is a small batch recipe that makes about 1 1/2 quarts of soup.
Ingredients
- 1 tbsp. Unsalted Butter (or Olive Oil)
- 1/2 cup chopped 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)
- 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
Directions
- 1
Cook the chopped onions and poblano pepper. Melt the butter in a large sauce pan or a medium pot / Dutch oven (mine in these photos is a 3.5 quart enamel Dutch oven). Add onions, poblanos, and half of the seasoning blend. Cook for 5-6 minutes until tender and lightly browned.
- 2
Stir in the hearty ingredients. Add shredded chicken, black beans, frozen corn, chicken broth, and remaining seasoning, and stir to combine. Turn the heat beneath the pot to medium-high, bring the soup to a simmer, and allow it to simmer (uncovered) for 15 minutes.
- 3
Make it creamy. Stir in the heavy cream and shredded cheese. Once the cheese is fully melted, allow the soup to come to a simmer again.
- 4
Simmer (for flavor!). Let the soup simmer for at least another 15 minutes, then stir in the fresh lime juice and season with salt and pepper to taste.
- 5
Serve. Divide the hot soup between warmed bowls, and garnish with cilantro and your favorite toppings!