Description
This creamy Chicken Poblano and Black Bean Soup is a cozy, flavor-packed one-pot dinner made with tender shredded chicken, mild poblano peppers, hearty black beans, sweet corn, and melted cheese. Rich, comforting, and easy to prepare, this Mexican-inspired chicken soup is perfect for busy weeknights, family dinners, and meal prep!
Ingredients
Scale
For the Chicken Poblano Soup:
- 1 tablespoon unsalted butter or olive oil
- ½ cup yellow onion, chopped
- 1 poblano pepper, chopped, stem and seeds removed
- 2 cups cooked shredded chicken
- 1 can (15 oz) black beans, drained but not rinsed
- ½ cup frozen corn
- 3 cups chicken broth
- ½ cup heavy cream
- ½ cup shredded cheese (Cheddar, Pepper Jack, Colby Jack, or Mexican blend)
- 2 teaspoons fresh lime juice
- Fresh cilantro, finely chopped, for garnish
For the Homemade Seasoning Blend:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon ground cumin
Optional Toppings:
- Sliced avocado
- Sour cream
- Sliced jalapeños
- Crushed tortilla chips
- Extra shredded cheese
- Fresh lime wedges
Instructions
- Sauté the vegetables: Melt butter in a large saucepan or Dutch oven over medium heat. Add chopped onion, poblano pepper, and half of the seasoning blend. Cook for 5–6 minutes, stirring occasionally, until softened and lightly browned.
- Add chicken and beans: Stir in the cooked shredded chicken, drained black beans, frozen corn, chicken broth, and remaining seasoning blend. Mix until well combined.
- Simmer the soup: Increase heat to medium-high and bring to a gentle simmer. Cook uncovered for 15 minutes, allowing the flavors to develop.
- Make it creamy: Reduce the heat to medium-low. Stir in heavy cream and gradually add shredded cheese, stirring until completely melted and smooth.
- Continue simmering: Allow the soup to gently simmer for another 15 minutes, stirring occasionally. Avoid a rapid boil to keep the broth creamy.
- Add fresh lime juice: Stir in the lime juice. Taste and adjust with additional salt and black pepper if needed.
- Garnish and serve: Ladle the hot soup into bowls. Garnish with fresh cilantro, avocado, sour cream, jalapeños, or crushed tortilla chips. Serve warm and enjoy!
Notes
- Chicken Shortcut: Use leftover rotisserie chicken to save preparation time.
- Seasoning Alternative: Replace the homemade seasoning blend with 1 tablespoon of chicken taco or fajita seasoning. Adjust salt as needed.
- Cheese Tip: Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- Spice Level: Poblano peppers are generally mild. Add jalapeños or cayenne pepper for extra heat.
- Thicker Soup: Mash a few spoonfuls of black beans directly in the pot to naturally thicken the broth.
- Lighter Option: Substitute half-and-half for heavy cream, keeping the heat gentle.
- Storage: Refrigerate leftovers in airtight containers for up to 3–4 days.
- Freezing: Freeze for up to 2–3 months for best quality. For a smoother texture, freeze before adding cream and cheese.
- Reheating: Warm over medium-low heat, stirring occasionally, until thoroughly heated to 165°F.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup, Dinner, Main Course
- Method: Stovetop, One-Pot
- Cuisine: Mexican-Inspired, American
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 33 g
- Cholesterol: 115 mg