Easy Chicken, Poblano, and Black Bean Soup
A comforting and creamy soup made with chicken, black beans, poblano peppers, and a medley of spices, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 tbsp unsalted butter or olive oil For cooking
- 1/2 cup yellow onion, chopped
- 1 whole poblano pepper, chopped (stems and seeds removed)
- 2 cups cooked chicken, shredded Use leftover or rotisserie chicken for convenience
- 15 oz black beans, drained (not rinsed) Canned black beans work well
- 1/2 cup frozen corn Add directly to the soup
- 3 cups low-sodium chicken broth Preferably homemade or a quality store-bought option
- 1/2 cup heavy cream For a rich, creamy texture
- 1/2 cup shredded cheese (cheddar, pepper jack, or Mexican blend) For richness; add more for cheesy flavor
Seasonings
- 2 tsp fresh lime juice Adding acidity and brightness
- 1/2 tsp garlic powder Enhanced flavor
- 1/2 tsp onion powder
- 1/2 tsp chili powder For warmth
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt Adjust to taste
- 1/2 tsp black pepper, freshly cracked For a fresh kick
- 1/4 tsp cumin Adds depth
Garnish
- to taste cilantro, finely chopped For garnish
Instructions
Preparation
- Heat butter or olive oil in a 3.5-quart saucepan or medium Dutch oven over medium heat.
- Add chopped onions and poblano pepper. Sprinkle in half of the seasoning blend (garlic powder, onion powder, chili powder, oregano, salt, black pepper, and cumin).
- Cook for 6 to 8 minutes until the vegetables become tender and lightly caramelized.
Cooking
- Stir in shredded chicken, drained black beans, and frozen corn.
- Pour in chicken broth along with the remaining seasoning blend and increase heat to medium-high until it reaches a rolling simmer.
- Once simmering, reduce heat to maintain a gentle simmer and cook uncovered for 15 minutes, stirring occasionally.
- Reduce heat to low and gradually stir in heavy cream in a thin stream to prevent curdling.
- Add shredded cheese gradually while stirring until melted and soup is creamy.
- Allow to simmer for another 15 to 20 minutes, stirring occasionally until soup thickens.
- Add fresh lime juice and adjust seasoning to taste.
Serving
- Serve hot in bowls and garnish with fresh cilantro and any additional toppings like sour cream or tortilla chips.
Notes
For a vegetarian version, substitute chicken with more beans or grilled vegetables. Soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.