Easy Chicken, Poblano, and Black Bean Soup (Small Batch) Recipe

Introduction

This easy chicken, poblano, and black bean soup is a flavorful and comforting small-batch recipe perfect for cozy meals. Combining tender chicken with smoky poblanos and creamy cheese, it’s a quick way to enjoy a satisfying bowl of soup full of vibrant tastes.

Ingredients

• 1 tbsp unsalted butter or olive oil
• 1/2 cup chopped yellow onion
• 1 poblano pepper, chopped (stems and seeds removed)
• Seasoning blend or 1 tbsp chicken taco/fajita seasoning
• 2 cups shredded cooked chicken
• 1 can (15 oz) black beans, drained (do not rinse)
• 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

Seasoning Blend

• 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
• 1/2 tsp freshly cracked black pepper
• 1/4 tsp cumin

Instructions

1. Step 1: Melt the butter or heat the oil in a large saucepan or medium pot over medium heat. Add the chopped onion, poblano pepper, and half of the seasoning blend. Cook for 5–6 minutes until the vegetables are tender and lightly browned.
2. Step 2: Stir in the shredded chicken, black beans, frozen corn, chicken broth, and the remaining seasoning blend. Increase heat to medium-high and bring the mixture to a simmer. Let it simmer uncovered for 15 minutes.
3. Step 3: Reduce heat to medium-low and stir in the heavy cream and shredded cheese. Allow the cheese to melt completely and the soup to return to a simmer.
4. Step 4: Let the soup simmer for at least another 15 minutes to develop flavor. Stir in the fresh lime juice and adjust seasoning with salt and pepper to taste.
5. Step 5: Serve the hot soup in warmed bowls and garnish with chopped cilantro and your favorite toppings.

Tips & Variations

• Poblano peppers vary in size; about 3/4 cup chopped works well, but 1/2 to 1 cup is fine.
• Substitute the homemade seasoning blend with 1 tablespoon of store-bought chicken taco or fajita seasoning for convenience.
• For extra heat, add a pinch of cayenne pepper or chopped jalapeño when cooking the onions and poblanos.
• Use rotisserie chicken or leftover cooked chicken to save time.
• For a dairy-free option, omit the cream and cheese or use plant-based alternatives.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If needed, add a splash of chicken broth or water to loosen the soup while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of frozen?

Yes, fresh corn kernels can be used in place of frozen. Add them when you add the beans and chicken to ensure they cook through.

Is this soup freezer-friendly?

This soup can be frozen, but the cream and cheese may change texture upon thawing. To maintain best flavor and texture, freeze the soup before adding dairy and stir in cream and cheese after reheating.

Easy Chicken, Poblano, and Black Bean Soup (Small Batch) Recipe

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★★★★★

4.6 from 172 reviews

This easy chicken, poblano, and black bean soup is a creamy, flavorful small-batch recipe perfect for cozy meals. Combining tender shredded chicken with smoky poblano peppers, black beans, and a rich blend of spices, this soup is both hearty and comforting. Finished with a splash of lime juice and fresh cilantro garnish, it’s a delightful dish that comes together quickly on the stovetop.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 3 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-inspired
• Diet: Halal

Ingredients

Scale 1x2x3x

For Chicken Poblano Soup:

• 1 tbsp Unsalted Butter or Olive Oil
• 1/2 cup chopped Yellow Onion
• 1 Poblano Pepper, chopped, stems and seeds removed (about 3/4 cup chopped)
• Seasoning Blend (see below) or 1 tbsp Chicken Taco / Chicken Fajita Seasoning
• 2 cups shredded cooked 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 Powder
• 1/2 tsp Chili Powder
• 1/2 tsp Dried Oregano
• 1/2 tsp Kosher Salt
• 1/2 tsp freshly cracked Black Pepper
• 1/4 tsp Cumin

Instructions

1. Cook the onions and poblano peppers: Melt the butter in a large saucepan or medium pot over medium heat. Add the chopped yellow onions, chopped poblano peppers, and half of the seasoning blend. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
2. Stir in the hearty ingredients: Add the shredded chicken, drained black beans, frozen corn, chicken broth, and the remaining seasoning blend. Stir well to combine all ingredients. Increase heat to medium-high and bring the soup to a simmer. Let it simmer uncovered for 15 minutes to develop flavors.
3. Make it creamy: Lower the heat to medium and stir in the heavy cream and shredded cheese. Continue stirring until the cheese is fully melted and incorporated into the soup. Allow the soup to come to a gentle simmer again.
4. Simmer for flavor: Let the soup simmer for at least another 15 minutes, stirring occasionally. This allows the flavors to meld together beautifully. Just before serving, stir in the fresh lime juice and season with additional salt and pepper to taste.
5. Serve: Divide the hot soup into warmed bowls. Garnish with freshly chopped cilantro and any additional toppings you prefer. Serve immediately while hot and enjoy your comforting chicken poblano soup.

Notes

• Poblano Pepper Amount: Poblano peppers vary in size; an average poblano yields about 3/4 cup chopped. Any amount between 1/2 cup to 1 cup is suitable for this recipe.
• You can substitute the homemade seasoning blend with approximately 1 tablespoon of pre-made chicken taco or chicken fajita seasoning if preferred for convenience.

Keywords: chicken poblano soup, black bean soup, creamy chicken soup, Mexican soup, easy soup recipe, small batch soup