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