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Creamy Chicken Poblano and Black Bean Soup Recipe

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4.3 from 68 reviews

This easy chicken, poblano, and black bean soup is a creamy and flavorful small batch recipe perfect for quick meals. Featuring shredded chicken, black beans, sweet corn, and a mild poblano pepper, it’s seasoned with a homemade blend and enriched with heavy cream and cheese for a comforting bowl of soup that serves about 6 cups.

  • Total Time: 55 mins
  • Yield: 6 cups

Ingredients

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
  • 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

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: Melt the butter in a large saucepan or medium pot over medium heat. Add the chopped yellow onion, chopped poblano pepper, and half of the seasoning blend. Cook for 5-6 minutes until the vegetables are tender and lightly browned, stirring occasionally.
  2. Add hearty ingredients and simmer: Stir in the shredded chicken, drained black beans, frozen corn, chicken broth, and the remaining seasoning blend. Increase the heat to medium-high, bring the soup to a simmer, and cook uncovered for 15 minutes to meld the flavors.
  3. Make it creamy: Reduce heat to medium, then stir in the heavy cream and shredded cheese until the cheese is completely melted and the soup is creamy. Allow the soup to come to a gentle simmer again.
  4. Simmer for deeper flavor: Continue simmering the soup for at least another 15 minutes, allowing flavors to develop fully. Stir in the fresh lime juice and adjust seasoning with additional salt and pepper to taste.
  5. Serve and garnish: Ladle the hot soup into warmed bowls and garnish with finely chopped cilantro. Serve immediately with your choice of favorite toppings.

Notes

  • Remove seeds and membranes from the poblano pepper to reduce heat and bitterness.
  • Use shredded rotisserie chicken or leftover cooked chicken for convenience.
  • You can substitute the shredded cheese with any preferred meltable cheese like Monterey Jack or mozzarella.
  • For a dairy-free version, omit the heavy cream and cheese or use plant-based alternatives.
  • The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Author: ELLA
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://ellarecipe.com/creamy-chicken-poblano-and-black-bean-soup-recipe/