Name: Easy Chicken, Poblano, and Black Bean Soup (Small Batch) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1/2 tsp. Garlic Powder; 1/2 tsp. Onion Powder; 1/2 tsp. Chili Powder; 1/2 tsp. Dried Oregano; 1/2 tsp. (each) Kosher Salt + freshly cracked Black Pepper; 1/4 tsp. Cumin; 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 / Chicken Fajita Seasoning); 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)

Jump to Recipe

If you’re craving a bowl of cozy, satisfying comfort with a little Tex-Mex flair, you’re going to fall absolutely in love with Easy Chicken, Poblano, and Black Bean Soup (Small Batch). This recipe delivers a creamy, flavorful soup packed with tender shredded chicken, smoky poblanos, earthy black beans, and just the right kick of spice and citrus. The best part? It’s quick to make, perfect for a weeknight, and easily scaled for smaller households. Each spoonful is a celebration of color, texture, and bold taste—all made with a fuss-free ingredient list and minimal prep work.

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

Ingredients You’ll Need

Simplicity is the heart of Easy Chicken, Poblano, and Black Bean Soup (Small Batch). Each ingredient plays a special role, whether it’s adding creaminess, smokiness, or that irresistible savory depth. Don’t skip any—you’ll taste the difference in every comforting bite.

Unsalted Butter (or Olive Oil): Starts the flavor base and adds rich, buttery notes to sautéed veggies.
Yellow Onion: Gives a sweet, caramelized backdrop when softened, anchoring the soup’s overall flavor.
Poblano Pepper: Roasted, subtly smoky, and mild in heat—this is the secret to a uniquely savory soup.
Seasoning Blend (or Chicken Taco/Fajita Seasoning): A punchy mix of spices that brings warmth, earthiness, and a bit of zest.
Shredded Chicken: The protein hero—use rotisserie or cooked chicken for ultra-convenience and savory flavor.
Black Beans: Hearty, creamy, and loaded with fiber; they add bulk and an earthy base.
Frozen Corn: Sweet bursts of color and crunch that brighten up every spoonful.
Chicken Broth: Builds the soup’s comforting, savory backbone—choose a good-quality broth for best results.
Heavy Cream: Delivers silky richness and gorgeous consistency—don’t skimp!
Shredded Cheese: Melty, gooey, and flavorful—cheddar, pepper jack, or Mexican blend all shine here.
Fresh Lime Juice: Adds a bright, tangy finish that lifts all the creamy and savory elements.
Finely Chopped Cilantro (for garnish): An herbaceous pop that brings freshness and color with every sprinkle.
Garlic Powder: Rounds out the seasoning with its mellow, aromatic kick.
Onion Powder: Doubles down on savory depth without overpowering the soup.
Chili Powder: Threads a gentle heat and smoky undertone through the broth.
Dried Oregano: Lends an earthy, herbal contrast that perfectly complements chicken and beans.
Kosher Salt + Freshly Cracked Black Pepper: Essential for balancing and enhancing all the flavors—taste as you go!
Cumin: Adds a nutty, warm undertone that makes this soup undeniably crave-worthy.

How to Make Easy Chicken, Poblano, and Black Bean Soup (Small Batch)

Step 1: Sauté the Onions and Poblanos

Melt the butter in a medium pot or Dutch oven over medium heat. Once the butter is gently bubbling and fragrant, add the chopped onions, poblanos, and half of your seasoning blend. Let these veggies sizzle and soften for about 5–6 minutes, stirring occasionally. They’ll start to brown slightly and fill your kitchen with mouthwatering aromas. This simple step is the foundation of the flavor party that is Easy Chicken, Poblano, and Black Bean Soup (Small Batch).

Step 2: Add Hearty Ingredients

Next, stir in the shredded chicken, drained black beans, frozen corn, chicken broth, and the rest of the seasoning blend. Give everything a good mix so the flavors mingle and get acquainted. Increase the heat to medium-high and bring your soup to a gentle simmer. Let it bubble away uncovered for a full 15 minutes. This allows the flavors to start marrying together while the aroma steadily grows richer.

Step 3: Make It Creamy

Once your kitchen smells irresistible, it’s time to create that signature velvety texture. Stir in the heavy cream and shredded cheese slowly. The cheese should melt smoothly into the soup, thickening it just a bit while adding layers of rich, creamy depth. Keep stirring and watch as the broth transforms into a gorgeous, silky base.

Step 4: Simmer for Flavor

Turn the heat down slightly and let your soup simmer gently for at least another 15 minutes. The extra time helps every ingredient release its essence and makes the soup taste like it’s been simmering for hours. Right before serving, add the fresh lime juice and taste for salt and pepper—this final tweak brightens and balances all those bold flavors.

Step 5: Serve and Garnish

Ladle the hot Easy Chicken, Poblano, and Black Bean Soup (Small Batch) into your favorite bowls. Top each serving with a generous sprinkle of fresh cilantro and offer extra toppings if you like. Call everyone to the table and watch as those first spoonfuls disappear in record time!

How to Serve Easy Chicken, Poblano, and Black Bean Soup (Small Batch)

Garnishes

Garnishes are like the finishing touch on a favorite painting—they bring brightness, crunch, and a little extra pop to each spoonful. For this soup, try a flurry of chopped cilantro, a dollop of sour cream, thinly sliced jalapeños for heat, or sliced avocado for creamy decadence. Crumbled tortilla chips or a sprinkle of extra cheese don’t hurt, either!

Side Dishes

Easy Chicken, Poblano, and Black Bean Soup (Small Batch) truly shines when paired with simple sides. Warm up some soft flour tortillas or toast a slice of crusty bread for dipping. For a lighter touch, a fresh and zesty green salad can balance out the soup’s heartiness. If you’re feeling festive, add a side of Mexican rice or a small bowl of pico de gallo for a more colorful spread.

Creative Ways to Present

Presentation can turn this soup from weeknight dinner to dinner party star. Serve it in wide, shallow bowls to show off the vibrant colors of beans, corn, and peppers. For a crowd, offer a DIY garnish bar so everyone can customize their bowl. Or, go tapas-style and serve small cups of soup alongside a trio of Tex-Mex snacks for a fun, interactive meal.

Make Ahead and Storage

Storing Leftovers

Store any extra Easy Chicken, Poblano, and Black Bean Soup (Small Batch) in a tightly sealed container in the fridge. The flavors actually deepen overnight, so it can taste even better the next day! It will keep well for up to three days—just stir before reheating to reincorporate any separated cream.

Freezing

If you love to meal prep, this soup is a fantastic candidate for the freezer (just skip the garnishes). Allow it to cool fully, then spoon into freezer-safe containers. It keeps beautifully for up to two months. When you’re ready to enjoy, thaw overnight in the fridge and reheat gently. Note: The texture may change slightly due to the dairy, but a good stir or a splash of extra broth usually brings it right back.

Reheating

To reheat, gently warm the soup in a saucepan over low to medium heat, stirring frequently. If the soup has thickened in the fridge, add a bit of broth or milk to loosen it to your desired consistency. Alternatively, microwave individual portions in a microwave-safe bowl, pausing to stir every 30 seconds for even heating.

FAQs

Can I use rotisserie chicken for this soup?

Absolutely! Rotisserie chicken not only saves time but adds an extra savory punch, making Easy Chicken, Poblano, and Black Bean Soup (Small Batch) even easier and more flavorful. Just shred and toss it in as directed.

Is it okay to use canned chilies instead of fresh poblano?

Yes, canned green chilies work in a pinch if you can’t find fresh poblano peppers. The soup will still be delicious, though the smokiness will be a bit subtler. Use about 1/2 cup and taste as you go!

What’s the best way to add more heat?

If you like things spicy, add a chopped jalapeño or serrano with the onions and poblanos, or simply stir in a little extra chili powder. Hot sauce at the table never hurts!

Can I make Easy Chicken, Poblano, and Black Bean Soup (Small Batch) dairy free?

Definitely. Swap the butter for olive oil, replace the heavy cream with full-fat coconut milk or a dairy-free creamer, and use your favorite vegan cheese substitute—or skip the cheese altogether. The soup will still be rich and filling!

What types of cheese pair best with this soup?

Cheddar, pepper jack, colby jack, and Mexican blend cheeses all melt beautifully and complement the Tex-Mex flavors. Choose what you love or have on hand—even a bit of Monterey Jack for extra gooeyness works well.

Final Thoughts

When it comes to soul-warming, flavor-packed meals, Easy Chicken, Poblano, and Black Bean Soup (Small Batch) is truly a standout. It’s comforting, adaptable, and perfect for whenever you need a bowl of goodness that doesn’t require much fuss. Give it a try and watch it become a fast favorite in your kitchen!