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

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

5.2 from 8 reviews

This easy chicken, poblano, and black bean soup is a comforting and flavorful dish perfect for a small batch. Creamy and hearty, this soup is packed with shredded chicken, black beans, corn, and a blend of seasonings, finished off with a touch of cream and cheese for richness.

Ingredients

Scale

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. (each) Kosher Salt + freshly cracked Black Pepper
  • 1/4 tsp. Cumin

Soup:

  • 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)

Instructions

  1. Cook the chopped onions and poblano pepper. Melt the butter in a large saucepan or Dutch oven. Add onions, poblanos, and half of the seasoning blend. Cook until tender and lightly browned.
  2. Stir in the hearty ingredients. Add shredded chicken, black beans, corn, chicken broth, and remaining seasoning. Simmer uncovered for 15 minutes.
  3. Make it creamy. Stir in heavy cream and cheese until melted. Simmer until creamy.
  4. Simmer for flavor! Let the soup simmer for at least another 15 minutes. Stir in lime juice and season to taste.
  5. Serve. Divide the hot soup into bowls, garnish with cilantro, and serve.

Notes

  • For a spicier soup, leave some of the poblano seeds in.
  • This soup freezes well for easy meal prep.

Nutrition

Keywords: Chicken, Poblano, Black Bean, Soup, Small Batch, Easy Recipe