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Chicken, Poblano, and Black Bean Soup

Creamy Chicken, Poblano, and Black Bean Soup for Cozy Nights

This Chicken, Poblano, and Black Bean Soup is creamy, comforting, and perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Dinner
Cuisine: Southwestern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons unsalted butter or olive oil Use olive oil for a dairy-free version.
  • 1 medium chopped yellow onion Can be substituted with shallots for milder flavor.
  • 1 medium poblano pepper Use green bell pepper as substitute if needed.
  • 1 tablespoon seasoning blend Can substitute with chicken taco or fajita seasoning mix.
For the Main Ingredients
  • 2 cups shredded chicken Rotisserie chicken is ideal.
  • 1 can (15 oz) canned black beans Can use pinto beans if black beans unavailable.
  • 1 cup frozen corn Substitute with fresh corn if desired.
  • 4 cups chicken broth Vegetable broth can be used for a vegetarian version.
For the Creaminess
  • 1 cup heavy cream Use half and half or whole milk for lighter version.
  • 1 cup shredded cheese Cheddar, Pepper Jack, Colby Jack, or Mexican Blend.
For the Finishing Touches
  • 1 tablespoon fresh lime juice Replace with lemon juice if lime not available.
  • 2 tablespoons finely chopped cilantro Omit if cilantro not preferred.

Equipment

  • large saucepan
  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large saucepan or Dutch oven, melt 2 tablespoons of unsalted butter or olive oil over medium heat. Add 1 chopped yellow onion and 1 diced poblano pepper. Sauté for 5-6 minutes until onions are translucent.
  2. Stir in 2 cups of shredded chicken, 1 can (15 oz) of drained black beans, 1 cup of frozen corn, and 4 cups of chicken broth. Sprinkle in half of your seasoning blend and bring to a gentle simmer for about 5 minutes.
  3. Reduce the heat to medium and let the soup simmer uncovered for 15 minutes, stirring occasionally.
  4. Pour in 1 cup of heavy cream and add 1 cup of shredded cheese. Stir gently until cheese melts completely and let simmer for an additional 5 minutes.
  5. Remove from heat and stir in the juice of 1 fresh lime. Season with salt and pepper to taste. Let sit for a few minutes before serving.
  6. Ladle soup into bowls, garnish with finely chopped cilantro, and enjoy!

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 34gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 650mgFiber: 8gSugar: 4gVitamin A: 200IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze individual portions for up to 2 months.

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