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

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4.2 from 9 reviews

A hearty and creamy small-batch chicken, poblano, and black bean soup packed with tender shredded chicken, sautéed poblano peppers, black beans, and corn, simmered in a flavorful broth and finished with a touch of cream and cheese. Perfectly spiced with a homemade seasoning blend, this comforting soup is quick to make and serves six.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Base Ingredients

  • 1 tbsp Unsalted Butter (or Olive Oil)
  • 1/2 cup chopped Yellow Onion
  • 1 Poblano Pepper (chopped, stems and seeds removed)

Seasonings

  • 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

Main Ingredients

  • 2 cups Shredded Chicken
  • 1 can Black Beans (15 oz; drained, not rinsed)
  • 1/2 cup frozen Corn
  • 3 cups Chicken Broth

Finish and Garnish

  • 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. Sauté Aromatics: Melt the butter in a large saucepan or medium pot over medium heat. Add the chopped onions, poblano pepper, and half of the seasoning blend. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
  2. Add Main Ingredients and Simmer: Stir in the shredded chicken, black beans, frozen corn, chicken broth, and the remaining seasoning blend. Increase the heat to medium-high and bring the mixture to a simmer. Let it simmer uncovered for 15 minutes to blend flavors.
  3. Add Cream and Cheese: Stir in the heavy cream and shredded cheese until the cheese has completely melted into the soup. Allow the soup to come back to a gentle simmer.
  4. Simmer for Flavor: Continue simmering the soup for an additional 15 minutes to develop a rich, creamy texture and deepen flavors. Stir in the fresh lime juice and adjust seasoning with salt and pepper as needed.
  5. Serve and Garnish: Divide the hot soup into warmed bowls and garnish generously with finely chopped cilantro and your favorite additional toppings.

Notes

  • When removing the seeds from the poblano pepper, wear gloves if you have sensitive skin or avoid touching your face.
  • If you prefer a spicier soup, leave some seeds in the poblano or add a pinch of cayenne pepper.
  • You can substitute rotisserie chicken or leftover cooked chicken for convenience.
  • Use a good-quality chicken broth for the best flavor.
  • This soup reheats well and the flavors deepen after standing overnight.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican-American

Find it online: https://iamstarved.com/easy-chicken-poblano-and-black-bean-soup-small-batch-recipe/