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

This Chicken, Poblano, and Black Bean Soup combines shredded chicken, smoky poblano peppers, and black beans for a cozy weeknight meal.

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Prep Time 10

Cook Time 50

Total Time 1

Servings: 3 servings

Course: Soups

Cuisine: Southwestern

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Unsalted Butter or Olive Oil Substitute with vegetable oil for a lighter alternative.
1 medium Chopped Yellow Onion White onion can be used as a substitute.
1 Poblano Pepper Use bell peppers for a sweeter option.

For the Protein and Beans

2 cups Shredded Chicken Use rotisserie chicken for convenience.
1 15 oz. can Black Beans Dried beans can work if soaked overnight.

For Added Texture

1/2 cup Frozen Corn Fresh corn is a delightful substitute when in season.
3 cups Chicken Broth Vegetable broth serves as a vegetarian option.

For Creaminess

1/2 cup Heavy Cream Half-and-half or whole milk can be lighter substitutes.
1/2 cup Shredded Cheese Cheddar or Pepper Jack are scrumptious options.

For Flavor Boost

2 teaspoons Fresh Lime Juice Use lemon juice in a pinch.
1 tablespoon Finely Chopped Cilantro Elevates the soup with a fresh garnish.

Equipment

Large Pot

Method

Step-by-Step Instructions

In a large pot, melt 2 tablespoons of unsalted butter or olive oil over medium heat. Add in 1 chopped yellow onion and 1 finely chopped poblano pepper. Sauté for 5 to 6 minutes until the onion is translucent and the poblano is softened.
Stir in 2 cups of shredded chicken, 1 (15 oz.) can of drained black beans, and 1/2 cup of frozen corn into the pot. Pour in 3 cups of chicken broth, mixing well. Bring the mixture to a gentle simmer for about 15 minutes.
Lower the heat to medium-low and carefully stir in 1/2 cup of heavy cream and 1/2 cup of shredded cheese, allowing them to melt into the soup. Continue to simmer for an additional 5 minutes.
Stir in 2 teaspoons of fresh lime juice to brighten the flavors. Adjust seasoning with salt and pepper if needed.
Ladle the soup into bowls and garnish with finely chopped cilantro. Serve warm.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 3mg

Notes

Consider roasting the poblano for a deeper flavor. Use freshly shredded cheese for creaminess. Adjust broth for desired thickness.

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