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Chicken, Poblano, and Black Bean Soup

Creamy Chicken, Poblano, and Black Bean Soup You'll Love

This creamy Chicken, Poblano, and Black Bean Soup is a comforting dish perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 bowls
Course: Soups
Cuisine: Southwestern
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Unsalted Butter or Olive Oil Use olive oil for a lighter option.
  • 1/2 cup Yellow Onion, chopped Shallots could be a good alternative.
  • 1 Poblano Pepper, chopped Red bell pepper can be used for a milder option.
For the Chicken and Beans
  • 2 cups Shredded Chicken Rotisserie chicken is a convenient option.
  • 1 can Black Beans, drained Substitute with pinto beans if desired.
For the Creamy Texture
  • 1/2 cup Frozen Corn Fresh corn is great when in season.
  • 3 cups Chicken Broth Swap for vegetable broth for a vegetarian version.
  • 1/2 cup Heavy Cream Half and half is a lighter substitute.
For Extra Flavor
  • 1 tablespoon Seasoning Blend Can include garlic powder, onion powder, chili powder, dried oregano, kosher salt, black pepper, and cumin.
  • 2 teaspoons Fresh Lime Juice Brightens flavors.
  • 1/2 cup Shredded Cheese Options include cheddar, pepper jack, or a Mexican blend.
For Garnish
  • Cilantro, finely chopped Feel free to omit if not preferred.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of unsalted butter or olive oil over medium heat. Once melted and shimmering, add ½ cup chopped yellow onion and 1 chopped poblano pepper. Sauté for 5-6 minutes until the onion is translucent and the poblano is tender.
  2. Stir in 2 cups of shredded chicken, 1 can of drained black beans, and ½ cup of frozen corn into the pot. Pour in 3 cups of chicken broth and sprinkle your seasoning blend. Increase the heat to medium-high, bringing the mixture to a gentle simmer, and let it cook uncovered for 15 minutes.
  3. After 15 minutes, reduce the heat to low and slowly stir in ½ cup of heavy cream and ½ cup of shredded cheese. Let the mixture simmer for an additional 15 minutes to deepen the flavors.
  4. Remove the pot from the heat, then squeeze in 2 teaspoons of fresh lime juice, stirring gently. Taste your soup and adjust seasoning with additional salt and pepper if necessary.
  5. Ladle the warm soup into bowls, garnishing each serving with finely chopped cilantro. Serve with crunchy tortilla chips or a slice of crusty bread.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 2gVitamin A: 500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

For the freshest taste, consider enjoying your Chicken, Poblano, and Black Bean Soup within the first few days after cooking.

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