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Chicken, Poblano, and Black Bean Soup

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

This Creamy Chicken, Poblano, and Black Bean Soup warms you up with its rich flavors and cozy ingredients, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Unsalted Butter or Olive Oil Adds richness; olive oil is a healthier alternative for cooking.
  • 1 cup Chopped Yellow Onion Provides sweetness; shallots can be swapped for a milder taste.
  • 1 medium Poblano Pepper Key for that smoky flavor; bell peppers can be used for less heat.
  • 2 tablespoons Seasoning Blend A mix of garlic powder, onion powder, chili powder, oregano, cumin, salt, and black pepper.
  • 2 cups Shredded Chicken The main protein; rotisserie chicken saves time.
  • 1 can Black Beans Adds heartiness and fiber; canned is convenient.
  • 1 cup Frozen Corn Brings sweetness and texture; fresh corn can be a delightful substitute.
  • 4 cups Chicken Broth The liquid base for the soup; use vegetable broth for a vegetarian twist.
  • 1 cup Heavy Cream Gives a creamy texture; substitute with half and half or milk for a lighter dish.
For Garnishing
  • 1 cup Shredded Cheese (Cheddar, Pepper Jack, Colby Jack, or Mexican Blend) Enhances richness and flavor; freshly shredded melts better.
  • 1 tablespoon Fresh Lime Juice Adds a refreshing brightness; lemon juice can work in a pinch.
  • 1/4 cup Chopped Cilantro A fresh garnish; feel free to omit if it’s not your favorite.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot, melt 2 tablespoons of unsalted butter or heat olive oil over medium heat. Add the chopped yellow onion and diced poblano pepper, cooking for 5-6 minutes until the onion is translucent and both vegetables are tender.
  2. Stir in 2 cups of shredded chicken, 1 can of drained black beans, and 1 cup of frozen corn into the pot. Pour in 4 cups of chicken broth and sprinkle your seasoning blend over the ingredients. Bring the mixture to a simmer for about 15 minutes.
  3. Lower the heat to medium-low, and slowly stir in 1 cup of heavy cream and 1-1.5 cups of shredded cheese until melted and creamy. Simmer for an additional 15 minutes.
  4. Remove the pot from heat and add the juice of one fresh lime, mixing well. Adjust seasoning with salt and pepper.
  5. Ladle the hot soup into bowls, garnishing each serving with chopped cilantro and additional toppings like lime wedges or extra cheese.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Use fresh ingredients for the best flavor, especially poblano peppers and chicken. Adjust the amount of broth for your desired consistency.

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