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Easy Chicken Poblano and Black Bean Soup Recipe

Easy Chicken Poblano and Black Bean Soup Recipe
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★★★★★

5.2 from 29 reviews

This Easy Chicken Poblano and Black Bean Soup is a creamy, flavorful soup perfect for a comforting meal. Packed with tender shredded chicken, smoky poblanos, hearty black beans, and a rich blend of creamy cheese and heavy cream, it’s a fuss-free recipe that combines Tex-Mex flavors with a smooth, rich texture. Topped with fresh lime juice and cilantro, this soup is perfect for lunch or dinner and is easy enough for weeknights.

Ingredients

Scale

For Chicken Poblano Soup:

  • 1 tbsp Unsalted Butter or Olive Oil
  • 1/2 cup chopped Yellow Onion
  • 1 Poblano Pepper, chopped, stems and seeds removed (about 3/4 cup)
  • 1 tbsp Chicken Taco or Chicken Fajita Seasoning (or use seasoning blend below)
  • 2 cups shredded cooked Chicken
  • 1 can Black Beans (15 oz; drained but not rinsed)
  • 1/2 cup frozen Corn
  • 3 cups Chicken Broth
  • 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

For Seasoning Blend:

  • 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

Instructions

  1. Cook the onions and poblanos: Melt the butter or heat oil in a large saucepan or medium pot over medium heat. Add the chopped yellow onions, poblano pepper, and half of the seasoning blend. Cook for 5-6 minutes, stirring often, until the vegetables are tender and lightly browned.
  2. Add the hearty ingredients: 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 soup to a simmer. Let it simmer uncovered for 15 minutes to combine the flavors.
  3. Make it creamy: Lower the heat to medium and stir in the heavy cream and shredded cheese. Stir continuously until the cheese melts completely and the soup becomes creamy. Allow the soup to warm and come to a gentle simmer again.
  4. Simmer for flavor: Continue to simmer the soup uncovered for at least another 15 minutes to deepen the flavors. Stir in the fresh lime juice and adjust seasoning with additional salt and pepper to taste.
  5. Serve: Ladle the hot soup into warmed bowls and garnish with freshly chopped cilantro and your favorite toppings such as additional cheese, lime wedges, or avocado slices.

Notes

  • Poblano Pepper Amount: Poblano peppers vary in size; an average pepper yields about 3/4 cup chopped (between 1/2 cup to 1 cup is fine for this recipe).
  • Use drained but not rinsed black beans to keep the flavor and texture intact.
  • You can substitute butter with olive oil for a lighter option.
  • For a spicier kick, add a pinch of cayenne pepper or use a hotter pepper variety.

Nutrition

Keywords: chicken poblano soup, black bean soup, creamy chicken soup, easy chicken soup, Tex-Mex soup, healthy chicken soup

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