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Chicken, Poblano, and Black Bean Soup Recipe

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4.6 from 74 reviews

A creamy and flavorful Chicken, Poblano, and Black Bean Soup featuring tender shredded chicken, smoky poblano peppers, black beans, and a blend of spices. This hearty soup is enriched with heavy cream and cheese for a comforting meal perfect for lunch or dinner.

Ingredients

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
  • 1 tbsp Chicken Taco or Chicken Fajita Seasoning or Seasoning Blend
  • 2 cups shredded cooked Chicken
  • 1 can Black Beans (15 oz; drained, 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 chopped onions and poblano pepper: Melt the butter in a large saucepan or medium pot/Dutch oven. Add the chopped onions, poblanos, and half of the seasoning blend. Cook for 5-6 minutes until the vegetables are tender and lightly browned.
  2. Stir in the hearty ingredients: Add the shredded chicken, black beans, frozen corn, chicken broth, and remaining seasoning blend. Stir to combine. Increase the heat to medium-high, bring the soup to a simmer, and allow it to simmer uncovered for 15 minutes.
  3. Make it creamy: Stir in the heavy cream and shredded cheese. Once the cheese has fully melted, allow the soup to come to a simmer again.
  4. Simmer for flavor: Let the soup simmer for at least another 15 minutes. Then stir in the fresh lime juice and season with salt and pepper to taste.
  5. Serve: Divide the hot soup between warmed bowls and garnish with cilantro and your favorite toppings.

Notes

  • Remove seeds from the poblano pepper for less heat; keep seeds if you prefer a spicier soup.
  • Use cooked shredded chicken such as rotisserie chicken for convenience.
  • The seasoning blend can be replaced with 1 tablespoon of your favorite chicken taco or fajita seasoning.
  • Adjust cheese type based on preference; a Mexican blend provides a nice melty texture.
  • For a lighter version, substitute heavy cream with half-and-half or a lower-fat alternative.

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