Description

This Easy Chicken, Poblano, and Black Bean Soup is a flavorful and comforting dish featuring tender shredded chicken, mild poblano peppers, hearty black beans, and sweet corn in a creamy, cheesy broth. Perfect for a weeknight dinner, this soup combines smoky, spicy, and fresh elements with a touch of lime and cilantro garnish for a vibrant southwestern-inspired meal.

Ingredients

Units 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)
1 tbsp Chicken Taco or Chicken Fajita Seasoning (or use seasoning blend below)
2 cups Shredded 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

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Instructions

Cook the Chopped Onions and Poblano Peppers: Melt the butter in a large saucepan or medium pot (such as a 3.5-quart Dutch oven). Add the chopped onions, poblano peppers, and half of the seasoning blend or seasoning of choice. Cook over medium heat for 5-6 minutes until the vegetables are tender and lightly browned, stirring occasionally to prevent sticking.
Stir in the Hearty Ingredients: Add the shredded chicken, drained black beans, frozen corn, chicken broth, and the remaining seasoning blend. Stir everything together to combine evenly. Increase heat to medium-high, bring the soup to a simmer, and let it cook uncovered for 15 minutes to develop flavors.
Make it Creamy: Stir in the heavy cream and shredded cheese. Continue stirring until the cheese is fully melted into the soup, then allow it to come back to a gentle simmer.
Simmer for Flavor: Let the soup continue simmering for at least another 15 minutes on medium-low heat. This will allow the flavors to meld beautifully. Just before serving, stir in the fresh lime juice and adjust seasoning with salt and pepper to taste.
Serve: Ladle the hot soup into warmed bowls. Garnish each serving with finely chopped cilantro and any additional preferred toppings such as sour cream, avocado, or extra cheese. Serve immediately and enjoy!

Notes

For a less spicy soup, remove the seeds and membranes from the poblano pepper as these contain most of the heat.
You can substitute shredded rotisserie chicken to save time.
Use your favorite shredded cheese blend for different flavor profiles.
If you prefer a thinner soup, add more chicken broth to reach desired consistency.
Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove.

Nutrition

Serving Size: 1.5 cups
Calories: 310
Sugar: 3g
Sodium: 690mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 6g
Protein: 22g
Cholesterol: 75mg