Warm, creamy, and packed with bold flavors, this Chicken, Poblano, and Black Bean Soup is the ultimate comfort food. Perfectly portioned for a small batch, this soup is a delicious combination of shredded chicken, black beans, corn, and roasted poblano pepper, all simmered in a creamy, spiced broth. Whether you’re making it for a cozy dinner or prepping ahead for the week, this soup is sure to become a favorite!
Why You’ll Love This Recipe
- Small Batch: Perfect for couples or small families, yielding about 6 cups of soup.
- Easy to Make: Minimal prep with just one pot needed.
- Flavorful and Creamy: A well-seasoned broth with cream and cheese for indulgent richness.
- Customizable: Adjust the spice level or toppings to suit your taste.
- Great Use for Leftovers: A fantastic way to use up shredded chicken or leftover vegetables.
Ingredients
For the Soup:
- 1 tbsp unsalted butter or olive oil
- 1/2 cup yellow onion, chopped
- 1 poblano pepper, chopped (stems and seeds removed)
- 1 tbsp chicken taco or fajita seasoning or see seasoning blend below
- 2 cups shredded chicken
- 1 can (15 oz) black beans, 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 the 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 + freshly cracked black pepper
- 1/4 tsp cumin
Kitchen Equipment Needed
- Large saucepan or medium pot (3.5-quart Dutch oven recommended)
- Cutting board and knife
- Wooden spoon or spatula
Step-by-Step Directions
Step 1: Sauté the Aromatics
In a large saucepan or Dutch oven, melt the butter over medium heat. Add the chopped onions, poblano pepper, and half of the seasoning blend. Sauté for 5–6 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
Step 2: Add the Hearty Ingredients
Stir in the shredded chicken, black beans, frozen corn, chicken broth, and the remaining seasoning blend. Turn the heat to medium-high and bring the soup to a gentle simmer. Allow it to simmer uncovered for 15 minutes, stirring occasionally to meld the flavors.
Step 3: Make It Creamy
Reduce the heat to medium and stir in the heavy cream and shredded cheese. Stir until the cheese is fully melted and incorporated into the broth.
Step 4: Simmer for Flavor
Let the soup simmer gently for another 15 minutes to develop rich flavors. Stir in the fresh lime juice, then taste and adjust seasoning with additional salt and pepper if needed.
Step 5: Serve and Garnish
Divide the hot soup into bowls and garnish with fresh cilantro. Add your favorite toppings, such as sliced avocado, extra cheese, sour cream, or tortilla strips for added flair.
Serving and Storage Tips
- Serving: Serve this soup hot with a side of crusty bread, warm tortillas, or a simple salad.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop or microwave, adding a splash of broth or cream to refresh the soup’s consistency.
Variations
- Vegetarian Option: Omit the chicken and add extra beans, diced sweet potatoes, or zucchini for a hearty plant-based version.
- Spicier Soup: Add a diced jalapeño or increase the chili powder for more heat.
- Cheese Lovers: Use a combination of cheeses like Monterey Jack and sharp cheddar for extra richness.
- Corn Swap: Use fresh or canned corn if frozen isn’t available.
Helpful Notes
- Poblanos offer a mild heat; for a spicier flavor, substitute with roasted Anaheim or jalapeño peppers.
- Heavy cream provides a luscious texture, but you can use half-and-half for a lighter option.
- Squeeze the lime juice in at the end—it brightens the flavors and adds a touch of tanginess.
Tips from Well-Known Chefs
- Ree Drummond: “Always season as you go. Layering spices at different stages adds depth to the soup.”
- Ina Garten: “For the best broth, use homemade chicken stock if you have it on hand—it makes all the difference.”
- Bobby Flay: “Char the poblano slightly over a flame or under a broiler before chopping for a smoky undertone.”
Frequently Asked Questions
1. Can I use fresh chicken instead of shredded?
Yes, you can dice fresh chicken breasts or thighs and cook them with the onions and poblano peppers before adding the broth.
2. Can I freeze this soup?
Absolutely! Cool the soup completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
3. Can I substitute the heavy cream?
Yes, half-and-half or even evaporated milk works as a lighter alternative.
4. How do I make the soup dairy-free?
Use coconut cream in place of heavy cream and a dairy-free cheese substitute or skip the cheese entirely.
5. Can I double this recipe?
Yes, simply double the ingredients and use a larger pot to make a bigger batch!
This Chicken, Poblano, and Black Bean Soup is the ultimate cozy meal, combining creamy comfort with bold, satisfying flavors. Perfect for chilly nights or when you’re craving something hearty, it’s sure to become a staple in your soup rotation.
