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Creamy Chicken, Poblano, and Black Bean Soup Recipe

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4.9 from 7 reviews

This comforting Chicken, Poblano, and Black Bean Soup blends tender shredded chicken with smoky poblano peppers, black beans, and a creamy broth, enhanced by cheese and fresh lime juice. It's a flavorful and satisfying meal perfect for a cozy 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
  • 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 aromatics. Melt the butter in a large saucepan or medium pot over medium heat. Add the chopped yellow onions, chopped poblano pepper, and half of the seasoning blend. Cook for 5-6 minutes until the vegetables are tender and lightly browned, stirring occasionally.
  2. Add the main ingredients. Stir in the shredded cooked chicken, drained black beans, frozen corn, chicken broth, and the remaining seasoning blend. Stir well to combine all ingredients.
  3. Simmer the soup. Increase the heat to medium-high and bring the soup to a simmer. Allow it to simmer uncovered for 15 minutes to blend the flavors.
  4. Make the soup creamy. Stir in the heavy cream and shredded cheese. Continue stirring until the cheese completely melts. Once melted, bring the soup back to a simmer.
  5. Final simmer and seasoning. Let the soup simmer for an additional 15 minutes to develop flavor. Stir in the fresh lime juice and adjust seasoning with salt and pepper to taste.
  6. Serve the soup. Ladle the hot soup into warmed bowls and garnish with freshly chopped cilantro and any additional toppings you prefer.

Notes

  • For a milder soup, remove all seeds from the poblano pepper; leaving some seeds adds more heat.
  • Shredded rotisserie chicken works well to save time, but you can cook your own chicken breasts or thighs.
  • Cheese types such as cheddar, pepper jack, colby jack, or Mexican blend all melt well; choose your favorite for flavor variation.
  • The soup can be made a day ahead; flavors deepen after resting and it reheats well on the stovetop.
  • For a lighter option, substitute heavy cream with half-and-half or use less cheese.
  • If you prefer a spicier soup, add extra chili powder or a pinch of cayenne pepper to the seasoning blend.

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