Description

This Easy Chicken, Poblano, and Black Bean Soup is a flavorful, creamy, and hearty small-batch soup perfect for a cozy meal. With tender shredded chicken, smoky poblano peppers, black beans, corn, and a blend of spices, it’s a simple one-pot dish that simmers to perfection and finishes with a touch of lime and cheese for richness.

Ingredients

Scale

Soup Base

1 tbsp. Unsalted Butter (or Olive Oil)
1/2 cup chopped Yellow Onion
1 Poblano Pepper (chopped, stems and seeds removed)

Seasonings

1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 tsp. Chili Powder
1/2 tsp. Dried Oregano
1/4 tsp. Cumin
1/2 tsp. Kosher Salt
1/2 tsp. freshly cracked Black Pepper

Main Ingredients

2 cups Shredded Chicken
1 can Black Beans (15 oz.; drained, not rinsed)
1/2 cup frozen Corn
3 cups Chicken Broth

Finishing Ingredients

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)

Instructions

Cook the aromatics: Melt the butter in a large saucepan or medium pot over medium heat. Add the chopped onions, poblanos, and half of the seasoning blend. Cook for 5-6 minutes until the vegetables are tender and lightly browned.
Add main ingredients and simmer: Stir in the shredded chicken, black beans, frozen corn, chicken broth, and the remaining seasoning. Increase the heat to medium-high, bring the soup to a simmer, then cook uncovered for 15 minutes to blend flavors.
Make it creamy: Stir in the heavy cream and shredded cheese. Continue cooking until the cheese has fully melted and the soup comes back to a simmer.
Simmer for flavor: Let the soup simmer gently for at least another 15 minutes to deepen the flavors. Stir in fresh lime juice and adjust seasoning with salt and pepper to taste.
Serve: Ladle the hot soup into warmed bowls and garnish with chopped cilantro and your favorite toppings for a fresh finish.

Notes

Use poblanos with seeds removed to control heat level; leave seeds if you prefer it spicier.
You can substitute shredded rotisserie chicken for convenience.
Choose cheese types like Cheddar, Pepper Jack, Colby Jack, or Mexican blend depending on your flavor preference.
If you prefer a thinner soup, reduce the heavy cream or add more chicken broth.
Garnish with additional toppings like sour cream, sliced avocado, or tortilla strips for extra texture.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican-American

Keywords: Chicken Soup, Poblano, Black Bean Soup, Easy Soup, Creamy Soup, Mexican Flavor, Small Batch Soup