Name: Easy Chicken, Poblano, and Black Bean Soup (Small Batch)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 tbsp. Unsalted Butter or Olive Oil; 1/2 cup chopped Yellow Onion; 1 Poblano Pepper (chopped, stems and seeds removed); 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); 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

Description

Indulge in a comforting bowl of Easy Chicken, Poblano, and Black Bean Soup (Small Batch), perfect for any occasion. This creamy soup features tender shredded chicken, vibrant poblano peppers, and hearty black beans, making it a delightful choice for busy weeknights or cozy weekends. With its rich flavors and easy preparation—ready in just 55 minutes—this recipe is not only satisfying but also allows for customization to suit your taste. It’s a fantastic option for meal prepping as it yields about 1 1/2 quarts, perfect for leftovers or freezing. Enjoy this delicious soup on its own or pair it with your favorite sides to create a complete meal.

Ingredients

Scale

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

Cook Mode Keep your screen on while making this recipe

Instructions

In a large saucepan, melt butter over medium heat. Add chopped onion and poblano; cook until tender.
Stir in shredded chicken, black beans, corn, broth, and seasonings. Bring to a simmer and cook uncovered for 15 minutes.
Mix in heavy cream and cheese until melted; return to a gentle simmer.
Simmer another 15 minutes before stirring in lime juice and adjusting seasoning.
Serve hot topped with cilantro and any additional toppings you desire.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Simmering
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 3g
Sodium: 780mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 27g
Cholesterol: 85mg