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Easy Chicken, Poblano, and Black Bean Soup (Small Batch)

Easy Chicken, Poblano, and Black Bean Soup (Small Batch)

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Indulge in a comforting bowl of Easy Chicken, Poblano, and Black Bean Soup (Small Batch) that’s perfect for chilly evenings or busy weeknights. This creamy soup blends tender shredded chicken with vibrant poblano peppers, hearty black beans, and sweet corn, all simmered in a rich chicken broth. With a few spices to elevate the flavor, each spoonful offers warmth and satisfaction. It’s quick to prepare, taking just about 55 minutes from start to finish, making it an ideal choice for meal prep or small gatherings. Serve it with fresh toppings like cilantro and avocado for an extra burst of flavor that will delight your taste buds!

Ingredients

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  • 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 or Pepper Jack)
  • 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. each Kosher Salt + freshly cracked Black Pepper
  • 1/4 tsp. Cumin

Instructions

  1. In a large saucepan or Dutch oven, melt butter over medium heat. Add chopped onion and poblano pepper; cook until tender, about 5–6 minutes.
  2. Stir in shredded chicken, black beans, corn, chicken broth, and seasoning mix. Bring to a simmer and cook uncovered for 15 minutes.
  3. Mix in heavy cream and shredded cheese until melted; allow to simmer gently for another 15 minutes.
  4. Stir in fresh lime juice before serving.
  5. Ladle into bowls and garnish with chopped cilantro.

Nutrition

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