Print

Chicken, Poblano, and Black Bean Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 60 reviews

This comforting Chicken, Poblano, and Black Bean Soup combines tender shredded chicken, mild poblano peppers, black beans, and a creamy cheese-infused broth. Perfectly seasoned with a homemade blend of spices and brightened with fresh lime juice, this hearty soup delivers rich flavors and satisfying textures for a warming meal.

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
  • Seasoning blend or 1 tbsp chicken taco / chicken fajita seasoning
  • 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 peppers, and half of the seasoning blend. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
  2. Add remaining ingredients: Stir in the shredded cooked chicken, drained black beans, frozen corn, chicken broth, and the remaining half of the seasoning blend. Increase heat to medium-high and bring the soup to a simmer. Let it simmer uncovered for 15 minutes to develop flavors.
  3. Make the soup creamy: Stir in the heavy cream and shredded cheese. Continue stirring until the cheese fully melts. Allow the soup to return to a gentle simmer.
  4. Simmer for flavor: Let the soup simmer for at least another 15 minutes, stirring occasionally to prevent sticking and to meld flavors together. Stir in the fresh lime juice near the end and season with additional salt and pepper to taste.
  5. Serve: Ladle the hot soup into warmed bowls. Garnish each serving with finely chopped cilantro and any preferred toppings such as extra cheese or sour cream.

Notes

  • Remove the seeds from poblano peppers to reduce spiciness; leave some seeds if you prefer more heat.
  • Use fully cooked shredded chicken such as rotisserie or leftover roasted chicken to save time.
  • If you prefer a thinner soup, add additional chicken broth or water.
  • Substitute the heavy cream with half-and-half or a dairy-free alternative for a lighter or lactose-free option.
  • Fresh cilantro adds brightness but can be omitted if unavailable or disliked.
  • Adjust seasoning blend amounts to taste, especially salt and chili powder for heat level.

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