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Chicken, Poblano, and Black Bean Soup

Creamy Chicken, Poblano, and Black Bean Soup for Cozy Nights

This Creamy Chicken, Poblano, and Black Bean Soup embodies hearty comfort with rich flavors, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 cups
Course: Dinner
Cuisine: Southwestern
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Unsalted Butter or Olive Oil Provides richness; use olive oil for lighter option.
  • 0.5 cup Chopped Yellow Onion Adds sweetness; substitute with shallots for milder taste.
  • 1 Poblano Pepper Gives a smoky flavor; substitute with green bell pepper if unavailable.
For the Soup
  • 2 cups Shredded Chicken Adds protein; rotisserie makes it easier.
  • 1 can Black Beans Source of fiber; use canned pinto beans as substitute.
  • 0.5 cup Frozen Corn Adds sweetness; fresh corn is delightful when in season.
  • 3 cups Chicken Broth Liquid base; vegetable broth for vegetarian version.
  • 0.5 cup Heavy Cream Delivers creaminess; use half-and-half for lighter option.
  • 1 tablespoon Seasoning Blend Enhances flavor; chicken taco or fajita seasoning can be used.
For the Finish
  • 0.5 cup Shredded Cheese Cheddar, Pepper Jack, or a Mexican blend are great choices.
  • 2 teaspoons Fresh Lime Juice Brightens flavor; substitute with lemon juice if necessary.
  • Chopped Cilantro For garnish; feel free to omit if desired.

Equipment

  • Saucepan

Method
 

Step-by-Step Instructions
  1. Melt unsalted butter or olive oil over medium heat, then add chopped yellow onion and diced poblano pepper. Sauté for 5–6 minutes until tender.
  2. Stir in shredded chicken, drained black beans, and frozen corn. Add chicken broth and seasoning blend. Bring to a simmer, then reduce heat and simmer uncovered for 15 minutes.
  3. Reduce heat to low; stir in heavy cream and shredded cheese. Simmer until cheese melts, about 5 minutes.
  4. Remove from heat, stir in lime juice, and season with salt and pepper to taste. Ladle into bowls and garnish with cilantro.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 65mgSodium: 600mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

For an extra layer of flavor, roast the poblano pepper before adding it to the soup for enhanced smoky essence. Adjust the broth amount for preferred texture.

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