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Chicken, Poblano, and Black Bean Soup

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

A comforting Chicken, Poblano, and Black Bean Soup, perfect for cozy nights, combining tender chicken, smoky poblano, and hearty black beans.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Southwestern
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Unsalted Butter or Olive Oil Use olive oil for a lighter option.
  • 1 cup Chopped Yellow Onion Substitute with shallots for a milder taste.
  • 1 whole Poblano Pepper Substitute with bell pepper if desired.
  • 1 tablespoon Seasoning Blend Can replace with chicken taco or chicken fajita seasoning.
  • 2 cups Shredded Chicken Rotisserie chicken is convenient, or use leftover cooked chicken.
  • 15 ounces Black Beans Canned pinto beans can be used instead.
  • 1 cup Frozen Corn Fresh corn can be an excellent substitute if available.
  • 3 cups Chicken Broth Vegetable broth works well for a vegetarian version.
  • 1/2 cup Heavy Cream Substitute with half and half or whole milk if needed.
  • 1/2 cup Shredded Cheese Recommended cheeses include cheddar or Pepper Jack.
  • 2 teaspoons Fresh Lime Juice Increase for a tangier taste.
  • 1/4 cup Finely Chopped Cilantro For garnish and fresh flavor upon serving.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, melt 2 tablespoons of unsalted butter or heat 2 tablespoons of olive oil over medium heat. Add 1 chopped yellow onion and 1 diced poblano pepper, stirring frequently. Sauté for about 5-6 minutes, or until the vegetables are tender and lightly browned.
  2. Incorporate 2 cups of shredded chicken, 15 ounces of drained black beans, and 1 cup of frozen corn into the pot. Pour in 3 cups of chicken broth and sprinkle with your seasoning blend. Bring to a simmer, then reduce to medium-low, cooking uncovered for 15 minutes.
  3. Stir in ½ cup of heavy cream and ½ cup of shredded cheese. Continue stirring over low heat for about 5 minutes, or until the cheese has melted completely.
  4. Allow the soup to simmer for an additional 15 minutes. Add in 2 teaspoons of fresh lime juice and season with salt and pepper to taste.
  5. Ladle the soup into bowls and garnish with finely chopped cilantro for a fresh touch. Serve hot.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 30gProtein: 25gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 15IUVitamin C: 30mgCalcium: 10mgIron: 15mg

Notes

Use fresh poblano peppers and lime juice for best flavor. Adjust broth for desired soup thickness. Store in an airtight container for up to three days.

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