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Chicken, Poblano, and Black Bean Soup Recipe

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4.7 from 125 reviews

This hearty and flavorful Chicken, Poblano, and Black Bean Soup blends tender shredded chicken with smoky poblano peppers, black beans, and sweet corn in a creamy, cheesy broth. Finished with fresh lime juice and cilantro, this comforting soup is perfect for a cozy weeknight meal or a satisfying lunch.

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
  • 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 onions and poblanos: Melt the butter in a large saucepan or medium pot over medium heat. Add the chopped yellow onions and poblano peppers along with half of the seasoning blend. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
  2. Add hearty ingredients: Stir in the shredded cooked chicken, black beans, frozen corn, chicken broth, and the remaining seasoning blend. Increase the heat to medium-high, bring the soup to a simmer, and let it cook uncovered for 15 minutes to blend the flavors.
  3. Make it creamy: Lower the heat slightly and stir in the heavy cream and shredded cheese. Continue stirring until the cheese is fully melted and incorporated into the soup, then bring it back to a gentle simmer.
  4. Simmer for flavor: Allow the soup to simmer for at least another 15 minutes to deepen the flavor. After simmering, stir in the fresh lime juice. Taste and season with additional salt and pepper as needed.
  5. Serve: Ladle the hot soup into warmed bowls and garnish with freshly chopped cilantro and your favorite toppings such as extra shredded cheese or sour cream.

Notes

  • Remove the seeds and stems from the poblano pepper to reduce heat; leave some seeds if you prefer more spice.
  • Shredded cooked chicken can be homemade or store-bought rotisserie chicken.
  • The soup can be made ahead and refrigerated for up to 3 days—reheat gently on the stovetop.
  • For a lighter version, substitute heavy cream with half-and-half or a dairy-free creamer.
  • Feel free to add additional toppings like avocado slices, tortilla strips, or jalapeños for extra flavor and texture.

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