Looking for a comforting yet flavorful soup to warm up your evenings? This Creamy Chicken Poblano and Black Bean Soup brings together the earthy flavors of poblano peppers, tender shredded chicken, and black beans, all simmered in a creamy broth seasoned to perfection. It’s hearty, filling, and perfect for a cozy night in. With a blend of Mexican-inspired spices, this soup offers a slight kick, balanced by the creaminess of melted cheese and heavy cream. Whether you’re cooking for your family or meal-prepping for the week, this soup is bound to become a favorite in your rotation.
Why You’ll Love this Recipe:
This recipe is for anyone who craves bold, comforting flavors with minimal effort. With just 30-40 minutes from start to finish, this soup offers all the heartiness of a slow-cooked meal, without the time commitment. The combination of poblano peppers, shredded chicken, and black beans makes it both satisfying and protein-packed, while the addition of cream and cheese adds a luxurious, silky texture. The dish is versatile, allowing for plenty of toppings and add-ins, making it a family-friendly option that everyone can customize to their taste.
Ingredients:
For the Chicken Poblano Soup:
- 1 tablespoon unsalted butter (or olive oil)
- 1/2 cup chopped yellow onion
- 1 poblano pepper, chopped (stems and seeds removed)
- 1 tablespoon Chicken Taco or Chicken Fajita seasoning (or use the seasoning blend below)
- 2 cups shredded chicken
- 1 (15 oz) can black beans, 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 teaspoons fresh lime juice
- Finely chopped cilantro for garnish
For the Seasoning Blend:
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon cumin
Instructions:
- In a medium pot or Dutch oven, melt 1 tablespoon of butter (or olive oil) over medium heat. Add the chopped onions and poblano pepper, along with half of the seasoning blend. Cook for 5-6 minutes until the onions are translucent, and the poblano is tender and lightly browned. The poblano peppers will lend a mild, smoky flavor, while the onion adds sweetness to balance the heat from the spices.
- Stir in the shredded chicken, black beans, frozen corn, and chicken broth. Add the remaining seasoning blend and bring the soup to a simmer over medium-high heat. Allow the soup to simmer for about 15 minutes, uncovered, to let the flavors meld. The black beans and corn add texture and heartiness to the soup, while the broth helps to infuse all the flavors together.
- Lower the heat and stir in the heavy cream and shredded cheese. Stir continuously until the cheese has melted, making the soup creamy and velvety. Be sure to keep the soup at a gentle simmer to avoid curdling the cream. The combination of cream and cheese adds richness to the soup, transforming it into a comforting, creamy dish.
- Let the soup simmer for an additional 15 minutes, allowing the flavors to develop even further. Stir in 2 teaspoons of fresh lime juice, which brightens up the soup and adds a subtle tang. Season with additional salt and pepper to taste.
- Ladle the soup into bowls and garnish with freshly chopped cilantro. You can also add your favorite toppings, such as extra shredded cheese, sour cream, or crunchy tortilla strips for added texture.
- Enjoy this comforting bowl of soup as a hearty meal on its own or serve with warm cornbread or tortilla chips on the side.
Kitchen Equipment Needed:
- Medium pot or Dutch oven
- Wooden spoon for stirring
- Ladle for serving
- Knife and cutting board for chopping the veggies
Tips and Shortcuts:
- Rotisserie Chicken Shortcut: Use store-bought rotisserie chicken to save time on cooking and shredding the chicken.
- Make it Ahead: This soup tastes even better the next day. Prepare it in advance, and let the flavors continue to meld overnight in the fridge.
- Adjust the Spice Level: If you prefer a spicier soup, you can add extra chili powder or toss in a chopped jalapeño along with the poblano.
Recipe Swaps and Variations:
- Vegetarian Option: Omit the chicken and use an extra can of black beans or chickpeas for a vegetarian version. Substitute vegetable broth for chicken broth.
- Cheese Variations: If you’re not a fan of cheddar, try using Monterey Jack or queso fresco for a different flavor profile.
- Add Veggies: To boost the nutrition, toss in extra vegetables like bell peppers, zucchini, or even spinach during the final simmer.
How to Store Leftovers:
This soup stores beautifully! Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, until warmed through. If the soup thickens too much, add a splash of chicken broth or water to thin it out.
To freeze, store the cooled soup in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat as mentioned above.
Food and Drink Pairings:
This creamy soup pairs well with a side of buttery cornbread, garlic bread, or flour tortillas for dipping. If you’re looking for a beverage to complement the meal, a light and crisp Mexican lager or a refreshing Margarita would be perfect.
For non-alcoholic options, try pairing this soup with a lime-infused sparkling water or a light iced tea with a touch of honey.
Frequently Asked Questions (FAQ):
Q: Can I use a different type of pepper?
A: Absolutely! If you can’t find poblano peppers, try using a green bell pepper or even a Anaheim chili pepper for a similar flavor.
Q: Can I make this soup dairy-free?
A: Yes! Swap the heavy cream for coconut milk or a dairy-free cream and use a dairy-free shredded cheese alternative. This will still give the soup a creamy texture without the dairy.
Q: How can I thicken the soup?
A: If you prefer a thicker consistency, you can mash some of the black beans with the back of a spoon or add 1-2 tablespoons of cornstarch mixed with water before the final simmer.
Loved this recipe for Creamy Chicken Poblano and Black Bean Soup? Share it with your friends and family, and don’t forget to subscribe to our blog for more delicious, comforting meals that are perfect for any occasion! Happy cooking!
More Recipe Suggestions:
Poblano Smoked Gouda Mac and Cheese
Chicken Stuffed Poblano Peppers
Smoky Brisket-Stuffed Poblano Peppers
Creamy Roasted Tomato and Garlic Soup
Creamy Chicken Poblano and Black Bean Soup
Equipment
Ingredients
For the Chicken Poblano Soup:
- 1 tablespoon unsalted butter or olive oil
- 1/2 cup chopped yellow onion
- 1 poblano pepper chopped (stems and seeds removed)
- 1 tablespoon Chicken Taco or Chicken Fajita seasoning or seasoning blend, see below
- 2 cups shredded chicken
- 1 15 oz can black beans, 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 teaspoons fresh lime juice
- Finely chopped cilantro for garnish
For the Seasoning Blend:
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon cumin
Instructions
- In a medium pot or Dutch oven, melt the butter over medium heat. Add the chopped onions, poblano pepper, and half of the seasoning blend. Cook for 5-6 minutes until the vegetables are tender and lightly browned.
- Stir in the shredded chicken, black beans, frozen corn, chicken broth, and the remaining seasoning. Turn the heat to medium-high and bring the soup to a simmer. Let it simmer uncovered for 15 minutes to allow the flavors to meld together.
- Stir in the heavy cream and shredded cheese, stirring continuously until the cheese is melted and the soup is creamy. Bring the soup back to a gentle simmer.
- Allow the soup to simmer for an additional 15 minutes, letting the flavors develop. Stir in the fresh lime juice and season with salt and pepper to taste.
Serve:
- Divide the hot soup between bowls and garnish with freshly chopped cilantro. Add your favorite toppings, such as more shredded cheese, sour cream, or tortilla strips.
Share this:
Discover more from NorthEast Nosh Recipes
Subscribe to get the latest posts sent to your email.
You must be logged in to post a comment.