Creamy Chicken Poblano and Black Bean Soup
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.
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.
Tried this recipe?Let us know how it was!