Easy Chicken, Poblano, and Black Bean Soup (Small Batch)
Warm up with this Easy Chicken, Poblano, and Black Bean Soup (Small Batch). This comforting dish combines shredded chicken with vibrant poblano peppers and hearty black beans, creating a creamy, rich flavor profile that’s perfect for any occasion. Ideal for busy weeknights or cozy dinners, this soup is quick to prepare and yields about 1 1/2 quarts, making it an excellent choice for leftovers. Whether garnished with fresh cilantro or paired with crusty bread, this soup is sure to satisfy the whole family. Enjoy the delightful blend of spices and the nourishing goodness in every bite!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Approximately six servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
- 1 tbsp Unsalted Butter (or Olive Oil)
- 1/2 cup Chopped Yellow Onion
- 1 Poblano Pepper (chopped)
- 2 cups Shredded Chicken
- 1 can Black Beans (15 oz; drained)
- 1/2 cup frozen Corn
- 3 cups Chicken Broth
- 1/2 cup Heavy Cream
- 2 tsp Fresh Lime Juice
- finely chopped Cilantro (for garnish)
- 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
- freshly cracked Black Pepper
- 1/4 tsp Cumin
Instructions
- In a large saucepan or Dutch oven, melt the butter over medium heat. Sauté onions and poblano pepper with half of the seasoning blend for 5-6 minutes until tender.
- Stir in shredded chicken, black beans, frozen corn, chicken broth, and remaining seasoning. Bring to a simmer and cook uncovered for about 15 minutes.
- Mix in heavy cream and shredded cheese until melted, then let simmer for another 15 minutes to deepen flavors.
- Finish with fresh lime juice before serving. Garnish with cilantro if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 3g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 60mg