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–+ servings

Easy Chicken, Poblano, and Black Bean Soup (Small Batch)

A creamy and satisfying soup made with tender chicken, smoky poblano peppers, and hearty black beans, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 servings
Calories: 350
Ingredients Method Nutrition

Ingredients
  

  • 1 tbsp Unsalted Butter or Olive Oil
  • 1/2 cup chopped Yellow Onion
  • 1 whole Poblano Pepper chopped, stems and seeds removed
  • 2 cups Shredded 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
  • 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 plus freshly cracked Black Pepper
  • 1/4 tsp Cumin
  • to taste finely chopped Cilantro for garnish

Method
 

  1. Melt the butter in a large saucepan or medium pot over medium heat. Add chopped onions and poblano pepper along with half of the seasoning blend. Sauté for about 5–6 minutes until tender and lightly browned.
  2. Stir in shredded chicken, black beans, frozen corn, chicken broth, and remaining seasoning blend. Raise heat to medium-high until simmering. Allow to simmer uncovered for about 15 minutes.
  3. Lower heat slightly and stir in heavy cream and shredded cheese until fully melted.
  4. Allow soup to simmer on low heat for at least another 15 minutes. Stir in fresh lime juice along with salt and pepper to taste before serving.
  5. Divide soup between warmed bowls and garnish with fresh cilantro or other toppings like avocado slices or tortilla chips.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gCholesterol: 70mgSodium: 800mgFiber: 8gSugar: 2g

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