Description
A creamy chicken poblano soup recipe with black beans, corn, shredded chicken, and plenty of flavor! This small-batch soup makes about 1 1/2 quarts—perfect for cozy meals without leftovers.
Ingredients
- 1 tbsp unsalted butter or olive oil
- 1/2 cup chopped yellow onion
- 1 poblano pepper, chopped (stems and seeds removed)
- 1 tbsp chicken taco or fajita seasoning (or see seasoning blend below)
- 2 cups shredded chicken
- 1 can (15 oz) 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 tsp fresh lime juice
- Finely chopped cilantro, for garnish
- Seasoning Blend (if not using pre-made):
- 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. Melt the butter in a medium pot or Dutch oven over medium heat. Add the chopped onions, poblano pepper, and half of the seasoning blend. Sauté for 5–6 minutes until tender and lightly browned.
2. Add the shredded chicken, black beans, frozen corn, chicken broth, and remaining seasoning. Stir to combine.
3. Increase the heat to medium-high and bring the soup to a simmer. Let it cook uncovered for 15 minutes.
4. Stir in the heavy cream and shredded cheese. Continue stirring until the cheese is fully melted.
5. Bring the soup to a simmer again and let it cook for another 15 minutes to deepen the flavor.
6. Add fresh lime juice and adjust salt and pepper to taste.
7. Serve hot, garnished with chopped cilantro and your favorite toppings.
Notes
Poblano peppers vary in size; about 3/4 cup chopped is ideal. Anywhere between 1/2 and 1 cup works well.
You can use pre-cooked or rotisserie chicken for convenience.
For extra heat, add a pinch of cayenne or diced jalapeño with the onions.
Top with tortilla strips, avocado, or a dollop of sour cream if desired.