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Creamy Chicken, Poblano, and Black Bean Soup Recipe

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4.5 from 12 reviews

This comforting Chicken, Poblano, and Black Bean Soup combines tender shredded chicken, smoky poblano peppers, hearty black beans, and a creamy broth enriched with cheese and heavy cream. Infused with a flavorful seasoning blend and fresh lime juice, this soup is perfect for a cozy dinner and garnished with fresh cilantro for a bright finish.

Ingredients

For Chicken Poblano Soup:

  • 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 chicken fajita seasoning (or seasoning blend below)
  • 2 cups shredded cooked 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

For Seasoning Blend:

  • 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. Cook the vegetables: Melt the butter in a large saucepan or Dutch oven over medium heat. Add the chopped onions, chopped poblano pepper, and half of the seasoning blend. Cook for 5-6 minutes until the vegetables are tender and lightly browned, stirring occasionally.
  2. Add hearty ingredients: Stir in the shredded chicken, black beans, frozen corn, chicken broth, and the remaining seasoning blend. Increase heat to medium-high and bring the soup to a simmer. Let it simmer uncovered for 15 minutes to blend the flavors.
  3. Make it creamy: Reduce heat to medium. Stir in the heavy cream and shredded cheese. Continue stirring until the cheese is fully melted and the soup returns to a gentle simmer.
  4. Simmer for flavor: Let the soup simmer for at least another 15 minutes to develop flavor. Stir in the fresh lime juice, then season with additional salt and pepper to taste.
  5. Serve: Divide the hot soup between warmed bowls. Garnish with finely chopped cilantro and your favorite toppings. Serve immediately.

Notes

  • Remove seeds from poblano peppers to reduce heat; keep seeds if you prefer spicier soup.
  • Use shredded rotisserie chicken for convenience and rich flavor.
  • For a dairy-free version, substitute heavy cream with coconut cream and use dairy-free cheese alternatives.
  • If you don’t have chicken taco or fajita seasoning, use the provided seasoning blend for a balanced flavor.
  • To enhance the soup’s texture, you can partially mash some of the black beans before adding them.
  • Warm the bowls before serving to keep the soup hot longer.

Find it online: https://mealsbykate.com/creamy-chicken-poblano-and-black-bean-soup-recipe/