Creamy Chicken Poblano and Black Bean Soup
A comforting and flavorful soup made with creamy chicken, smoky poblano peppers, and black beans, perfect for a cozy meal any day.
Ingredients
For the Soup Base
- 1 tbsp unsalted butter or olive oil Choose your preferred fat for sautéing
- 1/2 cup yellow onion, chopped
- 1 whole poblano pepper, chopped, stems and seeds removed For a milder flavor, remove seeds
- 2 cups cooked chicken, shredded Rotisserie chicken can save time
- 15 oz black beans, drained, not rinsed
- 1/2 cup frozen corn
- 3 cups low-sodium chicken broth
- 1/2 cup heavy cream For a dairy-free option, substitute with coconut milk
- 1/2 cup shredded cheese (cheddar, pepper jack, or Mexican blend) Choose your preferred cheese
For Seasoning
- 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
- 1/2 tsp black pepper, freshly cracked
- 1/4 tsp cumin
For Garnish
- cilantro finely chopped For garnish
Instructions
Preparation
- Heat butter in a 3.5-quart saucepan or medium Dutch oven over medium heat.
- Add the chopped onions, poblano pepper, and half of the seasoning blend. Cook for 6-8 minutes, stirring occasionally, until the vegetables are tender and lightly caramelized.
- Stir in the shredded chicken, drained black beans, frozen corn, chicken broth, and remaining seasoning blend.
Cooking
- Turn heat to medium-high and bring to a rolling simmer.
- Reduce heat to maintain a gentle simmer and cook uncovered for 15 minutes, stirring occasionally.
- Reduce heat to low and slowly stir in the heavy cream in a thin stream to prevent curdling.
- Add the shredded cheese gradually, stirring constantly until completely melted and smooth.
- Maintain a very gentle simmer for another 15-20 minutes, stirring every few minutes, until the soup thickens slightly and develops a rich, creamy texture.
- Stir in the fresh lime juice and taste for seasoning. Serve immediately in warmed bowls, garnished with fresh cilantro.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and freeze well for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stove, adding a splash of broth or cream if too thick. Serve with tortilla chips or warm bread for added texture.