Description
This creamy and flavorful chicken, black bean, and poblano soup is a hearty and satisfying meal perfect for cozy evenings. Combining tender shredded chicken, smoky poblano peppers, black beans, and a blend of spices, this recipe is enhanced with cream and cheese for a rich, velvety texture. Garnished with fresh lime juice and cilantro, it offers layers of flavor with minimal fuss, making it an ideal stovetop recipe for a comforting lunch or dinner.
Ingredients
Scale
Main Ingredients
- 1 tbsp unsalted butter or olive oil
- 1/2 cup chopped yellow onion
- 1 poblano pepper, chopped (stems and seeds removed)
- 2 cups shredded chicken (rotisserie or leftover 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, Mexican blend, or Colby Jack)
- 2 tsp fresh lime juice
- Finely chopped cilantro, for garnish
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
- Sauté Vegetables: In a large saucepan or Dutch oven, melt butter over medium heat. Add chopped yellow onion, poblano pepper, and half of the seasoning blend (garlic powder, onion powder, chili powder, dried oregano, salt, pepper, cumin). Cook for 5-6 minutes, stirring frequently, until the vegetables are tender and lightly browned.
- Add Main Ingredients: Stir in the shredded chicken, black beans (drained but not rinsed), frozen corn, chicken broth, and the remaining half of the seasoning blend. Increase heat slightly to bring the mixture to a gentle simmer, then let it cook uncovered for 15 minutes to meld the flavors.
- Create Creamy Base: Reduce heat to low and stir in the heavy cream and shredded cheese. Continue stirring until the cheese is completely melted and the soup is rich and creamy.
- Simmer Further: Allow the soup to simmer on low heat for an additional 15 minutes, which helps thicken the soup and deepen the flavors even more.
- Finish and Serve: Stir in fresh lime juice for a bright, fresh contrast. Taste and adjust seasoning with extra salt or pepper as needed. Serve the soup hot, garnished generously with chopped cilantro and optional toppings such as sour cream, avocado slices, tortilla chips, or additional cheese.
Notes
- For extra heat, add diced jalapeños or a pinch of cayenne pepper when sautéing the vegetables.
- You can replace heavy cream with half-and-half for a lighter version or coconut milk for a dairy-free alternative.
- Leftover soup keeps well refrigerated for up to 3 days and also freezes nicely for up to 2 months.
- Use any leftover cooked chicken or rotisserie chicken to save time.
- Feel free to swap black beans for pinto beans if preferred.
