Name: Easy Chicken, Poblano, and Black Bean Soup (Small Batch)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 tbsp. Unsalted Butter (or Olive Oil); 1/2 cup chopped Yellow Onion; 1 Poblano Pepper (chopped, stems and seeds removed (see notes)); Seasoning Blend (see below) (or 1 tbsp. Chicken Taco / Chicken Fajita Seasoning ); 2 cups Sredded 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; finely chopped Cilantro (for garnish); 1/2 tsp. Garlic Powder; 1/2 tsp. Onion Pwder; 1/2 tsp. Chili Powder; 1/2 tsp. Dried Oregano; 1/2 tsp. (each) Kosher Salt + freshly crracked Black Pepper; 1/4 tsp. Cumin

A smaller batch chicken poblano soup recipe that makes about 1 ½ quarts of shredded chicken, poblano pepper, and black bean soup. This is a creamy soup that is packed with flavor, and comes together in about an hour.

A bowl full of creamy soup with black beans, chicken, and poblano peppers peeking through the top of the soup. It is garnished with lime wedges and cilantro, and a spoon handle rests in it.

Soups are one of my favorite go-to foods for the colder months, but I don’t need a gallon of it for myself and my significant other. 🙂 Thus, I love to make small batch soup recipes that makes about 1 1/2 quarts of soup, and this recipe is no exception.

This particular chicken soup recipe has a Southwestern touch to it, with shredded chicken, black beans, a poblano pepper, corn, and a flavorful spice blend. It requires about 20 minutes of hands-on time (including prep time), and the flavors really benefit from the soup simmering for about 30 total minutes (or longer, if you have the time)!

Ingredients

1 tbsp. Unsalted Butter
1/2 cup chopped Yellow Onion
1 Poblano Pepper, chopped (stem and seeds removed)
Homemade Seasoning Blend: (or 1 tbsp. Chicken Taco Seasoning)
- ½ tsp. Garlic Powder
- ½ tsp. Onion Powder
- ½ tsp. Chili Powder
- ½ tsp. Dried Oregano
- ½ tsp. each of Kosher Salt + freshly cracked Black Pepper
- ¼ tsp. Cumin
2 cups (8 oz.) Shredded Chicken (Rotisserie Chicken, leftover Chicken Breast, or leftover Chicken Thighs)
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 (such as Cheddar, Mexican Blend, or Colby Jack)
1 Lime Wedge (about 1-2 tsp. fresh lime juice)
finely chopped Cilantro, for garnish

Ingredient Notes and FAQs

Poblano Pepper

The first question I usually see is: are poblano peppers spicy? No, they’re typically not spicy at all! They’re classified with bell peppers and jalapenos, but are far milder than jalapeno peppers. They have more of a smoky flavor than a spicy kick, and are absolutely delicious in a variety of recipes.

In theory, you can tell if a poblano pepper is “hot” by looking at its size and shape. Generally, smaller and more slender poblano peppers tend to have a slight bit of heat when compared to larger, rounder ones. Additionally, the color of the pepper can indicate its heat level; the darker the color, the spicier the pepper. However, poblano peppers are typically mild, with a smoky flavor rather than intense heat. You really should never encounter a “spicy” one.

Secondly, how many cups of chopped poblano pepper do I need? Poblano peppers vary in size, and an average poblano pepper should give you about 3/4 cup

Homemade Seasoning Blend

I like the blend I listed for small batch, chicken-based, Mexican-inspired recipes. Feel free to use two teaspoons of a Chicken Taco or Chicken Fajita seasoning instead! Or if you have a particular seasoning you really like, you can use that as a replacement, too.

Shredded Rotisserie Chicken

I love using rotisserie chicken for its flavor and convenience, but leftover shredded cooked chicken breast or chicken thighs will totally work.

Black Beans

I use canned black beans for all of my recipes. I keep a couple of cans in the pantry because they’re so versatile, but if you prefer to soak your beans overnight and go that route, I encourage you to do so! Canned pinto beans are a great substitute if you don’t have any black beans on hand.

Chicken Broth

To be honest, I really love to use bone broth in soups. It adds extra depth and flavor, but it is more expensive. I used typical chicken broth (it was on sale). You can use vegetable broth, vegetable stock, or chicken stock if you have some on hand that you need to get rid of! Or you can use the Better than Bouillon Roasted Vegetable or Chicken flavors combined with water to make a super flavorful broth.

Heavy Cream

Heavy cream is ideal for this soup because of its rich flavor and thick, creamy texture. If you need to find a substitute, half and half should work. If you absolutely must use milk, use whole milk. 2% milk or 1% milk will be pretty watery, and won’t work in this recipe. (And just note that even using whole milk will make this soup much thinner than the recipes intends it to be!)

Shredded Cheese

Shred cheese from a block of cheese if you have the option! Technically, it melts into the soup better if it doesn’t come pre-shedded. Packaged shredded cheese contains an anti-caking agent that prevents it from blending easily into this soup. (But note, shredded cheese will work, it just may take some extra stirring). Like I mentioned above, I recommend cheddar cheese, Pepper Jack cheese, Colby Jack cheese, or a Mexican blend.

A bowl of chicken soup with poblanos, black beans, corn, and lime wedges as garnish.

Topping Ideas

chopped or whole Cilantro Leaves
Shredded Cheese (the same used in the soup)
Sour Cream (or Greek yogurt)
sliced Radishes
chopped Green Onions
crispy Tortilla Strips
crumbled Tortilla Chips
Cotija Cheese (or Feta Cheese)
diced Avocado

Recipe Tips

Let the soup simmer for maximum flavor. The flavors need time to build, and allowing them to take their time and simmer for a while is the best way to make that happen!
Use your favorite toppings to make this soup yours. Some great ideas are: more shredded cheese, chopped cilantro, sour cream (or Greek yogurt), thinly sliced radishes, chopped green onion, crispy tortilla strips (or crumbled tortilla chips), or whatever you’re feeling / need to get rid of. 🙂

A pot of creamy soup being stirred with a wooden spoon.

I want to always encourage you to make these recipes your own, by the way. I think this soup is great as is, but you are more than welcome to add your own touch to it to make it the best it can be. For instance, you can add some shredded carrots in with the poblanos and onions for a little touch of sweetness, or some cherry tomatoes if you have some that need to be used before they meet their fate in the trash.

You can also toss the poblano pepper under the broiler for a few minutes to roast it, then peel the skin off and use it in the recipe for an nice roasted flavor. (You can also do this on a gas stove or over an open flame). I chose to skip this part to make this recipe a little easier, but I highly encourage you to take the extra step if you’re feeling it.

Directions

Cook the chopped onions and poblano pepper. Melt the butter in a large sauce pan or a medium pot / Dutch oven (mine in these photos is a 3.5 quart enamel Dutch oven). Add onions, poblanos, and half of the seasoning blend. Cook for 5-6 minutes until tender and lightly browned.
Add shredded chicken, black beans, frozen corn, chicken broth, and remaining seasoning. Turn the heat beneath the pot to medium-high, bring the soup to a simmer, and allow it to simmer (uncovered) for 15 minutes.
Stir in cream and cheese. Once the cheese is fully melted, allow the soup to come to a simmer again.
Simmer (for flavor!). Let the soup simmer for at least another 15 minutes.
Serve. Taste the soup and season with salt and pepper if needed. Serve hot and garnish with your favorite toppings!

Step-by-Step Instructions

See below for a full step-by-step guide on how to make this Chicken, Poblano, and Black Bean Soup.

Chopped onions, poblano pepper, and seasoning resting in the bottom of an enamel dutch oven.

A wooden spoon stirring chopped onions and poblano peppers in an enamel dutch oven.

1. Cook the chopped onions (1/2 cup) and chopped poblano pepper (1/2 cup, or as much as a your poblano provides). Melt the butter in a large sauce pan or a medium pot / Dutch oven (mine in these photos is a 3.5 quart enamel Dutch oven). Add onions, poblanos, and half of the seasoning blend. Cook for 5-6 minutes until tender and lightly browned.

Black beans and shredded chicken resting at the bottom of an enamel dutch oven.

A glass measuring cup pouring chicken broth into a pot full of chicken and vegetables.

2. Add 2 cups of shredded chicken, 1 can of drained black beans, 1/2 cup of frozen corn, 3 cups of chicken broth, and remaining seasoning. Turn the heat beneath the pot to medium-high, bring the soup to a simmer, and allow it to simmer (uncovered) for 15 minutes.

3. Stir in cream and cheese. Once the cheese is fully melted, allow the soup to come to a simmer again.

4. Simmer (for flavor!). Let the soup simmer for at least another 15 minutes.

Serve. Taste the soup and season with salt and pepper if needed. Serve hot and garnish with your favorite toppings!

How to Store and Reheat Leftovers

To Store Leftovers: Leftover soup can be stored in an airtight container in the refrigerator for up to three days. I don’t recommend freezing it though; creamy soups can be finicky when reheated, and they tend to separate.

To Reheat Leftovers: Reheat leftover soup in a saucepan over low heat. Heat it gently so it doesn’t separate, and feel free to add a splash or two of extra heavy cream while reheating to help keep the soup intact.

More Small Batch Soup Recipes

If you ever need to increase the amount you want to make in the recipe card, there is a little slider bar near the “servings” portion on the recipe card if you’re on a desktop, or if you’re on your phone, touch the number of servings on the recipe card (it will be a number, and colored dark red). You can adjust the slider bar that way instead of doing the calculations on your own! 🙂

If you make this chicken poblano soup and love it, please leave a comment and / or star rating below! You can also share it on Instagram and tag me, or use the hashtag #aflavorjournal so I can see it! If you have any questions about the ingredients or how to make it, send me an email so I can help out.

xx Sara