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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.

Easy Chicken, Poblano, and Black Bean Soup (Small Batch)

Sara
A creamy chicken poblano soup recipe with black beans, corn, shredded chicken, a poblano pepper, and plenty of flavor! This is a small batch recipe that makes about 1 1/2 quarts of soup.
4.90 from 58 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Cuisine American
Servings 6 cups
Calories 233 kcal

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 (see notes)
  • Seasoning Blend (see below) or 1 tbsp. Chicken Taco / Chicken Fajita Seasoning
  • 2 cups Shredded 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

For Seasoning Blend:

  • 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

Instructions
 

  • 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.
    A wooden spoon stirring chopped onions and poblano peppers in an enamel dutch oven.
  • Stir in the hearty ingredients. Add shredded chicken, black beans, frozen corn, chicken broth, and remaining seasoning, and stir to combine. Turn the heat beneath the pot to medium-high, bring the soup to a simmer, and allow it to simmer (uncovered) for 15 minutes.
  • Make it creamy. Stir in the heavy cream and shredded 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, then stir in the fresh lime juice and season with salt and pepper to taste.
    A pot of creamy soup being stirred with a wooden spoon.
  • Serve. Divide the hot soup between warmed bowls, and garnish with cilantro and your favorite toppings!
    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.

Notes

Poblano Pepper Amount: Poblano peppers vary in size, and an average poblano pepper should give you about 3/4 cup. (Anything between 1/2 cup to 1 cup is great for this recipe!)
Substitute the homemade seasoning blend with about 1 tablespoon of chicken taco or chicken fajita seasoning if preferred!

Nutrition

Serving: 1cupCalories: 233kcalCarbohydrates: 17gProtein: 23gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 60mgSodium: 558mgPotassium: 421mgFiber: 5gSugar: 2gVitamin A: 277IUVitamin C: 19mgCalcium: 158mgIron: 2mg
Keyword chicken poblano soup
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