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Easy Chicken, Poblano, and Black Bean Soup

Creamy Easy Chicken Poblano and Black Bean Soup for Two

Enjoy this Easy Chicken, Poblano, and Black Bean Soup, a delightful creamy Southwestern dish perfect for two.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 bowls
Course: Soups
Cuisine: Southwestern
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tablespoon unsalted butter or olive oil substitute with vegetable oil for a dairy-free option
  • 1 medium chopped yellow onion can use shallots if preferred
  • 1 medium poblano pepper substitute with green bell pepper or jalapeño for more heat
  • 1 tablespoon chicken taco or chicken fajita seasoning feel free to use a homemade spice blend
For the Soup
  • 2 cups shredded chicken rotisserie chicken is recommended
  • 15 ounces black beans drained; can substitute with pinto beans if preferred
  • 1 cup frozen corn can use fresh corn off the cob if available
  • 3 cups chicken broth vegetable broth can be used for a vegetarian option
  • 1 cup heavy cream can substitute with half-and-half or whole milk
  • 1 cup shredded cheese use cheddar, pepper jack, or freshly shredded for better melting
  • 1 tablespoon fresh lime juice can substitute with lemon juice
  • 1/4 cup finely chopped cilantro for garnish; can be omitted

Equipment

  • large saucepan
  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Melt unsalted butter or olive oil in a large saucepan over medium heat. Add chopped yellow onion and diced poblano pepper along with half of your chicken taco seasoning. Sauté for about 5-6 minutes until the onions are translucent.
  2. Stir in shredded chicken, drained black beans, and frozen corn. Pour in chicken broth and add remaining seasoning. Bring to a gentle simmer for about 15 minutes.
  3. Reduce heat to medium-low. Pour in heavy cream and add shredded cheese, stirring until cheese is fully melted. Avoid boiling to maintain creamy texture.
  4. Continue to simmer for an additional 15 minutes, stirring occasionally. Stir in lime juice and adjust seasoning with salt and pepper.
  5. Ladle soup into bowls and garnish with chopped cilantro and any additional toppings like extra cheese or tortilla chips. Serve warm.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 3gVitamin A: 1200IUVitamin C: 30mgCalcium: 300mgIron: 4mg

Notes

This soup is perfect for weeknight dinners and can be served with crusty bread or tortilla chips.

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