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Chicken, Poblano, and Black Bean Soup

Cozy Chicken, Poblano, and Black Bean Soup for Chilly Nights

A delicious Chicken, Poblano, and Black Bean Soup, perfect for a cozy night in.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 3 bowls
Course: Soups
Cuisine: Southwestern
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Unsalted Butter or Olive Oil Substitute with vegetable oil if lighter option desired.
  • 1 medium Yellow Onion Shallots can be a milder alternative.
  • 1 medium Poblano Pepper A bell pepper can be used as a substitute.
  • 1 packet Chicken Taco or Chicken Fajita Seasoning Feel free to make your own spice blend.
For the Hearty Filling
  • 2 cups Shredded Chicken Rotisserie chicken can be a time-saver.
  • 1 can Canned Black Beans Rinsing reduces sodium; pinto beans are a substitute.
  • 1 cup Frozen Corn Fresh or canned (drained) corn are alternatives.
For the Creamy Finish
  • 4 cups Chicken Broth Use vegetable broth for vegetarian option.
  • 1 cup Heavy Cream Half and half or whole milk may result in lighter soup.
  • 1 cup Shredded Cheese (Cheddar, Pepper Jack, or Mexican Blend) Freshly shredded is ideal.
For the Brightness
  • 1 tablespoon Fresh Lime Juice Lemon juice can be a substitute.
  • 1/4 cup Chopped Cilantro Optional garnish.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, melt 2 tablespoons of unsalted butter or olive oil over medium heat. Once the butter is glistening, add 1 chopped yellow onion and 1 diced poblano pepper. Sauté for about 5-6 minutes.
  2. To the sautéed vegetables, add 2 cups of shredded cooked chicken, 1 can of drained black beans, and 1 cup of frozen corn. Pour in 4 cups of chicken broth and sprinkle half of your chicken taco or fajita seasoning over the top.
  3. Let the soup simmer uncovered for about 15 minutes, stirring occasionally.
  4. Reduce the heat to low and stir in 1 cup of heavy cream and 1 cup of shredded cheese. Continue to cook until the cheese melts and the mixture is well-blended, about 5 minutes.
  5. Remove the pot from heat and add the juice of 1 fresh lime. Taste and adjust seasoning with salt and pepper. Serve immediately.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 15IUVitamin C: 30mgCalcium: 10mgIron: 15mg

Notes

Consider roasting the poblano pepper before adding it for enhanced flavor. Store leftovers in an airtight container for up to 3 days.

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