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

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

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There’s a special kind of comfort found in a warm bowl of soup, and this Easy Chicken, Poblano, and Black Bean Soup (Small Batch) is the perfect embodiment of that warmth. Creamy and flavorful, each spoonful is a delight that fills your kitchen with inviting aromas. With tender shredded chicken, earthy black beans, and the mild heat of poblano peppers, this dish is not just a meal; it’s an experience that brings back fond memories around the dinner table. Simple yet satisfying, this small batch recipe is designed for those cozy nights when you crave something hearty without the fuss. Get ready to wrap yourself in this culinary hug!

Ingredients

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  • 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
  • 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 or Pepper Jack)
  • 2 tsp. fresh Lime Juice
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Onion Powder
  • 1/2 tsp. Chili Powder
  • 1/2 tsp. Dried Oregano
  • 1/2 tsp. (each) Kosher Salt + freshly cracked Black Pepper
  • 1/4 tsp. Cumin
  • Finely chopped Cilantro (for garnish)

Instructions

  1. In a large saucepan or Dutch oven over medium heat, melt 1 tbsp of unsalted butter or olive oil.
  2. Add 1/2 cup chopped yellow onion and 1 chopped poblano pepper. Sauté for 5–6 minutes until tender and lightly browned.
  3. Stir in 2 cups shredded chicken, 1 can drained black beans, 1/2 cup frozen corn, and 3 cups chicken broth. Bring to a simmer for about 15 minutes.
  4. Lower the heat and add 1/2 cup heavy cream and 1/2 cup shredded cheese. Stir until melted and creamy.
  5. Simmer for another 15 minutes, stirring occasionally.
  6. Finish by adding 2 tsp fresh lime juice; season with salt and pepper to taste.

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