Description
A delicious and hearty small-batch chicken soup featuring poblano peppers, black beans, and a creamy touch of cheese and heavy cream, perfect for a comforting meal with a hint of smoky spice.
Ingredients
Scale
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 (about 3/4 cup chopped)
- Seasoning Blend (see below) or 1 tbsp Chicken Taco / Chicken Fajita Seasoning
- 2 cups shredded cooked 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 Powder
- 1/2 tsp Chili Powder
- 1/2 tsp Dried Oregano
- 1/2 tsp Kosher Salt
- 1/2 tsp freshly cracked Black Pepper
- 1/4 tsp Cumin
Instructions
- Cook the onions and poblano: Melt the butter in a large saucepan or medium pot/Dutch oven over medium heat. Add the chopped onions, chopped poblano pepper, and half of the seasoning blend. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
- Add hearty ingredients: Stir in the shredded chicken, black beans, frozen corn, chicken broth, and the remaining seasoning blend. Increase the heat to medium-high and bring the soup to a simmer. Let it simmer uncovered for 15 minutes.
- Make it creamy: Stir in the heavy cream and shredded cheese. Continue stirring until the cheese fully melts. Allow the soup to come to a simmer again.
- Simmer for flavor: Let the soup simmer for at least another 15 minutes to enhance the flavors. Then, stir in the fresh lime juice and adjust seasoning with salt and pepper to taste.
- Serve: Divide the hot soup between warmed bowls. Garnish with finely chopped cilantro and your favorite toppings before serving.
Notes
- Poblano pepper size can vary; an average pepper provides about 3/4 cup chopped. Using between 1/2 cup and 1 cup of chopped poblano is suitable.
- For convenience, substitute the homemade seasoning blend with 1 tablespoon of chicken taco or chicken fajita seasoning.
- Use shredded cooked chicken from rotisserie or leftovers to save time.
- To make the soup less creamy, reduce heavy cream or omit cheese.
- For a spicier soup, keep some seeds of the poblano pepper or add a pinch of cayenne pepper.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 25 g
- Cholesterol: 65 mg
