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Easy Chicken Poblano Black Bean Soup (Small Batch)

Easy Chicken Poblano Black Bean Soup is creamy, mild, and comforting.
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Prep Time 10 minutes
Course Soup
Cuisine American / Southwest-Inspired

Ingredients
  

For the Soup

  • 1 tbsp unsalted butter or olive oil
  • 1/2 cup yellow onion chopped
  • 1 poblano pepper chopped (seeds and stem removed)
  • 2 cups cooked shredded chicken
  • 1 can 15 oz black beans, 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
  • Fresh cilantro finely chopped (for garnish)

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 ground cumin

Instructions
 

  • Melt the butter in a medium pot or Dutch oven over medium heat. Add the onion, poblano pepper, and half of the seasoning blend. Cook for 5 to 6 minutes until softened and lightly browned.
  • Stir in the shredded chicken, black beans, corn, chicken broth, and remaining seasoning. Increase heat to medium-high and bring to a gentle simmer. Simmer uncovered for 15 minutes.
  • Reduce heat to medium-low. Stir in the heavy cream and shredded cheese until melted and smooth.
  • Let the Easy Chicken Poblano Black Bean Soup simmer for another 15 minutes to deepen the flavor.
  • Stir in fresh lime juice, then season with additional salt and pepper to taste.
  • Serve hot, garnished with fresh cilantro and optional toppings.

Notes

This soup thickens slightly as it sits. Add a splash of broth when reheating to restore the creamy consistency. Serve with tortilla chips, warm bread, or a side salad.