Description
Comforting chicken poblano and black bean soup delivers authentic Mexican flavors in one hearty bowl. Spicy peppers, tender chicken, and rich broth combine for a soul-warming meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 2 cups shredded chicken
- 1 15 ounces (425 grams) can black beans, drained
- 1/2 cup frozen corn
Vegetables and Aromatics:
- 1/2 cup chopped yellow onion
- 1 poblano pepper, chopped (stems and seeds removed)
Seasonings and Liquids:
- 3 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup shredded cheese (cheddar, pepper jack, Colby jack, or Mexican blend)
- 1 tablespoon chicken taco or chicken fajita seasoning
- 2 teaspoons fresh lime juice
- 1 tablespoon unsalted butter or olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 teaspoon cumin
- Finely chopped cilantro for garnish
Instructions
- Heat butter in a medium pot over medium temperature, sautéing chopped onions, poblano pepper, and half the seasoning blend for 5-6 minutes until vegetables soften and develop light caramelization.
- Incorporate shredded chicken, black beans, frozen corn, chicken broth, and remaining seasoning. Elevate heat to medium-high, bringing mixture to a vigorous simmer for 15 minutes to intensify flavor profiles.
- Introduce heavy cream and shredded cheese, continuously stirring until cheese dissolves completely and soup achieves a luxurious, velvety consistency. Return to a gentle simmer.
- Allow soup to gently bubble for an additional 15 minutes, permitting flavors to harmonize and deepen. Finish with fresh lime juice, then adjust seasoning with salt and pepper according to preference.
- Ladle steaming soup into serving bowls, embellishing with freshly chopped cilantro. Enhance with optional garnishes like extra cheese, dollop of sour cream, or crispy tortilla strips for textural contrast.
Notes
- Choose poblano peppers with smooth, unblemished skin for the best flavor and texture in your soup.
- Swap heavy cream with coconut milk or Greek yogurt for a lighter, dairy-free alternative that maintains creamy consistency.
- Use rotisserie chicken or leftover grilled chicken to save time and add extra depth to the soup’s flavor profile.
- If you prefer a spicier version, add diced jalapeños or a pinch of cayenne pepper during the vegetable sautéing stage for an extra kick.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 254 kcal
- Sugar: 2 g
- Sodium: 560 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 5 g
- Protein: 19 g
- Cholesterol: 55 mg