Easy Chicken Poblano Black Bean (Recipe for Printing)
Cozy chicken, poblano, and black bean soup with creamy notes and warm spice for small gatherings.
# What You Need:
→ Base Ingredients
01 -
1 tablespoon unsalted butter or olive oil
02 -
1/2 cup chopped yellow onion
03 -
1 medium poblano pepper, seeded and diced
04 -
2 cups cooked shredded chicken
05 -
1 can (15 ounces) black beans, drained
06 -
1/2 cup frozen corn kernels
07 -
3 cups low-sodium chicken broth
08 -
1/2 cup heavy cream
09 -
1/2 cup shredded cheese (cheddar, pepper jack, colby jack, or Mexican blend)
10 -
2 teaspoons fresh lime juice
11 -
Finely chopped cilantro, for garnish
→ Seasoning Blend
12 -
1/2 teaspoon garlic powder
13 -
1/2 teaspoon onion powder
14 -
1/2 teaspoon chili powder
15 -
1/2 teaspoon dried oregano
16 -
1/2 teaspoon kosher salt
17 -
1/2 teaspoon freshly cracked black pepper
18 -
1/4 teaspoon ground cumin
# How to Make It:
01 -
Melt the butter or heat the olive oil in a large saucepan or medium Dutch oven over medium heat. Add the chopped yellow onion, diced poblano pepper, and half of the seasoning blend. Sauté for 5 to 6 minutes until the vegetables are tender and lightly browned.
02 -
Add the shredded chicken, black beans, frozen corn, and remaining seasoning blend to the pot. Stir to combine all ingredients evenly.
03 -
Pour in the chicken broth and bring the mixture to a gentle simmer. Cook uncovered for 15 to 20 minutes, allowing the flavors to blend together.
04 -
Reduce the heat to low. Stir in the heavy cream and shredded cheese until the cheese melts and the soup becomes creamy. Simmer for an additional 5 minutes.
05 -
Add fresh lime juice. Taste and adjust seasoning with additional salt and pepper if desired. Ladle the soup into bowls and garnish with chopped cilantro.
# Extra Tips:
01 -
For deeper flavor, allow the soup to simmer longer, up to 30 minutes. Use rotisserie chicken for added convenience.