Easy Chicken Poblano Black Bean (Recipe for Printing)
Chicken, poblano, and black beans in a creamy, flavorful soup; perfect for a cozy, small batch meal.
# What You Need:
→ Main
01 -
1 tablespoon unsalted butter or olive oil
02 -
1/2 cup chopped yellow onion
03 -
1 medium poblano pepper, seeded and chopped
04 -
2 cups shredded cooked chicken
05 -
1 can (15 ounces) black beans, drained
06 -
1/2 cup frozen corn kernels
07 -
3 cups 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 -
In a large saucepan or medium Dutch oven, melt butter over medium heat. Add chopped onions, poblano pepper, and half the seasoning blend. Cook for 5-6 minutes, stirring occasionally, until vegetables are tender and lightly browned.
02 -
Stir in shredded chicken, black beans, frozen corn, remaining seasoning blend, and chicken broth. Mix thoroughly to combine all components.
03 -
Bring to a gentle boil, then reduce heat to a simmer. Cook uncovered for 15 minutes, allowing flavors to meld together.
04 -
Reduce heat to low. Stir in heavy cream and shredded cheese until cheese is fully melted and soup is creamy.
05 -
Add fresh lime juice. Taste and adjust salt and pepper as needed.
06 -
Ladle soup into bowls and top with chopped cilantro to serve.
# Extra Tips:
01 -
For robust flavor, allow the soup to simmer longer if time permits. Select a blend of cheeses suited to your preference for added depth.