A smaller batch chicken poblano soup recipe that makes about 1 ½ quarts of shredded chicken, poblano pepper, and black bean soup. This is a creamy soup that is packed with flavor, and comes together in about an hour.
Ingredients
- 1 tbsp. Unsalted Butter
- ½ cup chopped Yellow Onion
- 1 Poblano Pepper, chopped (stem and seeds removed)
- Homemade Seasoning Blend: (or 1 tbsp. Chicken Taco Seasoning)
- ½ tsp. Garlic Powder
- ½ tsp. Onion Powder
- ½ tsp. Chili Powder
- ½ tsp. Dried Oregano
- ½ tsp. each of Kosher Salt + freshly cracked Black Pepper
- ¼ tsp. Cumin
- 2 cups (8 oz.) Shredded Chicken (Rotisserie Chicken, leftover Chicken Breast, or leftover Chicken Thighs)
- 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 (such as Cheddar, Mexican Blend, or Colby Jack)
- 1 Lime Wedge (about 1-2 tsp. fresh lime juice)
- finely chopped Cilantro, for garnish
Directions
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Cook the chopped onions and poblano pepper. Melt the butter in a large sauce pan or a medium pot / Dutch oven (mine in these photos is a 3.5 quart enamel Dutch oven). Add onions, poblanos, and half of the seasoning blend. Cook for 5-6 minutes until tender and lightly browned.
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Add shredded chicken, black beans, frozen corn, chicken broth, and remaining seasoning. Turn the heat beneath the pot to medium-high, bring the soup to a simmer, and allow it to simmer (uncovered) for 15 minutes.
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Stir in cream and cheese. Once the cheese is fully melted, allow the soup to come to a simmer again.
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Simmer (for flavor!). Let the soup simmer for at least another 15 minutes.
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Serve. Taste the soup and season with salt and pepper if needed. Serve hot and garnish with your favorite toppings!