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–+ servings
Chicken, Poblano, and Black Bean Soup

Delicious Chicken, Poblano, and Black Bean Soup for Cozy Nights

This Chicken, Poblano, and Black Bean Soup is a comforting, gluten-free meal perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 bowls
Course: Dinner
Cuisine: Southwestern
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Unsalted Butter or Olive Oil Use olive oil for a dairy-free option.
  • 1 cup Chopped Yellow Onion Can substitute with shallots.
  • 1 medium Poblano Pepper Remove stems and seeds before chopping.
  • 1 can Canned Black Beans (drained) Pinto beans can be used as a substitute.
  • 1 cup Frozen Corn Fresh corn works well when in season.
  • 3-4 cups Chicken Broth Use vegetable broth for vegetarian option.
For Seasoning and Texture
  • 1 tablespoon Seasoning Blend Includes garlic powder, onion powder, chili powder, dried oregano, kosher salt, black pepper, and cumin.
  • 1-2 cups Shredded Chicken Rotisserie chicken is recommended.
  • 1 cup Heavy Cream Can substitute with half-and-half or whole milk.
  • 1 cup Shredded Cheese Cheddar, Pepper Jack, or Mexican Blend recommended.
  • 1 tablespoon Fresh Lime Juice Use half a lime.
  • 2 tablespoons Finely Chopped Cilantro Optional for garnish.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Melt 2 tablespoons of unsalted butter or olive oil over medium heat in a large pot. Add in the chopped yellow onion and diced poblano pepper, sautéing for 5–6 minutes until they are tender and lightly browned.
  2. Stir in 1–2 cups of shredded chicken, 1 can of drained black beans, and 1 cup of frozen corn. Pour in 3–4 cups of chicken broth along with your seasoning blend. Bring the mixture to a gentle simmer for about 15 minutes.
  3. Reduce the heat to low and slowly stir in 1 cup of heavy cream, followed by 1 cup of shredded cheese. Stir continuously until the cheese is fully melted and the soup is creamy.
  4. Allow the soup to simmer on low for an additional 15 minutes to develop rich flavors. Stir occasionally.
  5. Stir in the juice of half a lime and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with cilantro.
  6. Serve the soup hot with a side of crusty bread or jalapeño cornbread.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Leftovers can be stored in the refrigerator for up to three days. Reheat gently on the stove.

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