Easy Chicken, Poblano, and Black Bean Soup (Small Batch)
Warm your soul with this Easy Chicken, Poblano, and Black Bean Soup (Small Batch). This creamy delight combines tender shredded chicken, earthy black beans, and the subtle smokiness of poblano peppers to create a comforting dish perfect for any chilly evening or busy weeknight dinner. In under an hour, you can whip up a nourishing meal that’s not only flavorful but also easy to customize to suit your taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 4
- Category: Main
- Method: Cooking
- Cuisine: Southwestern
Ingredients
Scale
- 1 tbsp Unsalted Butter (or Olive Oil)
- 1/2 cup Chopped Yellow Onion
- 1 Poblano Pepper (chopped)
- 2 cups Shredded Chicken
- 1 can Black Beans (15 oz; drained)
- 1/2 cup Frozen Corn
- 3 cups Chicken Broth
- 1/2 cup Heavy Cream
- 1/2 cup Shredded Cheese
- 2 tsp Fresh Lime Juice
Instructions
- Melt butter in a large saucepan over medium heat. Add chopped onions and poblano pepper with half of the seasoning blend; sauté until tender, about 5–6 minutes.
- Stir in shredded chicken, black beans, corn, chicken broth, and remaining seasoning. Increase heat to medium-high until simmering; cook uncovered for about 15 minutes.
- Reduce heat slightly and add heavy cream and shredded cheese. Stir until cheese melts and soup is creamy.
- Allow the soup to simmer for another 15 minutes. Stir in fresh lime juice and season with salt and pepper to taste.
- Serve hot in bowls garnished with chopped cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 70mg