Easy Chicken, Poblano, and Black Bean Soup (Small Batch)

A small-batch recipe for Easy Chicken, Poblano, and Black Bean Soup brings together creamy goodness and bold flavors. This delightful soup is perfect for cozy weeknights or a light lunch with friends. With its blend of shredded chicken, hearty black beans, and the subtle kick of poblano peppers, it’s sure to become a favorite in your household. Plus, it’s simple to make, making it a go-to option for various occasions.

Why You’ll Love This Recipe

• Quick Preparation: This soup comes together in just 55 minutes, making it ideal for busy weeknights.
• Rich Flavor: The combination of spices and creamy ingredients creates a deliciously satisfying dish.
• Versatile Ingredients: Use leftover chicken or adjust the toppings to personalize each bowl to your taste.
• Healthy Option: Packed with protein and fiber, this soup is nutritious without sacrificing flavor.
• Small Batch Size: Perfect for smaller families or meal prepping without overwhelming leftovers.

Tools and Preparation

To create this delightful soup, you’ll need some essential tools in your kitchen. Having the right equipment will help ensure everything goes smoothly during the cooking process.

Essential Tools and Equipment

• Large saucepan or Dutch oven
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Wooden spoon or spatula

Importance of Each Tool

• Large saucepan or Dutch oven: Ideal for simmering soups evenly while allowing ample space for all ingredients.
• Cutting board: Provides a safe surface for chopping vegetables and preparing ingredients efficiently.

Ingredients

A creamy chicken poblano soup recipe with black beans, corn, shredded chicken, a poblano pepper, and plenty of flavor! This is a small batch recipe that makes about 1 1/2 quarts of soup.

For the Soup Base

• 1 tbsp. Unsalted Butter (or Olive Oil)
• 1/2 cup chopped Yellow Onion
• 1 Poblano Pepper (chopped, stems and seeds removed)
• Seasoning Blend (or 1 tbsp. Chicken Taco / Chicken Fajita Seasoning)
• 2 cups Shredded Chicken
• 1 can Black Beans (15 oz.; drained – not rinsed)
• 1/2 cup frozen Corn
• 3 cups Chicken Broth

For the Creamy Finish

• 1/2 cup Heavy Cream
• 1/2 cup Shredded Cheese (Cheddar, Pepper Jack, Colby Jack, or Mexican Blend)

For the Flavor Boost

• 2 tsp. fresh Lime Juice
• finely chopped Cilantro (for garnish)
• 1/2 tsp. Garlic Powder
• 1/2 tsp. Onion Powder
• 1/2 tsp. Chili Powder
• 1/2 tsp. Dried Oregano
• 1/2 tsp. Kosher Salt + freshly cracked Black Pepper
• 1/4 tsp. Cumin

this recipe

How to Make Easy Chicken, Poblano, and Black Bean Soup (Small Batch)

Step 1: Cook the Aromatics

Melt the butter in a large saucepan or Dutch oven over medium heat. Add the chopped onions and poblano pepper along with half of your seasoning blend.
– Cook for 5-6 minutes until the onions are tender and lightly browned.

Step 2: Stir in Hearty Ingredients

Add in your shredded chicken, black beans, frozen corn, chicken broth, and remaining seasoning.
– Stir well to combine all ingredients.
– Increase heat to medium-high until the mixture reaches a simmer.
– Allow it to simmer uncovered for about 15 minutes.

Step 3: Make it Creamy

Lower the heat slightly before stirring in heavy cream and shredded cheese.
– Wait until the cheese is fully melted before bringing the soup back to a gentle simmer.

Step 4: Final Simmer for Flavor

Let the soup simmer for an additional 15 minutes to enhance flavors.
– Stir in fresh lime juice at the end.
– Taste and adjust seasoning with salt and pepper as needed.

Step 5: Serve Your Soup

Divide the hot soup into warmed bowls.
– Garnish each serving with finely chopped cilantro along with any other desired toppings like extra cheese or avocado slices!

How to Serve Easy Chicken, Poblano, and Black Bean Soup (Small Batch)

Serving your Easy Chicken, Poblano, and Black Bean Soup is just as important as making it. Here are some fun ways to enhance your soup experience.

With Toppings

• Avocado: Add slices of creamy avocado for a rich texture.
• Sour Cream: A dollop of sour cream adds a tangy flavor that complements the soup.
• Cheese: Top with extra shredded cheese for an indulgent touch.

As a Meal

• Tortilla Chips: Serve alongside crunchy tortilla chips for added crunch.
• Rice: Spoon the soup over a bowl of fluffy rice to make it heartier.
• Crusty Bread: Pair with warm, crusty bread for dipping.

In Bowls

• Garnished Bowls: Use fresh cilantro and lime wedges to garnish individual bowls for a fresh finish.
• Family Style: Serve the soup in a large pot on the table so everyone can help themselves.

How to Perfect Easy Chicken, Poblano, and Black Bean Soup (Small Batch)

Perfecting your Easy Chicken, Poblano, and Black Bean Soup can elevate its flavor and texture. Here are some helpful tips.

• Bold seasoning: Adjust the spices according to your taste preference; don’t be afraid to add more chili powder or cumin for extra flavor.
• Fresh ingredients: Using fresh poblano peppers and herbs will enhance the overall taste of your soup.
• Simmer longer: Allowing the soup to simmer longer can deepen its flavors; don’t rush this step!
• Creaminess factor: For an even creamier texture, consider blending part of the soup before adding back the chicken and beans.
• Add variety: Experiment with other vegetables like diced tomatoes or bell peppers for added nutrition and color.
• Store wisely: If you have leftovers, store them in an airtight container in the fridge for up to three days.

Best Side Dishes for Easy Chicken, Poblano, and Black Bean Soup (Small Batch)

Pairing side dishes with your Easy Chicken, Poblano, and Black Bean Soup can create a delightful meal. Here are some excellent options to consider.

1. Cornbread: Sweet cornbread balances the spiciness of the soup and is perfect for dipping.
2. Guacamole: Creamy guacamole offers a fresh contrast to the rich flavors of the soup.
3. Salad: A crisp green salad provides a refreshing side filled with textures and flavors.
4. Quesadillas: Cheese-filled quesadillas make for a deliciously cheesy accompaniment; try adding some beans or chicken inside!
5. Nachos: Load nachos with cheese, jalapeños, and olives for a fun finger food that pairs well with the soup.
6. Roasted Vegetables: Roasted veggies add nutritional value while enhancing your meal’s flavor profile.

Common Mistakes to Avoid

When making Easy Chicken, Poblano, and Black Bean Soup (Small Batch), it’s easy to overlook some key steps that can affect the final dish.

• Skipping the seasoning: Failing to add enough seasoning can make your soup bland. Always taste and adjust the seasoning blend before serving.
• Overcooking the vegetables: Cooking onions and poblano too long can lead to mushy textures. Aim for them to be tender but not fully softened.
• Using cold ingredients: Adding cold broth or cream can lower the soup’s temperature. Always use room temperature ingredients for a smooth finish.
• Neglecting garnishes: Skipping fresh cilantro or lime juice removes freshness from the dish. Garnish generously for a burst of flavor.
• Not simmering long enough: Rushing through the simmering step can result in a lack of depth in flavor. Allow sufficient time for all ingredients to meld.

Refrigerator Storage

• Store in an airtight container.
• Can be kept for up to 3-4 days in the refrigerator.

Freezing Easy Chicken, Poblano, and Black Bean Soup (Small Batch)

• Use freezer-safe containers or heavy-duty freezer bags.
• This soup can be frozen for up to 3 months for best quality.

Reheating Easy Chicken, Poblano, and Black Bean Soup (Small Batch)

• Oven: Preheat oven to 350°F (175°C). Place soup in an oven-safe dish covered with foil. Heat for about 20-25 minutes or until warmed through.
• Microwave: Transfer soup to a microwave-safe bowl. Heat on high for 2-3 minutes, stirring halfway through, until hot.
• Stovetop: Pour soup into a pot over medium heat. Stir occasionally until heated thoroughly, about 5-10 minutes.

Frequently Asked Questions

How can I customize Easy Chicken, Poblano, and Black Bean Soup (Small Batch)?

You can easily adjust this recipe by adding more vegetables like zucchini or bell peppers. Experiment with different beans or grains for added texture.

Can I make this soup vegetarian?

Yes! Substitute shredded chicken with cooked quinoa or additional beans and use vegetable broth instead of chicken broth.

How spicy is Easy Chicken, Poblano, and Black Bean Soup (Small Batch)?

The spiciness can vary based on the poblano pepper’s heat level. For a milder soup, remove all seeds and stems from the pepper before chopping.

What type of cheese works best?

Cheddar cheese is excellent for this recipe, but Pepper Jack or Mexican Blend also adds great flavor. Choose according to your preference!

Final Thoughts

Easy Chicken, Poblano, and Black Bean Soup (Small Batch) is a delightful combination of flavors that warms you from within. With its creamy texture and customizable ingredients, it’s perfect for any season. Whether you’re looking for a quick weeknight meal or something special to share with family and friends, this recipe fits the bill beautifully! Don’t hesitate to try it out and make it your own!

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Easy Chicken, Poblano, and Black Bean Soup (Small Batch)

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• Author: Sofia
• Total Time: 55 minutes
• Yield: Serves 4

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Description

This Easy Chicken, Poblano, and Black Bean Soup is the ultimate comfort food, combining tender shredded chicken, hearty black beans, and the smoky flavor of poblano peppers in a creamy broth. Perfect for cozy weeknights or casual lunches with friends, this small-batch recipe serves up to four people without overwhelming leftovers. It’s rich in flavor yet incredibly simple to prepare in just under an hour. Customize each bowl with your favorite toppings for a delightful dining experience.

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Ingredients

Scale 1x2x3x

• 1 tbsp unsalted butter
• 1/2 cup chopped yellow onion
• 1 poblano pepper, chopped
• 2 cups shredded chicken
• 1 can (15 oz) black beans, drained
• 1/2 cup frozen corn
• 3 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup shredded cheese (cheddar or Mexican blend)
• Fresh lime juice and cilantro for garnish

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Instructions

1. In a large saucepan, melt butter over medium heat. Add chopped onions and poblano pepper; sauté until tender.
2. Stir in shredded chicken, black beans, corn, and chicken broth. Bring to a simmer uncovered for about 15 minutes.
3. Lower the heat and mix in heavy cream and cheese until melted.
4. Simmer for another 15 minutes to enhance flavors; stir in lime juice before serving.
5. Ladle soup into bowls and garnish with cilantro or other desired toppings.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main
• Method: Stovetop
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 3g
• Sodium: 720mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 20g
• Cholesterol: 75mg

Keywords: For extra spice, include more chili powder or hot sauce. Substitute chicken with quinoa or additional beans for a vegetarian option. Experiment with different toppings like avocado slices or sour cream to enhance flavor.