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.

Ingredients

Scale

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

Instructions

In a large saucepan, melt butter over medium heat. Add chopped onions and poblano pepper; sauté until tender.
Stir in shredded chicken, black beans, corn, and chicken broth. Bring to a simmer uncovered for about 15 minutes.
Lower the heat and mix in heavy cream and cheese until melted.
Simmer for another 15 minutes to enhance flavors; stir in lime juice before serving.
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.