Chicken Poblano and Black Bean Soup: The Ultimate Comfort Recipe
Introduction to Chicken Poblano and Black Bean Soup
This Chicken Poblano and Black Bean Soup is the perfect dish to warm your heart and satisfy your taste buds. With its creamy texture and a touch of spice, this soup is not just a meal; it’s an experience that brings comfort and joy to every spoonful. Whether it’s a chilly evening or you’re simply in the mood for something hearty, this recipe will become a favorite in your kitchen.
A Personal Story Behind My Chicken Poblano and Black Bean Soup Journey
Growing up, my family often gathered around the dinner table to enjoy hearty meals. One of my favorite traditions was when my grandmother made her signature soup, a blend of flavors that always reminded me of home. This Chicken Poblano and Black Bean Soup is my modern take on that cherished recipe, filled with fresh ingredients and a hint of nostalgia. Every time I prepare it, I am transported back to those warm family gatherings, and I hope it brings the same joy to you and your loved ones.
What Makes This Chicken Poblano and Black Bean Soup Recipe Special?
What sets this soup apart is its unique combination of smoky poblano peppers and creamy textures. The black beans add a delightful earthiness while the chicken provides a satisfying protein punch. The addition of fresh lime juice and cilantro at the end brightens the flavors, making each bowl a burst of deliciousness. Plus, it’s easy to make and packed with nutrients, making it a perfect weeknight dinner.
The Full Chicken Poblano and Black Bean Soup Recipe
Ingredients
- 1 tbsp. Unsalted Butter or Olive Oil
- 1/2 cup chopped Yellow Onion
- 1 Poblano Pepper, chopped, stems and seeds removed
- 1 tbsp. Chicken Taco or Chicken Fajita Seasoning (or Seasoning Blend: 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, 1/2 tsp. freshly cracked Black Pepper, 1/4 tsp. Cumin)
- 1 can Black Beans (15 oz.; drained, not rinsed)
- 1/2 cup frozen Corn
- 3 cups Chicken Broth
- 1/2 cup Heavy Cream
- 1/2 cup Shredded Cheese (Cheddar, Pepper Jack, Colby Jack, or Mexican Blend)
- 2 tsp. fresh Lime Juice
- Finely chopped Cilantro for garnish
Instructions
- In a large saucepan or medium pot, melt the butter over medium heat. Add the chopped onions and poblano peppers, along with half of the seasoning blend. Cook for 5-6 minutes until tender and lightly browned. Tip: Stir occasionally to prevent sticking and ensure even cooking.
- Add the shredded chicken, black beans, frozen corn, chicken broth, and the remaining seasoning blend. Stir to combine all ingredients well. Bring the mixture to a simmer over medium-high heat and let it simmer uncovered for 15 minutes. Tip: Keep an eye on it to avoid boiling over.
- Stir in the heavy cream and shredded cheese, mixing until the cheese is fully melted. Allow the soup to simmer again for another 15 minutes. Tip: Adjust the heat as necessary to maintain a gentle simmer.
- Once the soup has thickened and flavors melded, stir in the fresh lime juice and season with salt and pepper to taste. Tip: Taste the soup before adding more salt; the cheese and broth may provide enough saltiness.
- Divide the hot soup into warmed bowls and garnish with finely chopped cilantro and any desired toppings. Tip: Consider adding avocado slices, tortilla strips, or a dollop of sour cream for extra flavor!
Serving Suggestions and Variations for Chicken Poblano and Black Bean Soup
This comforting soup is delicious on its own, but feel free to get creative with your serving options! Serve it alongside crusty bread or warm tortillas for a complete meal. For a heartier version, add diced potatoes or additional vegetables like zucchini or carrots. If you enjoy a little more heat, leave some seeds in the poblano pepper or add a dash of hot sauce. You can also prepare this soup in advance and freeze leftovers for a quick meal on busy nights.
Frequently Asked Questions About Chicken Poblano and Black Bean Soup
Can I make this soup vegetarian? Yes! Substitute the chicken with extra beans or vegetables and use vegetable broth instead of chicken broth.
How can I store leftovers? Store any leftover soup in an airtight container in the refrigerator for up to 3 days or freeze it for up to 3 months.
Can I use a different type of cheese? Absolutely! Feel free to use your favorite cheese or whatever you have on hand. Just make sure it melts well for the best texture.
Recipe Stats
- Prep Time: 10 minutes
- Cooking Time: 40 minutes
- Total Time: 50 minutes
- Calories per Serving: 320
- Servings: 4
Chicken Poblano and Black Bean Soup
Equipment
- Large saucepan or medium pot For simmering the soup.
Ingredients
Main Ingredients
- 1 tbsp Unsalted Butter or Olive Oil
- 0.5 cup chopped Yellow Onion
- 1 count Poblano Pepper, chopped stems and seeds removed
- 1 tbsp Chicken Taco or Chicken Fajita Seasoning
- 1 can Black Beans (15 oz.) drained, not rinsed
- 0.5 cup frozen Corn
- 3 cups Chicken Broth
- 0.5 cup Heavy Cream
- 0.5 cup Shredded Cheese Cheddar, Pepper Jack, Colby Jack, or Mexican Blend
- 2 tsp fresh Lime Juice
- count Finely chopped Cilantro for garnish
Instructions
- In a large saucepan or medium pot, melt the butter over medium heat. Add the chopped onions and poblano peppers, along with half of the seasoning blend. Cook for 5-6 minutes until tender and lightly browned.
- Add the shredded chicken, black beans, frozen corn, chicken broth, and the remaining seasoning blend. Stir to combine all ingredients well. Bring the mixture to a simmer over medium-high heat and let it simmer uncovered for 15 minutes.
- Stir in the heavy cream and shredded cheese, mixing until the cheese is fully melted. Allow the soup to simmer again for another 15 minutes.
- Once the soup has thickened and flavors melded, stir in the fresh lime juice and season with salt and pepper to taste.
- Divide the hot soup into warmed bowls and garnish with finely chopped cilantro and any desired toppings.