Chicken Poblano and Black Bean Soup
A comforting and creamy soup filled with chicken, black beans, and a hint of spice from poblano peppers.
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.
Notes
For a spicier kick, leave some of the poblano pepper seeds in. You can also top the soup with avocado slices, tortilla strips, or a dollop of sour cream.