Easy Chicken, Poblano, and Black Bean Soup (Small Batch)
Easy Chicken, Poblano, and Black Bean Soup (Small Batch) is the perfect meal for chilly nights when you crave comfort and warmth. This creamy soup combines tender shredded chicken, hearty black beans, and smoky poblano peppers in a flavorful broth that comes together in just under an hour. Ideal for small families or meal prep, this recipe allows you to enjoy a delicious dish without leftovers cluttering your fridge. With its customizable ingredients and rich taste, it’s no wonder this soup quickly becomes a favorite. Serve it with fresh herbs or crunchy toppings for an elevated dining experience!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Approximately 4 servings 1x
- Category: Main
- Method: Cooking
- Cuisine: Mexican
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 (Cheddar or Pepper Jack)
- 2 tsp fresh lime juice
Instructions
- In a large saucepan, melt the butter over medium heat. Add onion and poblano pepper; sauté for 5–6 minutes until tender.
- Stir in shredded chicken, black beans, corn, chicken broth, and seasoning blend. Increase heat to medium-high until simmering; let simmer uncovered for about 15 minutes.
- Mix in heavy cream and shredded cheese; allow to gently simmer until cheese melts.
- Let the soup simmer for another 15 minutes to meld flavors. Stir in lime juice and season with salt and pepper.
- Serve hot, garnished with chopped cilantro.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 75mg