Description
A flavorful and hearty black bean soup made in a small batch with tender shredded chicken, poblano peppers, and a creamy cheese finish. This comforting soup is perfect for a cozy meal and features a blend of spices that bring a Mexican-inspired zest to the dish.
Ingredients
Vegetables & Aromatics
- 1/2 cup chopped Yellow Onion
- 1 Poblano Pepper, chopped, stems and seeds removed
- 1/2 cup frozen Corn
- finely chopped Cilantro (for garnish)
Dairy & Fat
- 1 tbsp Unsalted Butter (or Olive Oil)
- 1/2 cup Heavy Cream
- 1/2 cup Shredded Cheese (Cheddar, Pepper Jack, Colby Jack, or Mexican Blend)
Protein
- 2 cups Shredded Chicken
- 1 can Black Beans (15 oz; drained – not rinsed)
Liquids
- 3 cups Chicken Broth
- 2 tsp fresh Lime Juice
Seasonings
- Seasoning Blend or 1 tbsp Chicken Taco / Chicken Fajita Seasoning
- 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
Instructions
- Cook the chopped onions and poblano pepper: Melt the butter in a large saucepan or medium pot/Dutch oven. Add the chopped onions, poblano peppers, and half of the seasoning blend. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender and lightly browned to develop flavor.
- Stir in the hearty ingredients: Add the shredded chicken, drained black beans, frozen corn, chicken broth, and the remaining seasoning blend to the pot. Stir well to combine all ingredients. Turn the heat to medium-high and bring the soup to a gentle simmer. Let it simmer uncovered for 15 minutes to meld the flavors.
- Make it creamy: Stir in the heavy cream and shredded cheese. Continue stirring until the cheese has fully melted into the soup. Allow the soup to come to a simmer again to blend the creamy texture throughout.
- Simmer for flavor: Keep the soup simmering gently for at least another 15 minutes. This slow simmer enhances depth of flavor. Stir in the fresh lime juice and then season with additional salt and freshly cracked pepper to taste.
- Serve: Ladle the hot soup into warmed bowls. Garnish each serving with finely chopped cilantro and your choice of favorite toppings, such as extra cheese, sour cream, or avocado slices, if desired. Enjoy warm.
Notes
- For a spicier kick, leave some seeds in the poblano pepper or add a pinch of cayenne pepper.
- Use olive oil instead of butter for a dairy-free option.
- The seasoning blend can be homemade or store-bought chicken taco/fajita seasoning.
- Do not rinse the black beans after draining to retain extra flavor and nutrients.
- To make this soup vegetarian, substitute chicken with extra beans or vegetables and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican