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–+ servings
Chicken, Poblano, and Black Bean Soup

Cozy up with Chicken, Poblano, and Black Bean Soup

Enjoy a comforting bowl of Chicken, Poblano, and Black Bean Soup, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soups
Cuisine: Southwestern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Unsalted Butter or Olive Oil
  • 1 medium Chopped Yellow Onion
  • 1 medium Poblano Pepper
For the Protein and Beans
  • 2 cups Shredded Chicken use rotisserie chicken for convenience
  • 1 can Black Beans drained
For Flavor and Texture
  • 1 cup Frozen Corn or fresh corn
  • 4 cups Chicken Broth
  • 1 cup Heavy Cream can use half-and-half or coconut milk
  • 1 cup Shredded Cheese such as Cheddar or Pepper Jack
  • 1 tablespoon Fresh Lime Juice
For Garnishing
  • 1 cup Cilantro for garnish

Equipment

  • large saucepan
  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Melt 2 tablespoons of unsalted butter over medium heat in a large saucepan. Add 1 chopped yellow onion and 1 diced poblano pepper. Sauté for 5-6 minutes until the onion is translucent.
  2. Add 2 cups of shredded chicken, 1 can of drained black beans, 1 cup of frozen corn, and 4 cups of chicken broth to the pot. Stir well and bring to a simmer over medium-high heat.
  3. Reduce heat to medium-low and let the soup cook uncovered for 15 minutes, stirring occasionally.
  4. Stir in 1 cup of heavy cream and 1 cup of shredded cheese. Cook on medium-low for about 5 minutes until the cheese is melted.
  5. Remove from heat and stir in the juice of 1 fresh lime. Adjust seasoning with salt and pepper if necessary.
  6. Ladle into bowls and garnish with fresh cilantro. Serve immediately with optional toppings.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 1200IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Roast the poblano pepper for enhanced smoky flavor. Use high-quality broth for the best richness. Store leftovers in an airtight container for up to 3 days.

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