Description
Easy Chicken, Poblano, and Black Bean Soup (Small Batch) is a comforting dish that combines tender shredded chicken, vibrant poblano peppers, and hearty black beans into a creamy delight. Perfect for busy weeknights or cozy gatherings, this small-batch recipe yields about 1 1/2 quarts of delicious soup, making it ideal for small families or those who enjoy leftovers without waste. With its rich flavor profile and nutrient-packed ingredients, this soup will warm your soul and bring everyone to the table.
Ingredients
Scale
- 1 tbsp Unsalted Butter (or Olive Oil)
- 1/2 cup Chopped Yellow Onion
- 1 Poblano Pepper (chopped, stems and seeds removed)
- 2 cups Shredded Chicken
- 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)
- Fresh Lime Juice
- Garlic Powder
- Onion Powder
- Chili Powder
- Dried Oregano
- Kosher Salt
- Black Pepper
- Cumin
Instructions
- In a large saucepan or Dutch oven over medium heat, melt the butter. Add chopped onions and poblano pepper along with half of the seasoning blend. Cook for 5–6 minutes until tender.
- Stir in shredded chicken, black beans, frozen corn, chicken broth, and remaining seasonings. Increase heat to medium-high until simmering; let simmer uncovered for 15 minutes.
- Add heavy cream and shredded cheese to the pot. Bring back to a simmer until cheese is melted.
- Simmer for an additional 15 minutes. Add fresh lime juice just before serving; adjust seasoning as needed.
- Serve hot in warmed bowls garnished with cilantro.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 70mg