Easy Chicken Poblano Black Bean (Printable Version)
# What You’ll Need:
→ For Chicken Poblano Soup
01 -
1 tbsp unsalted butter or olive oil
02 -
1/2 cup chopped yellow onion
03 -
1 poblano pepper, chopped, stems and seeds removed
04 -
1 tbsp chicken taco or chicken fajita seasoning, or seasoning blend (see below)
05 -
2 cups shredded chicken
06 -
1 can black beans (15 oz, drained but not rinsed)
07 -
1/2 cup frozen corn
08 -
3 cups chicken broth
09 -
1/2 cup heavy cream
10 -
1/2 cup shredded cheese (cheddar, pepper jack, colby jack, or Mexican blend)
11 -
2 tsp fresh lime juice
12 -
Finely chopped cilantro for garnish
→ For Seasoning Blend
13 -
1/2 tsp garlic powder
14 -
1/2 tsp onion powder
15 -
1/2 tsp chili powder
16 -
1/2 tsp dried oregano
17 -
1/2 tsp kosher salt
18 -
1/2 tsp freshly cracked black pepper
19 -
1/4 tsp cumin
# Steps to Follow:
01 -
Melt butter in a large saucepan or medium pot/Dutch oven. Add onions, poblano pepper, and half of the seasoning blend. Cook for 5-6 minutes until tender and lightly browned.
02 -
Stir in shredded chicken, black beans, frozen corn, chicken broth, and remaining seasoning. Turn heat to medium-high, bring to a simmer, and cook uncovered for 15 minutes.
03 -
Stir in the heavy cream and shredded cheese. Once the cheese is fully melted, return the soup to a simmer.
04 -
Allow the soup to simmer for at least another 15 minutes. Stir in fresh lime juice and adjust salt and pepper to taste.
05 -
Divide soup between warmed bowls and garnish with cilantro and preferred toppings.
# Additional Notes:
01 -
Poblano peppers provide approximately 3/4 cup when chopped; amounts between 1/2 to 1 cup work well.