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Easy Chicken, Poblano, and Black Bean Soup (Small Batch)

A creamy, flavorful chicken poblano soup with black beans, corn, shredded chicken, and melty cheese. This small batch recipe makes about 1 1/2 quarts of soup—perfect for cozy dinners without too many leftovers.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 cups
Course: Main Dish, Soup
Cuisine: American
Calories: 233
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp unsalted butter or olive oil
  • 1/2 cup yellow onion, chopped
  • 1 poblano pepper, chopped, stems and seeds removed
  • 2 cups cooked shredded chicken
  • 1 can (15 oz) black beans, 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)
  • 2 tsp fresh lime juice
  • finely chopped cilantro, for garnish
  • 1/2 tsp garlic powder (for seasoning blend)
  • 1/2 tsp onion powder (for seasoning blend)
  • 1/2 tsp chili powder (for seasoning blend)
  • 1/2 tsp dried oregano (for seasoning blend)
  • 1/2 tsp kosher salt (for seasoning blend)
  • 1/2 tsp freshly cracked black pepper (for seasoning blend)
  • 1/4 tsp cumin (for seasoning blend)

Equipment

  • Large saucepan or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. Melt butter in a large saucepan or Dutch oven. Add onion, poblano pepper, and half of the seasoning blend. Cook for 5–6 minutes until tender and lightly browned.
  2. Add shredded chicken, black beans, corn, chicken broth, and remaining seasoning. Stir and bring to a simmer. Cook uncovered for 15 minutes.
  3. Stir in heavy cream and shredded cheese. Let cheese melt fully, then return soup to a gentle simmer.
  4. Let simmer for at least 15 more minutes. Stir in lime juice and adjust salt and pepper to taste.
  5. Serve hot, garnished with cilantro and optional toppings like tortilla strips or avocado.

Notes

Poblano peppers vary in size; 1 pepper should give you about 3/4 cup (anywhere between 1/2 and 1 cup works). Adjust spice to taste. Garnish with fresh cilantro, lime wedges, or tortilla strips.
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