Description
This Chicken, Poblano, and Black Bean Soup is a creamy, smoky, and comforting dish made with tender shredded chicken, roasted poblano peppers, black beans, and corn in a flavorful broth. Ready in just 45 minutes, this small-batch soup is perfect for weeknight dinners and meal prep.
Ingredients
For the Soup:
- 1 poblano pepper
- 1 tablespoon unsalted butter
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1 cup cooked shredded chicken breast
- ½ cup black beans, drained and rinsed
- ½ cup corn kernels
- ¼ cup heavy cream
For Garnish:
- 1 tablespoon fresh cilantro, chopped
- ½ lime, juiced
Instructions
1. Roast the Poblano Pepper
Place the poblano pepper over an open flame or under a broiler, turning until all sides are charred.
Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
Peel off the charred skin, remove seeds, and dice the pepper.
2. Sauté Aromatics
In a large pot, melt butter over medium heat.
Add diced onion and sauté until translucent, about 5 minutes.
Stir in garlic, cumin, chili powder, salt, and black pepper. Cook 1 minute until fragrant.
3. Simmer the Soup
Add roasted poblano, shredded chicken, black beans, corn, and chicken broth.
Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
4. Add Cream & Garnish
Stir in heavy cream and let it warm through (avoid boiling).
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh cilantro and a squeeze of lime juice.
Notes
- Spicier Version: Add diced jalapeño or a dash of cayenne pepper.
- Vegetarian Option: Use vegetable broth, omit chicken, and add extra beans or zucchini.
- Dairy-Free: Substitute coconut milk or a dairy-free cream alternative.
