chicken poblano soup

A creamy chicken poblano soup recipe with black beans, corn, shredded chicken, a poblano pepper, and plenty of flavor! This is a small batch recipe that makes about 1 1/2 quarts of soup.

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

tbsp. Unsalted Butter (or Olive Oil)

Yellow Onion

Poblano Pepper (chopped, stems and seeds removed (see notes))

Shredded Chicken

Black Beans ((15 oz.; drained - not rinsed))

frozen Corn

Chicken Broth

Heavy Cream

Shredded Cheese (Cheddar, Pepper Jack, Colby Jack,

Lime

Cilantro (for garnish)

Garlic Powder

Onion Pwder

Chili Powder

Oregano

Cumin

Cook the chopped onions and poblano pepper. Melt the butter in a large sauce pan or a medium pot / Dutch oven (mine in these photos is a 3.5 quart enamel Dutch oven). Add onions, poblanos, and half of the seasoning blend. Cook for 5-6 minutes until tender and lightly browned.

Stir in the hearty ingredients. Add shredded chicken, black beans, frozen corn, chicken broth, and remaining seasoning, and stir to combine. Turn the heat beneath the pot to medium-high, bring the soup to a simmer, and allow it to simmer (uncovered) for 15 minutes.

Make it creamy. Stir in the heavy cream and shredded cheese. Once the cheese is fully melted, allow the soup to come to a simmer again.

Simmer (for flavor!). Let the soup simmer for at least another 15 minutes, then stir in the fresh lime juice and season with salt and pepper to taste.

Serve. Divide the hot soup between warmed bowls, and garnish with cilantro and your favorite toppings!

This was absolutely delicious! I was looking for recipes to use up poblano peppers from the garden. This was a hit! Gotta go pick another poblano and make it again. Thanks!!

What a fantastic new soup for us. I grew Poblano Peppers in my garden this year, and have been looking for great recipes to use them. This one checks all the boxes and is so lovely and flavorful! My husband and I thoroughly enjoy it and are looking forward to making more of your small batch recipes. Thank you.

Really great flavor and ingredients. The small batch style is perfect for my boyfriend and me. Can't wait to make this one again. Thank you!

Ok, I keep coming back to this recipe. The flavors are so great!  If you leave out the chicken, and add a couple of pounds of live mussels to steam in 2 cups of the finished soup for a few minutes, the results are amazing!

We really enjoyed this soup. My Poblano made about 1 cup and it was perfect. Will try roasting next time for a little kick, but the recipe is great as is. Thank you.

I also didn't have access to poblano peppers, so substituted a red pepper plus half a jalapeno, both roasted under the broiler for about 6 minutes.

Omg! So tasty! I used the shredded chicken instructions from the white chili recipe.

This Chicken Poblano Soupis easy to make with seasoned chicken, corn, black beans, poblano peppers, and more! You&#039;ll love the flavor explosion in this delicious seasoned broth!

Chicken Poblano Soup

avocado oil (can sub olive oil)

lb. boneless/skinless chicken breast

Salt/Pepper (to taste)

beer (see notes)

butter

onion

poblano peppers (seeded and diced)

garlic (minced)

tomato paste

hot sauce (I use Frank’s)

Worcestershire sauce

chunky salsa

(15 oz.) can black beans,

(15.25 oz.) can whole kernel corn, drained

chicken broth

chicken bouillon cube

cream cheese (at room temperature.)

Monterey jack cheese (shredded. See notes)

cilantro (roughly chopped)

EACH: chili powder, mustard powder, oregano, smoked paprika, cumin

EACH: onion powder, garlic powder

Combine the seasonings and set aside. Measure out remaining ingredients before beginning.

Pat the chicken dry and season with salt/pepper. Sprinkle 1 ½ teaspoons of the combined seasoning mixture over each side of the chicken.

Heat the oil in a 4.5 quart soup pot over medium-high heat. Add the chicken and sear on each side for 3-4 minutes, until a golden crust has developed. Remove and let rest for 10 minutes, then shred or dice. It’s okay if the middle isn’t cooked all the way, it will finish cooking in the broth in later steps.

Add the beer and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the pot, this will give the soup more flavor. Reduce by half, about 3-4 minutes.

Add the butter and the onions and soften for 4 minutes. Add the peppers and the garlic and soften for 3 minutes.

Add the tomato paste, hot sauce, Worcestershire sauce, and remaining seasonings and stir to combine. Cook for 2 minutes.

Add the salsa, black beans, corn, chicken broth, and chicken bouillon. Bring to a boil, then reduce to a simmer. Add the chicken back along with the cream cheese. Simmer very gently until the chicken is cooked through and the cream cheese is melted, about 10 minutes. Stir occasionally to incorporate the cream cheese.

Reduce heat to low and sprinkle in the shredded cheese. Garnish with cilantro and serve!

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Top 2 chicken poblano soup recipes from across the web

The most viewed chicken poblano soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Chicken, Poblano, and Black Be...

Chicken Poblano Soup

The most viewed chicken poblano soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine