A smaller batchchicken poblano souprecipe that makes about 1 ½ quarts of shredded chicken,poblano pepper, and black bean soup. This is a creamy soup that is packed withflavor, and comes together in about an hour.
Soups are one of my favorite go-to foods for the colder months, but I don’t need a gallon of it for myself and my significant other. 🙂 Thus, I love to make small batchsoup recipesthat makes about 1 1/2 quarts of soup, and this recipe is no exception.
This particular chickensoup recipehas a Southwestern touch to it, with shredded chicken,black beans,a poblano pepper,corn, and a flavorful spiceblend. It requires about 20 minutes of hands-on time (includingprep time), and theflavorsreally benefit from the soup simmering for about 30 total minutes (or longer, if you have the time)!
Ingredients
- 1 tbsp. Unsalted Butter
- 1/2 cup chopped Yellow Onion
- 1 Poblano Pepper, chopped (stem and seeds removed)
- Homemade Seasoning Blend: (or 1 tbsp. Chicken Taco Seasoning)
- ½ tsp. Garlic Powder
- ½ tsp. Onion Powder
- ½ tsp. Chili Powder
- ½ tsp. Dried Oregano
- ½ tsp. each of Kosher Salt + freshly cracked Black Pepper
- ¼ tsp. Cumin
- 2 cups (8 oz.) Shredded Chicken (Rotisserie Chicken, leftover Chicken Breast, or leftover Chicken Thighs)
- 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 (such as Cheddar, Mexican Blend, or Colby Jack)
- 1 Lime Wedge (about 1-2 tsp. fresh lime juice)
- finely chopped Cilantro, for garnish
Ingredient Notes and FAQs
Poblano Pepper
The first question I usually see is: arepoblano peppersspicy? No, they’re typically not spicy at all! They’re classified with bell peppers and jalapenos, but are far milder than jalapeno peppers. They have more of a smokyflavorthan a spicy kick, and are absolutely delicious in a variety of recipes.
In theory, you can tell if apoblano pepperis “hot” by looking at its size and shape. Generally, smaller and more slenderpoblano pepperstend to have a slight bit of heat when compared to larger, rounder ones. Additionally, the color of the pepper can indicate its heat level; the darker the color, the spicier the pepper. However,poblano peppersare typically mild, with a smokyflavorrather than intense heat. You really should never encounter a “spicy” one.
Secondly, how many cups of chopped poblano pepper do I need? Poblano peppers vary in size, and an average poblano pepper should give you about 3/4 cup
Homemade Seasoning Blend
I like the blend I listed for small batch, chicken-based, Mexican-inspired recipes. Feel free to use two teaspoons of a Chicken Taco or Chicken Fajita seasoning instead! Or if you have a particular seasoning you really like, you can use that as a replacement, too.
ShreddedRotisserie Chicken
I love usingrotisserie chickenfor itsflavorand convenience, but leftover shreddedcooked chicken breastorchicken thighswill totally work.
Black Beans
I use canned black beans for all of my recipes. I keep a couple of cans in the pantry because they’re so versatile, but if you prefer to soak your beans overnight and go that route, I encourage you to do so! Canned pinto beans are a great substitute if you don’t have any black beans on hand.
Chicken Broth
To be honest, I really love to use bone broth in soups. It adds extra depth and flavor, but it is more expensive. I used typical chicken broth (it was on sale). You can use vegetable broth, vegetable stock, or chicken stock if you have some on hand that you need to get rid of! Or you can use the Better than Bouillon Roasted Vegetable or Chicken flavors combined with water to make a super flavorful broth.
Heavy Cream
Heavy cream is ideal for this soup because of its rich flavor and thick, creamy texture. If you need to find a substitute, half and half should work. If you absolutely must use milk, use whole milk. 2% milk or 1% milk will be pretty watery, and won’t work in this recipe. (And just note that even using whole milk will make this soup much thinner than the recipes intends it to be!)
Shredded Cheese
Shred cheese from a block of cheese if you have the option! Technically, it melts into the soup better if it doesn’t come pre-shedded. Packaged shredded cheese contains an anti-caking agent that prevents it from blending easily into this soup. (But note, shredded cheese will work, it just may take some extra stirring). Like I mentioned above, I recommend cheddar cheese, Pepper Jack cheese, Colby Jack cheese, or a Mexican blend.
Topping Ideas
- chopped or whole Cilantro Leaves
- ShreddedCheese(the same used in the soup)
- Sour Cream (or Greek yogurt)
- slicedRadishes
- chopped GreenOnions
- crispyTortilla Strips
- crumbledTortillaChips
- CotijaCheese(or FetaCheese)
- diced Avocado
Recipe Tips
- Let the soup simmer for maximum flavor. The flavors need time to build, and allowing them to take their time and simmer for a while is the best way to make that happen!
- Use your favorite toppings to make this soup yours. Some great ideas are: more shredded cheese, chopped cilantro, sour cream (or Greek yogurt), thinly sliced radishes, chopped green onion, crispy tortilla strips (or crumbled tortilla chips), or whatever you’re feeling / need to get rid of. 🙂
I want to always encourage you to make these recipes your own, by the way. I think this soup is great as is, but you aremorethan welcome to add your own touch to it to make it the best it can be. For instance, you can add some shreddedcarrotsin with thepoblanosandonionsfor a little touch of sweetness, or some cherrytomatoesif you have some that need to be used before they meet their fate in the trash.
You can also toss thepoblano pepperunder thebroilerfor a few minutes toroastit, then peel the skin off and use it in the recipe for an nice roastedflavor.(You can also do this on agas stoveor over anopen flame).I chose to skip this part to make this recipe a little easier, but I highly encourage you to take the extra step if you’re feeling it.
Directions
- 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.
- Add shredded chicken, black beans, frozen corn, chicken broth, and remaining seasoning. Turn the heat beneath the pot to medium-high, bring the soup to a simmer, and allow it to simmer (uncovered) for 15 minutes.
- Stir in cream and 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.
- Serve. Taste the soup and season with salt and pepper if needed. Serve hot and garnish with your favorite toppings!
Step-by-Step Instructions
See below for a full step-by-step guide on how to make this Chicken, Poblano, and Black Bean Soup.
1. Cook the chopped onions (1/2 cup) and chopped poblano pepper (1/2 cup, or as much as a your poblano provides). 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.
2. Add 2 cups of shredded chicken, 1 can of drained black beans, 1/2 cup of frozen corn, 3 cups of chicken broth, and remaining seasoning. Turn the heat beneath the pot to medium-high, bring the soup to a simmer, and allow it to simmer (uncovered) for 15 minutes.
3. Stir in cream and cheese. Once the cheese is fully melted, allow the soup to come to a simmer again.
4. Simmer (for flavor!). Let the soup simmer for at least another 15 minutes.
- Serve. Taste the soup and season with salt and pepper if needed. Serve hot and garnish with your favorite toppings!
How to Store and Reheat Leftovers
To Store Leftovers: Leftover soup can be stored in anairtight containerin therefrigeratorfor up to three days. I don’t recommend freezing it though; creamy soups can be finicky when reheated, and they tend to separate.
To Reheat Leftovers: Reheat leftover soup in a saucepan over low heat. Heat it gently so it doesn’t separate, and feel free to add a splash or two of extra heavy cream while reheating to help keep the soup intact.
MoreSmall Batch Soup Recipes
- Stuffed Green Pepper Soup (Small Batch)
- Small Batch Chicken Pot Pie Soup for Two
- Small Batch Chicken and Vegetable Soup
- Small Batch Loaded Potato Soup for Two
- Simple Spicy Tomato Soup
If you ever need to increase the amount you want to make in the recipe card, there is a little slider bar near the “servings” portion on the recipe card if you’re on a desktop, or if you’re on your phone, touch the number of servings on the recipe card (it will be a number, and colored dark red). You can adjust the slider bar that way instead of doing the calculations on your own! 🙂
If you make this chicken poblano soup and love it, please leave a comment and / or star rating below! You can also share it on Instagram and tag me, or use the hashtag #aflavorjournal so I can see it! If you have any questions about the ingredients or how to make it, send me an email so I can help out.
xx Sara
Recipe Card
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Easy Chicken, Poblano, and Black Bean Soup (Small Batch)
Author Sara
Course Soup
Cuisine American
Servings 6 cups
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.
US Customary | Metric
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Ingredients
For Chicken Poblano Soup:
- 1 tbsp. Unsalted Butter or Olive Oil
- 1/2 cup chopped Yellow Onion
- 1 Poblano Pepper chopped, stems and seeds removed (see notes)
- Seasoning Blend (see below) or 1 tbsp. Chicken Taco / Chicken Fajita Seasoning
- 2 cups Sredded 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
- 2 tsp. fresh Lime Juice
- finely chopped Cilantro for garnish
For Seasoning Blend:
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Pwder
- 1/2 tsp. Chili Powder
- 1/2 tsp. Dried Oregano
- 1/2 tsp. (each) Kosher Salt + freshly crracked Black Pepper
- 1/4 tsp. Cumin
Instructions
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!
Notes
Poblano Pepper Amount: Poblano peppers vary in size, and an average poblano pepper should give you about 3/4 cup.(Anything between 1/2 cup to 1 cup is great for this recipe!)
Nutrition
Serving: 1cup | Calories: 233kcal | Carbohydrates: 17g | Protein: 23g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 558mg | Potassium: 421mg | Fiber: 5g | Sugar: 2g | Vitamin A: 277IU | Vitamin C: 19mg | Calcium: 158mg | Iron: 2mg
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