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Cozy Creamy Poblano and Black Bean Chicken Soup

A soul-warming and creamy soup packed with flavor, gentle spice, and hearty ingredients. This easy recipe is perfect for busy weeknights and is ready in under 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 bowls

Equipment

  • Pot or Dutch oven

Ingredients
  

Main ingredients

  • 1 tablespoon unsalted butter
  • 0.5 cup chopped yellow onion
  • 1 poblano pepper, chopped stem and seeds removed
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon freshly cracked black pepper
  • 0.25 teaspoon cumin
  • 2 cups shredded chicken rotisserie chicken recommended
  • 1 can (15 oz.) black beans drained
  • 0.5 cup frozen corn
  • 3 cups chicken broth low-sodium optional
  • 0.5 cup heavy cream
  • 0.5 cup shredded cheese cheddar, Mexican blend, or Colby Jack
  • 1 lime wedge fresh lime juice about 1-2 teaspoons
  • finely chopped cilantro for garnish

Instructions
 

  • Melt butter in a pot or Dutch oven over medium heat. Add chopped yellow onion and poblano pepper. Sauté for 5-7 minutes until softened.
  • Stir in the homemade seasoning blend (garlic powder, onion powder, chili powder, oregano, salt, pepper, cumin). Cook for 1 minute, stirring constantly.
  • Add shredded chicken, drained black beans, frozen corn, and chicken broth. Stir and bring to a gentle simmer.
  • Reduce heat to low. Stir in heavy cream and shredded cheese until melted and the soup is creamy.
  • Squeeze in fresh lime juice.
  • Ladle soup into bowls, garnish with cilantro, and serve hot.

Notes

For a dairy-free option, use a dairy-free milk alternative and dairy-free shredded cheese. Taste and adjust seasoning before serving. This soup holds up well when frozen.