A warm bowl of Easy Chicken, Poblano, and Black Bean Soup (Small Batch) is perfect for cozy evenings or a quick lunch. This creamy soup combines the flavors of tender chicken, smoky poblano peppers, and hearty black beans, creating a satisfying meal. Ideal for gatherings or weeknight dinners, this small-batch recipe serves six and is packed with flavor that everyone will love.

Why You’ll Love This Recipe

• Quick and Easy: With simple steps and minimal prep time, you can enjoy homemade soup in under an hour.
• Creamy Comfort: The addition of heavy cream and cheese makes each spoonful rich and satisfying.
• Versatile Ingredients: Use whatever shredded chicken you have on hand, making it great for leftovers.
• Flavor-Packed: A blend of spices elevates the taste, ensuring every bite is bursting with flavor.
• Perfect for Meal Prep: Make a small batch to enjoy throughout the week or freeze for later.

Tools and Preparation

Before you get started, gather your tools and equipment. Having everything ready will make the cooking process smooth and enjoyable.

Essential Tools and Equipment

• Large saucepan or medium pot/Dutch oven
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula

Importance of Each Tool

• Large saucepan or medium pot/Dutch oven: Essential for even cooking and simmering the soup without burning it.
• Cutting board: Provides a safe surface to chop vegetables, ensuring clean cuts.
• Sharp knife: A sharp knife makes chopping ingredients quick and easy.

this recipe

Ingredients

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.

For the Soup Base

• 1 tbsp. Unsalted Butter (or Olive Oil)
• 1/2 cup chopped Yellow Onion
• 1 Poblano Pepper (chopped, stems and seeds removed)
• Seasoning Blend (or 1 tbsp. Chicken Taco / Chicken Fajita Seasoning)
• 2 cups Shredded Chicken
• 1 can Black Beans (15 oz.; drained – not rinsed)
• 1/2 cup frozen Corn
• 3 cups Chicken Broth

For Creaminess and Flavor

• 1/2 cup Heavy Cream
• 1/2 cup Shredded Cheese (Cheddar, Pepper Jack, Colby Jack, or Mexican Blend)
• 2 tsp. fresh Lime Juice

For Garnishing

• finely chopped Cilantro (for garnish)
• 1/2 tsp. Garlic Powder
• 1/2 tsp. Onion Powder
• 1/2 tsp. Chili Powder
• 1/2 tsp. Dried Oregano
• 1/2 tsp. Kosher Salt + freshly cracked Black Pepper
• 1/4 tsp. Cumin

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

Step 1: Cook the Chopped Onions and Poblano Pepper

Melt the butter in a large saucepan or medium pot/Dutch oven over medium heat.
* Add the chopped onions and poblano peppers along with half of your seasoning blend.
* Cook for 5–6 minutes until they are tender and lightly browned.

Step 2: Stir in the Hearty Ingredients

Add shredded chicken, black beans, frozen corn, chicken broth, and the remaining seasoning blend to the pot.
* Stir to combine all ingredients well.
* Turn the heat to medium-high until the soup comes to a simmer. Allow it to simmer uncovered for about 15 minutes.

Step 3: Make It Creamy

Stir in the heavy cream and shredded cheese into the simmering soup.
* Once fully melted, allow it to come to a gentle simmer once more.

Step 4: Simmer for Flavor!

Let the soup simmer for an additional 15 minutes to deepen flavors.
* Stir in fresh lime juice at the end.
* Season with salt and pepper to taste.

Step 5: Serve

Divide hot soup between warmed bowls.
* Garnish with finely chopped cilantro and any other favorite toppings before serving!

Enjoy your delicious Easy Chicken, Poblano, and Black Bean Soup (Small Batch)!

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

Serving your Easy Chicken, Poblano, and Black Bean Soup is an opportunity to enhance its flavors and presentation. Here are some delightful ways to serve this creamy soup for maximum enjoyment.

Garnish with Fresh Ingredients

• Cilantro: Finely chopped cilantro adds a fresh and vibrant touch that complements the flavors in the soup.
• Lime Wedges: Serve lime wedges on the side for an extra burst of citrus flavor when squeezed over the soup.

Accompany with Tasty Toppings

• Shredded Cheese: Offer a variety of shredded cheeses like Cheddar or Pepper Jack for guests to sprinkle on top.
• Avocado Slices: Creamy avocado slices can add richness and texture to each bowl.

Pair with Crunchy Extras

• Tortilla Chips: Provide crispy tortilla chips for dipping, adding a satisfying crunch alongside the creamy soup.
• Croutons: Homemade or store-bought croutons can offer an enjoyable crunch that contrasts with the soup’s creaminess.

Serve with Bread

• Warm Tortillas: Soft tortillas can be used for dipping or wrapping around bites of soup.
• Crusty Bread: A slice of crusty bread is perfect for soaking up every last drop of delicious broth.

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

Perfecting your Easy Chicken, Poblano, and Black Bean Soup takes just a few thoughtful adjustments. Follow these simple tips to elevate your dish.

• Bold seasoning: Don’t be shy with spices! Adjust the seasoning blend to suit your taste preferences for a more flavorful outcome.
• Fresh ingredients: Use fresh poblano peppers instead of canned ones for better flavor and texture in your soup.
• Cook time matters: Allow the soup to simmer longer if possible. This enhances the flavors as they meld together beautifully.
• Creaminess control: Adjust the amount of heavy cream based on your desired level of creaminess; feel free to substitute with a plant-based cream if needed.

Best Side Dishes for Easy Chicken, Poblano, and Black Bean Soup (Small Batch)

Complementing your Easy Chicken, Poblano, and Black Bean Soup with the right side dishes can create a well-rounded meal. Here are some great options to consider.

1. Mexican Rice: Fluffy rice seasoned with spices pairs nicely with the soup’s rich flavors.
2. Cornbread: Slightly sweet cornbread is a delightful contrast to the savory soup; serve it warm for best results.
3. Guacamole: Creamy guacamole adds freshness and richness; serve it as a dip alongside tortilla chips.
4. Grilled Cheese Sandwich: A classic grilled cheese offers a comforting crunch that perfectly complements the creamy soup.
5. Stuffed Peppers: Baked stuffed peppers filled with rice or quinoa provide additional heartiness in a colorful way.
6. Roasted Vegetables: Lightly seasoned roasted vegetables add nutrition and balance out the meal’s flavors.

Common Mistakes to Avoid

When making Easy Chicken, Poblano, and Black Bean Soup (Small Batch), it’s easy to make some common mistakes that can affect the outcome. Here are some key points to keep in mind.

• Ignoring ingredient preparation: Failing to properly chop or prepare your vegetables can lead to uneven cooking. Make sure your onions and poblano peppers are chopped evenly for consistent flavor and texture.

• Overcooking the soup: If you leave the soup simmering for too long after adding cream and cheese, it can curdle. Keep an eye on it and reduce the heat if needed.

• Skipping seasoning adjustments: Each ingredient adds its own flavor, so don’t skip tasting as you go. Adjust salt, pepper, or spices to suit your taste preferences before serving.

• Using low-quality broth: The broth is a primary flavor component in this soup. Always use high-quality chicken broth for the best results.

• Not letting it simmer enough: Skipping the simmering step can result in a bland soup. Allow at least 15 minutes of simmering to develop deeper flavors.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 4 days.
• Allow the soup to cool completely before sealing.

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

• Freeze in a freezer-safe container for up to 3 months.
• Leave some space at the top of the container for expansion when freezing.

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

• Oven: Preheat to 350°F (175°C). Transfer soup to an oven-safe pot and cover with foil. Heat for about 25-30 minutes.

• Microwave: Place in a microwave-safe bowl and cover loosely. Heat on high for 2-3 minutes, stirring halfway through.

• Stovetop: Pour into a saucepan over medium heat. Stir occasionally until heated through, about 5-10 minutes.

Frequently Asked Questions

Here are some common questions about making Easy Chicken, Poblano, and Black Bean Soup (Small Batch).

Can I use fresh chicken instead of shredded?

Yes! You can cook fresh chicken breasts or thighs directly in the soup before shredding them. Just ensure they are fully cooked.

What if I don’t have poblano peppers?

You can substitute with green bell peppers for a milder flavor or jalapeños if you prefer more heat.

How do I make this soup dairy-free?

To make Easy Chicken, Poblano, and Black Bean Soup (Small Batch) dairy-free, substitute heavy cream with coconut milk or a non-dairy cream alternative.

Can I add more vegetables?

Absolutely! Feel free to add diced zucchini, carrots, or any other vegetables you enjoy for added nutrition and flavor.

Final Thoughts

Easy Chicken, Poblano, and Black Bean Soup (Small Batch) is not only delicious but also versatile. You can customize it by adding your favorite veggies or adjusting the spices according to your preference. This comforting dish is perfect for lunch or dinner—give it a try!

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

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• Author: Adeline
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Easy Chicken, Poblano, and Black Bean Soup (Small Batch) is your go-to recipe for a cozy meal that’s both hearty and flavorful. This creamy soup features tender chicken, smoky poblano peppers, and nutritious black beans, making it perfect for chilly evenings or a quick lunch. The combination of spices elevates each spoonful, ensuring everyone at the table will savor this delicious dish. Whether you’re using leftover chicken or making it fresh, this small-batch recipe serves six and offers an option for meal prep or freezing for later enjoyment.

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Ingredients

Scale 1x2x3x

• 1 tbsp. Unsalted Butter (or Olive Oil)
• 1/2 cup chopped Yellow Onion
• 1 Poblano Pepper (chopped, stems and seeds removed)
• Seasoning Blend (or 1 tbsp. Chicken Taco / Chicken Fajita Seasoning)
• 2 cups Shredded 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)
• 1/2 tsp. Garlic Powder
• 1/2 tsp. Onion Powder
• 1/2 tsp. Chili Powder
• 1/2 tsp. Dried Oregano
• 1/2 tsp. Kosher Salt + freshly cracked Black Pepper
• 1/4 tsp. Cumin

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Instructions

1. In a large saucepan over medium heat, melt the butter or olive oil. Add chopped onions and poblano peppers; sauté until tender (5–6 minutes).
2. Stir in shredded chicken, black beans, frozen corn, chicken broth, and seasoning blend. Bring to a simmer and cook uncovered for 15 minutes.
3. Mix in heavy cream and shredded cheese; allow to melt and simmer gently.
4. Finish with fresh lime juice and season with salt and pepper to taste before serving hot.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 bowl (approximately 245g)
• Calories: 320
• Sugar: 3g
• Sodium: 570mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 6g
• Protein: 23g
• Cholesterol: 67mg

Keywords: For extra creaminess, consider using a plant-based cream alternative. Feel free to add additional vegetables like zucchini or carrots for more nutrition.