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

Name: Easy Chicken, Poblano, and Black Bean Soup (Small Batch)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Cuisine: American
Ingredients: 1 tbsp Unsalted Butter (1 tbsp. Unsalted Butter (or Olive Oil)); ½ cup Yellow Onion (1/2 cup chopped Yellow Onion); 1 piece Poblano Pepper (1 Poblano Pepper (chopped, stems and seeds removed (see notes))); 1 pinch Seasoning Mix (Seasoning Blend (see below) (or 1 tbsp. Chicken Taco / Chicken Fajita Seasoning )); 2 cup Chicken (2 cups Shredded Chicken); 1 can Black Beans (1 can Black Beans (15 oz.; drained - not rinsed)); ½ cup Corn (1/2 cup frozen Corn); 3 cup Chicken Broth (3 cups Chicken Broth); ½ cup Heavy Cream (1/2 cup Heavy Cream); ½ cup Cheddar Cheese (1/2 cup Shredded Cheese (Cheddar, Pepper Jack, Colby Jack, or Mexican Blend)); 2 tsp Lime Juice (2 tsp. fresh Lime Juice); 0 pieces Cilantro (finely chopped Cilantro (for garnish)); ½ tsp Garlic Powder (1/2 tsp. Garlic Powder); ½ tsp Onion Powder (1/2 tsp. Onion Pwder); ½ tsp Chili Powder (1/2 tsp. Chili Powder); ½ tsp Dried Oregano (1/2 tsp. Dried Oregano); ½ tsp Kosher Salt (1/2 tsp. (each) Kosher Salt + freshly crracked Black Pepper); ¼ tsp Cumin Seeds (1/4 tsp. Cumin)

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

55 minAmerican

Servings6

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Egg Free

Ingredients

For 6 servings

Unsalted Butter1 tbsp · 1 tbsp. Unsalted Butter (or Olive Oil)
Yellow Onion½ cup · 1/2 cup chopped Yellow Onion
Poblano Pepper1 piece · 1 Poblano Pepper (chopped, stems and seeds removed (see notes))
Seasoning Mix1 pinch · Seasoning Blend (see below) (or 1 tbsp. Chicken Taco / Chicken Fajita Seasoning )
Chicken2 cup · 2 cups Shredded Chicken
Black Beans1 can · 1 can Black Beans (15 oz.; drained - not rinsed)
Corn½ cup · 1/2 cup frozen Corn
Chicken Broth3 cup · 3 cups Chicken Broth
Heavy Cream½ cup · 1/2 cup Heavy Cream
Cheddar Cheese½ cup · 1/2 cup Shredded Cheese (Cheddar, Pepper Jack, Colby Jack, or Mexican Blend)
Lime Juice2 tsp · 2 tsp. fresh Lime Juice
Cilantro0 pieces · finely chopped Cilantro (for garnish)
Garlic Powder½ tsp · 1/2 tsp. Garlic Powder
Onion Powder½ tsp · 1/2 tsp. Onion Pwder
Chili Powder½ tsp · 1/2 tsp. Chili Powder
Dried Oregano½ tsp · 1/2 tsp. Dried Oregano
Kosher Salt½ tsp · 1/2 tsp. (each) Kosher Salt + freshly crracked Black Pepper
Cumin Seeds¼ tsp · 1/4 tsp. Cumin

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Steps

1Cook 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.
2Stir 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.
3Make 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.
4Simmer (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.
5Serve. Divide the hot soup between warmed bowls, and garnish with cilantro and your favorite toppings!