Name: Easy Chicken, Poblano, and Black Bean Soup (Small Batch) Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 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 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. (each) Kosher Salt + freshly cracked Black Pepper; 1/4 tsp. Cumin

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If you’re looking for a quick weeknight meal that feels like a treat—and has a gorgeous medley of flavors—you’re about to fall in love with Easy Chicken, Poblano, and Black Bean Soup (Small Batch). This creamy chicken poblano soup brings together tender shredded chicken, sweet pops of corn, earthy black beans, and the mild heat of poblano pepper in a rich, comforting broth. With a cozy yield just right for a small group or just you and a lucky guest, it’s honestly hard not to keep going back for “just one more bowl.”

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

Ingredients You’ll Need

Good food doesn’t have to be complicated—especially when you have such bold, thoughtfully chosen ingredients. Every component of this soup plays a role: from the vibrant poblano to the luscious swirl of cream, each offers its own special magic in every spoonful.

Unsalted Butter or Olive Oil: A flavorful base for gently sautéing your veggies and building richness right from the start.
Yellow Onion (1/2 cup, chopped): Sweet, aromatic, and foundational for a deep, homey flavor.
Poblano Pepper (chopped, 1 pepper): Brings a pop of color plus subtle heat and smokiness that makes this soup sing (see notes for amounts).
Seasoning Blend (or Chicken Taco/Fajita Seasoning): Layers savory warmth with classic Tex-Mex spices for depth you taste in every bite.
Shredded Chicken (2 cups): Juicy rotisserie or leftover chicken works perfectly, adding heartiness and protein.
Black Beans (1 can, 15 oz., drained, not rinsed): Creamy and satisfying; don’t rinse if you want a slightly thicker, silkier soup.
Frozen Corn (1/2 cup): For sweet pops of color and texture that brighten every bowl.
Chicken Broth (3 cups): This is your flavorful base, bringing everything together in delicious harmony.
Heavy Cream (1/2 cup): The secret to an ultra-creamy, luxurious finish that makes this soup irresistible.
Shredded Cheese (1/2 cup; Cheddar, Pepper Jack, Colby Jack, or Mexican Blend): Melts deliciously into the broth, adding both body and flavor.
Fresh Lime Juice (2 tsp.): A burst of acidity at the end pulls all the flavors together and boosts freshness.
Cilantro (finely chopped, for garnish): Bright green and herbal, it’s the perfect finishing touch.
Extra Seasoning Blend:
- Garlic Powder (1/2 tsp.): Subtle and savory depth.
- Onion Powder (1/2 tsp.): Extra oomph for the aromatics.
- Chili Powder (1/2 tsp.): For gentle heat and color.
- Dried Oregano (1/2 tsp.): Earthy, herby complexity.
- Kosher Salt + Freshly Cracked Black Pepper (1/2 tsp. each): The classic seasoning duo—don’t skimp.
- Cumin (1/4 tsp.): Warmly spiced, unmistakably Tex-Mex.

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

Step 1: Sauté the Onions and Poblano

Start things off by melting the butter or heating the olive oil in your favorite medium pot or Dutch oven. Add the chopped yellow onion and poblano pepper, along with half of your seasoning blend. Give them about 5 to 6 minutes—let those onions turn golden and the peppers soften, stirring every so often so nothing sticks. This step sets the stage, filling your kitchen with the most mouthwatering aroma.

Step 2: Build the Soup Base

Once your aromatics are tender and toasty, pile in the shredded chicken, black beans, frozen corn, chicken broth, and the rest of the seasoning blend. Stir everything together, then crank the heat to medium-high to bring the soup up to a lively simmer. Let it bubble away uncovered for 15 minutes so all those flavors meld and the veggies have time to soften even more.

Step 3: Add the Cream and Cheese

Now comes the magic: pour in the heavy cream and sprinkle in your shredded cheese. Gently stir until the cheese fully melts—it shouldn’t take long! At this point, your soup should look rich and velvety, with that irresistible creamy consistency that makes Easy Chicken, Poblano, and Black Bean Soup (Small Batch) such a comfort.

Step 4: Simmer for Flavor

Don’t rush it! Give your soup another 15 minutes at a gentle simmer. This extra time truly lets the flavors fuse into each bite. Right at the end, hit it with fresh lime juice and a final pinch of salt and pepper to taste—you’ll notice how this wakes up all the ingredients.

Step 5: Serve and Garnish

Ladle the hot soup into your favorite bowls. Sprinkle on plenty of cilantro and any additional toppings you love (think: tortilla strips, more cheese, or even a dollop of sour cream). Now, dive in while it’s piping hot and enjoy every spoonful!

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

Garnishes

Don’t be shy with the toppings! Fresh cilantro brings brightness, while an extra squeeze of lime on top makes the flavor pop. Crumbled cotija cheese, crispy tortilla strips, sliced jalapeños, diced avocado, or a swirl of crema all work beautifully and make each bowl feel special.

Side Dishes

Pair your soup with warm, fluffy flour tortillas or crusty bread for dunking—absolute heaven. For a heartier meal, serve alongside a simple tomato and avocado salad, tortilla chips and fresh salsa, or even a small quesadilla for a Tex-Mex feast.

Creative Ways to Present

Try serving Easy Chicken, Poblano, and Black Bean Soup (Small Batch) in individual mugs for a casual gathering, or pour it into small bread bowls for a fun (and edible!) presentation. Top each portion differently, and let everyone customize their own with a “toppings bar”—it turns an ordinary dinner into a mini celebration.

Make Ahead and Storage

Storing Leftovers

Let your soup cool to room temperature, then transfer it into airtight containers and stash in the fridge. Thanks to the cream and cheese, the flavors keep developing, making leftovers even more delicious the next day. Stored properly, it stays fresh for up to 3 days.

Freezing

This soup freezes surprisingly well—even with the cream! Just let it cool, pour into freezer-safe containers or bags, and freeze for up to 2 months. Thaw overnight in the fridge for best texture; give it a good stir before reheating since cream-based soups may separate slightly.

Reheating

Warm leftovers gently on the stove over low to medium heat, stirring often. If the soup thickens too much, add a splash of broth or water to loosen things up. You can also microwave it in short bursts, stirring between rounds, until it’s piping hot.

FAQs

Can I use rotisserie chicken in Easy Chicken, Poblano, and Black Bean Soup (Small Batch)?

Absolutely! Rotisserie chicken is perfect here since it’s already cooked and full of flavor—just shred and add it in. This speeds up prep and is ideal for busy nights or using up leftovers.

How spicy is this soup with a poblano pepper?

Poblano peppers are typically mild and add gentle warmth and depth without overwhelming heat. If you crave more heat, toss in a pinch of cayenne, or use a spicier cheese like pepper jack for extra kick.

Can I make this soup dairy free?

You can swap the heavy cream for full-fat coconut milk or a creamy oat-based alternative, and use a dairy-free shredded cheese substitute. The soup will still be delicious, creamy, and satisfying.

Can I double this recipe for a bigger batch?

Definitely! Just double all the ingredients and use a large Dutch oven to yield enough for a crowd. Adjust seasoning to taste, since bigger batches may need a touch more salt or spice.

What’s the best way to shred chicken for this recipe?

Poached chicken breast works beautifully—cook it until just done, rest, then shred with two forks. Leftover roasted or grilled chicken also adds lovely flavor, so use whatever you have handy.

Final Thoughts

It’s amazing how something as simple as Easy Chicken, Poblano, and Black Bean Soup (Small Batch) can bring a big dose of cheer to your dinner table. However you tweak or top it, this little pot of creamy, colorful comfort is bound to be a repeat favorite. Give it a try soon and treat yourself to a meal that feels special—no matter what night of the week it is!