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

• servings: 6 servings
• active time: 15 minutes
• total time: 55 minutes

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 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

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.

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!

Nutrition

• Serving Size: 1 cup
• Calories: 233 kcal
• Total Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.1 g
• Cholesterol: 60 mg
• Sodium: 558 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 5 g
• Total Sugars: 2 g
• Protein: 23 g