Creamy Chicken Poblano Soup with Corn and Black Beans

5 from 1 vote

Creamy Chicken Poblano Soup with Corn and Black Beans

This Creamy Chicken Poblano Soup is cozy, hearty, and full of flavor. Made with chicken, poblanos, corn, and black beans, it’s perfect for cold nights and easy weeknight dinners.

Prep Time10

Cook Time25

Course: Soup

Servings:

Author: Amy Rains

Ingredients

1.5 lbs chicken breast
1 tsp ground cumin
1 tsp paprika
1/2 tsp sea salt
3 tbsp avocado oil or olive oil (divided)
1 medium yellow onion diced
2 medium poblano peppers diced
1/4 cup all-purpose flour
6 cups chicken broth (48 oz)
3/4 cup half and half
8 oz frozen corn
1 15 oz can of black beans (drained and rinsed)
1/4 cup hot sauce (such as tabasco or buffalo hot sauce)
4 oz cream cheese

Instructions

Prepare the chicken. Cut into smaller pieces. In a small bowl, mix together cumin, paprika, and salt. Coat the chicken with the seasoning
Heat a large soup pot to medium-high heat. Once hot, pour 2 tbsp oil into the pot, then add the chicken. Saute the chicken for 3-5 minutes per side, or until the chicken is lightly browned and cook through. Remove the chicken, but return the pot to the stove and keep the pot hot. Chop or "shred" the chicken into smaller pieces.
Add an additional tbsp of oil to the pot. Then toss in the onion and poblano peppers. Saute for about 5 minutes, then coat the mixture with flour. Stir for another minute or so, until evenly coated.
Add the broth, half and half, corn, and black beans. Bring the mixture to a boil, then lower to a simmer (medium-low). Now add the chicken back to the pot.
Let the soup simmer for about 5-8 minutes, or until thickened. Stir in the hot sauce, then the cream cheese. Let the cream cheese melt into the soup until smooth.
Pour the soup into individual bowls. Use optional toppings such as chopped cilantro, pickled jalapenos, crumbled tortilla chips, and shredded cheddar.

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