When life calls for a comforting and flavorful soup that doesn’t leave you with a week’s worth of leftovers, this Easy Chicken, Poblano, and Black Bean Soup (Small Batch) is the answer. With tender chicken, smoky poblano peppers, hearty black beans, and a lightly spiced broth, this recipe delivers big flavor in a manageable portion. Perfect for two or three servings, it’s a cozy meal you’ll want to make on repeat.

Why This Soup is a Must-Try

• Quick and Easy: Made in under an hour with simple steps.
• Small Batch: Ideal for small households or meal preppers.
• Packed with Flavor: Features a smoky, savory broth with a hint of spice.
• Nutrient-Dense: Loaded with protein, fiber, and essential vitamins.
• Versatile: Great on its own or served with tortillas, rice, or a fresh salad.

Ingredients for Easy Chicken, Poblano, and Black Bean Soup

Ingredient	Quantity
Olive oil	1 tablespoon
Boneless, skinless chicken breast	1 (about 6–8 oz)
Poblano peppers, diced	2 medium
Small yellow onion, diced	1
Garlic, minced	3 cloves
Ground cumin	1 teaspoon
Smoked paprika	1 teaspoon
Chili powder	½ teaspoon
Chicken broth	3 cups
Canned black beans, rinsed and drained	1 cup
Diced tomatoes (canned)	½ cup
Fresh lime juice	Juice of 1 lime
Fresh cilantro, chopped	2 tablespoons
Salt and pepper	To taste
Optional toppings: sour cream, shredded cheese, avocado	As desired

Step-by-Step Instructions

Step 1: Prepare the Ingredients

• Dice the poblano peppers and onion. Mince the garlic.
• Rinse and drain the black beans.

Step 2: Sear the Chicken

1. Heat olive oil in a medium pot over medium heat.
2. Season the chicken breast with salt and pepper on both sides.
3. Add the chicken to the pot and sear for 3–4 minutes per side until golden brown. Remove and set aside.

Step 3: Sauté the Vegetables

1. In the same pot, add the diced poblano peppers and onion. Sauté for 5 minutes until softened.
2. Add the minced garlic, cumin, smoked paprika, and chili powder. Stir and cook for 1 minute until fragrant.

Step 4: Build the Broth

1. Pour in the chicken broth and stir to deglaze the pot, scraping up any browned bits.
2. Add the diced tomatoes and black beans.

Step 5: Simmer the Soup

1. Return the chicken breast to the pot.
2. Bring the soup to a gentle boil, then reduce the heat and let it simmer for 20 minutes, or until the chicken is fully cooked (internal temperature of 165°F).

Step 6: Shred the Chicken

1. Remove the chicken from the pot and shred it using two forks.
2. Return the shredded chicken to the soup and stir well.

Step 7: Finish with Lime and Cilantro

1. Stir in the fresh lime juice and chopped cilantro. Taste the soup and adjust seasoning with additional salt and pepper if needed.

Step 8: Serve and Garnish

1. Ladle the soup into bowls.
2. Garnish with sour cream, shredded cheese, avocado slices, or extra cilantro, if desired.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	250
Protein	22g
Carbohydrates	18g
Fat	8g
Fiber	5g

Tips for Success

• Roast the Poblanos: For extra smoky flavor, roast the poblano peppers over an open flame or in the oven before dicing.
• Customize the Heat: Add diced jalapeños or more chili powder for extra spice.
• Make It Vegetarian: Replace the chicken with diced sweet potato or extra beans and use vegetable broth.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave.

Creative Serving Ideas

1. With Tortilla Chips: Use chips for dipping or crumbling on top for added crunch.
2. Over Rice: Turn the soup into a heartier meal by serving it over cooked white or brown rice.
3. Stuffed Peppers: Use the soup as a filling for roasted bell peppers for a fun twist.

Frequently Asked Questions

1. Can I use pre-cooked chicken?

Yes, shredded rotisserie chicken works great in this recipe. Add it during the last 5 minutes of cooking.

2. How do I roast poblano peppers?

Place them directly over a gas flame or under the broiler until the skins are charred. Let them cool, then peel off the skins and dice.

3. Can I make this soup spicier?

Absolutely! Add diced jalapeños or a pinch of cayenne pepper for more heat.

4. What can I serve alongside this soup?

Try serving it with warm tortillas, cornbread, or a fresh garden salad.

5. Can I freeze this soup?

Yes, let the soup cool completely, then freeze it in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

6. Can I double the recipe?

Of course! Simply double all the ingredients and use a larger pot to ensure even cooking.

Why This Recipe Stands Out

This Easy Chicken, Poblano, and Black Bean Soup (Small Batch) is proof that big flavors don’t have to come from big recipes. With a balance of smoky, tangy, and savory notes, it’s a comforting dish perfect for any season. The manageable portion size makes it ideal for singles, couples, or small families, with no leftovers going to waste.

Conclusion: Try It Today!

Take a break from ordinary dinners and treat yourself to the vibrant flavors of Easy Chicken, Poblano, and Black Bean Soup (Small Batch). It’s quick, satisfying, and sure to become a go-to recipe in your kitchen. So grab your ingredients, fire up your stove, and let the magic begin!

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