If you're looking for a comforting, bold, and easy-to-make meal, this Chicken, Poblano, and Black Bean Soup Recipe is a winner. It's perfect for cozy weeknights when you want something nourishing but fuss-free. I love how the smoky poblano peppers bring a gentle heat, while black beans add heartiness you can really feel in every spoonful.
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Why This Recipe Works
I've found this soup to be a great balance of flavors and textures that hit all the comforting notes without being overly complicated. It's approachable but still feels special thanks to the fresh poblano peppers and a creamy finish.
- Consistent Texture: Tender shredded chicken and soft black beans create a satisfying bite that's both silky and chunky.
- Deep, Balanced Flavor: The seasoned onions and poblanos start the base with smoky warmth balanced by fresh lime juice at the end.
- Simple Ingredients: Common pantry staples combine with fresh veggies for a recipe you can make any day, no fancy trips required.
- Fast Prep, Big Payoff: It all comes together in under an hour, so you'll have a nourishing meal without the wait.
Ingredient Game Plan
Getting to know each key ingredient helps this soup shine. Pick fresh, firm poblanos with deep green skin to bring that subtle smoky flavor. Using good-quality shredded chicken really elevates the soup's hearty finish.
- Chicken (shredded): Use cooked chicken breast or thigh for moist, tender bites; rotisserie chicken works great for a time-saver.
- Poblano Pepper: Choose firm, unblemished peppers; roasting them before chopping adds extra smoky depth if you have time.
- Black Beans: Canned black beans with the liquid drained but not rinsed give rich flavor and good texture.
- Chicken Broth: Homemade or low-sodium store-bought broth enhances the soup without overpowering it.
- Seasoning Blend: Make your own mix for more control over spice balance or go with a quality chicken taco/fajita seasoning.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Chicken, Poblano, and Black Bean Soup Recipe
Step 1 - Prep & Season
Start by melting butter or heating olive oil in a medium pot or Dutch oven over medium heat. Add the chopped yellow onion and diced poblano pepper with half of the seasoning blend. Stir occasionally as the onions soften and become translucent, about 5-6 minutes. You'll notice the edges start to take on a gentle golden hue-that's when the flavor really begins to deepen. Avoid rushing or using too high heat here to keep the peppers tender without burning the onions.
Step 2 - Build Flavor
Next, stir in the shredded chicken, black beans, frozen corn, chicken broth, and the rest of the seasoning blend. Increase the heat to medium-high and bring the mixture to a gentle simmer. Let it bubble uncovered for about 15 minutes, which gives the flavors time to marry beautifully while layering a bit of richness into the broth. If you peek inside, you'll see the soup thicken slightly and the aroma will deepen with smoky warmth.
Step 3 - Finish for Best Texture
Lower the heat and stir in the heavy cream and shredded cheese. I like using a Mexican blend for a smooth melt with mild tanginess, but cheddar or pepper jack work great too. Keep stirring until the cheese melts fully and the soup is creamy and luscious. Then, bring it back to a gentle simmer and cook another 15 minutes. This last simmer rounds out the flavor and thickens the soup slightly without losing silkiness. Right before serving, stir in fresh lime juice for brightness and season with salt and pepper to taste.
Pro Moves I Swear By
Trust me, little details make a big difference here. I always pay attention to how the onions and poblanos look as they cook and don't rush the simmering stages. That extra patience brings out subtle flavors you won't get otherwise.
- Doneness Cue: Look for tender onions and poblanos with lightly browned edges before adding the other soup ingredients.
- Temperature Trick: Keep heat medium to medium-high for simmering; too high can break down the beans and chicken texture.
- Make-Ahead Move: This soup tastes even better the next day as flavors develop-perfect for meal prep.
- Skip This Pitfall: Don't skip the lime juice at the end; it freshens and balances the richness beautifully.
Serve It Up
Finishing Touches
I like to finish the Chicken, Poblano, and Black Bean Soup Recipe with a sprinkle of fresh cilantro for a colorful lift and a squeeze of lime if you want extra zing. Some diced avocado or a dollop of sour cream also adds a silky, cooling contrast that's just perfect.
Great Pairings
This soup pairs wonderfully with crunchy tortilla chips for scooping or a simple cornbread to soak up the creamy broth. A light green salad with a citrus vinaigrette can balance the richness nicely too.
Easy Plating Wins
For a casual weeknight, just ladle the soup into warmed bowls with a sprinkle of cheese and cilantro on top. When you want to impress guests, serve it in rustic bowls with lime wedges on the side and a little extra colorful garnish like sliced radishes or jalapeño rings.
Make-Ahead & Storage
Storing Leftovers
Store leftover Chicken, Poblano, and Black Bean Soup Recipe in airtight containers in the refrigerator. It keeps well for 3 to 4 days with minimal texture change, though the flavors deepen as it rests. When reheating, you might notice the soup thickens a bit-simply add a splash of broth or water to loosen it up.
Freezer Notes
This soup freezes well if you skip the cheese and cream before freezing. Freeze in airtight, freezer-safe containers for up to 3 months. To reheat, thaw overnight in the fridge and add cream and cheese toward the end of reheating for the best texture and flavor.
Reheating Chicken, Poblano, and Black Bean Soup Recipe Without Drying Out
Reheat gently on the stove over low heat, stirring often and adding a little broth or water as needed to maintain creaminess. The microwave works too-heat in short intervals and stir between to avoid hot spots. Avoid high heat to keep the chicken tender and prevent the soup from drying.
Frequently Asked Questions
You can, but fresh cooked or rotisserie chicken works best for tenderness and flavor. Canned chicken may be more dry and less flavorful.
Poblano peppers are mild and smoky rather than fiery. If you want more heat, add a jalapeño or some chili powder to taste.
Absolutely-replace chicken with extra beans or diced potatoes and use vegetable broth instead of chicken broth.
A Mexican blend is your safest bet for creamy melt and mild flavor, but cheddar or pepper jack add nice tang and a little bite.
Final Thoughts
This Chicken, Poblano, and Black Bean Soup Recipe has become one of my go-to weeknight meals because it's so satisfying and easy to adjust. Whether you're feeding family or enjoying leftovers solo, it delivers cozy flavor and keeps well. I hope you enjoy making and sharing it as much as I do.
PrintComplete Recipe
Chicken, Poblano, and Black Bean Soup Recipe
A creamy and flavorful Chicken, Poblano, and Black Bean Soup featuring tender shredded chicken, smoky poblano peppers, black beans, and a blend of spices. This hearty soup is enriched with heavy cream and cheese for a comforting meal perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten Free
Ingredients
For Chicken Poblano Soup:
- 1 tablespoon Unsalted Butter or Olive Oil
- ½ cup chopped Yellow Onion
- 1 Poblano Pepper chopped, stems and seeds removed
- 1 tablespoon Chicken Taco or Chicken Fajita Seasoning or Seasoning Blend
- 2 cups shredded cooked Chicken
- 1 can Black Beans (15 oz; drained, not rinsed)
- ½ cup frozen Corn
- 3 cups Chicken Broth
- ½ cup Heavy Cream
- ½ cup Shredded Cheese (Cheddar, Pepper Jack, Colby Jack, or Mexican Blend)
- 2 teaspoon fresh Lime Juice
- finely chopped Cilantro for garnish
For Seasoning Blend:
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Chili Powder
- ½ teaspoon Dried Oregano
- ½ teaspoon Kosher Salt
- ½ teaspoon freshly cracked Black Pepper
- ¼ teaspoon Cumin
Instructions
- Cook the chopped onions and poblano pepper: Melt the butter in a large saucepan or medium pot/Dutch oven. Add the chopped onions, poblanos, and half of the seasoning blend. Cook for 5-6 minutes until the vegetables are tender and lightly browned.
- Stir in the hearty ingredients: Add the shredded chicken, black beans, frozen corn, chicken broth, and remaining seasoning blend. Stir to combine. Increase the heat 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 has 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.
Notes
- Remove seeds from the poblano pepper for less heat; keep seeds if you prefer a spicier soup.
- Use cooked shredded chicken such as rotisserie chicken for convenience.
- The seasoning blend can be replaced with 1 tablespoon of your favorite chicken taco or fajita seasoning.
- Adjust cheese type based on preference; a Mexican blend provides a nice melty texture.
- For a lighter version, substitute heavy cream with half-and-half or a lower-fat alternative.
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