Easy Chicken, Poblano, And Black Bean Soup Recipe

There’s something so comforting about a bowl of warm, hearty soup, especially as the weather starts to cool down. This chicken, poblano, and black bean soup is rich, creamy, and packed with layers of flavor. With tender shredded chicken, smoky poblano peppers, black beans, and just the right amount of cheese and cream, this soup has a little bit of everything. Plus, it’s a breeze to throw together—perfect for a cozy weeknight meal that doesn’t demand hours in the kitchen.

I first made this soup on a chilly night when I was craving something filling but not too heavy. I had leftover shredded chicken from the previous day, and a lone poblano pepper sitting in the fridge, practically begging to be used. I tossed them into the pot with some black beans and a handful of spices, and before I knew it, a creamy, savory soup was simmering away, filling the kitchen with the most delicious aroma. Every time I make this, I remember that night and the little “aha!” moment of realizing just how easy it is to create a restaurant-quality soup with basic ingredients.

this RECIPE

🥣 A quick look at the origins of this cozy dish

This soup is a fun twist on Mexican-inspired flavors, bringing together elements of chicken tortilla soup and creamy poblano soup. Poblano peppers are commonly used in Mexican cuisine, known for their slightly smoky, mild heat. When cooked, they add a depth of flavor that balances beautifully with the creaminess of the broth. Black beans, a staple in Mexican and Southwestern dishes, lend a hearty texture and a good dose of protein and fiber. While this recipe doesn’t follow any traditional Mexican recipe exactly, it borrows flavors and ingredients commonly found in those dishes, making it a cozy, satisfying bowl with a hint of Tex-Mex flair.

Let’s talk ingredients: the stars of the show

• Poblano Pepper: This mild chili pepper adds a subtle smokiness that’s perfect for soups. If you can’t find poblanos, you could substitute with a green bell pepper (for zero heat) or a jalapeño (if you like things a bit spicier). Choose peppers with firm, glossy skin for the best flavor.
• Shredded Chicken: This soup is a great way to use up leftover rotisserie chicken, but you can also cook and shred chicken breasts or thighs. If you want a vegetarian version, consider swapping the chicken for diced zucchini or even more beans.
• Black Beans: These add heartiness and a lovely texture to the soup. Black beans are high in fiber and protein, making them a nutritious addition. If you’re out, pinto beans or kidney beans work well as substitutes.
• Heavy Cream: This gives the soup its creamy, velvety texture. For a lighter option, you could use half-and-half or even coconut milk for a dairy-free twist. Just keep in mind that different creams will impact the thickness and richness.
• Cheese: Melting cheese into the soup adds extra creaminess and a slightly tangy depth. Cheddar, pepper jack, or Colby Jack work wonderfully here. If you’re trying to keep things lighter, reduce the cheese by half.
• Fresh Lime Juice: A squeeze of lime brightens up the soup, balancing the rich creaminess with a little pop of acidity. Don’t skip this—it really makes a difference in the final flavor.

Kitchen gear: what you need (and what you can skip)

For this recipe, you won’t need any fancy gadgets—just a few basic tools you probably already have:

• Dutch Oven or Large Pot: A Dutch oven is ideal because it retains heat well and allows for even cooking. But any large pot with a thick bottom will work fine.
• Wooden Spoon: Use this to stir the ingredients and prevent anything from sticking. A sturdy wooden spoon is great for scraping up any browned bits that add flavor.
• Measuring Cups and Spoons: To keep the proportions just right, especially for the seasoning blend.

And that’s it! No blenders, food processors, or special gadgets required. Just straightforward kitchen tools for a fuss-free soup.

Step-by-step: how to make this creamy chicken poblano soup

1. Sauté the onions and poblanos

Start by melting your butter (or heating the olive oil) in a Dutch oven or large pot over medium heat. Add the chopped yellow onion and diced poblano pepper, along with half of your seasoning blend. Stir occasionally and let everything cook for about 5-6 minutes. You want the onions and peppers to be tender and lightly browned—this brings out their sweetness and adds a caramelized depth to the soup.

Pro Tip: If you want a little more charred flavor, let the peppers sit undisturbed in the pot for a minute or two before stirring.

2. Add the hearty ingredients

Next, add in the shredded chicken, black beans, and frozen corn. Pour in the chicken broth and sprinkle in the remaining seasoning. Stir everything together and turn up the heat to medium-high. Let the soup come to a simmer, then allow it to cook, uncovered, for about 15 minutes. This helps all those flavors meld together and gives the broth a richer taste.

3. Make it creamy

Once your soup has simmered, stir in the heavy cream and shredded cheese. Keep stirring until the cheese is fully melted into the broth, giving it a lovely, velvety texture. At this point, your soup should be thick, creamy, and incredibly aromatic.

Note: If the soup is too thick for your liking, you can add a bit more chicken broth until it reaches your desired consistency.

4. Simmer for flavor

Let the soup simmer for another 15 minutes. This helps deepen the flavors and allows everything to meld perfectly. Right before serving, stir in the lime juice and taste to adjust salt and pepper as needed.

5. Serve and garnish

Ladle the hot soup into bowls and top with freshly chopped cilantro and any other toppings you like. Tortilla strips, sliced avocado, or a sprinkle of extra cheese make great additions.

Variations to make it your own

• Vegetarian Version: Swap the chicken for diced zucchini or mushrooms for a veggie twist. Use vegetable broth instead of chicken broth.
• Spicy Twist: Add diced jalapeños along with the poblanos, or a dash of cayenne pepper, to kick up the heat.
• Low-Carb Option: Skip the beans and corn if you’re cutting back on carbs. Instead, add extra chicken or diced veggies like bell peppers or cauliflower.
• Dairy-Free Alternative: Substitute the heavy cream with coconut milk and omit the cheese. You’ll still get a creamy texture with a slight coconut flavor.
• Seasonal Additions: In the fall, try adding a handful of diced sweet potato or pumpkin for a seasonal twist. They add a subtle sweetness that complements the smoky poblanos.

How to serve and garnish like a pro

This soup looks beautiful in a deep, rustic bowl topped with a sprinkle of fresh cilantro. You can also add a few tortilla strips on top for some crunch, or garnish with sliced avocado for extra creaminess. A dollop of sour cream or a drizzle of crema can add a nice touch, and a few extra lime wedges on the side let everyone adjust the brightness to their liking.

Suggested beverages to pair with

For a refreshing balance to this creamy, slightly spicy soup, try pairing it with a glass of iced hibiscus tea or agua fresca. Hibiscus tea has a tartness that cuts through the richness, while agua fresca (water flavored with fresh fruit like watermelon or pineapple) adds a light, fruity contrast. If you’re in the mood for something warm, a cozy chamomile tea or spiced apple cider works wonderfully with these flavors, especially in colder weather.

Storage and reheating tips

Leftovers? Lucky you! This soup keeps beautifully in the fridge for up to 3-4 days. Just let it cool completely, then store it in an airtight container. When reheating, you might notice it thickens up a bit in the fridge—just add a splash of chicken broth or water to loosen it up. Heat it gently on the stovetop over low-medium heat, stirring occasionally, until it’s warmed through.

For freezing, skip the cream and cheese until you’re ready to reheat and serve. Freeze the soup in a freezer-safe container for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge, reheat, and add the cream and cheese.

Scaling the recipe for a crowd or just for one

This recipe makes about four hearty servings, but it’s easy to adjust. If you’re cooking for a larger group, simply double the ingredients, but keep an eye on the salt—season gradually and taste as you go. For a single serving, halve the ingredients, though I’d recommend making the full batch anyway; this soup is even better the next day!

FAQs

1. Can I use another type of pepper instead of poblano?
Yes! Green bell pepper works as a mild alternative, or jalapeño if you want extra heat.

2. Can I make this soup ahead of time?
Absolutely. The flavors develop even more if you make it a day in advance. Just add the lime juice right before serving.

3. What’s the best way to shred chicken?
You can use two forks to shred cooked chicken, or pop it into a mixer with a paddle attachment for a quick and easy shred.

4. Can I freeze this soup?
Yes, but hold off on adding the cream and cheese until you’re reheating it.

5. How do I make this soup spicier?
Add jalapeños, cayenne, or even a splash of hot sauce for an extra kick.

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