If you are looking for a comforting, flavorful dish that feels like a warm hug on a chilly day, then this Easy Chicken, Poblano, and Black Bean Soup Recipe is exactly what you need. Loaded with tender shredded chicken, smoky poblano peppers, creamy corn, and hearty black beans, this soup balances spices and creaminess beautifully. It’s an irresistible blend of textures and flavors that comes together quickly, making it perfect for cozy family dinners or meal prepping without spending hours in the kitchen.
Ingredients You’ll Need
Getting this soup just right hinges on a handful of simple, fresh ingredients that pack a punch in taste and texture. Each component has an important role — from the gentle heat of the poblano pepper to the velvety richness of the cream, every ingredient transforms this soup into a vibrant, nourishing meal.
- Unsalted Butter or Olive Oil: Provides a rich base and helps soften the onions and peppers for depth of flavor.
- Yellow Onion: Adds sweetness and savory layers once sautéed to perfection.
- Poblano Pepper: Brings a mild smoky heat that is both distinctive and comforting.
- Seasoning Blend: A mix of garlic powder, chili powder, cumin, and oregano infuses complex, warm spices throughout the soup.
- Shredded Chicken: Offers satisfying protein and a tender bite that soaks up the soup’s flavors.
- Black Beans: Lend heartiness and Earthy richness, plus a wonderful creamy texture when simmered.
- Frozen Corn: Adds sweetness and pops of vibrant color.
- Chicken Broth: Acts as the flavorful foundation that ties all ingredients together.
- Heavy Cream: Makes the soup luxuriously creamy and smooth.
- Shredded Cheese: Melts into the soup, enriching it with gooey, cheesy goodness.
- Fresh Lime Juice: Brightens the entire dish, balancing richness with a hint of sharpness.
- Cilantro: A fresh garnish that completes the soup with herbal brightness.
How to Make Easy Chicken, Poblano, and Black Bean Soup Recipe
Step 1: Sauté the Aromatics
Start by melting your butter or warming olive oil in a medium pot over medium heat. Toss in the chopped yellow onion and poblano pepper along with half the seasoning blend. As these soften and just begin to caramelize after about 5 to 6 minutes, your kitchen fills with a fragrant warmth that promises deliciousness ahead.
Step 2: Add Chicken and Veggies
Next, it’s time to add the star ingredients—shredded chicken, black beans (drained but not rinsed for extra flavor), frozen corn, and the remaining seasoning blend. Pour in the chicken broth and stir everything until combined. Bring the soup to a simmer on medium-high heat; this simmering phase lets the flavors meld beautifully. Let it cook uncovered for 15 minutes to thicken slightly and deepen in flavor.
Step 3: Make It Creamy and Cheesy
After simmering, stir in the heavy cream and shredded cheese of your choice, whether it be cheddar, pepper jack, or a Mexican blend. Keep stirring until the cheese fully melts into the soup, turning the broth into a silky, velvety canvas of flavor.
Step 4: Final Simmer and Brighten
Allow your soup to return to a gentle simmer for another 15 minutes to really blend all the rich, savory notes. Just before serving, stir in fresh lime juice and adjust seasoning with salt and pepper to taste. This quick splash of citrus adds a fresh spark that keeps the soup balanced and lively.
How to Serve Easy Chicken, Poblano, and Black Bean Soup Recipe
Garnishes
The best part about this soup is all the lovely garnishes you can add. Cilantro is a must for that fresh herbal note, but you can also sprinkle on extra shredded cheese, a dollop of sour cream, or even sliced avocado to enhance the creaminess. Crispy tortilla strips add a wonderful crunch if you want a textural contrast.
Side Dishes
Pair this soup with warm cornbread or crusty bread to soak up every last bit of the flavorful broth. A simple mixed green salad with a tangy vinaigrette makes a refreshing side that lightens the meal, balancing creaminess with crisp greens.
Creative Ways to Present
For a fun twist, serve this soup in mini bread bowls or alongside a quesadilla filled with the same cheese you used in the soup. You could even top the soup with a sprinkle of crushed tortilla chips or a splash of hot sauce for an extra kick. Presentation can turn a humble soup into a true crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
This Easy Chicken, Poblano, and Black Bean Soup Recipe keeps beautifully in the fridge for up to 4 days. Store it in an airtight container to preserve all those wonderful flavors and textures.
Freezing
Freezing is a great option if you want to enjoy this soup later. Ladle it into freezer-safe containers, leaving some space at the top, and freeze for up to 3 months. Just remember, cream-based soups can sometimes separate after freezing, but a good stir when reheating fixes this easily.
Reheating
Reheat gently on the stove over low to medium heat to avoid boiling, which can cause the dairy to curdle. Stir often until warm and creamy again. You can add a splash of chicken broth or cream if it seems too thick after refrigeration or freezing.
FAQs
Can I use a different type of pepper if I don’t have poblano?
Absolutely! Anaheim peppers or even mild green bell peppers can work well as substitutes. Just keep in mind that poblano peppers bring a unique smoky flavor and mild heat that others may not fully replicate.
Is this soup spicy?
It has a gentle warmth thanks to the poblano and chili powder but is definitely mild enough for most palates. You can always adjust the heat by adding more chili powder or a pinch of cayenne if you want to spice things up.
Can I make this soup vegetarian?
Yes, you can swap out the chicken for extra beans or hearty veggies like sweet potato or zucchini. Use vegetable broth instead of chicken broth and skip the cheese or use a plant-based version for a vegan option.
What’s the best cheese to use in this soup?
Cheddar, Pepper Jack, Colby Jack, or a Mexican cheese blend all work wonderfully, melting smoothly and adding great flavor. Choose according to your taste preference and availability.
Can I prepare this soup in a slow cooker?
While this recipe is designed for stovetop cooking, you can adapt it by sautéing the onions and peppers first, then combining all ingredients (except cream and cheese) in the slow cooker. Cook on low for 4 to 6 hours, then stir in cream and cheese near the end.
Final Thoughts
This Easy Chicken, Poblano, and Black Bean Soup Recipe has become one of my absolute favorites because it’s comforting, flavorful, and surprisingly quick to make. With its creamy texture, smoky notes, and bright hints of lime, it’s a soup that feels special but is straightforward enough for weeknight dinners. Trust me, once you try it, this recipe will be a staple in your kitchen too. So grab those simple ingredients and dive into a bowl of cozy goodness!
PrintEasy Chicken, Poblano, and Black Bean Soup Recipe
This Easy Chicken, Poblano, and Black Bean Soup is a creamy, flavorful small batch recipe perfect for a cozy meal. Made with shredded chicken, sautéed poblano peppers, black beans, corn, and a blend of spices, it’s a delicious and hearty soup that comes together in under an hour. Garnished with fresh cilantro and lime juice, this comforting American soup offers a perfect balance of smoky, creamy, and zesty flavors.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 cups
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
For Chicken Poblano Soup:
- 1 tbsp Unsalted Butter or Olive Oil
- 1/2 cup chopped Yellow Onion
- 1 Poblano Pepper, chopped, stems and seeds removed (about 3/4 cup chopped)
- Seasoning Blend 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
For Seasoning Blend:
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Chili Powder
- 1/2 tsp Dried Oregano
- 1/2 tsp Kosher Salt
- 1/2 tsp freshly cracked Black Pepper
- 1/4 tsp Cumin
Instructions
- Sauté the Vegetables: Melt the butter in a large saucepan or medium pot/Dutch oven over medium heat. Add the chopped onion, chopped poblano pepper, and half of the seasoning blend. Cook for 5-6 minutes until the vegetables are tender and lightly browned.
- Add Hearty Ingredients: Stir in the shredded chicken, drained black beans, frozen corn, chicken broth, and the remaining seasoning blend. Increase the heat to medium-high, bring the soup to a simmer, and cook uncovered for 15 minutes to blend flavors.
- Create Creamy Texture: Stir in the heavy cream and shredded cheese. Continue stirring until the cheese is fully melted and incorporated. Bring the soup back to a gentle simmer.
- Simmer for Flavor: Let the soup simmer uncovered for at least another 15 minutes to deepen the flavors. Stir in the fresh lime juice, then season with additional salt and pepper to taste.
- Serve and Garnish: Ladle the hot soup into warmed bowls and garnish with freshly chopped cilantro and any preferred additional toppings. Enjoy warm.
Notes
- Poblano Pepper Amount: Poblano peppers vary in size. An average pepper yields about 3/4 cup chopped (anywhere between 1/2 cup to 1 cup is suitable).
- Use chicken taco or fajita seasoning as an alternative to the seasoning blend for convenience.
- For a spicier soup, retain some seeds from the poblano pepper or add a pinch of cayenne pepper.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
