There’s nothing quite like a warm bowl of Chicken, Poblano, and Black Bean Soup on a cool evening.
It’s rich, creamy, and comforting, with just the right kick from smoky poblano peppers and a hearty base of shredded chicken, black beans, and corn.
This flavorful soup combines Tex-Mex spices with creamy broth, creating a dish that’s both satisfying and vibrant.
It’s easy enough for a weeknight dinner but special enough to impress your guests.
Why You’ll Love This Recipe
This soup is creamy yet light, with bold southwestern flavor from poblano peppers, lime, and spices.
It’s full of protein from chicken and black beans, making it both filling and wholesome.
You can make it all in one pot in under an hour, perfect for busy nights.
The combination of melted cheese and cream gives it an indulgent texture that feels restaurant-quality.
What You’ll Need (Ingredient Highlights)
Poblano peppers provide a mild smoky flavor that balances beautifully with the creamy base.
Shredded chicken adds hearty texture — you can use leftover rotisserie chicken for convenience.
Black beans and corn bring body, color, and a touch of sweetness to the soup.
A homemade seasoning blend with chili powder, oregano, cumin, and garlic adds warmth and depth.
Heavy cream and shredded cheese make the soup rich and velvety without being heavy.
Fresh lime juice and cilantro add the perfect bright finishing touch.
Pro Tips Before You Start
Char the poblano pepper lightly before chopping for a deeper, roasted flavor.
Use pre-cooked or leftover chicken to save time.
Add cheese slowly and stir constantly to ensure it melts smoothly.
Taste the soup after adding lime juice — the acidity enhances all the flavors.
For a thicker soup, simmer uncovered a few extra minutes.
How to Make Chicken, Poblano, and Black Bean Soup
Step 1 – Sauté the Vegetables
Melt butter or heat olive oil in a medium pot or Dutch oven over medium heat.
Add chopped onions, poblano peppers, and half of the seasoning blend. Cook for 5–6 minutes until tender and lightly browned.
Step 2 – Add the Main Ingredients
Stir in shredded chicken, black beans, frozen corn, chicken broth, and the remaining seasoning blend.
Bring to a simmer and cook uncovered for about 15 minutes.
Step 3 – Make It Creamy
Reduce the heat slightly and stir in the heavy cream and shredded cheese.
Continue stirring until the cheese melts completely and the soup thickens slightly.
Step 4 – Simmer for Flavor
Let the soup simmer another 15 minutes to allow all the flavors to blend together.
Finish with fresh lime juice and season with salt and black pepper to taste.
Step 5 – Garnish and Serve
Ladle into bowls and garnish with chopped cilantro and your favorite toppings like tortilla strips, avocado slices, or extra cheese.
What to Serve It With
Serve with warm tortillas or crusty bread for dipping.
Pair with a fresh green salad or roasted vegetables.
Add a side of Mexican rice or cornbread for a heartier meal.
Top with sour cream, diced avocado, or shredded cheese for extra richness.
Variations / Substitutions
Use diced green chiles if poblano peppers aren’t available.
Swap black beans for pinto beans or white beans.
Add diced tomatoes or tomato paste for a tangier base.
Use half-and-half instead of heavy cream for a lighter version.
Add cooked quinoa or rice for extra body and nutrition.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently over medium heat, stirring occasionally.
Avoid boiling once cream and cheese are added — it can separate.
Freeze the soup without the cream and cheese for up to 2 months; add them after reheating.
Fresh lime juice and cilantro should be added right before serving for the best flavor.
FAQs
Can I make this soup ahead of time?
Yes, it reheats beautifully. Just add the lime juice and cilantro fresh before serving.
Can I use rotisserie chicken?
Absolutely — it’s a great shortcut that saves time.
How spicy is this soup?
Poblano peppers are mild, but you can add jalapeño or cayenne for extra heat.
Can I make it dairy-free?
Use coconut milk or cashew cream instead of heavy cream and skip the cheese.
Can I use canned green chiles instead of poblanos?
Yes, they work well in a pinch though they’ll have a slightly different flavor.
Can I thicken the soup more?
Yes, let it simmer uncovered for 10 extra minutes or add a slurry of cornstarch and water.
How long does it last in the fridge?
About 3–4 days when stored in an airtight container.
Can I freeze this soup?
Yes, but freeze it before adding cream and cheese for best texture.
What toppings go well with it?
Tortilla chips, avocado, sour cream, cheese, or a squeeze of lime.
Can I use leftover turkey instead of chicken?
Definitely — it’s a great way to repurpose holiday leftovers.
Final Thoughts
This Chicken, Poblano, and Black Bean Soup is the perfect blend of creamy, spicy, and comforting.
It’s rich without being heavy, easy to make, and guaranteed to warm you up any time of year.
Once you try this one-pot wonder, it’ll become a go-to recipe for cozy, flavorful meals.
