Warm, creamy, and full of smoky flavor, Chicken, Poblano, and Black Bean Soup is a bowl of pure comfort with a touch of Southwest flair.
This hearty soup brings together tender shredded chicken, roasted poblano peppers, black beans, corn, and creamy cheese in a rich, flavorful broth that’s satisfying yet easy to make.
Perfect for weeknights or cozy weekends, it’s a wholesome dish that warms you from the inside out.
Why You’ll Love This Recipe
This recipe perfectly balances creamy richness with zesty spice.
The poblano pepper adds gentle smokiness without overwhelming heat, while the lime juice and cilantro brighten every spoonful.
It’s a one-pot meal that’s filling, full of texture, and ready in under an hour.
Serve it with tortilla chips, warm bread, or over rice for a comforting family favorite.
What You’ll Need (Ingredient Highlights)
Butter or olive oil creates the flavorful base for sautéing aromatics.
Yellow onion adds sweetness and depth.
Poblano pepper offers a mild smoky flavor that makes the soup stand out.
Black beans bring protein and texture, complementing the creamy broth.
Frozen corn adds subtle sweetness and color.
Chicken broth forms the savory backbone of the soup.
Heavy cream provides smoothness and body.
Shredded cheese melts into the soup, adding rich flavor — cheddar, pepper jack, or Colby Jack work beautifully.
Lime juice and cilantro deliver a bright, fresh finish that balances the richness.
Seasoning blend (garlic powder, onion powder, chili powder, oregano, salt, pepper, cumin) ties all the flavors together perfectly.
Pro Tips Before You Start
Roast the poblano before chopping for deeper, smokier flavor.
Use pre-cooked or rotisserie chicken to save time.
If you prefer a thicker soup, mash some of the beans before simmering.
Add extra cheese or cream for a richer texture.
Garnish with avocado, tortilla strips, or a dollop of sour cream for an indulgent finish.
How to Make Chicken, Poblano, and Black Bean Soup
Step 1 – Sauté aromatics
Melt butter (or heat oil) in a large saucepan or Dutch oven over medium heat.
Add chopped onions, poblano peppers, and half of the seasoning blend.
Sauté for 5–6 minutes until tender and lightly browned.
Step 2 – Add main ingredients
Stir in shredded chicken, black beans, frozen corn, chicken broth, and the remaining seasoning.
Mix well. Increase heat to medium-high and bring the mixture to a simmer.
Let it cook uncovered for about 15 minutes.
Step 3 – Make it creamy
Add heavy cream and shredded cheese, stirring until the cheese fully melts and the soup becomes smooth and velvety.
Step 4 – Simmer for flavor
Allow the soup to simmer gently for another 15 minutes, letting the flavors blend together.
Stir in fresh lime juice and adjust seasoning with salt and pepper.
Step 5 – Serve and enjoy
Ladle the hot soup into bowls.
Garnish with chopped cilantro and your favorite toppings like avocado slices or tortilla strips.
Serve immediately.
What to Serve It With
Serve with warm tortillas, crusty bread, or tortilla chips for dipping.
Pair with a side salad for a balanced meal.
A scoop of rice turns it into a hearty dinner bowl.
Top with extra cheese or sour cream for indulgence.
Enjoy with a cold drink or sparkling lime water for a refreshing contrast.
Variations / Substitutions
Use half-and-half instead of heavy cream for a lighter option.
Swap black beans with pinto or white beans for a twist.
Add roasted corn or fire-roasted tomatoes for extra flavor.
Make it spicy by adding jalapeño or a dash of hot sauce.
Use vegetable broth and omit chicken for a vegetarian version with added veggies.
Top with cotija cheese or pepper jack for extra zing.
Storage & Leftovers
Store cooled soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove over low heat or in the microwave until warm.
If the soup thickens, add a splash of broth or cream when reheating.
Freeze for up to 2 months in freezer-safe containers — thaw in the fridge overnight before reheating.
Avoid boiling once cream is added to preserve texture.
FAQs
Can I use rotisserie chicken?
Yes, it’s a quick and easy shortcut that adds great flavor.
Is poblano pepper spicy?
No, it’s mild and smoky, not overly hot.
Can I use canned corn instead of frozen?
Yes, just drain it well before adding.
Can I make this soup dairy-free?
Use coconut milk or cashew cream instead of heavy cream and skip the cheese.
Can I make it vegetarian?
Yes, use vegetable broth and extra beans or veggies in place of chicken.
How can I thicken the soup?
Mash a few beans or add a tablespoon of cornstarch slurry before simmering.
What kind of cheese works best?
Cheddar, Colby Jack, or Pepper Jack melt beautifully and add great flavor.
Can I make it spicier?
Add diced jalapeño, cayenne, or chipotle powder to taste.
How long does it keep?
Up to 3 days refrigerated or 2 months frozen.
What toppings go best?
Cilantro, avocado, tortilla strips, and sour cream are all excellent.
Final Thoughts
This Chicken, Poblano, and Black Bean Soup delivers everything you want in a hearty meal — creamy, smoky, savory, and bright.
It’s cozy yet vibrant, full of balanced flavors that feel both comforting and fresh.
Serve it for dinner on a chilly night or as a crowd-pleasing soup at gatherings — it’s sure to become a new favorite.
