Easy Chicken, Poblano, and Black Bean Soup Recipe

Introduction

This Easy Chicken, Poblano, and Black Bean Soup is a comforting and flavorful dish perfect for any day of the week. Combining tender chicken, smoky poblanos, and hearty black beans, this soup is creamy, spicy, and satisfying.

Ingredients

• 1 tbsp. Unsalted Butter (or Olive Oil)
• 1/2 cup chopped Yellow Onion
• 1 Poblano Pepper, chopped, stems and seeds removed
• 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)
• 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
• Freshly cracked Black Pepper, to taste
• 1/4 tsp. Cumin

Instructions

1. Step 1: Melt the butter in a large saucepan or medium pot over medium heat. Add the chopped onions and poblano pepper along with half of the seasoning blend. Cook for 5-6 minutes until the vegetables are tender and lightly browned.
2. Step 2: Stir in the shredded chicken, black beans, frozen corn, chicken broth, and the remaining seasoning blend. Increase heat to medium-high and bring the soup to a simmer. Simmer uncovered for 15 minutes.
3. Step 3: Reduce heat and stir in the heavy cream and shredded cheese. Continue stirring until the cheese melts fully and the soup simmers again.
4. Step 4: Let the soup simmer gently for at least another 15 minutes to deepen flavors. Then stir in the fresh lime juice and season with salt and freshly cracked black pepper to taste.
5. Step 5: Serve the soup hot in warmed bowls, garnished with chopped cilantro and any of your favorite toppings.

Tips & Variations

• To reduce heat, remove seeds from the poblano or substitute with a mild green bell pepper.
• Use rotisserie chicken for a quick shortcut and extra flavor.
• For a dairy-free version, substitute heavy cream and cheese with coconut milk and omit the cheese.
• Add diced avocado, sour cream, or tortilla strips as toppings for added texture.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The soup may thicken after cooling; add a splash of chicken broth or water when reheating to reach the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, you can omit the chicken and use vegetable broth instead. Increase beans, corn, and other veggies to keep it hearty.

How can I make this soup spicier?

Add a diced jalapeño or a pinch of cayenne pepper when cooking the vegetables, or serve with hot sauce for extra heat.

Easy Chicken, Poblano, and Black Bean Soup Recipe

Print Recipe

★★★★★

4.6 from 123 reviews

A flavorful and creamy chicken soup with poblano peppers, black beans, sweet corn, and a blend of Mexican-inspired spices. This comforting dish comes together quickly on the stovetop and is perfect for a hearty meal, garnished with fresh lime juice and cilantro for a bright finish.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Sauté Base

• 1 tbsp Unsalted Butter (or Olive Oil)
• 1/2 cup chopped Yellow Onion
• 1 Poblano Pepper (chopped, stems and seeds removed)
• 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

Main Ingredients

• 2 cups Shredded Chicken
• 1 can Black Beans (15 oz; drained, not rinsed)
• 1/2 cup frozen Corn
• 3 cups Chicken Broth

Creamy Addition and Garnishes

• 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)

Instructions

1. Cook the chopped onions and poblano pepper: Melt the butter in a large saucepan or medium pot over medium heat. Add the chopped onions, poblano pepper, and half of the seasoning blend (garlic powder, onion powder, chili powder, oregano, salt, pepper, cumin). Cook for 5-6 minutes until the vegetables are tender and lightly browned.
2. Stir in the hearty ingredients: Add the shredded chicken, drained black beans (not rinsed), frozen corn, chicken broth, and the remaining seasoning blend to the pot. Stir everything to combine. Increase the heat to medium-high, bring the soup to a simmer, and let it simmer uncovered for 15 minutes to develop the flavors.
3. Make it creamy: Lower the heat to medium and stir in the heavy cream and shredded cheese. Stir continuously until the cheese has fully melted into the soup. Allow the soup to come back to a gentle simmer.
4. Simmer for flavor: Let the soup simmer for another 15 minutes to thicken slightly and deepen the taste. Just before serving, stir in the fresh lime juice and adjust seasoning with additional salt and pepper to taste.
5. Serve: Ladle the hot soup into warmed bowls. Garnish generously with finely chopped cilantro and any other preferred toppings such as extra cheese or a squeeze of lime.

Notes

• Remove the seeds and membranes from the poblano pepper to reduce the heat level; keep them if you prefer a spicier soup.
• Use cooked shredded chicken leftover from a roast chicken or rotisserie chicken for convenience.
• Do not rinse the canned black beans to retain more flavor and a bit of the cooking liquid for added richness.
• For a lighter version, substitute the heavy cream with half-and-half or evaporated milk.
• This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Keywords: chicken soup, poblano pepper, black beans, creamy soup, Mexican soup, easy dinner, healthy soup