Easy Chicken, Poblano, And Black Bean Soup Recipe

There’s something undeniably comforting about a warm, hearty soup. Especially one that hits that perfect balance of spicy, creamy, and savory. This easy Chicken, Poblano, and Black Bean Soup is just that—a simple yet flavorful dish that has become one of my go-to recipes for a cozy night in. The way the poblano peppers bring just the right amount of heat, paired with the creamy richness of the broth, is absolutely addictive. Plus, it’s a fantastic way to use up leftover shredded chicken (and let’s be real, we always need more of those recipes in our back pocket!).

I remember the first time I made this soup—it was a chilly evening, and I wanted something warm and comforting but also a little different from my usual chicken noodle soup routine. I had a couple of poblanos lying around and some leftover rotisserie chicken, so I threw everything together in a pot, and voilà, this delicious concoction was born. The smell alone had me hovering over the stove impatiently, and when I finally took that first spoonful, I knew I had found a new favorite. Now, it’s a staple in my meal rotation, especially during the colder months.

this RECIPE

The story behind the flavors

Chicken soups have been around for centuries, but this particular blend takes some inspiration from Mexican flavors, thanks to the poblano pepper and the seasoning blend. Poblanos are mild chili peppers that originate from Puebla, Mexico. Their smoky flavor brings a depth to dishes without being overly spicy, making them perfect for a soup like this where you want warmth without overwhelming heat. Black beans and corn add heartiness, while the lime juice at the end brightens the flavors and ties everything together.

Now, onto the real magic—let’s break down how to make this delicious soup.

🥘 Let’s talk ingredients: the key players in this soup

• Poblano peppers: These are the star of the show when it comes to adding a subtle heat and smoky flavor to the soup. If you can’t find poblanos, you could swap them for a mild bell pepper or, if you’re feeling adventurous, a spicier pepper like jalapeño. Just know that the heat level will change!
• Shredded chicken: This soup is a fantastic way to use up leftover chicken, whether it’s from a roasted bird or even a store-bought rotisserie. In a pinch, poaching some chicken breasts will do the trick.
• Black beans: These add a creamy texture and a good dose of protein and fiber. No need to rinse them—just drain and toss them in. If you don’t have black beans on hand, pinto or kidney beans would work, too.
• Corn: Frozen corn works perfectly here, giving the soup a pop of sweetness. Canned or fresh corn would also do the job—just be sure to adjust cooking times slightly if using fresh.
• Chicken broth: The base of the soup. Use a good quality chicken broth for maximum flavor, or even homemade if you have it. Vegetable broth could also work if you’re trying to reduce your meat intake.
• Heavy cream and cheese: These two are what take the soup from good to unforgettable. The cream adds richness, and the melted cheese gives that perfect creamy texture and depth. I love using a mix of pepper jack and cheddar, but feel free to experiment with your favorites.
• Lime juice: A squeeze of lime at the end brings brightness and cuts through the richness of the cream and cheese, so don’t skip it!
• Seasoning blend: This combination of garlic powder, onion powder, chili powder, cumin, and oregano is what gives the soup its warmth and depth of flavor. If you’re out of any of these spices, a store-bought chicken taco or fajita seasoning blend works just as well.

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

To make this soup, you don’t need a ton of fancy kitchen gadgets, which is part of its charm. Here’s what I use and recommend:

• Dutch oven or large pot: A heavy-bottomed pot works best to evenly distribute heat and keep the soup simmering nicely. If you don’t have a Dutch oven, a regular soup pot works just fine—just keep an eye on it to make sure nothing sticks to the bottom.
• Wooden spoon: Perfect for stirring the soup without scratching your pots, especially if you’re using enameled cookware.
• Sharp knife and cutting board: For chopping those onions, poblanos, and cilantro, of course. If you’re short on time, you can use pre-chopped onions or even frozen veggies.

Step-by-step: My foolproof method (with a few hard-learned lessons)

1. Sauté the veggies. Start by melting your butter (or olive oil) over medium heat. Add the chopped onions and poblano peppers, and toss in half of the seasoning blend. You want to cook these for about 5-6 minutes, until they’re tender and slightly browned. The key here is not to rush—let the onions caramelize a bit, which will add more depth to the soup. (I’ve made the mistake of cranking up the heat to speed things along, but trust me, patience pays off here!)
2. Add the hearty stuff. Once the veggies are softened and smelling amazing, toss in the shredded chicken, black beans, corn, and chicken broth. Stir everything together, then sprinkle in the rest of your seasoning blend. Turn up the heat to medium-high to bring it all to a simmer, then reduce the heat and let it simmer uncovered for about 15 minutes. This allows all those flavors to meld together beautifully.
3. Make it creamy. Now for the fun part—stir in the heavy cream and shredded cheese. As the cheese melts into the broth, you’ll notice the soup getting thicker and creamier. Give it another 5 minutes to simmer, then taste and adjust your seasonings as needed. A little extra salt or pepper can go a long way here.
4. Simmer for extra flavor. Let the soup simmer for another 15 minutes to really bring out all the flavors. I’ve learned that the longer this soup simmers, the better it gets. Just before serving, stir in the fresh lime juice for that perfect finishing touch.
5. Serve it up. Ladle the hot soup into bowls, top with freshly chopped cilantro, and dig in. You can also add extra toppings like sliced avocado, a dollop of sour cream, or some crushed tortilla chips for added texture.

Variations and adaptations: Mix it up!

One of the best things about this soup is how versatile it is. Here are a few ways you can switch it up based on what you have on hand or your dietary preferences:

• Gluten-free: This recipe is naturally gluten-free, so no changes needed there! Just be sure to check that your broth and seasonings don’t contain any hidden gluten.
• Dairy-free: You can easily swap out the heavy cream for coconut milk to make it dairy-free. It adds a slightly different flavor, but it’s delicious. As for the cheese, you can use a dairy-free cheese alternative or skip it altogether and still have a fantastic soup.
• Vegan: If you want to make this soup vegan, omit the chicken and use vegetable broth. Replace the chicken with extra beans or some sautéed mushrooms for a hearty, plant-based version.
• Spice it up: If you like more heat, throw in a diced jalapeño or even some crushed red pepper flakes. If you’re feeling really adventurous, add a dash of hot sauce at the end.
• Seasonal swaps: You can swap out the frozen corn for fresh when it’s in season, or add other vegetables like diced zucchini or bell peppers for extra color and texture.

How to serve (and impress your guests!)

When serving this soup, I like to keep things casual but thoughtful. Ladle it into wide bowls and sprinkle with chopped cilantro for a pop of color. You could also serve it with a few lime wedges on the side for anyone who wants an extra hit of acidity. I love adding sliced avocado and tortilla strips on top for added texture and richness. For sides, warm corn tortillas or a slice of crusty bread are perfect for dipping.

Drink pairings: What to sip alongside

Since this soup has both creamy and spicy elements, I recommend pairing it with a crisp, refreshing drink. A cold beer, like a light lager or a Mexican-style cerveza, is a natural choice. If you’re more of a wine person, a chilled Sauvignon Blanc or a Pinot Grigio would complement the flavors nicely. And if you prefer non-alcoholic drinks, a lime soda or iced tea with a splash of lemon will do the trick!

Storing and reheating tips

Got leftovers? Lucky you! This soup stores beautifully and actually tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the fridge for up to 4 days. When reheating, do so gently over medium heat—if the soup has thickened too much, just add a splash of broth or water to thin it out. It also freezes well for up to 3 months, just leave out the cream and cheese if you plan to freeze it, and add them in when reheating.

Scaling the recipe for a crowd (or just yourself!)

This recipe makes about 4-6 servings, but if you’re feeding a crowd, it’s easy to double or even triple the ingredients. The only thing to watch out for is the simmering time—larger batches may need a little more time to cook so all the flavors can meld. On the flip side, if you’re cooking for one or two, halving the recipe works perfectly, and you’ll still have enough for leftovers.

FAQs

1. Can I use leftover turkey instead of chicken?
Absolutely! This soup is a great way to use up leftover turkey, especially around the holidays.

2. How spicy is this soup?
The poblano peppers give a mild heat, but it’s not too spicy. If you want more spice, you can add a jalapeño or some hot sauce.

3. Can I make this soup ahead of time?
Yes! In fact, it tastes even better after sitting for a day or two. Just store it in the fridge and reheat when ready.

4. What other toppings can I add?
Get creative! Crushed tortilla chips, diced avocado, sour cream, and shredded cheese are all great options.

5. Can I make this soup in a slow cooker?
Sure! Just sauté the onions and peppers first, then add everything to the slow cooker and cook on low for 4-6 hours.

Final thoughts: Give it a try!

This Chicken, Poblano, and Black Bean Soup is so easy to make, yet packed with flavor. Whether you’re whipping it up for a weeknight dinner or serving it at a casual gathering, it’s sure to be a hit. Plus, with so many ways to adapt it, you can truly make it your own. Give it a try, and don’t be surprised if it becomes a regular on your menu!

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