If you’re looking for a cozy, satisfying soup that packs a flavorful punch without any fuss, you’re in the right place. This Easy Chicken, Poblano, and Black Bean Soup Recipe is honestly one of my go-to’s for a quick weeknight dinner or a crowd-pleasing lunch. It’s creamy, smoky, and just the right amount of spicy, with tender shredded chicken and hearty black beans to keep things interesting. Trust me, once you make it, you’ll want to keep this one in your regular rotation.

❣️

Why You’ll Love This Recipe

  • Simple Ingredients: Uses pantry staples and easy-to-find fresh ingredients.
  • Balanced Flavor: Creamy, smoky, and savory notes blend perfectly without overpowering.
  • Quick to Make: Ready in under an hour, perfect for busy days.
  • Customizable: Easy to adjust heat and add your favorite toppings.
Easy Chicken, Poblano, and Black Bean Soup, chicken poblano black bean soup, hearty chicken and black bean soup, smoky chicken soup with poblano peppers, quick chicken poblano soup - A white bowl filled with creamy orange soup with visible bits of shredded chicken, black beans, yellow corn, and small green peppers evenly spread throughout. Two bright green lime wedges rest on top near the center, adding contrast. A silver spoon sits inside the bowl on the right side. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Easy Chicken, Poblano, and Black Bean Soup Recipe plays a special role in achieving that rich and cozy bowl we all crave. I love that the poblano adds a subtle smoky heat without being too intimidating, and the black beans bring a hearty texture that pairs beautifully with tender chicken. Here’s a little breakdown so you know exactly why I choose each one!

Easy Chicken, Poblano, and Black Bean Soup, chicken poblano black bean soup, hearty chicken and black bean soup, smoky chicken soup with poblano peppers, quick chicken poblano soup - Flat lay of a fresh poblano pepper sliced open to show its green flesh, bright yellow chopped onions, plump black beans glistening, a small pile of golden frozen corn kernels, tender shredded white chicken meat, a wedge of creamy cheddar cheese with some shreds scattered, a few sprigs of vibrant green cilantro, and a halved lime showing its juicy interior, all beautifully arranged with a scattering of chili powder, cumin, and dried oregano powders artfully dusted nearby, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7
  • Unsalted Butter or Olive Oil: Helps soften the onions and poblano; butter adds a creamy richness, while olive oil keeps it light.
  • Yellow Onion: Adds sweetness and depth of flavor when caramelized just a bit.
  • Poblano Pepper: Mildly spicy with earthy tones, it’s milder than other peppers but still gives a nice kick.
  • Seasoning Blend: A blend of garlic, onion powder, chili powder, oregano, salt, pepper, and cumin adds balanced warmth and complexity.
  • Shredded Chicken: Protein-packed and tender, it absorbs the soup’s spices perfectly.
  • Black Beans: Adds substance and some fiber — keep the juice in the can for added flavor.
  • Frozen Corn: Sweet bites that contrast beautifully with the spices and heat.
  • Chicken Broth: The savory base that helps meld all the flavors together; fuller-bodied broths work best.
  • Heavy Cream: Brings creaminess and a luxurious texture that balances the spicy notes.
  • Shredded Cheese: Choose cheddar, pepper jack, or Mexican blends for melty, gooey goodness.
  • Fresh Lime Juice: A quick squeeze brightens up the whole soup in the final step.
  • Cilantro: Fresh herbaceous finish for garnish adding brightness and color.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

One of the best parts about this Easy Chicken, Poblano, and Black Bean Soup Recipe is how easy it is to make it your own. I usually like to keep it fairly mild with just the poblano’s subtle heat, but if you’re into spicy, go ahead and add a diced jalapeño or even a pinch of cayenne. Feel free to swap out the cheese or use half-and-half instead of heavy cream if you want it a bit lighter.

  • Variation: I once added some diced sweet potatoes to the mix for a touch of sweetness and extra heartiness — totally delicious.
  • Dietary tweak: Swap shredded chicken for shredded rotisserie turkey or even cooked shredded jackfruit for a vegetarian twist (just skip the chicken broth or use veggie broth).
  • Seasonal change: In summer, fresh corn tastes incredible here instead of frozen — just added right at the end to keep that fresh crunch.

Step-by-Step: How I Make Easy Chicken, Poblano, and Black Bean Soup Recipe

Step 1: Sauté The Aromatics

Start by melting butter (or warming oil) in your favorite medium pot or Dutch oven over medium heat. Toss in the chopped yellow onion and poblano pepper along with half the seasoning blend. Cook for about 5-6 minutes until the onions are tender and just starting to brown. This step builds your soup’s base flavor, so don’t rush it — those browned bits add a lovely, deep flavor!

Step 2: Add The Chicken and Veggies

Next, stir in your shredded chicken, black beans (including their liquid for extra flavor), frozen corn, chicken broth, and the rest of your seasoning blend. Crank the heat up to medium-high and bring the soup to a gentle simmer. Leave it uncovered and let everything mingle for about 15 minutes — this helps the flavors marry together in the most delicious way.

Step 3: Get Creamy and Cheesy

Once your soup has simmered and the flavors have blended beautifully, stir in the heavy cream and shredded cheese. I like to use a good sharp cheddar or pepper jack for a little extra zing. Keep stirring until the cheese melts completely and the soup comes back to a light simmer. This is where that creamy texture really shines.

Step 4: Final Simmer & Fresh Touches

Let the soup simmer for at least another 15 minutes to deepen the flavors again—don’t skip this, it’s worth the wait! Right before serving, stir in fresh lime juice for that bright pop, then taste and add salt and pepper as needed. That little citrus zing adds a balance that really wakes up all the flavors.

👨‍🍳

Pro Tips for Making Easy Chicken, Poblano, and Black Bean Soup Recipe

  • Use the Poblano wisely: Roasting your poblano before chopping ups the smoky flavor even more, but if you’re short on time, sautéing works just fine.
  • Don’t rinse the beans: Keeping the bean liquid adds extra body and flavor to the soup, plus some natural starch for thickness.
  • Simmer uncovered: Letting the soup simmer without a lid helps concentrate the flavors and thicken the broth slightly.
  • Cheese timing: Add cheese last off direct heat if possible to avoid curdling, then gently warm until melted.

How to Serve Easy Chicken, Poblano, and Black Bean Soup Recipe

Easy Chicken, Poblano, and Black Bean Soup, chicken poblano black bean soup, hearty chicken and black bean soup, smoky chicken soup with poblano peppers, quick chicken poblano soup - A white bowl filled with thick orange creamy soup, mixed with chunks of shredded light beige chicken, black beans, yellow corn kernels, and chopped green vegetables scattered throughout. On top are two lime wedges showing their pale green inside, and a bunch of fresh dark green cilantro leaves in the middle. A silver spoon is placed inside the bowl on the right side. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

My favorite garnishes are fresh cilantro, a dollop of sour cream, and a squeeze of extra lime juice. If you want a little crunch, some crushed tortilla chips or crispy fried onions are amazing too. A sprinkle of extra shredded cheese on top is such a comforting touch that I rarely skip.

Side Dishes

I like serving this soup with warm corn tortillas or a crusty artisan bread to soak up every last delicious bit. Sometimes, I also add a side of simple Mexican street corn salad or a fresh, crisp green salad to round out the meal.

Creative Ways to Present

For special occasions, I sometimes serve this soup inside hollowed-out mini bell peppers or bread bowls—it’s a fun twist that always gets compliments. A drizzle of crema and a sprinkle of diced avocado can dress it up beautifully, making it look as good as it tastes.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge where it keeps nicely for 3 to 4 days. The flavors actually deepen overnight, so if you can wait, it tastes even better the next day.

Freezing

This soup freezes beautifully. Just cool it completely, then transfer to a freezer-safe container or heavy-duty freezer bags. I usually freeze in individual portions so I can grab just what I need. It keeps well for up to 3 months.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally until warmed through. You might want to add a splash of broth or water if it’s too thick. I tend to add a little fresh lime juice and some fresh cilantro after reheating to refresh the flavors.

FAQs

  1. Can I make this Easy Chicken, Poblano, and Black Bean Soup Recipe in a slow cooker?

    Absolutely! You can sauté the onion and poblano, then add all ingredients except the cream and cheese in the slow cooker. Cook on low for 4-6 hours or high for 2-3 hours. Add the cream and cheese near the end and stir until melted.

  2. What if I don’t have poblano peppers?

    You can substitute with Anaheim peppers or mild green chilies. If you want a spicier kick, jalapeños work too, just adjust the amount depending on your heat preference.

  3. Can I use canned chicken instead of shredded chicken?

    While fresh shredded chicken is best for texture and flavor, canned chicken can work in a pinch. Just be aware the texture may be softer and the flavor a little less robust.

  4. Is this soup spicy?

    This Easy Chicken, Poblano, and Black Bean Soup Recipe has a mild spice level thanks to the poblano pepper. You can easily adjust it by adding or omitting spicier peppers or seasonings as you like.

Final Thoughts

I can’t say enough how much I adore this Easy Chicken, Poblano, and Black Bean Soup Recipe — it’s sentimental comfort food that’s also simple enough for any day of the week. Whether you’re feeding family or just craving something hearty and wholesome, this soup hits that sweet spot between quick and special. Give it a go, add your own spin, and let me know how you like it. I have a feeling it’ll become your new favorite too!

Print

Easy Chicken, Poblano, and Black Bean Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 10 reviews

This Easy Chicken, Poblano, and Black Bean Soup is a flavorful small batch recipe perfect for a comforting meal. It combines tender shredded chicken, roasted poblano peppers, hearty black beans, and sweet corn in a creamy, cheesy broth with fresh lime and cilantro for a delightful Mexican-inspired soup.

  • Author: Ashley
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 cups
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican

Ingredients

Chicken Poblano Soup:

  • 1 tbsp unsalted butter or olive oil
  • 1/2 cup chopped yellow onion
  • 1 poblano pepper chopped, stems and seeds removed
  • 1 tbsp chicken taco or chicken fajita seasoning (see seasoning blend below)
  • 2 cups shredded chicken
  • 1 can black beans (15 oz., drained but 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

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

  1. Cook the vegetables: Melt the butter in a large saucepan or medium pot over medium heat. Add the chopped yellow onion, chopped poblano pepper, and half of the seasoning blend. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
  2. Add hearty ingredients: 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 gentle simmer. Allow it to simmer uncovered for 15 minutes to meld flavors.
  3. Make the soup creamy: Stir in the heavy cream and shredded cheese until the cheese fully melts into the soup. Bring the soup back to a simmer.
  4. Simmer for flavor: Let the soup simmer for an additional 15 minutes to deepen the flavors. Stir occasionally to prevent sticking.
  5. Finish and serve: Stir in the fresh lime juice, then taste and adjust salt and pepper to your preference. Ladle the hot soup into warmed bowls and garnish with finely chopped cilantro and any favorite toppings.

Notes

  • For a spicier soup, include some seeds from the poblano pepper or add a pinch of cayenne pepper to the seasoning blend.
  • Use shredded rotisserie chicken to save time and add extra flavor.
  • For a dairy-free version, substitute heavy cream with coconut cream and omit the cheese or use a dairy-free cheese alternative.
  • Double the recipe to serve a larger crowd and store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Serve with warm tortillas, crusty bread, or over rice for a complete meal.
Avatar photo

Hi, I’m Ashley Dawson. I share simple, delicious recipes made for real life, from quick weeknight dinners to sweet treats you’ll want to make again and again. Let’s make your kitchen the coziest place in your home.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star