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. Filled with tender chicken, smoky poblano peppers, and hearty black beans, it’s a satisfying bowl of warmth with a creamy finish.

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 (15 oz) black beans, 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
• 1/2 tsp freshly cracked black pepper
• 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, poblano pepper, and 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. Bring the soup to a simmer over medium-high heat and let it simmer uncovered for 15 minutes.
3. Step 3: Add the heavy cream and shredded cheese to the pot. Stir until the cheese is fully melted, then bring the soup back to a gentle simmer.
4. Step 4: Allow the soup to simmer for at least another 15 minutes to develop flavor. Stir in the fresh lime juice, then season with additional salt and pepper to taste.
5. Step 5: Serve the soup hot, divided into warmed bowls. Garnish with chopped cilantro and your favorite toppings.

Tips & Variations

• For extra heat, leave some of the poblano seeds in or add a diced jalapeño pepper along with the onions.
• Use rotisserie chicken for a quick and easy shredded chicken option.
• Swap heavy cream for coconut milk to add a subtle twist and make the soup dairy-free.
• Add a squeeze of fresh lime just before serving to brighten the flavors even more.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent curdling. If the soup thickens too much, add a splash of chicken broth or water when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, replace the shredded chicken with extra black beans or cooked chickpeas, and use vegetable broth instead of chicken broth. You can also omit the cheese or use a plant-based alternative.

Can I prepare this soup ahead of time?

Absolutely. The flavors actually improve after sitting overnight. Prepare the soup completely, then cool and refrigerate. Reheat thoroughly before serving, adding a little extra broth or water if needed.

Easy Chicken, Poblano, and Black Bean Soup Recipe

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★★★★★

4.6 from 138 reviews

• Author: Naomi
• Total Time: 55 minutes
• Yield: 6 servings 1x

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Description

This Easy Chicken, Poblano, and Black Bean Soup is a flavorful, creamy, and hearty small-batch soup perfect for a cozy meal. With tender shredded chicken, smoky poblano peppers, black beans, corn, and a blend of spices, it’s a simple one-pot dish that simmers to perfection and finishes with a touch of lime and cheese for richness.

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Ingredients

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Soup Base

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

Seasonings

• 1/2 tsp. Garlic Powder
• 1/2 tsp. Onion Powder
• 1/2 tsp. Chili Powder
• 1/2 tsp. Dried Oregano
• 1/4 tsp. Cumin
• 1/2 tsp. Kosher Salt
• 1/2 tsp. freshly cracked Black Pepper

Main Ingredients

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

Finishing Ingredients

• 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)

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Instructions

1. Cook the aromatics: Melt the butter in a large saucepan or medium pot over medium heat. Add the chopped onions, poblanos, and half of the seasoning blend. Cook for 5-6 minutes until the vegetables are tender and lightly browned.
2. Add main ingredients and simmer: Stir in the shredded chicken, black beans, frozen corn, chicken broth, and the remaining seasoning. Increase the heat to medium-high, bring the soup to a simmer, then cook uncovered for 15 minutes to blend flavors.
3. Make it creamy: Stir in the heavy cream and shredded cheese. Continue cooking until the cheese has fully melted and the soup comes back to a simmer.
4. Simmer for flavor: Let the soup simmer gently for at least another 15 minutes to deepen the flavors. Stir in fresh lime juice and adjust seasoning with salt and pepper to taste.
5. Serve: Ladle the hot soup into warmed bowls and garnish with chopped cilantro and your favorite toppings for a fresh finish.

Notes

• Use poblanos with seeds removed to control heat level; leave seeds if you prefer it spicier.
• You can substitute shredded rotisserie chicken for convenience.
• Choose cheese types like Cheddar, Pepper Jack, Colby Jack, or Mexican blend depending on your flavor preference.
• If you prefer a thinner soup, reduce the heavy cream or add more chicken broth.
• Garnish with additional toppings like sour cream, sliced avocado, or tortilla strips for extra texture.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-American

Keywords: Chicken Soup, Poblano, Black Bean Soup, Easy Soup, Creamy Soup, Mexican Flavor, Small Batch Soup