Name: Chicken Poblano & Black Bean Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Southwestern / Mexican
Ingredients: 1 ½ cups shredded cooked chicken; 2 poblano peppers, roasted, peeled, and chopped; 1 can (15 oz) black beans, rinsed and drained; 1 cup corn kernels (fresh, frozen, or canned); 4 cups chicken broth (low sodium preferred); ½ cup heavy cream or half & half; 1 can (10 oz) diced tomatoes with green chilies; 3 cloves garlic, minced; 1 small onion, diced; 1 teaspoon ground cumin; ½ teaspoon smoked paprika; Salt, to taste; Black pepper, to taste; 1 tablespoon lime juice (fresh); 2 tablespoons chopped cilantro (plus more for garnish); ½ cup shredded cheddar cheese (optional topping); ¼ cup sour cream (optional topping)

I’ve always had a soft spot for soups that pack a punch, and this Chicken Poblano & Black Bean Soup is one of those bowls that brings warmth, flavor, and comfort all at once. The smoky heat of roasted poblano peppers, combined with the heartiness of shredded chicken and the creamy texture of black beans and corn, creates a spoonful that’s both nourishing and addictive. I first tried a version of this soup in a small café tucked into a mountain town, and ever since, I’ve been recreating and refining it at home.

What I love most about this recipe is how adaptable and satisfying it is. Whether you need a cozy dinner on a cold evening, a hearty meal prep idea for your week, or something to impress at your next potluck, this soup delivers. It’s rich, but not heavy. Creamy, yet still light. And every bite is layered with texture, spice, and that magical depth you get from simple, quality ingredients. If you’re a fan of bold yet balanced flavors, this one’s going to become a staple.

Why You’ll Love This Chicken Poblano & Black Bean Soup

It’s a one-pot wonder—minimal cleanup, maximum flavor.
The poblano pepper brings a gentle heat without overpowering.
It’s creamy without needing too much dairy.
Packed with protein, fiber, and real comfort.
Easy to make in large batches—hello, leftovers!
Customizable with toppings like lime, cilantro, sour cream, or shredded cheese.
Feels indulgent but is secretly wholesome.

What Kind of Chicken Should I Use?

You’ve got options here, and that’s part of what makes this soup so flexible. I usually go with shredded rotisserie chicken because it saves time and adds depth from the already-seasoned meat. If you prefer to cook from scratch, boneless skinless chicken breasts or thighs both work beautifully—just simmer them in the broth until tender, then shred.

If you’re after even more flavor, grilling or roasting your chicken before adding it to the soup will bring a smoky layer that complements the poblano peppers perfectly. Just make sure whatever you choose is tender enough to shred and soak up all those amazing spices.

Options for Substitutions

Poblano Peppers: If poblanos are hard to find, try using mild green chilies or even a mix of bell peppers with a dash of smoked paprika.
Black Beans: Pinto beans or kidney beans make solid alternatives, especially if that’s what you already have in your pantry.
Corn: Fresh, frozen, or canned all work—just be sure to drain canned corn well.
Chicken: Swap it for turkey or even shredded jackfruit for a vegetarian version.
Dairy-Free Option: Use coconut milk or a plant-based creamer instead of heavy cream for a non-dairy alternative.
Spice Level: Craving more heat? Add a diced jalapeño or a dash of cayenne pepper. Want it milder? Cut back on the poblano and use mild seasonings.

Ingredients for this Chicken Poblano & Black Bean Soup

Shredded Chicken: The heart of the soup—adds protein and soaks up all the smoky, creamy flavors.
Poblano Peppers: Roasted and diced for a subtle smoky heat that’s never overwhelming.
Black Beans: Brings creaminess, fiber, and a hearty bite.
Corn Kernels: A sweet, juicy contrast to the heat and richness.
Chicken Broth: Forms the savory base of the soup—use low sodium to control salt levels.
Heavy Cream (or Half & Half): For that velvety finish that ties everything together.
Diced Tomatoes (with green chilies): Adds acidity, texture, and a mild kick.
Garlic & Onion: Classic flavor builders that make every spoonful richer.
Cumin & Smoked Paprika: Warm, earthy spices that enhance the soup’s Southwestern profile.
Salt & Black Pepper: Essential seasonings that balance everything.
Fresh Lime Juice: Brightens the final flavor—just a squeeze before serving makes all the difference.
Chopped Cilantro: For a fresh herbal pop to finish it off.
Cheddar Cheese (optional topping): Adds melty richness on top.
Sour Cream (optional topping): Creamy contrast and a little tang in every bite.

Step 1: Roast the Poblanos

Start by roasting the poblano peppers over an open flame or under a broiler until the skin is blistered and blackened. Let them steam in a covered bowl for 10 minutes, then peel off the skin, remove seeds, and chop.

Step 2: Sauté the Aromatics

In a large soup pot or Dutch oven, heat a bit of oil over medium heat. Add chopped onion and garlic, cooking until translucent and fragrant—about 3 to 4 minutes.

Step 3: Build the Flavor Base

Stir in cumin and smoked paprika, letting them bloom for 30 seconds. Add the roasted poblano peppers, diced tomatoes with chilies, black beans, and corn. Mix well to coat everything in the spices.

Step 4: Add Broth and Simmer

Pour in the chicken broth and bring the soup to a gentle boil. Reduce heat to low, cover, and let simmer for 15–20 minutes so all the flavors can meld.

Step 5: Stir in Chicken and Cream

Add the shredded chicken and stir in the heavy cream (or half & half). Let it heat through for another 5–7 minutes, stirring occasionally. Taste and adjust salt and pepper if needed.

Step 6: Finish with Freshness

Right before serving, squeeze in fresh lime juice and sprinkle in chopped cilantro. Ladle into bowls and top with shredded cheese, a dollop of sour cream, and more cilantro or lime wedges if desired.

How Long to Cook the Chicken Poblano & Black Bean Soup

This soup comes together surprisingly fast for something that tastes like it’s been simmering all day. Here’s the general timing breakdown:

Roasting Poblanos: 10 minutes (plus 10 minutes to steam and peel)
Sautéing & Spicing: 5–7 minutes
Simmer Time (with broth): 15–20 minutes
Final Heat Through (with cream and chicken): 5–7 minutes

Total cook time: Around 35–40 minutes (if using pre-cooked chicken)

Tips for Perfect Chicken Poblano & Black Bean Soup

Roast the Poblanos Properly: Don’t skip the roasting—it’s what gives the soup that irresistible smoky edge.
Go Low and Slow on Simmer: Letting the soup simmer gently allows all the flavors to deepen without boiling away the creaminess.
Use Fresh Lime Juice: Add it at the end, not during cooking, to keep that bright citrus punch.
Shred Chicken Finely: Smaller strands of chicken soak up more flavor and make the soup extra comforting.
Season Gradually: Add salt as you go, especially if you’re using store-bought broth, which can vary in sodium.
Add Cheese at the End: Don’t mix cheese into the pot—it can make the soup grainy. Garnish instead, so it melts gently on top.
Make It Ahead: The soup tastes even better the next day. Just reheat gently on the stovetop or in the microwave.

Watch Out for These Mistakes While Cooking

Skipping the Roasting Step: Raw poblanos won’t give the same depth. Always roast and peel them to unlock their smoky sweetness.
Boiling After Adding Cream: Once you stir in the cream or half & half, keep the heat low. Boiling can cause it to separate and dull the texture.
Overcrowding the Pot: If you’re doubling the recipe, make sure your pot is big enough—crowding can affect how evenly everything cooks.
Using Unseasoned Broth: A bland broth means a bland soup. Use quality broth or homemade if possible, and don’t forget to taste as you go.
Neglecting the Lime: The citrus at the end lifts and balances the richness. Skipping it leaves the flavor feeling flat.
Adding Cilantro Too Early: Heat will dull its brightness. Stir it in right before serving or use it just as a garnish.

What to Serve With Chicken Poblano & Black Bean Soup?

Warm Cornbread

Perfect for soaking up every last drop of soup, especially when slathered with butter.

Avocado Slices or Guacamole

The creamy texture cools the heat and adds richness—great as a topping or on the side.

Cheese Quesadillas

Crispy, cheesy, and perfect for dipping right into the soup. Bonus: they’re fast to make.

Southwest Salad

Try mixed greens, cherry tomatoes, corn, black beans, and tortilla strips with a zesty lime vinaigrette.

Elote (Mexican Street Corn)

If you want to turn this into a real meal, elote adds bold flavor and crunch to the table.

Tamales

Hearty, savory, and incredibly satisfying when paired with a light, brothy soup like this.

Cilantro Lime Rice

A fluffy, citrusy side that complements the flavors in the soup without overpowering them.

Tortilla Chips with Salsa or Pico de Gallo

Sometimes, you just need something crunchy to contrast that creamy spoonful.

Storage Instructions

Chicken Poblano & Black Bean Soup stores like a dream. Here’s how to keep it fresh:

Refrigerator: Let the soup cool completely before transferring it to an airtight container. It will last up to 4 days in the fridge.
Freezer: This soup freezes well—just skip adding dairy if you plan to freeze it (you can stir in cream when reheating). Freeze in individual portions or a large container for up to 3 months.
Reheating: Warm gently on the stove over medium-low heat or in the microwave in short bursts. Stir often to keep the texture smooth, especially if it contains cream.

Estimated Nutrition (per serving — approx. 1.5 cups)

Note: Nutrition may vary based on specific ingredients and toppings used.

Calories: ~360
Protein: 27g
Carbohydrates: 28g
Fiber: 8g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 65mg
Sodium: 620mg
Sugar: 4g

This soup is well-balanced—high in protein and fiber, with satisfying fats. For a lighter version, use half & half instead of cream or skip the cheese topping.

Frequently Asked Questions

What can I use instead of poblano peppers?

If you can’t find poblanos, try Anaheim peppers, mild green chilies, or even bell peppers with a pinch of smoked paprika for similar flavor without the heat.

Can I make this soup vegetarian?

Absolutely! Replace the chicken with jackfruit, tofu, or just load up on extra beans and corn. Use vegetable broth instead of chicken broth.

Is this soup spicy?

It has a mild smoky heat, not a sharp spice. Want it hotter? Add a diced jalapeño or sprinkle in cayenne pepper. Want it milder? Reduce the amount of poblano and skip the chilies in the tomatoes.

Can I use canned black beans?

Yes! Rinse and drain canned beans before adding them to the soup. They’re convenient and work perfectly here.

Can I make this in a slow cooker?

You can! Add everything except the cream and lime juice to the slow cooker and cook on low for 6 hours. Stir in cream and lime right before serving.

How do I thicken the soup?

If you like a thicker texture, mash some of the beans before adding or let the soup simmer uncovered a little longer. You can also add a spoonful of cornmeal or a cornstarch slurry if needed.

What toppings go best with this soup?

Try shredded cheese, sour cream, avocado slices, crushed tortilla chips, lime wedges, and chopped cilantro for an elevated experience.

Can I prep this ahead of time?

Definitely. You can make the entire soup a day ahead—it tastes even better the next day as the flavors develop. Just store it in the fridge and reheat gently.

Conclusion

Chicken Poblano & Black Bean Soup is the kind of recipe that hits every craving: cozy, hearty, a little smoky, and wildly satisfying. Whether you’re looking for a nourishing weeknight dinner, prepping for the week ahead, or serving a crowd, this soup delivers big flavor with minimal fuss. It’s customizable, freezes well, and makes you feel like you’re getting a hug in a bowl. Once you try it, you’ll understand why it’s become a staple in my kitchen—and I have a feeling it’ll become one in yours too.