Welcome the Flavors of Chicken, Poblano, and Black Bean Soup Recipe
I’m so excited to share this Chicken, Poblano, and Black Bean Soup Recipe with you! It’s one of those cozy, vibrant dishes that just feels like a warm hug after a busy day. The smoky poblano peppers add a gentle kick, balanced by creamy cheese and bright lime juice. Whether you’re cooking for your family or planning a casual weeknight meal, this soup delivers comfort and zest in every bubbly, fragrant spoonful.
I love how easily this recipe comes together with simple pantry staples and fresh ingredients. It’s perfect anytime you want a hearty bowl of deliciousness that’s both satisfying and a little special. You’ll enjoy the wonderful combo of tender chicken, earthy black beans, and sweet bursts of corn all simmered in a delicate broth that’s creamy but never heavy.
Daisy’s Top Tips
- Flavor Builder: Don’t skimp on the seasoning blend — it really wakes up the soup with layers of warmth and spice.
- Texture Magic: Sauté the onions and poblano until lightly golden for that lovely, mellow sweetness and smoky depth.
- Budget Friendly: Use leftover shredded chicken to make this soup extra economical and flavorful.
- Time Saver: A good quality rotisserie chicken works beautifully if you’re short on time!
Market Basket & Pantry Picks
Picking the right ingredients makes all the difference, and luckily, this Chicken, Poblano, and Black Bean Soup Recipe calls for items you can find in most markets. You’ll want to grab a fresh poblano pepper with a glossy skin—avoid any that look wrinkled or bruised. Canned black beans are a pantry lifesaver here; just be sure to drain but not rinse them, so you keep that wonderful bean flavor in the soup.
- Unsalted Butter or Olive Oil: For a mild, creamy base or a fruity finish; your choice.
- Yellow Onion: Adds that tender sweetness when sautéed to golden perfection.
- Poblano Pepper: Mildly spicy and smoky, perfect for the star flavor.
- Seasoning Blend or Chicken Taco/Fajita Seasoning: Packs all the savory spices in one.
- Shredded Chicken: Use freshly cooked or leftover for convenience.
- Black Beans: Canned and drained, no need to rinse.
- Frozen Corn: Easy and adds bursts of natural sweetness.
- Chicken Broth: The flavorful base that brings everything together.
- Heavy Cream: For that luscious creamy texture you’ll adore.
- Shredded Cheese: Choose your favorite—Cheddar, Pepper Jack, or a Mexican blend all melt beautifully.
- Lime Juice: A squeeze at the end brightens each spoonful.
- Cilantro: Freshly chopped for a fragrant finishing touch.
Smart Shopping Ideas
Look for poblano peppers that feel firm and heavy for their size, with no soft spots. For beans, choose low-sodium or no-salt-added canned varieties to better control salt levels in your soup. Frozen corn is a timesaver and retains sweetness better than canned alternatives. When buying shredded cheese, pick the freshest pack and grate it yourself if you can—it melts so much better!
Cook Chicken, Poblano, and Black Bean Soup Recipe Step by Step
Ready to dive in? This Chicken, Poblano, and Black Bean Soup Recipe is straightforward but packed with flavor, turning humble ingredients into a golden crisp, hearty meal. Here’s the step-by-step to make your kitchen smell irresistible and your taste buds sing.
- Melt Butter & Sauté Aromatics: In a medium pot or Dutch oven, melt your butter or heat olive oil over medium heat. Add chopped yellow onions and the chopped poblano pepper (make sure you removed seeds and stems). Sprinkle half the seasoning blend over the veggies. Stir and cook for about 5–6 minutes until the onions are tender and just starting to show a lovely golden brown.
- Add Hearty Ingredients: Toss in shredded chicken, black beans (drained but not rinsed), frozen corn, and chicken broth. Sprinkle the remaining seasoning blend on top, then stir everything together to infuse those spicy, savory aromas.
- Bring to a Simmer: Raise the heat to medium-high and bring the soup to a gentle simmer. Let it bubble uncovered for 15 minutes; this concentrates the flavors and softens the poblano just right.
- Make It Creamy & Cheesy: Lower the heat to medium-low and stir in the heavy cream followed by the shredded cheese. Continue stirring until the cheese melts into a silky, luscious texture. Watch that color deepen and the soup become irresistibly thick.
- Simmer for Best Flavor: Allow the soup to simmer gently for another 15 minutes. This final simmer is where all the ingredients mingle into a harmonious, savory blend.
- Brighten It Up: Stir in fresh lime juice to cut through the richness and add a burst of freshness. Taste your soup and adjust salt and pepper to your liking.
Serving the Dish with Flair
Once your Chicken, Poblano, and Black Bean Soup Recipe is bubbling with that creamy, golden crisp goodness, it’s time to serve it up. Ladle the soup into warmed bowls and sprinkle with fresh cilantro for a fragrant, colorful finish. It’s a joy to share this dish around the family table or with friends on a chilly evening.
Serve It Up Right
- Perfect Pairings: Try a side of warm cornbread, tortilla chips, or a tossed green salad with a zesty vinaigrette.
- Plating Magic: Garnish with extra cheese, diced avocado, or a dollop of sour cream for an inviting presentation.
- Leftover Love: Store leftovers in airtight containers and reheat gently on the stovetop to keep the creamy texture intact.
- Occasion Twist: Add a sprinkle of crispy bacon or swap chicken for shredded turkey at holiday dinners for an unexpected twist.
Fun Variations with Chicken, Poblano, and Black Bean Soup Recipe
- For extra smoky flavor, roast your poblano pepper before chopping it.
- Add a diced jalapeño or a pinch of cayenne if you like it spicier.
- Swap heavy cream for coconut milk for a subtly sweet, dairy-free version.
- Include diced tomatoes or a splash of salsa verde for a bright, tangy punch.
- Stir in cooked quinoa or rice to stretch the soup into a filling meal.
- Top each bowl with crispy tortilla strips or crushed tortilla chips for delightful crunch.
Make-Ahead & Storage Tips
- Refrigerate: Keep soup covered and refrigerated for up to 4 days. Reheat on the stovetop over low heat, stirring occasionally.
- Freeze: Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating gently.
- Reheat Tips: Add a splash of broth or water when reheating to loosen thickened soup.
- Freshen Up: Stir in a little fresh lime juice or chopped cilantro after reheating to brighten flavors.
Chicken, Poblano, and Black Bean Soup Recipe FAQs
- Can I use canned chicken instead of shredded chicken? Yes, but shredded cooked chicken offers better texture and flavor for this soup.
- Is it necessary to remove the seeds from poblano peppers? Removing seeds reduces heat and bitterness, making the soup milder and more balanced.
- Can I make this soup vegetarian? Absolutely! Substitute chicken broth with vegetable broth and omit the chicken or use plant-based protein.
- What cheese works best? Mexican cheese blends melt beautifully, but Pepper Jack adds a nice kick if you like a little heat.
- How thick is the finished soup? It’s creamy but still spoonable and light enough for multiple servings without heaviness.
Chicken, Poblano, and Black Bean Soup Recipe
This hearty and flavorful Chicken, Poblano, and Black Bean Soup blends tender shredded chicken with smoky poblano peppers, black beans, and sweet corn in a creamy, cheesy broth. Finished with fresh lime juice and cilantro, this comforting soup is perfect for a cozy weeknight meal or a satisfying lunch.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
For Chicken Poblano Soup:
- 1 tbsp. Unsalted Butter or Olive Oil
- 1/2 cup chopped Yellow Onion
- 1 Poblano Pepper, chopped, stems and seeds removed
- 2 cups Shredded Cooked 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
For 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
- Cook the onions and poblanos: Melt the butter in a large saucepan or medium pot over medium heat. Add the chopped yellow onions and poblano peppers along with half of the seasoning blend. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
- Add hearty ingredients: Stir in the shredded cooked chicken, black beans, frozen corn, chicken broth, and the remaining seasoning blend. Increase the heat to medium-high, bring the soup to a simmer, and let it cook uncovered for 15 minutes to blend the flavors.
- Make it creamy: Lower the heat slightly and stir in the heavy cream and shredded cheese. Continue stirring until the cheese is fully melted and incorporated into the soup, then bring it back to a gentle simmer.
- Simmer for flavor: Allow the soup to simmer for at least another 15 minutes to deepen the flavor. After simmering, stir in the fresh lime juice. Taste and season with additional salt and pepper as needed.
- Serve: Ladle the hot soup into warmed bowls and garnish with freshly chopped cilantro and your favorite toppings such as extra shredded cheese or sour cream.
Notes
- Remove the seeds and stems from the poblano pepper to reduce heat; leave some seeds if you prefer more spice.
- Shredded cooked chicken can be homemade or store-bought rotisserie chicken.
- The soup can be made ahead and refrigerated for up to 3 days—reheat gently on the stovetop.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free creamer.
- Feel free to add additional toppings like avocado slices, tortilla strips, or jalapeños for extra flavor and texture.
