Chicken Poblano Soup
Hola! If you’re craving something cozy yet full of bold flavors, this Easy Chicken Poblano Black Bean Soup will become a new favorite. Growing up in Orlando, I learned that soups weren’t just for chilly nights, they were for bringing the family together around a table of comfort. My abuela used to show me how to roast peppers until smoky and tender, and that same magic lives in this dish. It’s hearty with chicken and beans, creamy with just the right touch of cheese and cream, and perfectly balanced with lime and cilantro. This small batch recipe is just the right size for weeknight dinners.
Quick Recipe Overview
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Total Time | 55 minutes |
| Servings | 6 cups (about 1 ½ quarts) |
| Difficulty | Easy |
| Cuisine | American with Mexican-inspired flavors |
| Best Season | Fall and Winter |
Why You’ll Love This Recipe
- Small batch friendly: Perfect for couples, small families, or meal-prep without ending up with too many leftovers.
- Flavor-packed: Poblanos add a gentle smoky heat, while the cheese and cream make it luxuriously smooth.
- Healthy balance: With black beans, corn, and protein-rich chicken, this soup is both filling and nutrient-dense.
- Customizable: You can adjust the spice, swap cheeses, or bulk it up with extra beans or veggies.
- Pairs beautifully: Serve it with warm tortillas or cornbread, and you’ve got a dinner that feels like a hug in a bowl.
Easy Chicken Poblano Black Bean Soup
- Total Time: 55 minutes
- Yield: 6 cups 1x
Description
A creamy, comforting small-batch soup made with shredded chicken, black beans, corn, and a smoky poblano pepper, simmered in a seasoned broth with a rich cheesy finish.
Ingredients
- 1 tbsp unsalted butter or olive oil
- 1/2 cup chopped yellow onion
- 1 poblano pepper, chopped (stems and seeds removed)
- 1 tbsp seasoning blend or chicken taco/fajita seasoning
- 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
- Chopped cilantro for garnish
Instructions
1. Melt butter in a medium pot. Add chopped onion, poblano, and half the seasoning. Cook for 5-6 minutes until softened and lightly browned.
2. Stir in chicken, black beans, corn, chicken broth, and remaining seasoning. Bring to a simmer and cook uncovered for 15 minutes.
3. Add heavy cream and shredded cheese. Stir until the cheese melts and the soup becomes creamy.
4. Let the soup simmer for another 15 minutes to deepen flavor.
5. Stir in lime juice. Taste and adjust seasoning if needed.
6. Serve hot, garnished with chopped cilantro and optional toppings.
Notes
Use rotisserie chicken for quicker prep.
To make vegetarian, omit chicken and use veggie broth with more beans or veggies.
For extra heat, add diced jalapeño or cayenne pepper.
Soup thickens as it sits, so thin with broth if reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 233
- Sugar: 2g
- Sodium: 558mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0.1g
- Carbohydrates: 17g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 60mg
Ingredients
- 1 tbsp unsalted butter or olive oil
- ½ cup chopped yellow onion
- 1 poblano pepper, chopped, stems and seeds removed
- 1 tbsp seasoning blend (or chicken taco/fajita seasoning)
- 2 cups shredded cooked chicken
- 1 can black beans (15 oz, drained but not rinsed)
- ½ cup frozen corn
- 3 cups chicken broth
- ½ cup heavy cream
- ½ cup shredded cheese (cheddar, pepper jack, Colby jack, or Mexican blend)
- 2 tsp fresh lime juice
- Chopped cilantro for garnish
Seasoning Blend:
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp chili powder
- ½ tsp dried oregano
- ½ tsp kosher salt + freshly cracked black pepper
- ¼ tsp cumin
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Poblano Pepper | Choose one that feels firm with glossy skin. Size can vary, but about ¾ cup chopped works well. |
| Onion | Yellow onions add sweetness, but white onions give a sharper flavor if you prefer. |
| Shredded Chicken | Rotisserie chicken is a great shortcut for busy nights. |
| Black Beans | Draining without rinsing helps keep a thicker texture. |
| Cheese | Pepper jack gives a kick, cheddar adds richness, and a Mexican blend balances both. |
| Heavy Cream | For a lighter version, swap with half-and-half. |
Step-by-Step Instructions
- Cook the aromatics: Melt butter in a medium Dutch oven or pot. Add chopped onion, poblano, and half the seasoning blend. Cook for 5 to 6 minutes until tender and slightly browned.
- Add hearty ingredients: Stir in shredded chicken, black beans, corn, chicken broth, and remaining seasoning. Bring to a gentle simmer over medium-high heat and cook uncovered for 15 minutes.
- Make it creamy: Lower the heat slightly, then stir in heavy cream and cheese until melted. This gives the soup a smooth, rich texture.
- Simmer for flavor: Let the soup simmer for another 15 minutes so the flavors meld together. Add lime juice, then taste and adjust with extra salt or pepper if needed.
- Serve: Ladle into warm bowls, garnish with fresh cilantro, and add toppings like avocado slices, tortilla strips, or a squeeze of extra lime.
Helpful Tips
- Warm your bowls before serving to keep the soup hot longer.
- If the soup gets too thick, splash in extra broth to loosen it up.
- Double the recipe if cooking for a crowd—it scales up easily.
- Poblanos vary in heat, so taste a small piece before cooking to gauge spice level.
Expert Tips for the Best Results
- Layer seasonings: Add half with the onions and half later for deeper flavor.
- Don’t rush the simmer: Allowing time ensures the broth absorbs the poblano’s smoky richness.
- Balance with acid: The fresh lime juice at the end brightens the creamy base.
- Cheese melt-in: Add the cheese gradually and stir to avoid clumping.
Recipe Variations
- Spicy Kick: Add diced jalapeños or a pinch of cayenne if you like heat.
- Veggie-Loaded: Toss in zucchini, bell peppers, or spinach for more nutrition.
- Crockpot Version: Combine ingredients (except cream, cheese, lime, and cilantro) in a slow cooker. Cook on low for 6 hours, then finish with the creamy additions.
- Southwest Style: Use fire-roasted tomatoes and top with crushed tortilla chips for a Tex-Mex twist.
Make Ahead & Freezer Tips
This soup keeps well in the fridge for up to 3 days. Store in an airtight container and reheat on the stovetop. For freezer storage, let it cool completely, then portion into freezer bags or containers for up to 2 months. Leave out the cream and cheese before freezing, then add them fresh when reheating for the best texture.
Serving Suggestions
Serve with warm flour tortillas, cornbread, or tortilla chips on the side. Garnish with avocado, jalapeño slices, or extra cheese for a colorful, inviting bowl. A drizzle of Mexican crema or sour cream makes it extra luxurious.
Pairing Ideas
Pair this soup with cornbread for a classic cozy combo, or serve it with a light salad topped with citrus vinaigrette. For drinks, try a crisp Mexican lager, a glass of Sauvignon Blanc, or a tangy lime agua fresca.
Storage and Reheating Tips
Store leftovers in a sealed container in the fridge. To reheat, use the stovetop on low heat, stirring occasionally, until warmed through. In the microwave, heat in 1-minute intervals, stirring between each, until hot. Add a splash of broth if it thickens too much.
Frequently Asked Questions (FAQs)
1. Can I make this soup without cream?
Yes, swap heavy cream with half-and-half, evaporated milk, or even coconut milk for a lighter option.
2. How spicy is poblano soup?
Poblano peppers are mild with a smoky flavor. If you prefer more heat, add jalapeños or a pinch of chili flakes.
3. Can I use canned chicken?
Absolutely. Canned chicken works in a pinch, though shredded rotisserie or fresh cooked chicken gives the best flavor.
4. What cheese melts best in soup?
Mexican blend and Colby Jack melt smoothly, while pepper jack adds spice and cheddar adds richness.
5. How do I thicken the soup?
Let it simmer uncovered for a bit longer, or mash a few beans with the back of a spoon to release natural starch.
6. Is this soup gluten-free?
Yes, this recipe is naturally gluten-free, just double-check your seasoning blends to be sure.
7. Can I make it vegetarian?
Yes, simply skip the chicken, use vegetable broth, and add extra beans or vegetables.
Nutrition Info
| Serving Size | 1 cup |
| Calories | 233 |
| Protein | 23g |
| Carbohydrates | 17g |
| Fat | 8g |
| Fiber | 5g |
| Sugar | 2g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Conclusion
This Easy Chicken Poblano Black Bean Soup is everything you want in a weeknight dinner: creamy, smoky, hearty, and comforting. Whether you serve it with cornbread, tortillas, or simply on its own, it’s guaranteed to bring warmth and flavor to your table.
