Nothing beats a warm, comforting bowl when you crave bold flavors and hearty ingredients like chicken, smoky poblanos, and creamy black beans. This Chicken Poblano and Black Bean Soup Recipe is an absolute winner that brings together a smoky, spicy, and creamy blend that feels like a hug in a bowl. Perfectly balanced with fresh veggies, fragrant spices, and tender shredded chicken, this soup is easy to make yet impressive enough to please any crowd. Whether you’re planning a cozy dinner or need some meal prep inspiration, this recipe is ready to become your new favorite.
Ingredients You’ll Need
Every ingredient in this recipe plays a special role, creating a symphony of flavors and textures. From the smoky poblano peppers to the creamy broth, these simple but essential components make the Chicken Poblano and Black Bean Soup Recipe unforgettable.
- Olive oil: Used for sautéing, it helps bring out the flavors of the aromatics.
- Small onion: Adds sweetness and depth as it softens in the pan.
- Garlic cloves: Provide a fragrant base with a subtle punch.
- Poblano peppers: Diced to give smoky heat without overwhelming spiciness.
- Jalapeño (optional): For those who like an extra kick, thinly sliced jalapeño adds vibrant heat.
- Cumin: Brings an earthy warmth that’s quintessential in Southwestern dishes.
- Chili powder: Adds a rich depth and mild spice.
- Smoked paprika: Enhances the smoked flavor and adds a touch of color.
- Salt: Essential for balancing and bringing all flavors together.
- Black pepper: Adds subtle heat and sharpness.
- Fire-roasted tomatoes: Offer smoky sweetness and acidity that brighten the soup.
- Black beans: Rinsed and drained for creaminess and protein-packed goodness.
- Corn kernels: Bring a pop of texture and mild sweetness, fresh or frozen works great.
- Cooked shredded chicken: Hearty protein that makes this soup filling and satisfying.
- Chicken broth: The flavorful base that ties everything together.
- Heavy cream or half-and-half: Adds luscious creaminess for that perfect finish.
- Fresh cilantro: Finely chopped for garnish to add brightness and a pop of green color.
How to Make Chicken Poblano and Black Bean Soup Recipe
Step 1: Sauté the Aromatics and Peppers
Start by heating olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and diced poblano peppers. Sauté these for 5 to 7 minutes until they soften beautifully and the kitchen fills with that amazing savory aroma. This step is crucial because it builds the flavor foundation for your soup.
Step 2: Toast the Spices
Next, stir in the cumin, chili powder, smoked paprika, salt, and black pepper right into the pot. Toast the spices briefly for about 30 seconds to wake up their flavors, infusing the veggies and oil with that warm, smoky essence.
Step 3: Combine Tomatoes, Beans, and Corn
Pour in your fire-roasted tomatoes along with the rinsed black beans and corn kernels. Give everything a good stir to mingle textures and flavors before moving on to the next step.
Step 4: Add Chicken Broth and Shredded Chicken
Pour in the chicken broth and toss in the cooked, shredded chicken. Bring the pot to a gentle boil, then lower the heat and let it simmer for about 15 minutes. This allows all the ingredients to meld and the flavors to develop beautifully.
Step 5: Stir in Heavy Cream
Lower the heat even further and slowly stir in the heavy cream or half-and-half, then simmer gently for 5 minutes—make sure the soup doesn’t boil at this stage. This adds the velvety finish that makes the Chicken Poblano and Black Bean Soup Recipe so crave-worthy.
Step 6: Adjust Seasonings and Serve
Give your soup a final taste and tweak the seasoning with salt or pepper as needed. Your soup is now ready to serve!
How to Serve Chicken Poblano and Black Bean Soup Recipe
Garnishes
To elevate each spoonful, sprinkle fresh chopped cilantro on top. Add a few thin slices of jalapeño if you want more heat. A little shredded cheese or a handful of crunchy tortilla chips can also add a fun textural contrast that makes every bowl even more exciting.
Side Dishes
This soup pairs beautifully with a light green salad or warm cornbread to soak up the rich broth. For a heartier meal, serve with Mexican rice or crispy tortilla strips on the side—everything complements the smoky flavors perfectly.
Creative Ways to Present
Serve your Chicken Poblano and Black Bean Soup Recipe in rustic bowls with a drizzle of sour cream or a squeeze of fresh lime for a zingy finish. For a casual gathering, ladle the soup into small cups as a delicious appetizer that wows guests from the first sip.
Make Ahead and Storage
Storing Leftovers
Place any remaining soup in airtight containers and store in the refrigerator for up to 4 days. The flavors actually deepen as it rests, making leftovers even tastier.
Freezing
This soup freezes exceptionally well. Cool it completely before transferring to freezer-safe containers. Freeze for up to 3 months and thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over low-medium heat, stirring occasionally. If the soup thickens too much, add a splash of broth or water to loosen it up to your preferred consistency.
FAQs
Can I use chicken thighs instead of shredded chicken?
Absolutely! Cooked and shredded chicken thighs work wonderfully and add extra juiciness and flavor to the soup.
How spicy is this Chicken Poblano and Black Bean Soup Recipe?
The poblanos offer a mild smoky heat, and the optional jalapeño brings more kick. Adjust the jalapeño amount to suit your spice tolerance.
Can I make this soup vegetarian?
Yes, simply omit the chicken and use vegetable broth instead of chicken broth. Consider adding extra beans or veggies for heartiness.
Is the heavy cream necessary?
The cream adds richness, but you can substitute with coconut milk or omit it for a lighter version—just expect a less creamy texture.
What can I add to customize this soup?
Try topping with avocado slices, a dollop of sour cream, or sprinkle with queso fresco for extra flavor and texture variety.
Final Thoughts
If you’re looking for an easy-to-make yet boldly flavored soup, this Chicken Poblano and Black Bean Soup Recipe is a must-try. Its comforting warmth, smoky notes, and creamy texture come together in a way that’s simply unforgettable. Grab your ingredients, make a pot, and see how quickly it becomes a beloved staple in your meal rotation!
Print
Chicken Poblano and Black Bean Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
A hearty and flavorful Chicken Poblano and Black Bean Soup that combines tender shredded chicken, smoky poblano peppers, black beans, and corn in a creamy, spiced broth. This comforting soup is perfect for a quick weeknight meal and is garnished with fresh cilantro for an added burst of freshness.
Ingredients
Soup Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 poblano peppers, diced
- 1 jalapeño, sliced (optional)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 3 cups cooked shredded chicken
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Heat and Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, minced garlic, and diced poblano peppers. Sauté for 5–7 minutes until the vegetables are softened and fragrant, creating a flavorful base for the soup.
- Add and Toast Spices: Stir in the cumin, chili powder, smoked paprika, salt, and black pepper. Toast the spices with the vegetables for about 30 seconds to release their aromatics and deepen the soup’s flavor.
- Add Vegetables and Beans: Add the fire-roasted tomatoes, black beans, and corn kernels to the pot. Stir well to combine all ingredients evenly.
- Add Broth and Chicken; Simmer: Pour in the chicken broth and add the cooked shredded chicken. Bring the mixture to a gentle boil, then reduce the heat to low and simmer the soup uncovered for about 15 minutes to meld the flavors.
- Add Cream and Simmer Gently: Lower the heat and stir in the heavy cream or half-and-half. Simmer gently for 5 minutes, making sure the soup does not boil to prevent curdling, resulting in a creamy texture.
- Adjust Seasonings: Taste the soup and adjust salt, pepper, or additional spices as desired to suit your preference.
- Serve and Garnish: Serve the soup hot, garnished with optional jalapeño slices, freshly chopped cilantro, cheese, or tortilla chips for added texture and flavor.
Notes
- You can substitute half-and-half for heavy cream to reduce the fat content slightly.
- For a spicier soup, add more jalapeño or include the seeds when slicing.
- Use fresh roasted poblano peppers if available for a smokier flavor.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
- To make this soup vegetarian, replace chicken with extra beans or a meat substitute and use vegetable broth instead of chicken broth.
