When chilly evenings call for comfort food with a twist, this Creamy Chicken, Poblano, and Black Bean Soup Recipe becomes my go-to. It's the perfect balance of smoky poblano heat, tender chicken, and silky creaminess, making it a satisfying meal for a quick weeknight or a cozy weekend dinner. I love how it warms you from the inside out while being loaded with wholesome flavors.
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What Sets This Apart
This soup nails the trifecta of warmth, creaminess, and a gentle smoky bite, all while using ingredients you likely already have handy. I'm always impressed by how these simple pantry staples come together for an elevated taste without fuss or overly complicated steps.
- Consistent Results: The step-by-step seasoning and simmering process guarantees a rich and cohesive flavor every time you make it.
- Rich, Balanced Flavor: The blend of roasted poblanos, tangy lime, and creamy cheese creates a harmonious depth.
- Pantry-First Ingredients: Using canned black beans, frozen corn, and basic spices ensures you can whip it up anytime, no special trips required.
- Weeknight Friendly: Minimal active time with big payoff, so you can spend less time cooking and more time enjoying.
Ingredient Snapshot
Choosing fresh and quality ingredients will elevate this Creamy Chicken, Poblano, and Black Bean Soup Recipe beyond basic soup night. Whenever possible, I pick fresh poblano peppers with bright, firm skins and use homemade chicken broth for the richest flavor.
- Poblano Pepper: Look for firm, glossy peppers without wrinkles or soft spots for the best smoky flavor.
- Chicken: Use shredded rotisserie chicken for convenience, or cook your own breasts for a lean option.
- Black Beans: Drain but don't rinse the beans to keep the savory starchy flavor that thickens the broth.
- Cheese: Choose a good melting cheese like pepper jack or a Mexican blend to deepen the creaminess without overpowering.
- Seasoning Blend: Freshly cracked black pepper and kosher salt make a huge flavor difference here.
Quick Note: Exact measurements and tips can be found in the printable recipe card at the bottom, perfect for your kitchen counter.
How to Make Creamy Chicken, Poblano, and Black Bean Soup Recipe
Step 1 - Prep & Season
Start by melting your butter or warming oil in a medium pot over medium heat. Once it's shimmering, add the chopped yellow onion and poblano pepper. Sprinkle in half the seasoning blend so the flavors infuse while the veggies soften. Cook them for about 5 to 6 minutes until they're tender and just starting to brown-this light caramelization builds a deeper flavor foundation. Don't rush this step; gentle cooking here ensures your soup won't have any harsh raw notes.
Step 2 - Build Flavor
Next, add your shredded chicken, black beans (don't rinse for extra flavor!), frozen corn, the remaining seasoning, and chicken broth to the pot. Stir everything gently to combine, then bring to a simmer over medium-high heat. You'll want to let it cook uncovered for about 15 minutes. This simmer melds all those flavors together and slightly thickens the broth. I always peek occasionally to give it a stir so nothing sticks to the bottom.
Step 3 - Finish for Best Texture
When the soup has simmered nicely, stir in the heavy cream and shredded cheese. Watch as the cheese melts smoothly, creating that signature creamy texture. Once everything is integrated, let it come back to a gentle simmer for at least another 15 minutes-this step is key for soaking up flavors and getting the perfect soup consistency. Finish off with fresh lime juice for brightness and adjust salt and pepper to your liking. Your soup will be glossy, thick but drinkable, with tender bits of chicken and veggies in every spoonful.
Cook's Notes & Tricks
I've found that patience makes all the difference with this Creamy Chicken, Poblano, and Black Bean Soup Recipe. Taking your time during the sauté and simmer phases really amplifies the dish's richness. Always taste before seasoning at the end-it's easy to over-salt once the cheese and chicken broth concentrate flavors.
- Doneness Cue: The poblano and onions should be soft with light browning, and soup should thicken slightly while simmering.
- Temperature Trick: Simmer the soup on medium to medium-high heat but avoid boiling aggressively to keep cream from curdling.
- Make-Ahead Move: Soup tastes even better the next day once flavors meld; just reheat gently and add fresh lime juice right before serving.
- Avoid This Pitfall: Don't rinse canned beans, or you'll lose that starchy depth that thickens and enriches the broth.
Serve & Enjoy
Finishing Touches
To finish, a sprinkle of finely chopped fresh cilantro adds freshness and a pop of color that brightens the creamy base beautifully. If you like a bit of crunch, thin slices of radish or crispy tortilla strips provide a nice contrast. For me, a squeeze more lime juice on top boosts the flavor even after serving, giving it a lively tang that cuts through the creaminess.
Pairs Beautifully With
This soup pairs wonderfully with warm, toasty cornbread or freshly baked crusty bread to soak up every drop. A simple green salad with a bright vinaigrette balances the richness, creating a meal that's both comforting and refreshing. I love adding avocado slices on the side for creamy texture and healthy fats.
Simple Plating Wins
For an easy yet elegant presentation, ladle the soup into deep bowls and garnish just before serving with cilantro and a wedge of lime on the side. If you want to elevate it for guests, swirl a little extra cream on top in a pretty pattern and scatter some cheese and a few tortilla strips right before serving to keep them crisp.
Make-Ahead, Storage & Reheat
Storing Leftovers
Leftover soup stores best in airtight glass containers and keeps well for 3 to 4 days in the fridge. The flavors may deepen overnight, but the soup can thicken-just add a splash of broth or water when reheating to restore the smooth texture you love.
Freezing Tips
This soup freezes nicely if you want to meal prep ahead. Freeze in portioned airtight containers for up to 3 months. When ready, thaw overnight in the fridge then reheat gently on the stove. Avoid freezing the soup with fresh cilantro or lime juice inside-add those fresh components after reheating for best flavor and texture.
Reheating Creamy Chicken, Poblano, and Black Bean Soup Recipe Without Drying Out
The key to reheating without drying the soup is gentle heat and moisture. Warm it slowly over low heat on the stove, stirring occasionally. If using a microwave, heat in short bursts, stirring in between, and add a splash of broth or water to keep it creamy. Avoid high heat settings which can cause the cream to separate or scorch at the bottom.
Frequently Asked Questions
Absolutely! Simply omit the chicken and use vegetable broth instead of chicken broth. You can also add extra beans or roasted vegetables to keep it hearty.
Roasting poblanos under a broiler or over an open flame until the skin blackens and blisters makes peeling easy and intensifies their smoky flavor. After roasting, place them in a covered bowl or plastic bag to steam, then peel off the skins.
Yes, fresh corn kernels work wonderfully and add a sweet crunch. Just cut kernels off a fresh ear and add them at the same stage you would frozen corn.
Cheddar, pepper jack, Colby jack, or a Mexican cheese blend all melt smoothly and add complementary flavors. Choose a good-quality shredded cheese and add it slowly to avoid clumping.
Final Thoughts
PrintFull Recipe
Creamy Chicken, Poblano, and Black Bean Soup Recipe
This comforting Chicken, Poblano, and Black Bean Soup blends tender shredded chicken with smoky poblano peppers, black beans, and a creamy broth, enhanced by cheese and fresh lime juice. It's a flavorful and satisfying meal perfect for a cozy dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
For Chicken Poblano Soup:
- 1 tablespoon unsalted butter or olive oil
- ½ 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)
- 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 teaspoon fresh lime juice
- finely chopped cilantro for garnish
For Seasoning Blend:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon cumin
Instructions
- Cook the aromatics. Melt the butter in a large saucepan or medium pot over medium heat. Add the chopped yellow onions, chopped poblano pepper, and half of the seasoning blend. Cook for 5-6 minutes until the vegetables are tender and lightly browned, stirring occasionally.
- Add the main ingredients. Stir in the shredded cooked chicken, drained black beans, frozen corn, chicken broth, and the remaining seasoning blend. Stir well to combine all ingredients.
- Simmer the soup. Increase the heat to medium-high and bring the soup to a simmer. Allow it to simmer uncovered for 15 minutes to blend the flavors.
- Make the soup creamy. Stir in the heavy cream and shredded cheese. Continue stirring until the cheese completely melts. Once melted, bring the soup back to a simmer.
- Final simmer and seasoning. Let the soup simmer for an additional 15 minutes to develop flavor. Stir in the fresh lime juice and adjust seasoning with salt and pepper to taste.
- Serve the soup. Ladle the hot soup into warmed bowls and garnish with freshly chopped cilantro and any additional toppings you prefer.
Notes
- For a milder soup, remove all seeds from the poblano pepper; leaving some seeds adds more heat.
- Shredded rotisserie chicken works well to save time, but you can cook your own chicken breasts or thighs.
- Cheese types such as cheddar, pepper jack, colby jack, or Mexican blend all melt well; choose your favorite for flavor variation.
- The soup can be made a day ahead; flavors deepen after resting and it reheats well on the stovetop.
- For a lighter option, substitute heavy cream with half-and-half or use less cheese.
- If you prefer a spicier soup, add extra chili powder or a pinch of cayenne pepper to the seasoning blend.
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