Warm, creamy, and filled with bold Southwestern flavors, this Chicken, Poblano, and Black Bean Soup is the ultimate comfort in a bowl.
It combines tender chicken, smoky poblano peppers, hearty black beans, and creamy cheese for a meal that feels both nourishing and exciting.
Perfect for weeknights or chilly days, it’s a recipe that brings cozy flavor to your table with minimal effort.
Why You’ll Love This Recipe
This soup blends the smokiness of roasted poblano peppers with the richness of creamy broth.
It’s hearty enough for dinner but light enough to enjoy any time of year.
Black beans, corn, and cheese create a satisfying texture and depth of flavor.
The entire dish comes together in under 45 minutes with just one pot to clean.
What You’ll Need (Ingredient Highlights)
Poblano peppers bring a mild smoky heat that defines the soup’s flavor.
Black beans and corn add heartiness and a touch of sweetness.
Heavy cream and shredded cheese make the soup luxuriously creamy.
Fresh lime juice brightens the flavors at the end.
Cilantro adds a fresh, herbaceous finish.
Pro Tips Before You Start
Roast the poblano peppers before chopping if you want a deeper, smoky flavor.
Use leftover rotisserie chicken for convenience and extra richness.
Don’t skip the lime juice — it balances the creaminess perfectly.
For a lighter version, swap heavy cream with half-and-half or coconut milk.
Always season gradually and taste as you go to get the perfect balance.
How to Make Chicken, Poblano, and Black Bean Soup
Step 1: Cook the Vegetables
Melt butter or heat olive oil in a large saucepan or Dutch oven over medium heat.
Add chopped onions, poblano peppers, and half of the seasoning blend.
Sauté for 5–6 minutes until tender and lightly browned.
Step 2: Add the Main Ingredients
Stir in shredded chicken, black beans, frozen corn, chicken broth, and the remaining seasoning blend.
Turn the heat to medium-high, bring the mixture to a simmer, and cook uncovered for about 15 minutes.
Step 3: Make It Creamy
Stir in heavy cream and shredded cheese, mixing until the cheese melts completely.
Allow the soup to return to a gentle simmer so the flavors combine.
Step 4: Simmer for Flavor
Let the soup simmer another 15 minutes, stirring occasionally.
Finish with fresh lime juice, then season with salt and pepper to taste.
Step 5: Serve and Garnish
Ladle the hot soup into bowls and top with fresh cilantro or your favorite garnishes like avocado, tortilla strips, or extra cheese.
What to Serve Them With
Serve this soup with warm tortillas or crusty bread to soak up every drop.
It also pairs beautifully with a fresh green salad or cheesy quesadillas.
For a crowd, offer lime wedges and jalapeño slices for extra heat.
Variations / Substitutions
Swap chicken for turkey or cooked shrimp for a different protein.
Add diced bell peppers for extra sweetness and color.
Use Greek yogurt instead of cream for a tangy twist.
Make it vegetarian by skipping chicken and using vegetable broth.
Storage & Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Reheat on the stove over medium heat until hot, stirring occasionally.
Freeze for up to 2 months — thaw overnight in the fridge before reheating.
FAQs
Can I use canned green chiles instead of poblano peppers?
Yes, but the flavor will be milder and less smoky than using fresh poblano.
Can I make this soup ahead of time?
Absolutely. The flavors deepen as it sits, making it even better the next day.
Can I make it spicy?
Yes, add jalapeño or cayenne pepper for more heat.
Can I skip the heavy cream?
You can replace it with milk, coconut milk, or a dairy-free alternative.
Can I use canned corn instead of frozen?
Yes, just drain it before adding to the pot.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.
Can I use dried black beans instead of canned?
Yes, just cook them separately before adding to the soup.
How do I thicken the soup?
Simmer it longer uncovered, or mash some beans to make the broth creamier.
Can I use another cheese?
Monterey Jack, Pepper Jack, or Colby blend all work beautifully.
Can I make it vegetarian?
Simply omit the chicken and use vegetable broth for a hearty, meatless version.
Final Thoughts
This Chicken, Poblano, and Black Bean Soup is cozy, creamy, and packed with flavor.
It’s a perfect balance of smoky, tangy, and savory — the kind of meal that warms you from the inside out.
Whether served as a weeknight dinner or a comforting weekend dish, it’s a bowlful of happiness that everyone will love.
