Chicken Poblano and Black Bean Soup

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This Chicken Poblano and Black Bean Soup is the kind of cozy bowl that warms you from the inside out. Creamy, smoky, and rich in flavor, it’s packed with tender shredded chicken, fire-roasted tomatoes, sweet corn, hearty black beans, and the signature mild heat of roasted poblano peppers. Whether you’re fighting off a chill or simply in need of a satisfying weeknight dinner, this soup is a go-to comfort dish that brings bold flavors without a fuss.

What makes this soup truly stand out is its perfectly balanced texture and layers of spice, creaminess, and color. The combination of Mexican-inspired ingredients with a creamy broth transforms a simple soup into something truly memorable. It’s equally great served fresh off the stove or enjoyed as leftovers the next day when the flavors deepen even more.

Why You’ll Love This Chicken Poblano and Black Bean Soup

• Comfort food made easy – All the warm, cozy vibes in one pot.
• Great for meal prep – Holds up beautifully in the fridge or freezer.
• Flavor-packed – Smoky poblano peppers, zesty lime, tender chicken, and rich black beans.
• One-pot meal – Fewer dishes, more enjoyment.
• Customizable heat level – Adjust the spice to your taste.

What Kind of Chicken Should I Use?

You can use leftover cooked chicken, a shredded rotisserie chicken, or cook boneless skinless chicken breasts or thighs directly in the soup for maximum flavor. Thighs offer a slightly richer taste and tenderness, while breasts are leaner. Either way, make sure it’s well-shredded to soak up all the goodness of the creamy broth.

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Ingredients for the Chicken Poblano and Black Bean Soup

Every ingredient in this soup plays a vital role in building flavor and texture. Here’s what you’ll need and why it matters:

• Cooked, shredded chicken – Adds protein and heartiness to make this soup a satisfying meal.
• Roasted poblano peppers – Offer a mild, smoky heat that defines the soup’s flavor.
• Black beans – Provide richness and a creamy texture while boosting fiber and protein.
• Corn kernels – Add sweetness and a little crunch that balances the spice.
• Fire-roasted tomatoes – Deliver a deep, roasted flavor that enhances the broth.
• Onion and garlic – The base aromatics that add depth to the soup.
• Chicken broth – Forms the flavorful base of the soup.
• Heavy cream or half-and-half – Brings a luscious, creamy consistency.
• Ground cumin and chili powder – Warm spices that add a gentle kick.
• Fresh cilantro – For garnish and freshness.
• Lime wedges – Brighten the soup with a final acidic touch.

How To Make the Chicken Poblano and Black Bean Soup

Step 1: Roast the Poblano Peppers

Char the poblano peppers under a broiler or over a gas flame until blackened. Transfer to a bowl, cover, and let steam for 10 minutes. Peel off the skins, remove seeds, and chop.

Step 2: Sauté the Aromatics

In a large pot, heat oil over medium heat. Add diced onions and cook until soft. Stir in garlic, cumin, and chili powder. Cook for 1-2 minutes until fragrant.

Step 3: Build the Base

Add the chopped roasted poblanos, fire-roasted tomatoes, black beans, corn, and chicken. Pour in the chicken broth and bring to a simmer.

Step 4: Add Creaminess

Lower the heat and stir in heavy cream or half-and-half. Simmer gently for 10-15 minutes to allow flavors to meld.

Step 5: Finish and Serve

Taste and adjust seasoning with salt and pepper. Serve hot with fresh cilantro and lime wedges on top.

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Serving and Storing Chicken Poblano and Black Bean Soup

This hearty soup feeds about 6 people generously, making it a great choice for family dinners or meal prep for the week. Serve it piping hot with a squeeze of lime and a sprinkle of fresh cilantro for that vibrant finish. If you love toppings, try adding shredded cheese, crushed tortilla chips, or a dollop of sour cream.

For storage, let the soup cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. Just thaw and reheat gently on the stovetop or microwave, adding a splash of broth or cream if needed to revive the texture.

What to Serve With Chicken Poblano and Black Bean Soup?

Cornbread Muffins

Slightly sweet, crumbly cornbread muffins are the perfect companion to soak up the creamy broth.

Avocado Slices

Creamy and cooling, avocado adds richness and contrasts beautifully with the spices.

Mexican Rice

A spoonful of well-seasoned rice makes the meal even more filling and comforting.

Grilled Cheese Quesadilla

Golden, cheesy quesadillas offer a kid-friendly side that pairs well with the smoky flavors.

Tortilla Chips & Salsa

Crunchy chips and a zesty salsa provide a textural and flavor balance.

Pickled Jalapeños

For spice lovers, a few slices of pickled jalapeños turn up the heat.

Simple Green Salad

A light, crisp salad with lime vinaigrette helps cut through the richness of the soup.

Mexican Street Corn (Elote)

If you’re feeling festive, grilled corn slathered in mayo, cheese, and chili powder is a flavorful sidekick.

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Frequently Asked Questions

1. Can I make this soup dairy-free?
Yes! You can substitute the heavy cream with full-fat coconut milk or a dairy-free cream alternative. The flavor will still be rich and delicious with a slight coconut twist.

2. Can I use canned poblano peppers instead of fresh?
If you’re in a pinch, yes. However, roasting fresh poblanos gives the soup a deeper, smokier flavor that’s worth the extra step.

3. How spicy is this soup?
It’s mildly spicy, thanks to the poblano peppers and chili powder. You can adjust the heat level by adding jalapeños or hot sauce, or reducing the chili powder if you prefer it milder.

4. Is this soup freezer-friendly?
Absolutely. Let the soup cool completely, then store it in freezer-safe containers for up to 3 months. Reheat on the stove over low heat for best results.

5. What kind of beans can I substitute for black beans?
You can swap in pinto beans, kidney beans, or even cannellini beans if that’s what you have on hand. Each will slightly change the texture and flavor, but all work well.

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And let me know in the comments how yours turned out. Did you go spicy or keep it mild? Did you sneak in extra veggies or top it with cheese?

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Conclusion

Chicken Poblano and Black Bean Soup is a warm and hearty meal that’s packed with comforting flavors and nourishing ingredients. It’s easy to prepare, endlessly adaptable, and perfect for busy nights or lazy weekends. Whether you’re making a big batch to freeze or enjoying it straight from the pot, this soup is a flavorful winner that deserves a spot in your weekly rotation.

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