Description
Warm up with this hearty and flavorful Chicken Poblano and Black Bean Soup, a perfect quick dinner or healthy lunch option. This easy recipe combines shredded chicken, roasted poblano peppers, creamy black beans, and fire-roasted tomatoes in a rich, spiced broth with a touch of cream. It’s a one-pot wonder ideal for busy weeknights, make-ahead meal prep, or cozy comfort food cravings. Whether you’re looking for easy dinner ideas, healthy soup recipes, or a comforting meal to feed the family, this dish checks every box.
Ingredients
2 cups cooked shredded chicken
2 large roasted poblano peppers, peeled and chopped
1 can black beans, drained and rinsed (15 oz)
1 cup corn kernels (fresh, frozen, or canned)
1 can fire-roasted diced tomatoes (14.5 oz)
1 small yellow onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream or half-and-half
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper, to taste
2 tablespoons chopped fresh cilantro (for garnish)
1 lime, cut into wedges (for serving)
Instructions
1. Char the poblano peppers over an open flame or under a broiler until blackened. Place in a bowl, cover with a plate, and steam for 10 minutes. Peel off the skins, remove seeds, and chop.
2. Heat oil in a large pot over medium heat. Add diced onions and sauté until softened, about 5 minutes.
3. Stir in garlic, cumin, and chili powder. Cook for 1-2 minutes until fragrant.
4. Add the roasted poblanos, fire-roasted tomatoes, black beans, corn, and shredded chicken. Stir to combine.
5. Pour in the chicken broth and bring everything to a simmer. Let it cook for 10 minutes to meld flavors.
6. Reduce heat to low and stir in the heavy cream. Simmer gently for another 10-15 minutes.
7. Taste and adjust seasoning with salt and pepper.
8. Serve hot, garnished with fresh cilantro and a squeeze of lime juice.
Notes
For a spicier soup, add chopped jalapeños or a dash of hot sauce during cooking.
Coconut milk can be substituted for a dairy-free version.
This soup freezes beautifully—cool completely before storing in airtight containers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 70mg
Keywords: chicken poblano soup, black bean soup, creamy chicken soup, dinner ideas, healthy soup, comfort food