Name: Chicken Poblano and Black Bean Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 can (10 oz) diced tomatoes with green chiles; 1 cup corn kernels (fresh, frozen, or canned); 1 can (15 oz) black beans, drained and rinsed; 4 cups chicken broth; 2 cups shredded cooked chicken; 2 poblano peppers, roasted, peeled, and diced; 4 oz cream cheese, softened; 1/4 cup chopped fresh cilantro; 1 jalapeño, sliced (optional); 1 lime, cut into wedges; Salt and pepper to taste

Jump to Recipe· 4.3 from 78 reviews

If you’re craving a soup that hugs you from the inside with warmth and bursts with vibrant flavors, you have to try this Chicken Poblano and Black Bean Soup Recipe. It’s packed with tender shredded chicken, smoky roasted poblanos, and creamy black beans, all simmered in a rich broth that balances spice and comfort perfectly. Every spoonful is a celebration of bold ingredients coming together effortlessly, making it one of those dishes you’ll want to keep in your regular rotation for quick weeknight dinners or feel-good meal prep.

Ingredients You’ll Need

The image shows a white marbled surface with various bowls and fresh ingredients arranged neatly. There are two white bowls with shredded light beige chicken, a white bowl filled with black beans, and a white bowl holding bright yellow corn. Fresh green vegetables include a whole jalapeño, a poblano pepper, a bunch of cilantro, and a lime cut in half placed in front of them. Also present are a small white bowl of red salsa, a small glass bowl with garlic cloves, a small white bowl with minced garlic, a cup of light brown broth, a small glass bowl with golden olive oil, a white dish with a block of white cheese, and two small white bowls containing black pepper and a small amount of chili powder. All items are spaced evenly on the white marbled surface, showing a clean and colorful preparation setup photo taken with an iphone --ar 4:5 --v 7

This recipe shines because of its straightforward yet impactful ingredients, each playing a crucial role in crafting that signature flavor and texture you’ll adore. From smoky poblanos to creamy beans and fresh lime, these components come together to create a soup that’s both hearty and lively.

Shredded cooked chicken: Provides lean protein and a tender texture that soaks up the soup’s rich flavors.
Poblano peppers: Roasting brings out their smoky depth, essential for the soup’s bold character.
Black beans: Add creaminess, fiber, and a subtle earthiness.
Corn kernels: Introduce a sweet pop and lovely color contrast.
Diced tomatoes with green chiles: Deliver acidity with a touch of heat and extra moisture.
Onion: Sautéed to softness, it forms the aromatic base.
Garlic: Boosts savory richness and depth.
Ground cumin: Adds earthy warmth and a fragrant spice note.
Cream cheese: Brings creaminess and a subtle tang to make the soup luscious.
Chicken broth: Creates the flavorful liquid foundation.
Fresh cilantro: Gives a bright, herbal freshness at the end.
Jalapeño (optional): For extra heat if you like it spicy.
Lime wedges: The final burst of brightness that lifts all the flavors.
Olive oil: Used for sautéing and enhancing richness.
Salt and pepper: To balance and enhance every note in the soup.

How to Make Chicken Poblano and Black Bean Soup Recipe

Step 1: Roast and Prepare Poblanos

Begin by roasting the poblano peppers over an open flame or under your broiler until their skins are beautifully charred and blackened. This roasting is key to unlocking their smoky flavor. After roasting, place them in a covered bowl to steam for 10 minutes—this makes peeling easy. Once cooled, peel off the skins, discard the seeds, and dice them into bite-sized pieces.

Step 2: Build the Flavor Base

Heat olive oil in a large pot over medium heat and sauté the diced onion until translucent and tender, which usually takes about 5 minutes. This soft onion creates a subtle sweetness. Add minced garlic and ground cumin, cooking for another minute to release their aromatic qualities. This step sets the rich foundation that carries through the whole soup.

Step 3: Combine Main Ingredients

Stir in the diced tomatoes with green chiles, corn kernels, black beans, and your freshly roasted poblano peppers into the pot. Next, add the shredded chicken and pour in the chicken broth. Give everything a good stir and bring the mixture to a gentle simmer. Here, the flavors meld beautifully, and the chicken warms through.

Step 4: Make it Creamy

Lower the heat and stir in the softened cream cheese gradually, ensuring it melts evenly into the soup without clumping. This transforms the broth into a luxuriously creamy base. Let the soup simmer gently for 10 to 15 minutes, stirring occasionally so the flavors marry perfectly and the soup thickens just right.

Step 5: Final Seasoning and Freshness

Season the soup with salt and pepper to taste. Stir in the freshly chopped cilantro, adding fresh herbal brightness. Just before serving, squeeze in fresh lime juice to brighten and elevate every spoonful without curdling the creamy soup.

How to Serve Chicken Poblano and Black Bean Soup Recipe

A white bowl filled with creamy orange soup containing shredded chicken, black beans, corn, and small green peas. On top, there are scattered fresh chopped cilantro leaves, slices of green jalapeño pepper, and a couple of thin lime slices placed near the center. A silver spoon stands in the soup on the right side. The bowl rests on a soft gray cloth with a white marbled surface beneath. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To bring this soup to the next level, top it with thinly sliced jalapeño for a hit of fresh heat and scatter extra lime wedges on the side. A sprinkle of chopped fresh cilantro or even a dollop of sour cream or Greek yogurt can add layers of flavor and creaminess that invite you to dive right in.

Side Dishes

This soup pairs perfectly with warm corn tortillas or crusty bread to soak up every last drop. For a heartier meal, a simple side salad with a zesty vinaigrette complements the smoky richness without overwhelming the palate.

Creative Ways to Present

Consider serving this soup in rustic bread bowls for a fun twist that doubles as an edible vessel. Or, top it with crunchy tortilla strips and shredded cheese for a deconstructed taco vibe that’s equally satisfying and visually inviting.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in the refrigerator for up to 3 days when sealed in an airtight container. The flavors actually deepen with time, making leftovers just as enjoyable, if not more so, than fresh.

Freezing

Chicken Poblano and Black Bean Soup Recipe freezes well. Portion it into freezer-safe containers, leaving a bit of room for expansion, and freeze for up to 3 months. Just remember to thaw overnight in the fridge before reheating to preserve the creaminess and texture.

Reheating

When reheating, do so gently over low-medium heat on the stove, stirring frequently to prevent scorching. You can add a little extra chicken broth if it feels too thick. Avoid microwaving for prolonged periods as it can cause the cream cheese to separate.

FAQs

Can I use green bell peppers instead of poblano peppers?

While you can substitute green bell peppers, they lack the smoky flavor poblanos bring to this soup. Roasting poblanos is what gives the soup its signature depth, so if you want that authentic taste, it’s worth sticking to poblanos.

Is this soup spicy?

It has a mild to moderate spice level thanks to the poblano peppers and optional jalapeño garnish. You can always adjust the heat by leaving out the jalapeño or adding more if you like it spicier.

Can I make this soup vegetarian?

Absolutely! Simply omit the chicken and use vegetable broth instead of chicken broth. To boost protein, add extra beans or swap in a plant-based chicken substitute if desired.

What’s the best way to shred cooked chicken quickly?

Using two forks to pull apart warm cooked chicken is a classic and easy method. Alternatively, a stand mixer with a paddle attachment on low speed can shred chicken in seconds.

Why add cream cheese? Can I use sour cream instead?

Cream cheese melts smoothly to create a creamy texture without curdling, giving the soup body and richness. Sour cream tends to separate when heated, so it’s not ideal for cooking in the soup but can be added as a garnish if you prefer.

Final Thoughts

This Chicken Poblano and Black Bean Soup Recipe is one of those dishes that feels like a warm hug after a long day—comforting, flavorful, and surprisingly simple to make. Whether you’re feeding family, entertaining friends, or just treating yourself, this soup never fails to impress and satisfy. Give it a try, and you might just find your new favorite weeknight staple.