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This easy chicken poblano and black bean soup is just the thing when you want a comforting bowl with simple ingredients and vibrant flavors. The small batch size makes it ideal for a weeknight dinner or for cozying up with leftovers later in the week.
The first time I served this soup to friends on a chilly Saturday evening it disappeared faster than any dish I have ever made. Now it is a regular request at small get-togethers.
Gather Your Ingredients
- Unsalted butter or olive oil: Gives the vegetables a rich base while keeping the dish light choose a high quality butter if you can
- Yellow onion: Adds sweetness and depth pick a firm heavy onion free of soft spots
- Poblano pepper: Delivers smokiness and a mild kick look for glossy dark green poblanos for best flavor
- Homemade or store-bought chicken taco seasoning: Ensures bold taste try to use fresh spices for best results
- Shredded cooked chicken: Makes this soup hearty and filling rotisserie chicken works perfectly in a pinch
- Canned black beans: Bring fiber and create a satisfying texture choose low sodium if preferred
- Frozen corn: Adds natural sweetness and color use organic if desired
- Chicken broth: Builds flavor without heaviness homemade or good-quality boxed broth is best
- Heavy cream: Gives the soup extra richness and body use full-fat for creamiest result
- Shredded cheese: Melts into the soup and brings everything together cheddar or pepper jack for a kick or a Mexican blend for more complexity
- Fresh lime juice: Brightens the soup and balances the richness pick limes that feel heavy for their size
- Chopped cilantro for garnish: Adds fresh flavor and a pop of color be sure to wash it well
- Garlic powder: Adds mellow garlicky depth
- Onion powder: Rounds out the savory notes
- Chili powder: Brings gentle heat and earthiness
- Dried oregano: Lifts the background flavors
- Kosher salt and freshly cracked black pepper: Let you control the seasoning as you go
- Cumin: Gives a classic warmth and earthiness
How to Make It
- Prep the Veggies:
- Chop the onion and poblano pepper into even pieces. This ensures they cook at the same rate and makes the final soup feel more polished.
- Sauté the Aromatics:
- Melt the butter in a medium pot over medium heat. Add the onions poblanos and half of your seasoning blend. Stir and cook for five to six minutes until the vegetables are softened and just starting to brown lightly. This deepens the soups base flavor.
- Build the Soup:
- Add shredded chicken black beans frozen corn and the remaining seasoning blend to the pot. Stir to combine well so every bite is balanced.
- Add Liquids and Simmer:
- Pour in the chicken broth and raise the heat slightly until it comes to a low simmer. Cover and let cook for fifteen to twenty minutes gently bubbling. This step brings all the flavors together and helps the beans and corn soak up the spices.
- Stir in the Cream and Cheese:
- Reduce the heat to low. Pour in the heavy cream and half the shredded cheese. Stir gently and let the cheese melt for three to four minutes. The soup will thicken slightly and become creamy.
- Finish with Freshness:
- Add the fresh lime juice. Taste and adjust the seasoning with salt and pepper as needed. Scatter chopped cilantro on top right before serving.
- Garnish and Serve:
- Ladle the soup into bowls and sprinkle the remaining cheese and extra cilantro if desired. Serve hot with tortilla chips or warm crusty bread.
The poblano pepper is always my favorite part I love its surprising smokiness that you just cannot get from bell peppers. Last time I made this soup my daughter asked if we could add extra poblanos next time that is now our little family twist.
Flavor Boosters
Letting the soup simmer longer deepens all the flavors especially if you are making a day ahead. Adding half the cheese while cooking makes it silky while the rest on top stays stretchy. Heat lovers should add extra chili powder or diced jalapeños for a spicier kick.
Serving Suggestions
This soup loves toppings try fresh avocado sliced jalapeño or a dollop of sour cream. I love serving it with warm tortillas or tortilla chips for some crunch. A crisp green salad is a perfect side to keep the meal balanced.
Creative Twists
No poblanos Use green bell pepper or even chopped zucchini for a different twist. For a dairy-free version substitute coconut cream for heavy cream and use a plant-based cheese option. Swap in pinto beans or cannellini beans if black beans are not your favorite.
This recipe is cozy enough for a weeknight but impressive enough for friends. Every bowl is a burst of color flavor and warmth.
Common Questions About This Recipe
- → How can I make the soup creamier?
Add a touch more heavy cream or shredded cheese while simmering, and stir until fully melted for extra richness.
- → Can I substitute poblano peppers?
Yes, green bell peppers offer a milder flavor, or try Anaheim peppers for a gentle heat with similar texture.
- → What toppings go well with this soup?
Fresh cilantro, extra cheese, avocado slices, or a squeeze of lime brighten the flavors and add texture.
- → Is this soup suitable for meal prep?
Absolutely. Store covered in the fridge for up to 3 days and reheat gently to maintain its creamy texture.
- → How can I make this soup spicier?
Include a pinch of cayenne or extra chili powder, or add diced jalapeños to the sautéed vegetables for more heat.
- → Can I use canned chicken instead of shredded?
Yes, canned chicken works as a quick substitute. Just drain and shred lightly before adding to the soup.