Easy Chicken Poblano Black Bean

There is nothing cozier than a pot of chicken poblano and black bean soup bubbling away on a chilly afternoon The combination of smoky poblano peppers tender chicken creamy beans and cheese make this easy meal feel like a true comfort My favorite part is how quickly it comes together with most ingredients already in my fridge or pantry You can have it ready for a delicious lunch or dinner with very little fuss

The first time I made this was after a late soccer game looking for something nourishing that was also easy My oldest declared it the best soup ever and now it is our midweek go to whenever we need something warm and filling

Gather Your Ingredients

• Unsalted Butter or Olive Oil: adds richness and helps soften the aromatics choose unsalted for more flavor control
• Chopped Yellow Onion: creates a sweet subtle base look for firm onions with no spots
• Poblano Pepper: brings mild heat and smokiness select dark green glossy poblanos
• Seasoning Blend: chili powder cumin oregano garlic powder onion powder plus salt and pepper for bold flavor toast your spices first if you can
• Shredded Chicken: use rotisserie or any leftover cooked chicken for convenience tender breast or thighs both work
• Black Beans: make the soup hearty and savory canned beans are easy and quick to use just drain well
• Frozen Corn: adds sweetness and pop frozen holds up well in soup fresh if in season
• Chicken Broth: gives body and depth to the soup use low sodium to adjust salt later
• Heavy Cream: creates a luscious texture and balances the spice use full fat for best flavor
• Shredded Cheese: melts into the soup for creaminess choose cheddar colby jack or your favorite blend
• Fresh Lime Juice: brightens everything up choose a juicy lime squeeze right before serving
• Cilantro: adds a fresh herby finish only use fresh not dried

How to Make It

Prep the Aromatics:

Dice onion and poblano pepper once your veggies are ready you will move quickly aim for small even pieces for even caramelization

Sauté Vegetables and Spices:

Melt the butter in a medium Dutch oven or saucepan over medium heat Add onions and poblano along with half of the spice blend Cook for five to six minutes stirring often until the vegetables are soft and beginning to brown This step is key for developing the soup’s character

Add Chicken and Corn:

Stir in shredded chicken and corn cook for three minutes to let the flavors mingle Keep the heat on medium low so nothing sticks

Stir in Beans and Broth:

Add the drained black beans and chicken broth Bring the mixture to a gentle simmer not a full boil which helps preserve the chicken’s tenderness

Simmer and Season:

Let the soup simmer for about fifteen minutes stirring occasionally Skim any foam that rises Taste and adjust the remaining spice mix for balance

Finish with Cream and Cheese:

Lower the heat and pour in the heavy cream Stir until combined then sprinkle in cheese until it melts completely watch as it makes the soup silky

Add Lime Juice and Cilantro:

Remove from heat Squeeze in fresh lime juice for brightness and shower the top with chopped cilantro for fresh color and aroma

Serve:

Ladle into bowls and serve hot with optional toppings like extra cheese sliced avocado or tortilla chips

My favorite part of this dish is the smoky sweetness from the poblanos They always remind me of summers with my grandmother when we would fire roast peppers for her soups She taught me to always let the onions get golden for extra flavor depth This soup brings those memories right into my kitchen

Flavor Boosters

Always sauté the onions and poblanos until golden this really builds depth Taste as you go this soup is forgiving and easy to adjust Grate your own cheese for smoother melting and richer taste

Serving Suggestions

Top with diced avocado extra cilantro or sliced radishes for crunch A dollop of sour cream or a drizzle of hot sauce adds richness and heat This is wonderful with warm tortillas or a side of toasted bread

Creative Twists

No poblano Just sub with a small bell pepper for color and sweetness or use jarred roasted chilies for more smoke Swap heavy cream for half and half for a lighter broth Monterey Jack or mozzarella cheese can stand in for cheddar or colby jack Vegetarian version Just use vegetable broth and extra black beans

Every spoonful is hearty comforting and brimming with flavor

Common Questions About This Recipe

→ Can I use rotisserie chicken?

Yes, rotisserie chicken works great for convenience and adds extra flavor to the soup.

→ How spicy is the soup?

The poblano provides mild heat. For more spice, add extra chili powder or a pinch of cayenne.

→ Can this dish be frozen?

Yes, let the soup cool completely, then freeze in airtight containers. Thaw and gently reheat before serving.

→ What cheese works best as a topping?

Cheddar, Pepper Jack, Colby Jack, or Mexican blend melt well and complement the flavors.

→ How do I keep the soup creamy?

Stir in the cream just before serving over low heat to prevent curdling and maintain creaminess.