Easy Chicken, Poblano, and Black Bean Soup

This creamy chicken poblano soup is a delightful blend of tender shredded chicken, smoky poblano peppers, hearty black beans, and sweet corn, all enveloped in a rich, flavorful broth. Designed as a small-batch recipe, it yields approximately 1.5 quarts, making it perfect for intimate gatherings or meal prepping for the week.

Why You’ll Love This Recipe

• Balanced Flavors: The mild heat from poblano peppers combines harmoniously with the sweetness of corn and the earthiness of black beans, creating a well-rounded taste.
• Creamy Texture: A touch of cream adds richness without being overly heavy, making it a comforting yet light dish.
• Quick and Easy: With straightforward steps and common ingredients, this soup comes together effortlessly, ideal for weeknight dinners.
• Versatile: Easily adaptable to various dietary preferences and customizable with your favorite toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Poblano pepper
• Unsalted butter
• Yellow onion
• Garlic cloves
• Ground cumin
• Chili powder
• Kosher salt
• Freshly cracked black pepper
• Low-sodium chicken broth
• Cooked chicken breast, shredded
• Black beans
• Corn kernels
• Heavy cream
• Fresh cilantro
• Fresh lime juice

Directions

1. Roast the Poblano Pepper: Place the poblano pepper over an open flame or under a broiler, turning until all sides are charred. Transfer to a bowl, cover with plastic wrap, and let it steam for about 10 minutes. Once cooled, peel off the charred skin, remove seeds, and dice the pepper.

2. Sauté Aromatics: In a large pot, melt butter over medium heat. Add diced onion and sauté until translucent, approximately 5 minutes. Add minced garlic, ground cumin, chili powder, salt, and black pepper, cooking for an additional minute until fragrant.

3. Combine Ingredients: Stir in the diced poblano pepper, shredded chicken, black beans, and corn kernels. Pour in the chicken broth, stirring to combine. Bring the mixture to a boil, then reduce heat to low and let it simmer for 15 minutes to meld flavors.

4. Add Cream: Stir in the heavy cream, allowing the soup to heat through without boiling, for about 5 minutes. Taste and adjust seasoning as needed.

5. Serve: Ladle the soup into bowls, garnishing with freshly chopped cilantro and a squeeze of lime juice.

Servings and Timing

• Servings: This recipe yields approximately 1.5 quarts, serving 2-3 people.
• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes

Variations

• Spicier Version: Incorporate diced jalapeño peppers or a dash of cayenne pepper for added heat.
• Vegetarian Option: Omit the chicken and use vegetable broth instead of chicken broth. Add extra beans or vegetables like zucchini or bell peppers for added substance.
• Dairy-Free: Replace heavy cream with coconut milk or a dairy-free cream alternative to achieve a similar creamy texture.
• Toppings: Enhance the soup with toppings such as shredded cheese, avocado slices, tortilla strips, or sour cream.

Storage/Reheating

• Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
• Freezing: For longer storage, freeze the soup in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm the soup over medium heat on the stovetop, stirring occasionally until heated through. Avoid boiling, especially if the soup contains dairy, to prevent curdling.

FAQs

What can I use instead of heavy cream for a lighter version?

You can substitute heavy cream with half-and-half or whole milk for a lighter option. Keep in mind that the soup will be less creamy with these substitutions.

How can I make this soup gluten-free?

This soup is naturally gluten-free, but always ensure that all packaged ingredients, like chicken broth and spices, are certified gluten-free to avoid cross-contamination.

Can I use canned poblano peppers?

Fresh poblano peppers are recommended for the best flavor, but if unavailable, canned green chilies can be used as a substitute. Note that this may alter the soup’s taste slightly.

Is it necessary to roast the poblano pepper?

Roasting the poblano pepper imparts a smoky depth to the soup, enhancing its overall flavor. Skipping this step may result in a milder taste.

Can I add other vegetables to this soup?

Absolutely! Vegetables like diced tomatoes, bell peppers, or zucchini can be added to increase the soup’s nutritional value and flavor profile.

How can I thicken the soup if it’s too thin?

If a thicker consistency is desired, mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Stir this into the simmering soup and cook until it thickens.

Can I make this soup in a slow cooker?

Yes, combine all ingredients except the cream and cilantro in a slow cooker. Cook on low for 6-7

Easy Chicken, Poblano, and Black Bean Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Emma
• Prep Time: 2-3 (yields 1.5 quarts)
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mexican-Inspired

Print Recipe

Pin Recipe

---

Description

This Chicken, Poblano, and Black Bean Soup is a creamy, smoky, and comforting dish made with tender shredded chicken, roasted poblano peppers, black beans, and corn in a flavorful broth. Ready in just 45 minutes, this small-batch soup is perfect for weeknight dinners and meal prep.

---

Ingredients

For the Soup:

• 1 poblano pepper
• 1 tablespoon unsalted butter
• ½ yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 cups low-sodium chicken broth
• 1 cup cooked shredded chicken breast
• ½ cup black beans, drained and rinsed
• ½ cup corn kernels
• ¼ cup heavy cream

For Garnish:

• 1 tablespoon fresh cilantro, chopped
• ½ lime, juiced

Cook Mode Prevent your screen from going dark

---

Instructions

1. Roast the Poblano Pepper
Place the poblano pepper over an open flame or under a broiler, turning until all sides are charred.
Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
Peel off the charred skin, remove seeds, and dice the pepper.
2. Sauté Aromatics
In a large pot, melt butter over medium heat.
Add diced onion and sauté until translucent, about 5 minutes.
Stir in garlic, cumin, chili powder, salt, and black pepper. Cook 1 minute until fragrant.
3. Simmer the Soup
Add roasted poblano, shredded chicken, black beans, corn, and chicken broth.
Bring to a gentle boil, then reduce heat and simmer for 15 minutes.
4. Add Cream & Garnish
Stir in heavy cream and let it warm through (avoid boiling).
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh cilantro and a squeeze of lime juice.

---

Notes

• Spicier Version: Add diced jalapeño or a dash of cayenne pepper.
• Vegetarian Option: Use vegetable broth, omit chicken, and add extra beans or zucchini.
• Dairy-Free: Substitute coconut milk or a dairy-free cream alternative.