Chicken Poblano & Black Bean Soup

Save this recipe on:

Creamy, comforting, and packed with flavor, Chicken Poblano & Black Bean Soup is the kind of meal that feels like a hug in a bowl. This heartwarming dish combines smoky roasted poblano peppers, tender shredded chicken, rich black beans, and a medley of Tex-Mex spices. It’s topped off with fresh lime, cheddar cheese, and cilantro for the perfect finishing touch.

Whether you need an easy weeknight dinner or something cozy to meal prep for the week, this soup delivers big flavor with simple ingredients. The slight heat from the poblanos blends beautifully with the creamy broth, and each spoonful gives you the perfect bite of chicken, beans, and corn. It’s like your favorite chicken chili, but with an irresistible Southwestern twist.

Why You’ll Love This Chicken Poblano & Black Bean Soup

• Creamy yet light: The cream cheese base creates a silky texture without making it overly heavy.
• Protein-packed: Chicken and black beans make this soup hearty and satisfying.
• Perfect for leftovers: It tastes even better the next day and reheats like a dream.
• Family-friendly: Mild heat and loads of flavor make it a winner for all ages.
• Customizable: Add more heat, swap the beans, or toss in extra veggies.

What Kind of Poblano Peppers Should I Use?

Fresh poblano peppers work best in this recipe. You’ll want to roast them to enhance their smoky flavor before blending them into the soup. Poblanos are mild in heat, making them perfect for those who want flavor without too much spice. If you can’t find fresh poblanos, canned roasted poblanos will do in a pinch, but fresh roasted ones elevate the dish significantly.

---

Ingredients for the Chicken Poblano & Black Bean Soup

Each ingredient in this soup plays a vital role in building layers of flavor and texture that make every spoonful irresistible.

• Poblano Peppers – These provide a rich, smoky taste without too much heat. Roasting them deepens their flavor and gives the soup a distinct Southwestern vibe.
• Shredded Chicken – A protein-packed base that soaks up all the spices and broth, adding substance to every bite.
• Black Beans – Earthy and creamy, these beans bring fiber and heartiness to the soup.
• Corn Kernels – Slightly sweet and crisp, corn balances out the savory spices and gives a pleasant pop.
• Onion & Garlic – Essential aromatics that form the flavor foundation.
• Chicken Broth – The liquid gold that carries all the flavors together. Go for low-sodium so you can control the seasoning.
• Cream Cheese – Melts into the soup to make it velvety and rich without needing heavy cream.
• Diced Tomatoes with Green Chilies – Adds a tangy kick and a touch of spice.
• Spices: Cumin, Chili Powder, Smoked Paprika, Salt & Pepper – This combo brings warmth, depth, and a hint of smokiness.
• Fresh Lime Juice – A splash at the end brightens up the whole pot.
• Fresh Cilantro – For that fresh, herby finish.

How To Make the Chicken Poblano & Black Bean Soup

Step 1: Roast the Poblanos

Place poblano peppers under a broiler or directly over a gas flame, turning occasionally until charred all over. Let them steam in a covered bowl for 10 minutes, then peel and dice.

Step 2: Build the Base

In a large pot, sauté chopped onion and garlic in a bit of oil until fragrant and softened.

Step 3: Add Flavor Layers

Stir in your spices, roasted poblanos, and the diced tomatoes with green chilies. Cook for a couple of minutes to let the flavors bloom.

Step 4: Add the Main Ingredients

Pour in the chicken broth, add the shredded chicken, black beans, and corn. Let it simmer gently for 15–20 minutes so the flavors can mingle.

Step 5: Make it Creamy

Reduce the heat and stir in softened cream cheese until fully melted and the soup turns creamy.

Step 6: Finish and Garnish

Squeeze in fresh lime juice, adjust seasoning to taste, and ladle into bowls. Garnish with chopped cilantro, shredded cheese, a dollop of sour cream, and a lime wedge if desired.

---

Serving and Storing Chicken Poblano & Black Bean Soup

This hearty soup is best served hot, straight from the pot with your favorite toppings. It easily feeds 6 people, making it perfect for family dinners or gatherings with friends. Load up each bowl with extras like shredded cheddar, sour cream, fresh cilantro, and a squeeze of lime for a vibrant finish.

To store, let the soup cool completely and then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days. This soup also freezes well for up to 3 months — just reheat on the stove over low heat, stirring occasionally. If it thickens too much, a splash of chicken broth or water will bring it back to life.

What to Serve With Chicken Poblano & Black Bean Soup?

Warm Cornbread

The sweetness of cornbread pairs beautifully with the smoky, spicy flavors of the soup. Try jalapeño cheddar cornbread for a twist.

Tortilla Chips or Strips

Crunchy tortilla chips or homemade fried tortilla strips add texture and make the perfect scoopers.

Avocado Salad

A fresh avocado salad with lime vinaigrette balances out the warm, hearty soup with something cool and creamy.

Mexican Rice

A side of seasoned Mexican rice makes the meal even more filling and adds another comforting layer to the table.

Grilled Cheese Quesadillas

Swap your traditional grilled cheese for quesadillas loaded with gooey cheese and maybe a few jalapeños – the perfect dunker!

---

Frequently Asked Questions

Can I use rotisserie chicken instead of cooking my own?

Absolutely! Using rotisserie chicken is a great shortcut and adds even more flavor. Just shred it and add it to the soup during the simmering step.

Are poblano peppers spicy?

Poblano peppers are mild in heat but rich in flavor. They add a subtle smokiness without making the soup overly spicy. If you prefer more heat, feel free to add a diced jalapeño or a pinch of cayenne.

Can I make this soup vegetarian?

Yes! Swap the shredded chicken for extra black beans or chickpeas, and use vegetable broth instead of chicken broth. The result is still hearty and packed with flavor.

How do I make this soup thicker or thinner?

To make it thicker, simmer a bit longer uncovered or mash some of the beans. To thin it out, add more broth or a splash of milk. It’s easy to adjust the texture to your liking.

Can I make this ahead of time?

Definitely. In fact, the flavors deepen and get better the next day. Store it in the fridge and reheat gently. This makes it an excellent meal prep option for busy weeks.

For more comforting dishes like this, check out our creamy soups collection or browse more easy dinner ideas.

---

Print

Save this recipe on: