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Creamy Chicken Poblano and Black Bean Soup Recipe

ByCaroline
Jump to Recipe· 4.7 from 6 reviews

If you’re on the hunt for a comforting bowl that hits all the right notes — smoky, creamy, and packed with hearty goodness — you’ve got to try this Creamy Chicken Poblano and Black Bean Soup Recipe. It’s everything I want on a cozy night, and I can’t wait to walk you through how to make it just right. Trust me, once you get a taste, this soup will become a go-to in your kitchen!

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Why This Recipe Works

  • Perfect Balance of Flavors: The smoky poblano pepper pairs beautifully with the creamy cheese and rich chicken broth for a soulful bowl.
  • Hearty & Satisfying: Black beans and shredded chicken add protein and texture that stick with you without feeling heavy.
  • Easy to Customize: You can tweak the seasoning or dairy elements depending on what you have or prefer.
  • Small Batch Friendly: Just the right amount for cozy meals — no huge potluck leftovers to worry about!
Creamy Chicken Poblano and Black Bean Soup, Chicken Poblano Soup, Black Bean and Chicken Soup, Smoky Poblano Soup, Hearty Chicken and Bean Soup - A white pot filled with a creamy orange soup mixed with green and dark small vegetable pieces, as well as yellow corn kernels, is being stirred by a woman's hand holding a light wooden spoon. The soup has a thick texture with visible herbs and spices spread evenly. The pot is on a black hotplate, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The ingredients in this Creamy Chicken Poblano and Black Bean Soup Recipe come together like an old friend’s hug — familiar, comforting, and full of warmth. Each one plays a crucial role, and a few tips will make sure you get maximum flavor and texture. Let’s walk through them!

Creamy Chicken Poblano and Black Bean Soup, Chicken Poblano Soup, Black Bean and Chicken Soup, Smoky Poblano Soup, Hearty Chicken and Bean Soup - Flat lay of a small pat of unsalted butter, a half cup of chopped yellow onion, one whole fresh poblano pepper (stem and seeds visible beside it), a small white bowl with a blend of dried spices (garlic powder, onion powder, chili powder, dried oregano, salt, black pepper, cumin), a few cooked shredded chicken pieces, a small white bowl filled with black beans, a small white bowl with frozen yellow corn kernels, a simple white ceramic bowl holding rich golden chicken broth, a small white bowl with heavy cream, a small white bowl with shredded cheese (a mix of cheddar, pepper jack, and colby jack), a small white bowl with fresh lime juice, and a small pile of finely chopped bright green cilantro leaves — all ingredients fresh and natural, arranged in perfect symmetry, realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Unsalted Butter or Olive Oil: Helps start the base with a slightly nutty flavor; butter gives richness, olive oil adds a lighter touch.
  • Yellow Onion: Adds natural sweetness and depth when cooked until tender and lightly browned.
  • Poblano Pepper: The star smoky ingredient — mild heat and tons of flavor; roasting it first brings out the best.
  • Seasoning Blend: A mix of garlic powder, onion powder, chili powder, oregano, salt, pepper, and cumin that creates a balanced savory profile.
  • Shredded Chicken: Provides lean protein and absorbs the soup’s flavors perfectly.
  • Black Beans: Adds earthiness and hearty texture; draining but not rinsing keeps flavor and some liquid for thickness.
  • Frozen Corn: For a little sweetness and nice pops of texture.
  • Chicken Broth: The flavorful base that pulls everything together—go for low sodium if you want to control salt better.
  • Heavy Cream: Gives the soup that luscious, creamy mouthfeel without overpowering the other flavors.
  • Shredded Cheese: I love Mexican blends or sharp cheddar for melty, gooey goodness inside.
  • Fresh Lime Juice: Adds brightness and just the right zing to balance the creaminess.
  • Cilantro: Fresh garnish that lifts each bite with herbal freshness.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Creamy Chicken Poblano and Black Bean Soup Recipe is how easy it is to tailor it to your style or pantry. Whether you love smoky heat or prefer a milder touch, or if you want to swap cheeses or add veggies, it all works!

  • Spicy Boost: I’ve added an extra chipotle pepper once or twice for a smoky fire kick, which makes the whole soup feel big and bold.
  • Dairy-Free Version: Use coconut cream or a cashew cream substitute, and skip the cheese—still delicious and creamy without milk.
  • Vegetarian Swap: Replace chicken with extra beans and roasted veggies; add smoked paprika for depth.
  • Seasoning Alternatives: Use your favorite chicken taco seasoning blend instead of the homemade spice mix for convenience.

Step-by-Step: How I Make Creamy Chicken Poblano and Black Bean Soup Recipe

Step 1: Sauté Your Aromatics & Poblano

Start by melting butter (or heating olive oil) in a medium pot over medium heat. Toss in chopped yellow onions and diced poblano pepper (be sure you’ve removed seeds and stems for a gentler spice). Sprinkle half your seasoning blend right here. This is where the magic begins—cook, stirring occasionally, for about 5–6 minutes until the onions soften and just start to take on a little golden color. You’ll smell that wonderful roasted pepper aroma filling your kitchen.

Step 2: Add the Heart of the Soup

Next, stir in shredded chicken, black beans (don’t rinse them — the liquid adds flavor), frozen corn, the rest of your seasoning, and chicken broth. Crank the heat to medium-high and bring everything to a simmer. Let it bubble away uncovered for 15 minutes. This is where the flavors really start bonding, and the broth thickens a little.

Step 3: Cream It Up

Lower the heat to medium-low and stir in heavy cream and shredded cheese. Give it a good stir until the cheese melts fully and the soup looks beautifully creamy. Then nudge it back to a simmer for another 15 minutes — this slow simmer softens the flavors even more.

Step 4: Brighten It Up & Serve

Right before you ladle it into bowls, squeeze in fresh lime juice and season with salt and pepper to your liking. I always check one last time here — sometimes a little extra lime or seasoning takes it over the top. Scatter chopped cilantro on top and get ready to dig in!

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Tips from My Kitchen

  • Roast Poblanos Ahead: I like to roast my poblanos over the stove or under the broiler before chopping to add that smoky depth without extra effort.
  • Use Day-Old Chicken: Leftover roasted or boiled chicken works perfectly—just shred it thinly before adding to the soup.
  • Don’t Skip the Lime: Lime juice really brightens the soup; adding it at the end preserves that fresh tang.
  • Simmer Slowly: Give yourself the time for the soup to simmer gently — it makes all the flavors happier and the texture silky.

How to Serve Creamy Chicken Poblano and Black Bean Soup Recipe

Creamy Chicken Poblano and Black Bean Soup, Chicken Poblano Soup, Black Bean and Chicken Soup, Smoky Poblano Soup, Hearty Chicken and Bean Soup - A white bowl filled with creamy orange soup that has small pieces of chicken, black beans, yellow corn, and green vegetables mixed throughout. Two lime wedges rest on top in the center, adding a pop of light green. A silver spoon is placed inside the bowl on the right side. The bowl sits on a white marbled surface with soft lighting. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this soup with fresh cilantro and a squeeze of extra lime on the side. Sometimes I sprinkle crumbled queso fresco or even add a dollop of sour cream if I want some extra creaminess. For a bit of crunch, crushed tortilla chips or pepitas work wonders!

Side Dishes

For sides, I often serve this soup with warm corn tortillas or a crusty bread to soak up all those saucy bites. A simple avocado salad or even a slice of lime-dressed jicama adds nice contrast too.

Creative Ways to Present

Hosting a casual dinner? Serve the soup in colorful mini bowls, topped with vibrant garnishes like radish slices and chopped green onions for a festive flair. I once made a “soup flight” with this, paired alongside chips and guacamole — perfect for sharing!

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge where it keeps beautifully for 3 to 4 days. The flavors deepen overnight, so it’s sometimes even better the next day.

Freezing

This soup freezes well in portioned freezer-safe containers. Just skip adding the cream and cheese before freezing; stir them in fresh when reheating. From my experience, this keeps the texture creamy and fresh.

Reheating

When reheating, gently warm the soup on the stovetop over low heat, stirring occasionally to prevent scorching. Add the cream and cheese after it’s warmed through for that perfectly smooth finish.

FAQs

  1. Can I use other peppers instead of poblano?

    Absolutely! If poblanos aren’t available, mild Anaheim or even a sweet bell pepper can work for a milder version. Just keep in mind poblanos add a unique smoky flavor, so consider adding a pinch of smoked paprika to compensate.

  2. Is this soup spicy?

    It’s mildly spicy thanks to the poblano and chili powder — warm but not overpowering. You can adjust by using less chili powder or deseeding the peppers completely if sensitive to heat.

  3. Can I make this recipe vegan?

    Yes! Replace chicken with extra beans or hearty veggies like mushrooms, swap chicken broth for vegetable broth, and use coconut or cashew cream instead of dairy. Skip the cheese or use vegan cheese alternatives.

  4. What cheese works best for this soup?

    I love using a shredded Mexican blend, sharp cheddar, or pepper jack for a little kick. These melt beautifully and complement the smoky flavors.

  5. How long does it take to make this soup?

    It takes about 15 minutes to prep and 40 minutes to cook, so just under an hour total. The slow simmering is what builds that comforting, layered flavor.

Final Thoughts

This Creamy Chicken Poblano and Black Bean Soup Recipe is one of those dishes that feels special but is surprisingly simple to make. I’ve made it countless times when friends drop by unexpectedly or when I just want a little kitchen therapy. The way the smoky poblanos and creamy cheese play with tender chicken and beans never fails to brighten my day. Give it a try — I have a feeling it’ll find a cozy spot in your recipe rotation, just like it did in mine.

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Creamy Chicken Poblano and Black Bean Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 6 reviews
  • Author: Caroline
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican-American
  • Diet: Low Lactose
Print Recipe

Description

A delicious and hearty small-batch chicken soup featuring poblano peppers, black beans, and a creamy touch of cheese and heavy cream, perfect for a comforting meal with a hint of smoky spice.

Ingredients

For Chicken Poblano Soup:

  • 1 tbsp Unsalted Butter or Olive Oil
  • 1/2 cup chopped Yellow Onion
  • 1 Poblano Pepper chopped, stems and seeds removed (about 3/4 cup chopped)
  • Seasoning Blend (see below) or 1 tbsp Chicken Taco / Chicken Fajita Seasoning
  • 2 cups shredded cooked Chicken
  • 1 can Black Beans (15 oz; drained, not rinsed)
  • 1/2 cup frozen Corn
  • 3 cups Chicken Broth
  • 1/2 cup Heavy Cream
  • 1/2 cup shredded Cheese (Cheddar, Pepper Jack, Colby Jack, or Mexican Blend)
  • 2 tsp fresh Lime Juice
  • finely chopped Cilantro for garnish

For Seasoning Blend:

  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Chili Powder
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Kosher Salt
  • 1/2 tsp freshly cracked Black Pepper
  • 1/4 tsp Cumin

Instructions

  1. Cook the onions and poblano: Melt the butter in a large saucepan or medium pot/Dutch oven over medium heat. Add the chopped onions, chopped poblano pepper, and half of the seasoning blend. Cook for 5-6 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
  2. Add hearty ingredients: Stir in the shredded chicken, black beans, frozen corn, chicken broth, and the remaining seasoning blend. Increase the heat to medium-high and bring the soup to a simmer. Let it simmer uncovered for 15 minutes.
  3. Make it creamy: Stir in the heavy cream and shredded cheese. Continue stirring until the cheese fully melts. Allow the soup to come to a simmer again.
  4. Simmer for flavor: Let the soup simmer for at least another 15 minutes to enhance the flavors. Then, stir in the fresh lime juice and adjust seasoning with salt and pepper to taste.
  5. Serve: Divide the hot soup between warmed bowls. Garnish with finely chopped cilantro and your favorite toppings before serving.

Notes

  • Poblano pepper size can vary; an average pepper provides about 3/4 cup chopped. Using between 1/2 cup and 1 cup of chopped poblano is suitable.
  • For convenience, substitute the homemade seasoning blend with 1 tablespoon of chicken taco or chicken fajita seasoning.
  • Use shredded cooked chicken from rotisserie or leftovers to save time.
  • To make the soup less creamy, reduce heavy cream or omit cheese.
  • For a spicier soup, keep some seeds of the poblano pepper or add a pinch of cayenne pepper.

Nutrition

  • Serving Size: 1 bowl (about 1.5 cups)
  • Calories: 320 kcal
  • Sugar: 4 g
  • Sodium: 650 mg
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 6 g
  • Protein: 25 g
  • Cholesterol: 65 mg

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