Spicy Poblano Chicken & Black Bean Soup Recipe

Comfort meets zest in this hearty chicken, poblano, and black bean soup that promises to warm your soul.

Layers of robust flavors dance through each spoonful, creating a Mexican-inspired dish that’s both comforting and exciting.

Bold poblano peppers add a smoky kick to the tender chicken and creamy black beans.

The soup simmers with aromatic spices that awaken your taste buds and transport you to a cozy kitchen.

Fresh herbs and a squeeze of lime brighten the rich base, adding depth and complexity.

Each bowl tells a story of traditional ingredients blended with modern flair.

Prepare to savor every delicious bite of this soul-satisfying soup that’s sure to become a family favorite.

Ingredients for Chicken Poblano Black Bean Soup

• Chicken: Tender shredded meat that provides the primary protein base for the soup.
• Black Beans: Hearty legume that adds protein and rich texture to the dish.

• Poblano Pepper, Onions, Corn: Fresh vegetables that create a flavorful and aromatic foundation for the soup.

• Heavy Cream, Cheese: Ingredients that bring a rich, smooth, and luxurious consistency to the soup.
• Chicken Broth: Liquid base that adds depth and moisture to the recipe.
• Butter or Olive Oil: Fat used for sautéing vegetables and creating a smooth cooking base.
• Seasoning Blend: Spice mix that adds complexity and layers of flavor to the soup.
• Lime Juice, Cilantro: Fresh ingredients that provide brightness and a zesty finish to the soup.

How to Make This Spicy Chicken Soup

Step 1: Sauté Vegetables

Heat butter or olive oil in a large pot over medium heat.

Add chopped onions and poblano peppers.

Sprinkle half of the seasoning blend over the vegetables.

Cook for 5-6 minutes until the vegetables become tender and develop a light golden color.

This process builds a deep, rich flavor foundation for the soup.

Step 2: Combine Protein And Base Ingredients

• Shredded chicken
• Black beans
• Corn
• Chicken broth

Optional: Include a can of diced tomatoes for extra zest.

Increase heat to medium-high and bring the mixture to a gentle simmer.

Leave the pot uncovered to allow flavors to concentrate and intensify.

Step 3: Create Creamy Texture

After simmering for 15 minutes, reduce heat to low.

• Heavy cream
• Cheese

Stir continuously to ensure smooth melting.

Return the soup to a simmer and cook for an additional 15 minutes.

This slow cooking process helps blend and deepen the flavors.

Step 4: Brighten And Garnish

Remove from heat and squeeze fresh lime juice into the soup.

Sprinkle chopped cilantro on top.

The lime adds a bright, tangy note that elevates the overall taste profile of the soup.

Serve hot and enjoy the complex layers of flavor.

Tips for Bold Flavor and Texture

• Char poblanos and onions in a dry skillet before sautéing to intensify their smoky depth and natural sweetness.
• Add heavy cream off direct heat and stir gently to avoid curdling, maintaining a smooth, silky texture.
• Swap shredded chicken with rotisserie chicken, ground turkey, or plant-based alternatives for diverse dietary needs.
• If soup feels too thin, mash some black beans against pot's side or mix in a tablespoon of cornstarch to create desired consistency.
• Finish with fresh lime juice and chopped cilantro just before serving to add vibrant, zesty notes that lift the entire dish.

How to Reheat and Store Chicken Poblano Soup

• Store soup in an airtight container in the refrigerator for 3-4 days. Cool completely before sealing to prevent bacterial growth and maintain optimal flavor.
• Pour soup into freezer-safe containers or heavy-duty freezer bags, leaving 1-inch space for expansion. Freeze up to 3 months. Label with date and contents.
• Transfer desired portion to microwave-safe bowl. Heat in 30-second intervals, stirring between each interval to distribute heat evenly. Check temperature reaches 165°F for food safety.
• Pour soup into saucepan. Warm over medium-low heat, stirring occasionally. Add splash of chicken broth if soup seems too thick. Heat until steaming and reaching 165°F, typically 5-7 minutes.

What Goes Well with Chicken Poblano Soup

• Pair with Zesty Mexican Margarita: Complement the soup's bold flavors with a tangy margarita featuring fresh lime juice, tequila, and a salted rim that echoes the soup's bright citrus notes.
• Serve with Crispy Jalapeño Cornbread: Bake a golden cornbread studded with diced jalapeños to provide a crunchy, spicy companion that matches the soup's robust southwestern profile.
• Match with Fresh Avocado Salad: Create a light salad with creamy avocado, chopped tomatoes, and a cilantro-lime vinaigrette that mirrors the soup's fresh herbaceous elements.
• Select a Robust Mexican Lager: Choose a cold, crisp beer like Modelo Especial or Dos Equis that cuts through the soup's richness and refreshes the palate with its clean, light character.

Flavor Twists for Chicken Poblano Black Bean Soup

• Vegetarian Swap: Replace shredded chicken with extra firm tofu or jackfruit, chopped and seasoned similarly to maintain protein content and texture.
• Dairy-Free Option: Substitute heavy cream with coconut milk and use nutritional yeast instead of cheese to keep creamy consistency while eliminating dairy.
• Keto-Friendly Version: Remove corn and beans, increase chicken quantity, add cauliflower rice as a low-carb alternative, and use full-fat cream cheese for thickness.
• Spicy Heat Lover's Edition: Add diced jalapeños during sautéing, increase poblano pepper quantity, include a dash of cayenne pepper, and top with hot sauce for extra kick.

FAQs

• Why use poblano peppers in this soup?

Poblano peppers add a mild, slightly smoky flavor with just a hint of heat that complements the chicken and black beans perfectly. They’re less spicy than jalapeños but more flavorful than bell peppers, giving the soup a unique, rich taste.

• Can I make this soup spicier?

Absolutely! You can add diced jalapeños, cayenne pepper, or a dash of hot sauce to increase the heat level. For extra kick, sprinkle some red pepper flakes when serving or use a spicier seasoning blend.

• Is this soup nutritious?

Yes, it’s packed with protein from the chicken and black beans, and loaded with vegetables. The combination provides a good balance of nutrients, including fiber, vitamins, and minerals. The heavy cream and cheese add some calcium and richness.

• How can I make this soup healthier?

Use Greek yogurt instead of heavy cream, choose low-fat cheese, and add more vegetables like diced bell peppers or zucchini. You can also use skinless chicken breast for a leaner protein option.

Why Chicken, Poblano & Black Bean Soup Works

• Develop rich, deep flavors by carefully sautéing vegetables and allowing ingredients to simmer, creating a complex taste profile without complicated techniques.
• Combine protein-rich chicken, fiber-filled black beans, and nutritious vegetables into a single satisfying dish that nourishes and delights the whole family.
• Transform simple, affordable ingredients into a restaurant-quality soup that stretches to feed multiple people without breaking the bank.

Easy Chicken, Poblano, And Black Bean Soup Recipe

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4.6 from 39 reviews

• Total Time: 40 minutes
• Yield: 6 1x

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Description

Hearty Mexican-inspired chicken, poblano, and black bean soup delivers robust southwestern comfort with complex layers of spice and warmth. Rich ingredients combine in one pot, creating a soul-satisfying meal you’ll crave on chilly evenings.

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Ingredients

Scale 1x2x3x

Protein:

• 2 cups Shredded Chicken
• 1 can Black Beans (15 ounces; drained – not rinsed)

Vegetables and Aromatics:

• 1/2 cup Chopped Yellow Onion
• 1 Poblano Pepper (chopped, stems and seeds removed)
• 1/2 cup Frozen Corn
• 1 tablespoon Unsalted Butter (or Olive Oil)

Seasonings and Liquids:

• 3 cups Chicken Broth
• 1/2 cup Heavy Cream
• 1/2 cup Shredded Cheese (Cheddar, Pepper Jack, Colby Jack, or Mexican Blend)
• 2 teaspoons Fresh Lime Juice
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 1/2 teaspoon Chili Powder
• 1/2 teaspoon Dried Oregano
• 1/2 teaspoon Kosher Salt
• 1/2 teaspoon Freshly Cracked Black Pepper
• 1/4 teaspoon Cumin
• Cilantro (finely chopped, for garnish)

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Instructions

1. Prepare the aromatic base by heating butter or olive oil in a pot over medium heat. Sauté chopped onions and poblano peppers with half the seasoning blend for 5-6 minutes until vegetables become tender and lightly caramelized, developing deep flavor profiles.
2. Incorporate shredded chicken, black beans, and corn into the vegetable mixture. Pour in chicken broth and optional diced tomatoes. Increase heat to medium-high and bring the liquid to a gentle simmer, allowing ingredients to meld together.
3. Reduce heat after 15 minutes of simmering. Gradually whisk in heavy cream and cheese, stirring constantly to ensure smooth integration. Maintain a low simmer for an additional 15 minutes, allowing flavors to intensify and sauce to thicken.
4. Remove from heat and brighten the soup’s flavor profile by squeezing fresh lime juice throughout the pot. Garnish generously with chopped cilantro leaves, creating a vibrant and fresh finish to the hearty soup.
5. Serve immediately in warm bowls, ensuring each portion captures the rich combination of spices, vegetables, and creamy texture. Optional: Accompany with crusty bread or tortilla chips for added texture and enjoyment.

Notes

• Swap butter for olive oil to create a lighter, heart-healthy version of the soup that reduces saturated fat intake.
• Roast poblano peppers beforehand to enhance their smoky flavor and add deeper complexity to the soup’s taste profile.
• Use Greek yogurt instead of heavy cream for a protein-packed, lower-calorie alternative that maintains creamy texture.
• Consider using rotisserie chicken for quick preparation and added convenience without compromising on flavor depth.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 400
• Sugar: 3 g
• Sodium: 700 mg
• Fat: 24 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 7 g
• Protein: 25 g
• Cholesterol: 90 mg