Chicken Poblano and Black Bean Soup

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There’s something about the first spoonful of this Chicken Poblano and Black Bean Soup that wraps you in comfort. I’ve always been drawn to soups that offer both heartiness and flavor, and this one delivers on every front. With tender shredded chicken, sweet corn, rich poblano peppers, and creamy broth filled with smoky spice and just the right kick—this soup hits all the right notes for a cozy weeknight dinner or a slow Sunday lunch.

What I love most is how balanced it is. The creaminess doesn’t overpower the bold flavors of poblano and black beans, and the lime wedge brings a zesty finish that brightens every bite. It’s a recipe I keep coming back to, whether I need something warming in the winter or just want a bowl of delicious comfort food with a hint of Tex-Mex flair.

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

• It’s rich and creamy without being too heavy
• Packed with flavor from roasted poblanos, black beans, and spices
• Simple to make with pantry staples and rotisserie chicken
• A one-pot meal that’s perfect for batch cooking or meal prep
• Customizable for spice levels and dietary preferences
• Family-friendly and freezer-friendly
• A go-to comfort food with a fresh twist
• Great balance of protein, fiber, and satisfying flavor

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What Kind of Chicken Should I Use for Chicken Poblano and Black Bean Soup?

This soup is incredibly versatile when it comes to the chicken. I often use shredded rotisserie chicken because it cuts down on cooking time and still brings plenty of flavor. But if you’ve got leftover grilled or baked chicken, that works just as well. Even poached chicken breasts or thighs will do the trick. Just be sure it’s tender and easy to shred—this gives the soup that rich, comforting texture and ensures the chicken blends well with the creamy broth.

If you’re starting from scratch, seasoning the chicken with a bit of salt, cumin, and garlic powder before cooking adds a deeper flavor that builds right into the soup. And if you’re looking to take things a step further, smoked chicken adds a beautiful layer of complexity.

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Options for Substitutions

Whether you’re adapting for dietary needs or just working with what you’ve got on hand, here are some simple swaps that won’t sacrifice flavor:

• Dairy-Free: Use full-fat coconut milk or a plant-based cream alternative in place of heavy cream.
• Vegetarian: Swap the chicken for canned chickpeas or more black beans, and use veggie broth instead of chicken broth.
• No Poblanos? Substitute roasted green bell peppers or canned green chilies. Jalapeños can add heat, but they’re spicier, so adjust accordingly.
• Corn Alternatives: Frozen or canned corn works great, but you can also toss in diced zucchini or bell peppers for added color and crunch.
• No Black Beans? Pinto or kidney beans are great replacements.
• Low Carb Option: Skip the corn and beans and load up on diced peppers and cauliflower instead.

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Ingredients for This Chicken Poblano and Black Bean Soup

Each ingredient in this soup adds its own layer of richness, spice, or texture. Here’s what brings this bowl to life:

• Shredded Chicken
  Essential for that protein-packed heartiness. It absorbs the broth’s flavor beautifully and gives the soup its satisfying bite.
• Poblano Peppers
  These roasted peppers offer a mild heat and smoky depth that sets this soup apart. They’re the star of the show.
• Black Beans
  Creamy, earthy, and full of fiber, black beans add body and a subtle richness to the soup.
• Corn Kernels
  They bring bursts of sweetness that balance the smoky and savory flavors. Fresh, frozen, or canned all work.
• Diced Tomatoes (with green chilies)
  Adds acidity, brightness, and a touch of heat to the creamy base.
• Onion and Garlic
  This aromatic base creates a flavorful foundation that enhances every spoonful.
• Chicken Broth
  The backbone of the soup. It ties all the ingredients together while infusing flavor into every bite.
• Heavy Cream or Half-and-Half
  Adds that smooth, luscious texture to the broth without overpowering it.
• Cream Cheese
  Melted in at the end, it gives the soup a velvety finish and a tangy undertone.
• Cilantro
  For freshness and a bright herbal finish—either stirred in or used as a garnish.
• Lime Wedges
  A squeeze of lime right before serving wakes up all the flavors and adds a touch of zing.
• Spices (Cumin, Chili Powder, Smoked Paprika, Salt, and Pepper)
  These seasonings bring warmth, smokiness, and just the right amount of heat.

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Step 1: Roast the Poblano Peppers

Start by roasting your poblano peppers directly over a gas flame or under a broiler until the skins are charred and blistered. Once roasted, transfer them to a bowl, cover, and let them steam for 10 minutes. This makes peeling easier. Peel off the charred skin, remove the seeds, and dice the peppers.

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Step 2: Sauté the Aromatics

In a large pot or Dutch oven, heat a bit of oil over medium heat. Add chopped onions and cook until soft and translucent, about 4–5 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.

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Step 3: Build the Base

Add your spices—cumin, chili powder, smoked paprika, salt, and pepper. Toast the spices with the onions and garlic for a minute to release their flavor. Then stir in the diced tomatoes (with green chilies) and let them simmer for 2–3 minutes.

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Step 4: Add Broth and Simmer

Pour in the chicken broth and bring the mixture to a gentle boil. Add in the roasted poblano peppers, corn, and black beans. Lower the heat and let everything simmer together for about 10–15 minutes so the flavors can develop.

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Step 5: Stir in the Chicken and Cream

Add shredded chicken to the pot and stir in the heavy cream or half-and-half. Let it heat through for a few minutes. Reduce the heat to low.

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Step 6: Melt the Cream Cheese

Cut cream cheese into cubes and stir them into the soup. Keep stirring gently until fully melted and incorporated, making the broth creamy and smooth.

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Step 7: Finish and Serve

Taste and adjust seasoning if needed. Right before serving, add a squeeze of fresh lime juice and garnish with chopped cilantro. Serve hot, and don’t forget extra lime wedges on the side!

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How Long to Cook Chicken Poblano and Black Bean Soup

This soup doesn’t take long to come together, especially if you’re using pre-cooked or rotisserie chicken. Here’s a general breakdown of the timing:

• Roasting Poblanos: 10 minutes (plus 10 minutes to steam and peel)
• Sautéing and Building the Base: 10 minutes
• Simmering the Soup: 15 minutes
• Finishing with Cream and Cheese: 5 minutes

Total Cook Time: Around 35–40 minutes from start to finish.
If you’re a multitasker, you can prep the peppers while the base simmers to save even more time.

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Tips for Perfect Chicken Poblano and Black Bean Soup

• Don’t skip roasting the poblanos – It’s what gives this soup its signature smoky flavor.
• Let the cream cheese soften first – This makes it easier to melt into the soup without leaving chunks.
• Use low heat after adding cream – Prevents curdling and keeps the soup silky.
• Taste before serving – A pinch of salt or squeeze of lime at the end can totally brighten the flavor.
• Want a thicker soup? Blend a small portion of it and stir it back in—or mash some beans with a fork before adding.
• Add heat carefully – Want it spicier? Add diced jalapeños or a splash of hot sauce at the end, rather than upfront.
• Don’t overcook the chicken – If using already cooked chicken, just warm it through to keep it juicy and tender.

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Watch Out for These Mistakes While Cooking

Even a comforting soup like this one can go sideways if a few key steps are missed. Here’s what to avoid:

• Skipping the roasting step for poblanos
  Raw poblanos don’t have the same depth. Roasting unlocks that smoky, slightly sweet flavor that defines this dish.
• Adding cream too early or over high heat
  Cream and cream cheese can curdle if added too soon or boiled. Always lower the heat before adding dairy.
• Using unseasoned chicken
  Plain chicken can make the soup taste flat. If you’re cooking it fresh, season it first, even lightly, before shredding.
• Forgetting to drain canned beans or corn
  Extra liquid can dilute the broth and throw off the flavor balance. Drain them to keep the soup rich and well-seasoned.
• Overcooking the aromatics
  Burnt garlic or onions can turn bitter fast. Keep the heat moderate and stir often.
• Not tasting as you go
  This soup evolves while it cooks. Tasting ensures the spice, salt, and acidity stay balanced from start to finish.

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What to Serve With Chicken Poblano and Black Bean Soup?

Pairing this soup with the right sides takes it from good to great. Here are some perfect companions:

Warm Cornbread

A buttery, crumbly slice of cornbread is the ultimate soup sidekick—soaking up the broth with just a hint of sweetness.

Tortilla Chips with Salsa or Guacamole

Crunchy, salty chips add contrast and texture. Plus, guac or a fresh pico de gallo on the side brings freshness.

Cheese Quesadillas

Quick to whip up and always a hit—cheesy quesadillas make this a more filling meal, especially for kids.

Cilantro Lime Rice

A spoonful of this fragrant rice alongside or in the soup adds an extra layer of flavor and makes it even heartier.

Avocado Slices or a Simple Avocado Salad

Creamy and cooling, avocado balances the soup’s spices and adds healthy fats.

Mexican Street Corn (Elote)

Grilled corn slathered in mayo, cheese, lime, and chili—it’s a vibrant side that plays well with the soup’s flavor profile.

Crisp Green Salad

Keep it simple with romaine, radish, lime dressing, and tortilla strips for crunch.

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Storage Instructions

One of the best things about Chicken Poblano and Black Bean Soup is how well it holds up for leftovers. The flavors deepen overnight, making it even more delicious the next day.

• Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave. Add a splash of broth or water if it thickens too much.
• Freezer: Yes, this soup freezes beautifully! Let it cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating Tip: If reheating from frozen, warm it slowly over low heat to keep the dairy from separating. Stir frequently.

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Estimated Nutrition (Per Serving – based on 6 servings)

These numbers are approximate and will vary based on exact ingredients and portion sizes.

• Calories: 360
• Protein: 28g
• Fat: 18g
• Saturated Fat: 9g
• Carbohydrates: 24g
• Fiber: 6g
• Sugar: 4g
• Cholesterol: 75mg
• Sodium: 680mg

This soup offers a great balance of protein, fiber, and healthy fats, making it a satisfying and nutrient-dense meal on its own.

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Frequently Asked Questions

What’s the best way to roast poblano peppers?

The easiest way is to place them directly over a gas flame or under a broiler, turning until all sides are blistered and blackened. Then cover and steam for 10 minutes before peeling. It’s worth the extra step for that signature smoky flavor.

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Can I make this soup in a slow cooker?

Yes! Add everything except the cream, cream cheese, and lime to the slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Stir in the dairy at the end and heat just until melted and combined.

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How spicy is this soup?

It’s mildly spicy, thanks to roasted poblanos and green chilies. If you’re sensitive to heat, use fewer chilies or swap with mild green bell peppers. Want it hotter? Add jalapeños or a splash of hot sauce.

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Can I use raw chicken instead of cooked?

Definitely. Dice boneless chicken breast or thighs and add them in Step 4 with the broth. Simmer until fully cooked before proceeding.

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Is it okay to leave out the cream cheese?

Yes, but the creaminess will be lighter. You can substitute with more heavy cream, Greek yogurt (added after removing from heat), or a dairy-free option like coconut cream.

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Will this soup thicken as it sits?

Yes! As it cools, the soup will naturally thicken due to the starch from beans and corn. Reheat with a splash of broth or water to loosen it to your desired consistency.

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Can I blend part of the soup?

Absolutely. Blending a small portion of the soup (before adding the cream cheese) can give it a thicker, creamier texture without needing a roux or extra cream.

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What toppings go well with this soup?

Try shredded cheese, sliced avocado, tortilla strips, sour cream, chopped cilantro, or an extra squeeze of lime. Each adds something different to elevate your bowl.

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Conclusion

Chicken Poblano and Black Bean Soup is the kind of dish that makes you feel like you’re wrapped in a warm blanket. It’s bold, smoky, creamy, and hearty—all in one bowl. Whether you’re looking for a cozy weeknight dinner, a make-ahead lunch, or something satisfying to serve guests, this soup checks every box.

It’s easy to make, full of flavor, and endlessly customizable. Keep it classic or make it your own with your favorite veggies, beans, or spice level. However you serve it, it’s guaranteed to become one of those recipes you keep in regular rotation.

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