Chicken Poblano and Black Bean Soup

Chicken Poblano and Black Bean Soup is one of my go-to recipes when I want something bold, filling, and ready fast. This hearty, Mexican-inspired soup combines tender chicken, smoky poblano peppers, protein-rich black beans, and the perfect blend of spices to create a comforting bowl that everyone loves.

I first made this soup on a chilly Tuesday evening when I was craving something warm and satisfying but didn’t have much time. I threw together what I had in my pantry, poblano peppers, black beans, and leftover rotisserie chicken, and the result was absolutely delicious. The first time I made it, I skipped sautéing the peppers long enough and the flavor wasn’t as deep, so now I always give them those extra few minutes to develop their smoky sweetness. This healthy soup recipe is perfect for quick dinners, and it reheats beautifully throughout the week. The smoky flavor from the poblanos paired with the zesty lime juice makes every spoonful feel like a cozy hug in a bowl.

What You’ll Need for This Hearty Poblano Soup

I always keep canned black beans and frozen corn in my pantry because they make weeknight soups like this one so easy. For the chicken, I use rotisserie chicken to save time, but any cooked, shredded chicken works great. Pro tip: if you want an even deeper smoky flavor, you can optionally roast your poblanos under the broiler for 3 to 4 minutes before dicing them, but it’s not necessary for a delicious result.

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 poblano peppers, seeded and diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 4 cups chicken broth (I prefer low-sodium)
• 1 can (10 oz) diced tomatoes with green chilies
• 1 1/2 cups cooked chicken, shredded (rotisserie works perfectly)
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 tablespoons fresh lime juice
• 1/4 cup fresh cilantro, chopped
• Optional garnishes: sliced jalapeño, sour cream, shredded cheese, lime wedges

How to Make the Best Chicken Poblano Soup

I recommend using a large, heavy-bottomed pot for even heat distribution. Take your time with the aromatics in the first few steps because they build the flavor foundation for the entire soup.

Step 1: Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until soft and translucent. You’ll know it’s ready when the onion turns golden around the edges and smells fragrant.

Step 2: Stir in the minced garlic and cook for 1 minute until fragrant. Be careful not to let the garlic burn or it will taste bitter.

Step 3: Add the diced poblano peppers and cook for 5 to 7 minutes until they soften and turn lightly browned in spots. This step is key for developing their natural smoky-sweet flavor. Note: Poblanos are generally mild, but occasionally you’ll get a spicy one, so taste a small piece first if you’re sensitive to heat.

Step 4: Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Toast the spices for 30 to 60 seconds, stirring constantly, until they become very aromatic. This blooms the spices and intensifies their flavor.

Step 5: Pour in the chicken broth and diced tomatoes with green chilies. Stir in the black beans and corn kernels. Bring the mixture to a boil over medium-high heat. You’ll see the mixture bubbling around the edges when it reaches a boil.

Step 6: Reduce the heat to low, add the shredded cooked chicken, and let the soup simmer for 15 to 20 minutes. This allows all the flavors to meld together beautifully. The soup should have a medium-bodied consistency. If it looks too thick or the beans aren’t fully covered, add 1/2 to 1 cup more broth.

Step 7: Stir in the fresh lime juice and chopped cilantro. Taste and adjust the seasoning with more salt, pepper, or lime juice if needed. The lime juice brightens up all the flavors.

Step 8: Serve the Chicken Poblano and Black Bean Soup hot. Add your desired garnishes just before serving for best texture and presentation. Try sour cream, jalapeño slices, shredded cheese, or extra lime wedges.

Perfect Pairings for Your Black Bean Chicken Soup

This soup is hearty enough to stand alone, but pairing it with the right sides makes it even more satisfying.

Warm Tortilla Chips: The crunch provides a perfect textural contrast to the creamy soup, plus they’re great for scooping up every last bite.

Sweet Cornbread: The slight sweetness balances the smoky, spicy flavors of the poblano peppers and complements the soup’s Mexican-inspired profile.

Fresh Avocado Slices: Creamy avocado adds healthy fats and a cooling element that mellows out the heat from the peppers.

Cilantro Lime Rice: Light and zesty, this side turns your soup into a complete, filling meal without weighing you down.

Simple Green Salad: A crisp salad with lime vinaigrette adds freshness and makes this a well-rounded, nutritious dinner.

More Mexican-Inspired Soup Recipes

This chicken poblano and black bean soup delivers bold flavors, and pairs beautifully with other protein-rich bean recipes. For a vegetarian black bean option with colorful bell peppers, the Black Bean Soup creates deep, satisfying flavor from scratch. When you want Italian-inspired comfort, the Italian Sausage and White Bean Soup features Tuscan kale and creamy broth.

For quick weeknight options, try the Creamy Bean Soup with Sausage ready in 30 minutes, or the Ham and Bean Soup perfect for using leftover holiday ham. These hearty soups freeze beautifully and make excellent meal prep for busy weeks.

Storing Your Chicken Poblano and Black Bean Soup

This soup stores beautifully, making it ideal for meal prep. I recommend letting it cool completely before transferring to airtight containers. It will keep in the refrigerator for up to 4 days, and the flavors actually deepen overnight.

To reheat, simply warm it on the stovetop over medium heat, stirring occasionally until heated through. You can also microwave individual portions in 1-minute intervals. If the soup thickens too much during storage, add a splash of chicken broth or water when reheating.

Common Questions About This Poblano Pepper Soup

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