Hearty Chicken, Poblano, and Black Bean Soup

This Chicken, Poblano, and Black Bean Soup is a vibrant, hearty, and deeply flavorful meal packed with a satisfying smoky kick. This one-pot wonder is loaded with tender shredded chicken, hearty black beans, and sweet corn, all simmered in a savory broth infused with the rich, mild smokiness of roasted poblano peppers. It’s a healthy, satisfying soup that’s perfect for any night of the week.

Ready in under an hour, this soup is perfect for a cozy dinner and the leftovers are even better the next day. The extra step of roasting the poblano peppers is the secret to its incredible depth of flavor, adding a layer of complexity that makes this soup truly special.

this recipe

Why You’ll Love This Recipe

• Smoky & Flavorful: Roasting the poblano peppers provides a unique, smoky depth that elevates the entire soup.
• Hearty & Healthy: Packed with lean protein, fiber, and fresh vegetables for a well-rounded meal.
• One-Pot Wonder: An easy-to-make recipe with minimal cleanup.
• Great for Meal Prep: The flavors meld and become even more delicious overnight.

Ingredients

• 1.5 lbs Boneless, Skinless Chicken Breasts
• 2 large Poblano Peppers
• 1 (15 oz) can Black Beans, rinsed and drained
• 1 cup Frozen or Canned Corn
• 1 Yellow Onion, chopped
• 4 cloves Garlic, minced
• 6 cups Chicken Broth
• 1 tablespoon Olive Oil
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Chili Powder
• 1/2 teaspoon Dried Oregano
• Juice of 1 Lime
• 1/2 cup Fresh Cilantro, chopped
• Salt and Black Pepper, to taste
• For Garnish: Avocado, tortilla strips, shredded cheese, sour cream

Step-by-Step Instructions

1. Roast the Poblanos: Place the poblano peppers directly on a gas stove burner over high heat or under a broiler. Turn the peppers occasionally until the skin is blackened and blistered on all sides. Place the hot peppers in a bowl and cover with plastic wrap for 10 minutes to steam.
2. Prep the Poblanos: Once cool enough to handle, peel the blackened skin off the peppers. Remove the stems and seeds, then chop the peppers into a small dice.
3. Sauté Aromatics: Heat the olive oil in a large Dutch oven or pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant.
4. Simmer the Soup: Add the whole chicken breasts, chicken broth, cumin, chili powder, and oregano to the pot. Season with salt and pepper. Bring to a simmer and cook for 15-20 minutes, or until the chicken is cooked through.
5. Shred the Chicken: Remove the cooked chicken from the pot and use two forks to shred it.
6. Combine and Serve: Return the shredded chicken to the pot along with the chopped poblano peppers, black beans, and corn. Stir to combine and let it warm through for 5 minutes. Remove from heat and stir in the fresh lime juice and cilantro. Taste and adjust seasoning if needed.

Tips & Variations

• Pro Tip: Steaming the roasted peppers in a covered bowl is the key to making the skins peel off effortlessly.
• Shortcut: Use 2-3 cups of pre-cooked rotisserie chicken and add it in step 6 for a faster meal.
• Make it Creamy: For a richer broth, stir in 4 oz of softened cream cheese or a swirl of heavy cream at the very end.
• Spice it Up: Add one finely diced jalapeño or a canned chipotle pepper in adobo along with the onions for a spicier, smokier flavor.

Frequently Asked Questions (FAQ)

• What can I use instead of poblano peppers?
  • If you can’t find poblanos, two Anaheim peppers can be used as a substitute. They have a similar mild heat level.
• How do I store and reheat leftovers?
  • Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
• Can I freeze this soup?
  • Yes, this soup freezes wonderfully. Let it cool completely and store it in a freezer-safe container for up to 3 months.

Serving Suggestions

• This soup is fantastic on its own, but it’s even better with toppings. Serve hot bowls garnished with diced avocado, crispy tortilla strips, shredded Monterey Jack cheese, a dollop of sour cream, and extra fresh cilantro.

Abby

Easy Chicken, Poblano, and Black Bean Soup (Small Batch)

A creamy, flavorful chicken poblano soup with black beans, corn, shredded chicken, and melty cheese. This small batch recipe makes about 1 1/2 quarts of soup—perfect for cozy dinners without too many leftovers.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 cups

Course: Main Dish, Soup

Cuisine: American

Calories: 233

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp unsalted butter or olive oil
• 1/2 cup yellow onion, chopped
• 1 poblano pepper, chopped, stems and seeds removed
• 2 cups cooked shredded chicken
• 1 can (15 oz) black beans, 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
• 1/2 tsp garlic powder (for seasoning blend)
• 1/2 tsp onion powder (for seasoning blend)
• 1/2 tsp chili powder (for seasoning blend)
• 1/2 tsp dried oregano (for seasoning blend)
• 1/2 tsp kosher salt (for seasoning blend)
• 1/2 tsp freshly cracked black pepper (for seasoning blend)
• 1/4 tsp cumin (for seasoning blend)

Equipment

• Large saucepan or Dutch oven
• Wooden spoon
• Measuring cups and spoons
• Knife and cutting board

Method

 

1. Melt butter in a large saucepan or Dutch oven. Add onion, poblano pepper, and half of the seasoning blend. Cook for 5–6 minutes until tender and lightly browned.
2. Add shredded chicken, black beans, corn, chicken broth, and remaining seasoning. Stir and bring to a simmer. Cook uncovered for 15 minutes.
3. Stir in heavy cream and shredded cheese. Let cheese melt fully, then return soup to a gentle simmer.
4. Let simmer for at least 15 more minutes. Stir in lime juice and adjust salt and pepper to taste.
5. Serve hot, garnished with cilantro and optional toppings like tortilla strips or avocado.

Notes

Poblano peppers vary in size; 1 pepper should give you about 3/4 cup (anywhere between 1/2 and 1 cup works). Adjust spice to taste. Garnish with fresh cilantro, lime wedges, or tortilla strips.