Cozy up with a warm bowl of chicken soup that’s sure to satisfy your taste buds. This creamy chicken, poblano, and black bean soup is bursting with flavor and simple to make. Perfect for a weeknight dinner or a laid-back weekend lunch, it’s packed with wholesome ingredients that the whole family will enjoy. The balance of creamy and smoky notes from the poblano pepper creates a comforting dish you’ll want to share.
Why You Will Love This Soup
This soup is a winner for many reasons. It’s quick to prepare, making it perfect for busy days. The recipe uses everyday ingredients that you can find in your pantry or local grocery store. Plus, it’s rich and satisfying, keeping everyone full and happy. You can easily modify it to suit your family’s taste, so it’s great for picky eaters!
How to Make Soup
Making this soup is straightforward. Start by sautéing the veggies to build flavor, then stir in the rest of the ingredients. Let it simmer gently until everything is heated through and the soup thickens just a bit. A final touch of cream and cheese creates a smooth finish. It’s simple and allows for some hands-off cooking while you attend to other things.
What You Need
- 1 tbsp unsalted butter or olive oil
- 1/2 cup yellow onion (chopped)
- 1 whole poblano pepper (chopped, stems and seeds removed)
- 2 cups cooked chicken (shredded)
- 15 oz black beans (drained, not rinsed)
- 1/2 cup frozen corn
- 3 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1/2 cup shredded cheese (cheddar, pepper jack, or Mexican blend)
- 2 tsp fresh lime juice
- 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 black pepper (freshly cracked)
- 1/4 tsp cumin
- cilantro (finely chopped, for garnish)
Step-by-Step
Heat butter in a 3.5-quart saucepan or medium Dutch oven over medium heat. Add chopped onions, poblano pepper, and half of the seasoning blend. Cook for 6-8 minutes, stirring occasionally, until vegetables are tender and lightly caramelized. Stir in shredded chicken, drained black beans, frozen corn, chicken broth, and remaining seasoning blend. Turn heat to medium-high and bring to a rolling simmer. Reduce heat to maintain gentle simmer and cook uncovered for 15 minutes, stirring occasionally.
Reduce heat to low and slowly stir in heavy cream in a thin stream to prevent curdling. Add shredded cheese gradually, stirring constantly until completely melted and smooth. Maintain a very gentle simmer for another 15-20 minutes, stirring every few minutes. The soup should thicken slightly and develop a rich, creamy texture. Stir in fresh lime juice and taste for seasoning. Serve immediately in warmed bowls, garnished with fresh cilantro and your favorite toppings.
How to Serve Soup
This soup is delightful on its own but can also be served with tortilla chips or warm crusty bread. For toppings, consider adding avocado slices, extra cheese, or a dollop of sour cream. It’s also lovely alongside a simple green salad or some fresh fruit. Perfect for family dinners, it can bring a bit of warmth to any occasion!
How to Store Soup
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. If you want to save some for later, this soup freezes well, so put it in a freezer-safe container for up to 3 months. To reheat, simply thaw overnight in the fridge and warm on the stove until heated through, adding a splash of broth or cream if it seems too thick.
Recipe Tips
- Use rotisserie chicken to save time.
- If you want it milder, remove the seeds from the poblano or substitute it with a bell pepper.
- For extra veggies, add some chopped spinach or kale.
- Make sure to simmer gently to avoid curdling the cream.
- Adjust seasoning to your taste as you go.
- Serve with lime wedges on the side for an extra zing.
Variations & Swaps
- Swap black beans with pinto or white beans for a different flavor.
- Make it vegetarian by replacing chicken with extra veggies or mushrooms.
- For a spicy kick, stir in some diced jalapeños or a splash of hot sauce.
- You can also add some quinoa or rice for a heartier soup.
- For a dairy-free option, substitute cream with coconut milk.
FAQs
Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors meld. Just store it in the fridge and reheat when you’re ready to enjoy.
Can I freeze the soup?
Yes, this soup freezes nicely. Just let it cool completely before transferring it to an airtight container. It can last in the freezer for about 3 months.
How do I reheat leftovers?
To reheat, thaw overnight in the fridge if frozen, and warm it slowly on the stove. You may need to add a little extra broth or cream to get the right consistency.
What can I use instead of chicken?
If you’d like to make a vegetarian version, you can use beans and additional vegetables. Some diced tofu or soy protein can also work well!
What are some common mistakes to avoid?
Avoid cooking the cream on high heat as it can curdle. Stir it in slowly at a low heat. Also, taste the soup as you go to get the seasoning just right!
Creamy Chicken Poblano and Black Bean Soup
Ingredients
For the Soup Base
- 1 tbsp unsalted butter or olive oil Choose your preferred fat for sautéing
- 1/2 cup yellow onion, chopped
- 1 whole poblano pepper, chopped, stems and seeds removed For a milder flavor, remove seeds
- 2 cups cooked chicken, shredded Rotisserie chicken can save time
- 15 oz black beans, drained, not rinsed
- 1/2 cup frozen corn
- 3 cups low-sodium chicken broth
- 1/2 cup heavy cream For a dairy-free option, substitute with coconut milk
- 1/2 cup shredded cheese (cheddar, pepper jack, or Mexican blend) Choose your preferred cheese
For Seasoning
- 2 tsp fresh lime juice
- 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 black pepper, freshly cracked
- 1/4 tsp cumin
For Garnish
- cilantro finely chopped For garnish
Instructions
Preparation
- Heat butter in a 3.5-quart saucepan or medium Dutch oven over medium heat.
- Add the chopped onions, poblano pepper, and half of the seasoning blend. Cook for 6-8 minutes, stirring occasionally, until the vegetables are tender and lightly caramelized.
- Stir in the shredded chicken, drained black beans, frozen corn, chicken broth, and remaining seasoning blend.
Cooking
- Turn heat to medium-high and bring to a rolling simmer.
- Reduce heat to maintain a gentle simmer and cook uncovered for 15 minutes, stirring occasionally.
- Reduce heat to low and slowly stir in the heavy cream in a thin stream to prevent curdling.
- Add the shredded cheese gradually, stirring constantly until completely melted and smooth.
- Maintain a very gentle simmer for another 15-20 minutes, stirring every few minutes, until the soup thickens slightly and develops a rich, creamy texture.
- Stir in the fresh lime juice and taste for seasoning. Serve immediately in warmed bowls, garnished with fresh cilantro.
