There is something irresistibly comforting about a warm, creamy bowl of soup packed with delightful flavors and textures. The Creamy Chicken Poblano and Black Bean Soup Recipe combines tender shredded chicken, smoky poblano peppers, hearty black beans, and a touch of rich cream to create a dish that feels like a cozy hug in a bowl. This small batch recipe is perfect for those nights when you crave something wholesome yet simple to make, delivering both satisfying taste and vibrant color with every spoonful.
Ingredients You’ll Need
Getting the right balance of flavors in this soup is all about choosing fresh and straightforward ingredients that build layers of taste and texture. Each component is carefully selected to enhance the creamy richness, smoky notes, and hearty feel of this soup.
- Unsalted Butter or Olive Oil: Helps sauté the vegetables, creating a flavorful base without overpowering the other ingredients.
- Yellow Onion (chopped): Adds sweetness and depth, melting down to a tender texture that complements the poblano.
- Poblano Pepper (chopped, seeds removed): Brings a smoky, mild heat that is key to the signature flavor of the soup.
- Seasoning Blend: A simple mix of garlic powder, onion powder, chili powder, oregano, cumin, salt, and pepper that ties all flavors together perfectly.
- Shredded Chicken: The protein star of the dish, providing substance and heartiness to every bite.
- Black Beans (canned, drained but not rinsed): Offers earthiness and a boost of protein and fiber, enhancing the soup’s texture.
- Frozen Corn: Adds a touch of sweetness and subtle pop of color.
- Chicken Broth: The flavorful liquid base that brings all the ingredients together into a comforting soup.
- Heavy Cream: Creates the luscious creaminess that defines this soup and mellows the spices beautifully.
- Shredded Cheese: Melted into the soup for extra richness and a savory finish; choose cheddar, pepper jack, Colby jack, or Mexican blend.
- Fresh Lime Juice: Brightens and balances the creamy richness with a zesty twist.
- Fresh Cilantro (for garnish): Adds freshness and a burst of herbaceous flavor to top it all off.
How to Make Creamy Chicken Poblano and Black Bean Soup Recipe
Step 1: Sauté the Aromatics
Start by melting the butter or warming the olive oil in a medium pot or Dutch oven over medium heat. Toss in the chopped yellow onions and poblano peppers along with half of your seasoning blend. Cook this mixture gently for about 5 to 6 minutes, allowing the onions to soften and turn lightly golden while the poblano releases its smoky aroma. This step is essential to build the flavorful foundation of your soup.
Step 2: Add the Hearty Ingredients
Next, stir in the shredded chicken, black beans, and frozen corn. Pour in the chicken broth, sprinkle in the remaining seasoning blend, and give everything a good stir to blend those flavors. Bring the pot to a medium-high heat and let it simmer uncovered for 15 minutes. This is where the flavors start to meld, and the soup begins to thicken slightly—patience here really pays off.
Step 3: Make It Creamy
When the soup has simmered, reduce the heat slightly and stir in the heavy cream along with the shredded cheese. Continue stirring gently until the cheese melts fully into the soup, giving it that luxuriously creamy texture and rich flavor. This step transforms the soup from hearty to indulgent and irresistibly smooth.
Step 4: Final Simmer and Season
Allow the soup to simmer for an additional 15 minutes, letting the creamy flavors deepen and the spice notes harmonize. Just before serving, stir in the fresh lime juice and adjust the salt and pepper to your taste. This final touch of lime adds a bright, fresh contrast that perfectly complements the creamy base and smoky poblano.
How to Serve Creamy Chicken Poblano and Black Bean Soup Recipe
Garnishes
Presentation and flavor go hand in hand when serving this soup. Top your bowl with finely chopped fresh cilantro for an herby pop. You can also add slices of avocado, a dollop of sour cream, or a sprinkle of extra shredded cheese for added indulgence and texture.
Side Dishes
This soup pairs wonderfully with warm, crusty bread or homemade cornbread that soaks up every creamy drop. For a complete meal, a fresh green salad with a tangy vinaigrette balances the richness perfectly.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or hollowed-out poblano peppers for a vibrant, themed presentation. Garnish with crushed tortilla chips or a drizzle of chipotle crema to introduce an exciting crunchy or smoky layer.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover soup into airtight containers and keep it in the refrigerator. It will stay fresh for up to 3 days, making it an excellent option for easy lunches or dinners throughout the week.
Freezing
You can freeze the soup in portions for future enjoyment. Store it in freezer-safe containers, leaving some space for expansion. It keeps well for up to 2 months, though the texture is at its best when fresh or refrigerated.
Reheating
To reheat, thaw frozen soup overnight in the fridge, then warm it gently on the stove over medium heat, stirring occasionally. Add a splash of chicken broth or water if it seems too thick. Reheat slowly to keep the cream from separating and to preserve that smooth texture.
FAQs
Can I use a different pepper instead of poblano?
Absolutely! While poblanos provide a mild smoky flavor, you can substitute with Anaheim peppers or even mild jalapeños if you like a bit more heat. Just remember to adjust the quantity to suit your spice preference.
Is shredded rotisserie chicken a good shortcut?
Yes, rotisserie chicken works wonderfully here and saves time. Its flavor is usually well-seasoned, which adds an extra layer of depth to your soup.
Can I make this soup dairy-free?
To make it dairy-free, swap the heavy cream for coconut milk or a creamy nut milk, and use a dairy-free cheese alternative or simply leave the cheese out. The soup will still be rich and flavorful!
What kind of cheese is best for this soup?
Cheddar, pepper jack, Colby jack, or a Mexican cheese blend all melt beautifully and complement the soup’s flavors. Pepper jack adds a nice kick, while cheddar offers classic meltiness and richness.
Is this soup spicy?
This soup has a gentle warmth thanks to the poblano and chili powder in the seasoning blend. It’s pleasantly mild, but you can always add more chili powder or hot sauce if you prefer bolder spice.
Final Thoughts
This Creamy Chicken Poblano and Black Bean Soup Recipe is one of those dishes that feels special yet is so straightforward to make. It’s perfect for cozy nights at home or when you want to impress friends with a bowl of layered, comforting flavors. Give it a try—you’ll quickly see why it’s become a go-to favorite for so many home cooks seeking hearty, creamy soup magic.
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Creamy Chicken Poblano and Black Bean Soup Recipe
This easy chicken, poblano, and black bean soup is a creamy and flavorful small batch recipe perfect for quick meals. Featuring shredded chicken, black beans, sweet corn, and a mild poblano pepper, it’s seasoned with a homemade blend and enriched with heavy cream and cheese for a comforting bowl of soup that serves about 6 cups.
- Total Time: 55 mins
- Yield: 6 cups
Ingredients
For Chicken Poblano Soup:
- 1 tbsp. Unsalted Butter or Olive Oil
- 1/2 cup chopped Yellow Onion
- 1 Poblano Pepper, chopped, stems and seeds removed
- 2 cups Shredded Chicken
- 1 can Black Beans (15 oz.; 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
Seasoning Blend:
- 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. freshly cracked Black Pepper
- 1/4 tsp. Cumin
Instructions
- Cook the onions and poblano: Melt the butter in a large saucepan or medium pot over medium heat. Add the chopped yellow onion, chopped poblano pepper, and half of the seasoning blend. Cook for 5-6 minutes until the vegetables are tender and lightly browned, stirring occasionally.
- Add hearty ingredients and simmer: Stir in the shredded chicken, drained black beans, frozen corn, chicken broth, and the remaining seasoning blend. Increase the heat to medium-high, bring the soup to a simmer, and cook uncovered for 15 minutes to meld the flavors.
- Make it creamy: Reduce heat to medium, then stir in the heavy cream and shredded cheese until the cheese is completely melted and the soup is creamy. Allow the soup to come to a gentle simmer again.
- Simmer for deeper flavor: Continue simmering the soup for at least another 15 minutes, allowing flavors to develop fully. Stir in the fresh lime juice and adjust seasoning with additional salt and pepper to taste.
- Serve and garnish: Ladle the hot soup into warmed bowls and garnish with finely chopped cilantro. Serve immediately with your choice of favorite toppings.
Notes
- Remove seeds and membranes from the poblano pepper to reduce heat and bitterness.
- Use shredded rotisserie chicken or leftover cooked chicken for convenience.
- You can substitute the shredded cheese with any preferred meltable cheese like Monterey Jack or mozzarella.
- For a dairy-free version, omit the heavy cream and cheese or use plant-based alternatives.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
