Chicken Poblano & Black Bean Soup

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Looking for a cozy, flavor-packed soup to warm you up from the inside out? This Chicken Poblano & Black Bean Soup does just that. Creamy, lightly spicy, and loaded with shredded chicken, sweet corn, tender black beans, and smoky poblano peppers, it’s a one-pot wonder that satisfies cravings without feeling heavy.

This recipe is perfect for busy weeknights or relaxed weekends when you want something hearty yet vibrant. With its creamy texture and a hint of jalapeño heat, it pairs beautifully with warm tortillas or crusty bread. It’s also a fantastic way to use up leftover rotisserie chicken—no waste, just bold flavor.

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Preparation Phase & Tools to Use

Before diving into the cooking process, make sure you have these kitchen tools ready. Each one plays a key role in building flavor and keeping prep streamlined:

• Large Heavy-Bottomed Pot or Dutch Oven: This is crucial for even heat distribution and for browning the onions, garlic, and poblanos to develop depth.
• Blender or Immersion Blender: Optional but helpful if you want a creamier consistency without adding cream.
• Sharp Chef’s Knife: Essential for slicing the poblano peppers, onions, and jalapeños cleanly and safely.
• Cutting Board: Use a large one to keep things tidy as you prep multiple ingredients.
• Measuring Cups and Spoons: Ensure precise seasoning for consistent flavor every time.
• Can Opener: You’ll need it for the beans and tomatoes.

Organizing your tools beforehand helps the recipe flow smoothly, minimizing mess and maximizing taste.

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Ingredients for the Chicken Poblano & Black Bean Soup

• Cooked Shredded Chicken: The protein backbone of the soup, it adds richness and substance.
• Poblano Peppers: Smoky and mild, they bring unique depth without overpowering spice.
• Black Beans: A creamy plant-based protein that adds fiber and balance.
• Corn Kernels: Their natural sweetness cuts through the smoky spice.
• Diced Tomatoes: Adds acidity and rounds out the broth’s flavor.
• Onion and Garlic: The flavor base of nearly every great soup.
• Chicken Broth: Forms the liquid base, rich and savory.
• Cream Cheese or Heavy Cream: For the luxurious, creamy finish.
• Olive Oil: For sautéing aromatics and developing flavor.
• Spices (Cumin, Chili Powder, Paprika, Salt, Pepper): These build the Tex-Mex soul of the dish.
• Fresh Cilantro and Jalapeño (optional): Adds bright herbal notes and a customizable kick.

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How To Make the Chicken Poblano & Black Bean Soup

Step 1: Sauté Aromatics

Heat olive oil in a large pot over medium heat. Add chopped onions and garlic. Sauté until translucent and fragrant.

Step 2: Char the Poblano

Add chopped poblano peppers and jalapeños. Cook until softened and slightly blistered for that smoky note.

Step 3: Layer in the Flavor

Stir in spices (cumin, chili powder, paprika, salt, and pepper). Let them bloom in the oil for a minute to deepen the flavor.

Step 4: Add the Liquids & Simmer

Pour in the chicken broth and diced tomatoes. Bring to a boil, then reduce to a gentle simmer for 10 minutes.

Step 5: Stir in Cream & Add Protein

Add cream cheese or heavy cream and stir until melted and smooth. Then toss in the shredded chicken, black beans, and corn. Simmer another 10 minutes.

Step 6: Blend if Desired

Use an immersion blender to blend part of the soup directly in the pot if you want a thicker, smoother texture.

Step 7: Garnish and Serve

Ladle into bowls, top with fresh cilantro, sliced jalapeños, or even a squeeze of lime. Serve hot.

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How to Serve and Store Chicken Poblano & Black Bean Soup

Serve this soup hot, ideally with warm flour tortillas or a hunk of crusty bread. It’s also delicious over rice for a heartier meal. Toppings like avocado slices, shredded cheese, or tortilla strips take it to the next level.

Leftovers keep well in the fridge for up to 4 days. Store in an airtight container and reheat on the stovetop or microwave. This soup also freezes beautifully. Just let it cool completely, pour into freezer-safe containers, and label with the date. It can last up to 3 months.

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Frequently Asked Questions

How spicy is this soup?

It has a mild-to-medium heat. The poblano peppers are mild, and the jalapeño can be adjusted or omitted.

Can I use rotisserie chicken?

Absolutely. It’s a great shortcut that adds flavor and convenience.

What if I want it dairy-free?

You can substitute the cream with full-fat coconut milk or a plant-based cream alternative.

Do I need to roast the poblano peppers first?

Not necessarily, but charring them adds more flavor. You can roast them under a broiler or directly over a gas flame.

Can I use frozen corn and canned beans?

Yes! Both are great time-savers and work perfectly in this soup.

How can I make it thicker?

Use an immersion blender or mash some of the beans in the pot. You can also stir in a spoonful of masa harina.

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Want More Soup Ideas?

You might also like the Hearty Tuscan Bean Soup for a Mediterranean twist that’s rich in herbs and white beans.

Or try the Creamy Broccoli Cheddar Soup – comforting, cheesy, and family-friendly.

For a meatball twist, explore the Crockpot Italian Meatball Soup which is slow-cooked and deeply savory.

Need something with a bold bite? Wendy’s Chili Recipe hits all the marks for a filling and flavorful bowl.

And if you’re craving more creaminess, the Creamy Turkey Noodle Soup is a must-make, especially post-holiday.

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If you make it, I’d love to hear how yours turned out. Did you use rotisserie chicken or roast your own? Did you tweak the spice level? Leave a comment below. I’m always curious how others enjoy it.

For more of my daily recipes, check out my Pinterest board here.

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