Chicken Poblano and Black Bean Soup Recipe (Creamy & Flavorful!)

Let me tell you about the night I discovered this soup was going to become a regular in my kitchen. I had some poblano peppers sitting on my counter looking sad and wrinkly, leftover chicken from meal prep, and a serious craving for something warm and spicy.

What started as a “let’s see what happens” experiment turned into one of those recipes that made me stop mid-bite and think, “Wait, this is actually amazing.” The smoky poblanos, the creamy broth, the pop of corn and black beans—it all just worked. My roommate walked in, took one whiff, and immediately asked if there was enough for two.

Now it’s one of my go-to recipes when I want something that tastes like I spent way more time on it than I actually did. Bonus points for using up whatever vegetables are hanging out in the fridge. This soup is basically the definition of “throw it all in a pot and magic happens.”

Why You’ll Love This Chicken Poblano and Black Bean Soup

The flavor is seriously next-level. Those roasted poblanos bring this incredible smoky, slightly spicy depth that you just can’t get from regular bell peppers. Combined with cumin, garlic, and a creamy base? It’s the kind of soup that makes you want a second bowl immediately.

It’s packed with good stuff. Protein from the chicken and black beans, fiber from the beans and corn, and all those vitamins from the peppers. You’re basically eating a balanced meal in a bowl without even trying. Pretty sneaky way to be healthy, if you ask me.

One pot, minimal cleanup. Everything happens in one big pot, which means your sink isn’t going to hate you later. On busy weeknights, that alone is worth its weight in gold.

It’s naturally gluten-free. No weird substitutions needed—this soup is already gluten-free as long as you use GF broth. Perfect if you’re cooking for someone with dietary restrictions or just trying to mix things up.

Leftovers are clutch. This is one of those magical soups that tastes even better the next day when all the flavors have had time to get to know each other. Make a big batch and enjoy it all week.

Customizable heat level. Want it mild? Remove the poblano seeds and membranes. Want it spicy? Leave some seeds in or add jalapeños. You’re the boss of your own spice tolerance here. 🙂

Ingredients You’ll Need

Here’s everything you need. Most of this is probably already chilling in your pantry, which is always a win.

For the Soup Base:

• 2 tablespoons olive oil or butter – Either works great
• 1 medium onion, diced – Yellow or white onion is perfect
• 4 cloves garlic, minced – Fresh is always better than jarred
• 2-3 poblano peppers, roasted and diced – This is the star of the show
• 1 jalapeño, seeded and minced – Optional, for extra kick
• 1 teaspoon ground cumin – Adds that warm, earthy flavor
• 1 teaspoon chili powder – Not super spicy, just flavorful
• 1/2 teaspoon smoked paprika – Amplifies that smoky vibe
• 4 cups chicken broth – Low-sodium gives you better control
• 1 cup heavy cream or half-and-half – Makes it creamy and rich
• Salt and black pepper to taste – Season generously

For the Good Stuff:

• 2 cups cooked, shredded chicken – Rotisserie chicken is your friend here
• 1 can (15 oz) black beans, drained and rinsed – Or use 1.5 cups cooked beans
• 1 cup corn kernels – Frozen, canned, or fresh all work
• 1 cup shredded Monterey Jack or cheddar cheese – Plus extra for topping
• Fresh cilantro, chopped – For garnish
• Lime wedges – Essential for serving
• Optional toppings: Sour cream, avocado, tortilla strips, extra cheese

Key Notes:

• Roasting the poblanos is non-negotiable. It’s what gives this soup its signature smoky flavor.
• If you can’t find poblanos, Hatch chiles work great too. Regular green bell peppers won’t give you the same depth, though.
• Rotisserie chicken is a total time-saver. Use the breast and thigh meat for best flavor.

Step-by-Step Instructions

Let me walk you through this. It’s easier than remembering your Netflix password.

Step 1: Roast Those Poblanos

This is important, so don’t skip it. Turn on your broiler or fire up your gas stove. Place the poblano peppers directly on the flame or under the broiler, turning them every few minutes until the skin is blackened and blistered all over. This takes about 10-12 minutes total.

Once they’re charred, put them in a bowl and cover with plastic wrap (or put them in a plastic bag) for about 10 minutes. This steaming process makes the skin super easy to peel off. Then peel off the charred skin, remove the stems and seeds, and dice them up.

Pro tip: Don’t rinse the peppers after peeling. You’ll wash away all that delicious smoky flavor.

Step 2: Sauté Your Aromatics

Heat the olive oil or butter in a large pot over medium heat. Add the diced onion and cook for about 4-5 minutes until it’s soft and translucent. Toss in the garlic and cook for another minute until it smells amazing.

Step 3: Add the Peppers and Spices

Add your diced roasted poblanos and jalapeño (if using) to the pot. Stir in the cumin, chili powder, and smoked paprika. Let everything cook together for about 2 minutes. This blooms the spices and releases all their flavor. Your kitchen should smell incredible right now.

Step 4: Build the Broth

Pour in the chicken broth and bring everything to a boil. Once it’s boiling, reduce the heat to medium-low and let it simmer for about 10 minutes. This gives all the flavors time to meld together.

Step 5: Make It Creamy

Stir in the heavy cream or half-and-half. Let it simmer for another 3-4 minutes. The soup will take on this gorgeous golden color and start to thicken slightly.

Step 6: Add the Protein and Veggies

Add the shredded chicken, black beans, and corn to the pot. Stir everything together and let it simmer for about 5 minutes until everything is heated through.

Step 7: Cheese Time

Stir in the shredded cheese and let it melt into the soup. This adds another layer of creaminess and richness that takes the whole thing to the next level. Taste and adjust your seasoning—add more salt, pepper, or spices if needed.

Step 8: Serve and Garnish

Ladle the soup into bowls and go crazy with the toppings. Fresh cilantro, a squeeze of lime juice, maybe some sour cream, diced avocado, crispy tortilla strips, and extra cheese. The lime is really important—it brightens up all the rich, creamy flavors.

Serving Suggestions

This soup is pretty amazing on its own, but here are some ways to make it even better:

With homemade tortilla chips. Cut some corn tortillas into triangles, brush with oil, season with salt, and bake until crispy. Perfect for scooping up all that creamy goodness.

Alongside Mexican rice. A scoop of cilantro lime rice or Spanish rice in the bowl before you add the soup makes it extra hearty and filling.

With quesadillas. A crispy cheese quesadilla on the side is basically the perfect pairing. You can even dip it in the soup.

Topped with avocado and crispy tortilla strips. This combo adds texture and freshness that balances out the rich, creamy soup perfectly.

With warm cornbread. Sweet cornbread and this slightly spicy soup? Match made in heaven. The sweetness cuts through the heat beautifully.

As a dip for crusty bread. Okay, hear me out—this soup is thick enough to work as a dip. Grab some crusty sourdough and go to town.

Storage Tips

Got leftovers? Here’s the deal.

Refrigerator: Store the soup in an airtight container in the fridge for up to 4 days. Like most soups, this one gets better as it sits because all the flavors continue developing. When reheating, add a splash of broth or cream if it’s gotten too thick.

Freezer: This soup freezes really well! Let it cool completely, then transfer to freezer-safe containers or bags. It’ll keep for up to 3 months. Leave a little room at the top of your container because the liquid expands when frozen. Thaw overnight in the fridge, then reheat gently on the stove.

Reheating tips: Reheat on the stove over medium-low heat, stirring occasionally. Don’t crank up the heat too high or the cream might separate and get weird. If you’re reheating from frozen, let it thaw first for best results. You can also microwave individual portions—just heat at 50% power in 2-minute intervals, stirring between each.

Make-ahead hack: You can roast the poblanos and prep all your vegetables up to 2 days ahead. Store them separately in the fridge. When you’re ready to make the soup, you’ll cut your active cooking time almost in half. Game changer for busy weeknights.

My Final Thoughts

This chicken poblano and black bean soup has honestly become one of those recipes I make without even thinking about it anymore. It’s in my regular rotation because it checks all the boxes—tasty, filling, relatively healthy, and doesn’t require me to spend my entire evening in the kitchen.

The roasted poblanos really do make a difference, so don’t skip that step even though it adds a few extra minutes. That smoky flavor is what takes this from “pretty good soup” to “I need this in my life regularly” territory. And once you’ve roasted poblanos a couple times, you’ll realize it’s way easier than it sounds.

If you make this, let me know what toppings you went with! Are you team avocado? Team extra cheese? Team all the toppings because why not? Drop a comment and share your tweaks.

Now grab those poblanos and get to roasting. Your taste buds are about to have a really good time.

Happy cooking!
Kip

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Chicken Poblano and Black Bean Soup Recipe (Creamy & Flavorful!)

Author: recipesbykip Cooking Method: Roasting, Simmering Cuisine: Mexican Courses: Dinner, Lunch Recipe Keys: Dairy Freezer Meals Gluten Free High Protein Non Vegetarian Quick Meals

Difficulty: Beginner Prep Time 15 mins Cook Time 25 mins Total Time 40 mins

Servings: 6 Estimated Cost: $ 18

Best Season: Fall, Winter

Dietary:

G Gluten-free (with GF broth) H High protein

Description

This creamy chicken poblano and black bean soup is loaded with smoky roasted poblanos, tender chicken, black beans, and corn in a rich, flavorful broth. It's comfort food with a Mexican twist that comes together in about 40 minutes—perfect for weeknight dinners or meal prep!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 -3 poblano peppers, roasted and diced
• 1 jalapeño, seeded and minced (optional)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ¹⁄₂ teaspoon smoked paprika
• 4 cups chicken broth
• 1 cup heavy cream or half-and-half
• Salt and black pepper to taste
• 2 cups cooked, shredded chicken
• 1 can black beans, drained and rinsed (15 oz)
• 1 cup corn kernels (frozen, canned, or fresh)
• 1 cup shredded Monterey Jack or cheddar cheese
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)
• Optional toppings: sour cream, avocado, tortilla strips, extra cheese

Instructions

1. Roast the poblano peppers under the broiler or over a gas flame, turning frequently until blackened all over (10-12 minutes). Place in a covered bowl for 10 minutes, then peel off the skin, remove stems and seeds, and dice.
2. Heat olive oil or butter in a large pot over medium heat. Add diced onion and cook for 4-5 minutes until soft. Add garlic and cook 1 minute more.
3. Add roasted poblanos, jalapeño (if using), cumin, chili powder, and smoked paprika. Cook for 2 minutes, stirring to bloom the spices.
4. Pour in chicken broth and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.
5. Stir in heavy cream or half-and-half and simmer for 3-4 minutes.
6. Add shredded chicken, black beans, and corn. Simmer for 5 minutes until everything is heated through.
7. Stir in shredded cheese until melted. Taste and adjust seasoning with salt and pepper.
8. Serve hot, garnished with fresh cilantro, a squeeze of lime juice, and your favorite toppings like sour cream, avocado, and tortilla strips.

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