Name: Easy Chicken, Poblano, and Black Bean Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 tbsp Unsalted Butter or Olive Oil; 1/2 cup chopped Yellow Onion; 1 Poblano Pepper, chopped (stems and seeds removed); Seasoning Blend or 1 tbsp Chicken Taco / Chicken Fajita Seasoning; 2 cups 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; 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

Jump to Recipe· 4.3 from 10 reviews

If you’re on the hunt for a comforting, flavorful, and hearty soup that feels like a warm hug in a bowl, look no further than this Easy Chicken, Poblano, and Black Bean Soup Recipe. It effortlessly combines tender shredded chicken, smoky poblano peppers, creamy hints from cheese and cream, and the perfect touch of fresh lime juice. Whether you’re cooking for a cozy weeknight or impressing friends with a burst of layered flavors, this small batch soup is an absolute delight that balances richness with a fresh vibrancy you’ll crave again and again.

Ingredients You’ll Need

The image shows various cooking ingredients neatly placed on a white marbled surface. There is one layer of a clear glass bowl filled with shredded chicken, positioned bottom right. Next to it is a small bunch of green cilantro with delicate leaves, and above the cilantro, two pieces of lime cut into wedges. Toward the center is a small yellow onion with the outer skin intact. In small clear bowls, there are yellow corn kernels and shredded orange cheese, each forming one layer. A small beige bowl holds a seasoning blend with green, red, and light brown spices. There is an open can of black beans with dark contents visible, and a large clear glass measuring pitcher containing golden chicken broth. A dark green poblano pepper lies horizontally near the center. Finally, there is a glass jug filled with white cream and a dark green bottle labeled olive oil (or butter). The whole scene is well lit and clearly arranged for easy viewing. Photo taken with an iphone --ar 4:5 --v 7

This recipe keeps things straightforward with ingredients that are easy to find yet pack serious flavor, texture, and vibrant color into your bowl. Each element plays a key role—from the smoky heat of the poblano to the creaminess of the cheese and heavy cream, and the satisfying protein from the shredded chicken and black beans.

Unsalted Butter or Olive Oil: This is your flavorful base for sautéing veggies and building depth.
Yellow Onion: Adds sweetness and a tender bite when cooked down.
Poblano Pepper: Brings smoky, mild heat and a beautiful green hue with minimal spice.
Seasoning Blend: A homemade mix of garlic, onion powder, chili powder, oregano, cumin, salt, and pepper creates layers of savory warmth.
Shredded Chicken: Provides satisfying protein and hearty texture that makes this soup a meal.
Black Beans: Packed with fiber and a creamy texture that complements the chicken beautifully.
Frozen Corn: Adds a touch of sweetness and bite, brightening up the soup.
Chicken Broth: The flavorful liquid that pulls all ingredients together in harmony.
Heavy Cream: Makes the soup luxuriously smooth and rich.
Shredded Cheese (Cheddar, Pepper Jack, or Mexican Blend): Melts into the soup for gooey, cheesy goodness.
Fresh Lime Juice: Adds a zesty pop to balance the richness and brighten every spoonful.
Cilantro: For a fresh, herbaceous garnish that lifts the flavors perfectly.

How to Make Easy Chicken, Poblano, and Black Bean Soup Recipe

Step 1: Cook the Onions and Poblano Pepper

Start by melting your butter or heating olive oil in a large pot. Add the chopped yellow onions and poblano pepper along with half of the seasoning blend. Sauté this mix gently for about 5 to 6 minutes until the onions soften and everything turns lightly golden. This step develops a foundation of smoky and sweet flavors that kick off the soup’s signature profile.

Step 2: Stir in the Chicken, Beans, Corn, and Broth

Next, add the shredded chicken, drained black beans (don’t rinse them to keep the flavor), frozen corn, the remaining seasoning, and finally the chicken broth. Stir everything well to marry the ingredients. Bring this hearty mixture up to a simmer over medium-high heat. Let it cook uncovered for 15 minutes, which allows the flavors to meld and the broth to thicken slightly.

Step 3: Add Cream and Cheese for Richness

Once your soup has simmered and the flavors are melding beautifully, reduce the heat slightly and stir in the heavy cream and shredded cheese. Keep stirring until the cheese is fully melted and the soup becomes wonderfully creamy. This is where the soup transforms from hearty to absolutely indulgent.

Step 4: Final Simmer and Lime Juice

Allow the soup to simmer for another 15 minutes to deepen the flavors. Finish with a squeeze of fresh lime juice and adjust the salt and pepper to your taste. The lime brightens the entire dish, balancing the creaminess with a lively zing that makes every bite exciting.

Step 5: Serve Hot with Your Favorite Toppings

Dish up this deliciously rich soup into warmed bowls, ready to be garnished and enjoyed immediately. Its enticing aroma and lush consistency make it impossible to resist.

How to Serve Easy Chicken, Poblano, and Black Bean Soup Recipe

An overhead, close-up photograph shows a creamy, orange-yellow soup or stew in a white, enameled cast iron Dutch oven set on a black electric burner. The thick mixture contains visible chunks of ingredients, including what appear to be yellow corn kernels, dark red-brown beans, and pieces of green pepper, possibly jalapeños or poblanos. The liquid base has a rich, slightly textured appearance, suggesting melted cheese or a cream base seasoned with spices like chili powder, which gives it the orange hue.

Garnishes

Fresh cilantro is a must-have garnish for this soup, bringing an herbal brightness at the finish. You can also add sliced avocado for creaminess, a dollop of sour cream for tang, or sprinkle some extra shredded cheese for more melty goodness. Crispy tortilla strips add a satisfying crunch that contrasts beautifully with the creamy texture.

Side Dishes

This soup shines on its own, but pairing it with warm, crusty bread or soft corn tortillas will make your meal even more comforting. A simple side salad with a lime vinaigrette complements the bold flavors nicely, helping to lighten up the meal if you’re looking for balance.

Creative Ways to Present

If you’re serving this Easy Chicken, Poblano, and Black Bean Soup Recipe for guests, try presenting it in mason jars or mini cast iron bowls for a charming and rustic touch. Garnish each serving with a little extra cilantro and a lime wedge on the side to invite everyone to customize their bowl. This soup also makes a fantastic filling for a bread bowl if you want to impress with presentation and flavor.

Make Ahead and Storage

Storing Leftovers

This soup keeps incredibly well in the fridge for up to 3 days. Store it in an airtight container to preserve its creamy texture and vibrant flavors. Before serving again, give it a good stir as the ingredients may settle and thicken slightly.

Freezing

Feel free to freeze any leftover soup in portioned freezer-safe containers. It freezes beautifully for up to 3 months. When ready to enjoy, thaw overnight in the fridge for the best texture.

Reheating

To reheat, warm the soup gently on the stove over medium-low heat, stirring occasionally to prevent sticking and ensure even warmth. Add a splash of broth or water if the soup has thickened too much during storage. Reheat until it’s hot and bubbly but avoid boiling to keep the cream from separating.

FAQs

Can I use roasted chicken instead of shredded chicken?

Absolutely! Roasted chicken adds even more depth of flavor to the soup. Just shred it up or chop it into bite-sized pieces before adding it to the pot.

What if I don’t have poblano peppers? Can I substitute?

If you can’t find poblano peppers, mild green bell peppers or Anaheim peppers make decent substitutes. Keep in mind the smoky flavor may be a bit less pronounced but the soup will still be delicious.

Is this soup spicy?

This Easy Chicken, Poblano, and Black Bean Soup Recipe is mildly spiced thanks to the poblano and seasoning blend. It has a gentle warmth rather than intense heat, but you can easily adjust the spice level by adding a pinch of cayenne or jalapeño if you like it hotter.

Can I make this recipe dairy-free?

Yes! Substitute heavy cream with coconut milk or a creamy dairy-free alternative, and skip the cheese or use a dairy-free cheese substitute. The soup will still be rich and flavorful.

How can I make this soup vegetarian?

For a vegetarian version, replace the chicken with extra beans or hearty vegetables like sweet potato or zucchini. Use vegetable broth instead of chicken broth and follow the rest of the recipe as is.

Final Thoughts

This Easy Chicken, Poblano, and Black Bean Soup Recipe is truly a winner that combines simple ingredients into a bowl of pure joy. Whether you’re feeding a family or craving a cozy solo dinner, this soup’s creamy texture, smoky notes, and bright citrus finish make it a favorite you’ll return to time and again. Don’t wait to give it a try — your taste buds will thank you!