Chicken Poblano and Black Bean Soup is a warm, smoky bowl that comforts and fills you fast. This soup mixes roasted poblano peppers, shredded chicken, black beans, corn, and cream cheese for a rich, slightly spicy taste. If you like hearty, simple soups, try this one — it’s easy to make and great for busy nights or a cozy dinner. For another comforting soup idea, check this Panera-inspired chicken and wild rice soup.
Why You’ll Love This Recipe
- Quick & easy: Uses cooked chicken and pantry cans for fast prep.
- Simple ingredients: Common items you likely have on hand.
- Flavor balance: Roasted poblanos give smoky heat; cream cheese adds smoothness.
- Crowd-pleaser: Good for weeknights, meal prep, or serving guests.
- Comforting and filling: Beans and chicken make it hearty and satisfying.
This version stands out because the poblanos are roasted for real smoky flavor and cream cheese makes the broth silky without heavy cream. It feels homemade but comes together fast, so it’s perfect when you want bold flavor with little fuss.
Ingredients Needed
For the soup base:
- 2 cups shredded cooked chicken (rotisserie chicken works well)
- 4 cups chicken broth (low-sodium if you prefer)
- 1 can (10 oz) diced tomatoes with green chiles
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
For the peppers and aromatics:
- 2 poblano peppers, roasted, peeled, and diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
For richness and garnish:
- 4 oz cream cheese, softened (room temperature helps it melt smoothly)
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, sliced (optional, for extra heat)
- 1 lime, cut into wedges
- 1 tablespoon olive oil
- Salt and pepper to taste
Notes: If you like less heat, remove poblano seeds and skip the jalapeño. Use canned corn or frozen to save time.
How to Make Chicken Poblano and Black Bean Soup
- Roast the poblanos: Hold each poblano over an open flame or place under a hot broiler. Turn often until the skin blackens and blisters. Move peppers to a bowl and cover with plastic or a lid. Let them steam for 10 minutes—this makes peeling easy. Peel off the skins, remove seeds, and dice the flesh. (Roasting adds the smoky backbone of the soup.)
- Sauté the aromatics: In a large pot, heat 1 tablespoon olive oil over medium heat. Add the diced onion and cook until soft and slightly translucent, about 4–5 minutes. This builds flavor at the base of the soup.
- Add garlic and cumin: Stir in the minced garlic and 1 teaspoon ground cumin. Cook 30–60 seconds until fragrant. Don’t let the garlic brown.
- Combine tomatoes, beans, corn, and poblanos: Pour in the diced tomatoes with green chiles, drained black beans, corn kernels, and the roasted poblanos. Stir to mix everything.
- Add chicken and broth: Stir in the shredded cooked chicken and 4 cups chicken broth. Bring the pot to a gentle simmer. (Simmering helps blend flavors without drying the chicken.)
- Melt in the cream cheese: Lower the heat and add the softened cream cheese in chunks. Stir often until the cheese melts and the soup becomes creamy and even. Simmer 10–15 minutes to let flavors meld. If the soup seems too thick, add a little more broth or water.
- Finish and season: Taste and season with salt and pepper. Stir in 1/4 cup chopped fresh cilantro and squeeze lime juice to brighten the soup. Serve hot, and garnish with jalapeño slices and extra lime wedges if you like.
Prep note: If you need to roast poblanos ahead, peel and store them in the fridge for up to 2 days.
How to Serve Chicken Poblano and Black Bean Soup
- Ladle into bowls and top with extra cilantro, sliced jalapeño, or a dollop of sour cream.
- Serve with lime wedges on the side for a fresh squeeze.
- Add crunchy toppings like tortilla strips or crushed tortilla chips.
- For a tasty pairing, serve with a sandwich such as this Blackberry Balsamic and Brie Grilled Cheese — the sweet and creamy sandwich balances the smoky soup.
How to Store Chicken Poblano and Black Bean Soup
- Refrigerator: Cool the soup to room temperature, then store in an airtight container for 3–4 days.
- Freezer: Freeze portions in freezer-safe containers for up to 3 months. Leave some headspace because the soup expands when frozen.
- Reheating: Thaw overnight in the fridge if frozen. Reheat on the stove over low–medium heat, stirring often. Add a splash of broth or water if it thickened. Avoid boiling to keep the chicken tender.
Tips to Make Chicken Poblano and Black Bean Soup
- Use rotisserie chicken to save time and add flavor.
- Soften cream cheese to room temperature so it melts smoothly with less stirring.
- For less heat, remove seeds from poblanos and skip the jalapeño.
- Boost flavor: Add a teaspoon of smoked paprika or a squeeze of lime at the end.
- Make it quicker: Use canned roasted poblanos if you can’t roast at home.
- Make it thicker: Mash a few beans against the pot side to thicken naturally.
Variations
- Vegetarian: Skip chicken and use vegetable broth; add extra beans or diced potatoes for protein and heartiness.
- Spicy: Add chopped chipotle in adobo or more jalapeño for smoky heat.
- Cheesy: Stir in shredded pepper jack or a little cheddar for a richer finish.
- Cream swap: Replace cream cheese with plain Greek yogurt (stir in off heat) for tang and lower fat.
FAQs
Can I make this soup vegetarian?
Yes. Replace chicken with extra beans, diced potatoes, or cubed tofu and use vegetable broth. The roasted poblanos and cream cheese keep the soup rich and satisfying.
Is this soup freezer-friendly?
Yes. Cool completely before freezing in airtight containers. Freeze up to 3 months. Thaw overnight and reheat gently on the stove, adding a splash of broth if needed.
Can I use fresh poblanos instead of roasted?
You can, but roasting adds the best smoky flavor. If you skip roasting, cook chopped poblanos with the onion until tender to soften their texture and reduce raw pepper taste.
How spicy is this soup and can I make it milder?
The soup is mildly spicy from the poblanos and canned tomatoes with chiles. To make it milder, remove seeds from the poblanos and skip the optional jalapeño. You can also use plain diced tomatoes instead of the ones with chiles.
Can I use sour cream instead of cream cheese?
Sour cream will add tang but can separate if boiled. Stir it in off heat and warm gently. Cream cheese gives a creamier, more stable texture when melted into the soup.
Conclusion
Chicken Poblano and Black Bean Soup is an easy, smoky, and satisfying meal that comes together fast with simple pantry items and cooked chicken. It gives you comfort without long cooking time, and the roasted poblanos add a real depth of flavor. Try the tips above to make it your own, and leave a comment and star rating if you make it — I’d love to hear which variation you tried. For another take on this flavor profile or a small-batch version, see this recipe: Easy Chicken, Poblano, and Black Bean Soup (Small Batch) – A ….
Print
Chicken Poblano and Black Bean Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A warm, smoky bowl of Chicken Poblano and Black Bean Soup featuring roasted poblanos, shredded chicken, black beans, corn, and cream cheese for a rich, comforting flavor.
Ingredients
- 2 cups shredded cooked chicken (rotisserie chicken works well)
- 4 cups chicken broth (low-sodium if you prefer)
- 1 can (10 oz) diced tomatoes with green chiles
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 poblano peppers, roasted, peeled, and diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 4 oz cream cheese, softened
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, sliced (optional)
- 1 lime, cut into wedges
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Roast the poblanos over an open flame or under a hot broiler until skin blackens. Steam in a bowl covered for 10 minutes, then peel, remove seeds, and dice.
- In a large pot, heat olive oil over medium heat and sauté diced onion for 4–5 minutes until translucent.
- Add minced garlic and ground cumin, cooking for 30–60 seconds until fragrant.
- Add diced tomatoes, drained black beans, corn, and roasted poblanos. Stir to combine.
- Stir in shredded chicken and chicken broth, bringing to a gentle simmer.
- Lower heat and add softened cream cheese. Stir until melted and soup is creamy. Simmer for 10–15 minutes.
- Season with salt and pepper. Stir in cilantro and squeeze lime juice before serving.
Notes
For less heat, remove poblano seeds and skip jalapeño. Use canned corn or frozen for convenience. Leftover roasted poblanos can be refrigerated for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 28g
- Cholesterol: 70mg