There’s nothing quite like a hearty, flavorful soup to warm you up on a chilly evening, and this Easy Chicken, Poblano, and Black Bean Soup is a personal favorite of mine. It’s rich, comforting, and has just the right kick of spice thanks to the poblano peppers. I remember the first time I made this for a group of friends—it was supposed to be a casual get-together, but after just a few spoonfuls, people were already asking for the recipe!

This soup strikes a perfect balance between being simple to make and delivering bold flavors that make you feel like you’ve spent hours perfecting it. The creaminess from the heavy cream and cheese pairs beautifully with the smokiness of the poblano peppers and the earthiness of black beans, creating a truly satisfying meal. And, of course, it’s one of those recipes that tastes even better the next day, making it ideal for leftovers.

Easy Chicken, Poblano, And Black Bean Soup Recipe

A cozy soup with a personal twist

Let me share a little backstory. This recipe was born out of a happy accident in my kitchen. One cold winter evening, I was craving something warm and comforting but didn’t have much in the fridge. I threw together some leftover shredded chicken, a can of black beans, and a poblano pepper I’d forgotten about. The result was this soup—now a regular in my meal rotation. It’s become a go-to for casual weeknight dinners or even when I have friends over because it’s easy to scale up and customize for different tastes.

I think the secret to what makes this soup so special is the poblano pepper. It adds a subtle, smoky heat that’s a little milder than a jalapeño, but still enough to give the dish a unique kick. Combined with the creamy texture of the soup, it’s comfort food at its finest!

The history behind this savory dish

While this soup isn’t rooted in any one specific culinary tradition, it takes inspiration from classic Mexican and Southwestern flavors. Poblanos, native to the Puebla region of Mexico, have long been a staple in Mexican cooking. They’re often roasted or charred, which brings out their natural sweetness and smoky flavor. In this soup, the pepper pairs beautifully with common Mexican ingredients like black beans, corn, and lime. Over time, these kinds of soups have been adapted in various ways across the southwestern U.S., blending Mexican and American ingredients for a delicious fusion.

Let’s talk ingredients: What makes this soup so good?

Poblano pepper: The star of this soup. Poblanos have a mild, smoky flavor that adds depth to the dish without overpowering it. If you can’t find poblanos, you can substitute them with a bell pepper for a milder soup or a jalapeño if you’re after more heat.
Shredded chicken: A great way to use up leftover chicken. If you’re in a rush, rotisserie chicken works perfectly. The chicken adds protein and heartiness, making this soup filling enough for a meal.
Black beans: These add fiber and a slightly earthy flavor. You can substitute with pinto beans if that’s what you have on hand.
Frozen corn: A little sweetness that pairs well with the other ingredients. Fresh or canned corn works just as well.
Heavy cream and cheese: The creamy base of the soup. Heavy cream gives it richness, while the cheese melts into the broth, adding flavor and a velvety texture. You can use cheddar, pepper jack, or a Mexican blend—whatever you prefer!
Lime juice: Adds brightness and helps cut through the richness of the cream. It also enhances the other flavors in the soup.

Kitchen gear: What you need (and what you can totally skip)

For this recipe, you don’t need anything too fancy, which is why I love it for weeknights. Here’s what will come in handy:

A large pot or Dutch oven: I prefer using a 3.5-quart Dutch oven because it retains heat so well, but any large pot will work.
Wooden spoon: Perfect for stirring the soup as it simmers. A wooden spoon won’t scratch your pot and is great for scraping up those delicious browned bits.
Knife and cutting board: For chopping up the onions and poblano pepper. Make sure your knife is sharp to save time.

Other than that, there’s no need for any fancy gadgets or tools—just a few basics, and you’re good to go!

Step-by-step: My foolproof method (and a few hard-learned lessons)

Sauté the onions and poblanos: Start by heating your butter or olive oil over medium heat. Toss in the chopped onions and poblano pepper, along with half of the seasoning blend. I’ve found that sautéing the veggies for about 5-6 minutes, until they’re tender and lightly browned, really builds a flavorful base. Don’t rush this step—you want to give those veggies time to develop their flavor. If you’ve ever had a soup that tasted flat, it’s probably because the veggies didn’t cook long enough!
Add the hearty ingredients: Now, stir in your shredded chicken, black beans, corn, and chicken broth. Don’t be afraid to mix things up—I sometimes toss in a can of diced tomatoes for a little extra tang. Turn the heat to medium-high and bring it to a simmer. I like to leave the pot uncovered at this stage to let the flavors concentrate.
Make it creamy: After simmering for about 15 minutes, lower the heat and stir in your heavy cream and cheese. I always add the cheese slowly, stirring constantly to make sure it melts evenly. Once the soup comes back to a simmer, let it go for another 15 minutes. Trust me, this simmering time makes all the difference—it helps meld the flavors together beautifully.
Finish with lime and cilantro: Before serving, stir in a squeeze of fresh lime juice and garnish with cilantro. The lime juice brightens everything up and really elevates the soup from good to “wow, I need seconds.”

Variations and adaptations: Make it your own!

Vegan version: Swap out the chicken for chickpeas or more black beans and use coconut cream instead of heavy cream. You can also skip the cheese or use a vegan cheese substitute.
Low-carb: Skip the beans and corn to make this more keto-friendly. You can add extra chicken or even diced zucchini for texture.
Spicy twist: Add a diced jalapeño along with the poblano for a spicier kick. If you like your soup really fiery, a pinch of cayenne pepper does wonders.
Autumn variation: In the fall, I love adding a cup of diced butternut squash to the mix. It adds a subtle sweetness that works surprisingly well with the poblanos.

Each of these variations has its own charm, but the core recipe remains incredibly versatile!

How to serve and garnish

When it comes to serving this soup, I love to make it look as inviting as possible. Ladle the soup into warm bowls and top with chopped cilantro, a dollop of sour cream, and maybe a few extra shreds of cheese. If you’re feeling fancy, add some crushed tortilla chips for crunch. And don’t forget a wedge of lime on the side—everyone loves squeezing a bit more fresh lime juice over their bowl!

What to drink?

A cold, refreshing drink pairs best with this rich, creamy soup. My go-to is a light Mexican beer, like Corona or Pacifico. If you prefer wine, a crisp white wine like a Sauvignon Blanc works beautifully—it cuts through the creaminess without overpowering the dish. For a non-alcoholic option, try a sparkling water with a splash of lime.

Storing and reheating tips

This soup stores really well! Keep it in an airtight container in the fridge for up to 4 days. When reheating, you may notice the soup thickens, so just add a splash of chicken broth or water to loosen it up. Heat it gently on the stove over medium heat, stirring occasionally. Avoid reheating in the microwave, if possible, as the cream can sometimes split.

If you want to freeze it, I recommend freezing the soup before adding the heavy cream. You can thaw it and then stir in the cream and cheese when you’re ready to serve.

Adjusting for different serving sizes

This recipe serves about 4, but it’s incredibly easy to scale up or down. If you’re cooking for a crowd, just double the ingredients and use a larger pot. One thing I’ve noticed when scaling up is that you’ll want to simmer the soup a bit longer to let the flavors really come together.

Potential soup mishaps and how to avoid them

If your soup tastes too bland, don’t worry—this is often because it needs a little more salt or lime juice. Remember, you can always adjust the seasoning at the end. If the soup turns out too thick for your liking, just add a little more chicken broth until it reaches your desired consistency.

Wrapping it all up

This Easy Chicken, Poblano, and Black Bean Soup has everything you want in a weeknight meal—it’s quick, flavorful, and adaptable to your tastes. Whether you’re whipping it up for a family dinner or cozying up with a bowl on the couch, it’s bound to become a favorite. Give it a try and don’t be afraid to play around with the ingredients to make it your own!

FAQ

1. Can I make this soup ahead of time? Absolutely! It tastes even better the next day as the flavors have more time to meld.

2. Can I use a different type of pepper? Yes! If you want more heat, swap in a jalapeño. For a milder flavor, use a bell pepper.

3. Can I freeze this soup? You can, but freeze it before adding the cream and cheese for the best texture.

4. What can I use instead of heavy cream? Coconut cream or a non-dairy milk (like cashew or oat milk) works great for a dairy-free option.

5. Can I use a different type of bean? Definitely—pinto beans or kidney beans make great substitutes!