This creamy, hearty soup brings together tender shredded chicken, black beans, sweet corn, and poblano peppers in a velvety broth. Cozy, comforting, and easy to prepare in under an hour, it’s perfect for weeknight dinners or lunch when you’re craving something warm and satisfying.

Chicken, Poblano, and Black Bean Soup

Why You’ll Love This Recipe

This soup strikes the perfect balance of creamy richness and bright bold flavors. The poblano adds just the right amount of gentle heat, while black beans and corn bring texture and sweetness. A splash of lime at the end lifts the dish, and customizable toppings make it fun to personalize. Plus, it’s all made in one pot—minimal cleanup, maximum flavor.

Ingredients

For the Soup
1 tablespoon unsalted butter or olive oil
1/2 cup chopped yellow onion
1 poblano pepper, chopped (seeds and stem removed)
Seasoning blend (see below) or 1 tablespoon chicken taco/fajita seasoning
2 cups shredded cooked chicken
1 (15 oz) can 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 teaspoons fresh lime juice
Finely chopped cilantro for garnish

Seasoning Blend
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cumin

Directions

In a large saucepan or Dutch oven, heat butter or olive oil over medium heat. Add onions, poblano, and half the seasoning blend. Cook for 5–6 minutes until softened and lightly browned.
Stir in chicken, black beans, corn, chicken broth, and the remaining seasoning. Increase heat to medium-high and bring to a simmer. Let it simmer uncovered for 15 minutes.
Stir in the heavy cream and shredded cheese until the cheese melts and the soup becomes creamy. Allow it to return to a simmer.
Simmer for at least another 15 minutes for flavors to meld. Stir in lime juice and adjust seasoning with salt and pepper to taste.
Serve hot, garnished with cilantro and your choice of toppings.

Variations

Use cooked rotisserie chicken or leftover chicken to save time.
Substitute half and half for heavy cream for a lighter version.
Add diced tomatoes or bell peppers for extra veggies.
Make it spicier with jalapeño slices or a dash of hot sauce.
For dairy-free, omit cheese and use coconut cream instead.

Heating and Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth to restore creaminess. Freeze leftovers (without garnish) for up to 2 months and thaw in the fridge before reheating.

Frequently Asked Questions

Can I make this dairy-free?

Yes. Skip the cheese and heavy cream or substitute with coconut cream or cashew cream.

What’s the best way to shred chicken quickly?

Use two forks or shred with a stand mixer on low for a few seconds.

Do I need to rinse the black beans?

No. Leave them undrained to add thickness and flavor to the soup.

Can I make this spicy?

Sure—stir in a minced jalapeño or squeeze extra lime juice for heat and brightness.

What substitutes for poblano if I don’t have one?

Mild green bell pepper is a good alternative, though it won’t have the same smoky flavor.

Can I use frozen corn instead of fresh?

Yes—frozen corn works perfectly.

Can this soup be made ahead?

Yes. Prepare up to simmer step, cool, refrigerate, and finish later, then reheat and add cream and cheese.

Can I use a slow cooker?

Yes. Combine all ingredients except dairy, cook on low for 4 hours, then stir in cream and cheese at the end.

Is this soup gluten-free?

Yes, as long as you use gluten-free taco/fajita seasoning or blend your own.

What sides go well with this soup?

Serve with warm tortillas, crusty bread, tortilla chips, or a fresh green salad.

Conclusion

This Easy Chicken, Poblano, and Black Bean Soup is a flavorful, comforting one-pot meal that’s both cozy and vibrant. Ready in under an hour, it’s customizable, nourishing, and perfect for any night of the week—or to impress guests with minimal effort.

Chef sara