Name: Chicken Poblano and Black Bean Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tex-Mex
Ingredients: 1 tablespoon olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 2 poblano peppers, diced; 1 jalapeño, sliced (optional); 1 teaspoon cumin; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 can (14.5 oz) fire-roasted tomatoes; 1 can (15 oz) black beans, rinsed and drained; 1 cup corn kernels (fresh, frozen, or canned); 3 cups cooked shredded chicken; 4 cups chicken broth; 1 cup heavy cream or half-and-half; 1/4 cup fresh cilantro, chopped (for garnish)

This creamy, spicy Chicken Poblano and Black Bean Soup is the kind of comfort food that hugs you from the inside out. Packed with tender shredded chicken, fire-roasted tomatoes, hearty black beans, sweet corn, and a hint of heat from poblano peppers, it brings together the bold flavors of Tex-Mex cuisine in a bowl you won’t want to put down. The luscious cream base balances all the smoky spices while jalapeños and cilantro on top add the perfect pop of freshness.

Perfect for a cozy night in, meal prep, or game day gathering, this soup checks all the boxes: it’s easy to make, rich in protein and fiber, and deeply satisfying. Pair it with a wedge of cornbread or tortilla chips, and you’ve got a full-on feast with minimal effort. Whether you’re a seasoned cook or just learning your way around soups, this recipe is a guaranteed crowd-pleaser.

What Kind of Poblano Peppers Should I Use?

Fresh poblano peppers are best for this soup. They add a mild smoky flavor and just the right amount of spice without overwhelming the dish. If you prefer more heat, you can roast the poblanos before adding them, or add an extra jalapeño to the mix. For a shortcut, canned diced green chilies can be substituted, but the flavor won’t be as bold.

Ingredients for the Chicken Poblano and Black Bean Soup

Shredded Chicken: The backbone of the soup. You can use rotisserie chicken or leftover cooked chicken for convenience.
Poblano Peppers: For mild smoky heat that doesn’t overpower.
Black Beans: Hearty and full of fiber, they bulk up the soup and absorb flavor beautifully.
Corn Kernels: Adds bursts of sweetness that contrast the smoky spices.
Fire-Roasted Tomatoes: Deepens the flavor with a subtle charred taste.
Onion and Garlic: The aromatic base that builds flavor.
Chicken Broth: Adds depth and keeps the soup from being too thick.
Heavy Cream or Half-and-Half: For that creamy, luxurious texture.
Jalapeño: Optional, but great for an extra kick.
Spices (Cumin, Chili Powder, Paprika): Warm spices to round out the flavors.
Fresh Cilantro: To garnish and brighten everything at the end.

How To Make the Chicken Poblano and Black Bean Soup

Step 1: Sauté Your Aromatics

Start by heating a bit of oil or butter in a large pot over medium heat. Add chopped onions, minced garlic, and diced poblano peppers. Sauté until they soften and become fragrant, about 5-7 minutes.

Step 2: Layer the Flavors

Add the spices—cumin, chili powder, paprika, salt, and pepper. Let them toast for about 30 seconds to wake up their flavor. Then stir in the fire-roasted tomatoes, black beans, and corn.

Step 3: Add the Chicken and Broth

Toss in the shredded chicken and pour in the chicken broth. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 15 minutes so all the flavors can meld together.

Step 4: Make It Creamy

Lower the heat and stir in the heavy cream or half-and-half. Let it warm through, but don’t bring it to a boil to prevent curdling. Taste and adjust seasoning as needed.

Step 5: Garnish and Serve

Ladle the soup into bowls and top with sliced jalapeños, fresh cilantro, shredded cheese, or crushed tortilla chips if you’re feeling extra indulgent.

How to Serve and Store This Flavor-Packed Soup

This soup is best served warm with garnishes like avocado, shredded cheese, crushed tortilla chips, or a squeeze of lime. A warm slice of cornbread or buttery dinner roll on the side makes it even better.

To store leftovers, allow the soup to cool completely, then refrigerate in an airtight container for up to 4 days. It also freezes well—just leave out the cream if you plan to freeze and stir it in fresh when reheating. Reheat gently over the stove or in the microwave.

Frequently Asked Questions

Can I use canned chicken?

Yes, canned chicken can be used in a pinch, though freshly shredded or rotisserie chicken adds more flavor and texture.

What can I substitute for heavy cream?

You can use half-and-half, whole milk, or even coconut milk for a dairy-free twist.

Is this soup spicy?

It has mild to medium heat from the poblano and optional jalapeño. Adjust the spice level to your preference.

Can I make this soup in a slow cooker?

Absolutely! Sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 4-6 hours. Stir in cream at the end.

How do I thicken the soup?

If you like a thicker texture, mash some of the beans or add a slurry of cornstarch and water.

Is this soup gluten-free?

Yes, as long as all ingredients used (like broth and spices) are certified gluten-free.

Want More Cozy Soup Ideas?

If this Chicken Poblano and Black Bean Soup made your kitchen smell amazing, here are some other soul-warming soups and savory dishes to check out:

Creamy Shrimp Chowder with rich seafood flavor and buttery corn.
Crockpot Thai Coconut Chicken Soup for a tropical, tangy twist.
Creamy Garlic Butter Shrimp Scampi Lasagna if you’re craving pasta with comfort.
Zesty Tuscan Artichoke Soup bursting with Mediterranean flair.
Mediterranean White Beans & Greens for a hearty vegetarian alternative.

📌 Save this recipe to your Pinterest soup board so you can come back to it any time: Life with Nina on Pinterest.

And let me know in the comments how yours turned out! Did you go extra spicy or keep it mild? Add any toppings or twists?

I love seeing how others personalize these recipes. Questions are always welcome—let’s cook and learn together!

Chicken Poblano and Black Bean Soup

Author: Nina Johnson
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Tex-Mex

Print Recipe

Description

This Chicken Poblano and Black Bean Soup is creamy, comforting, and full of Tex-Mex flavor. Loaded with shredded chicken, black beans, fire-roasted tomatoes, and smoky poblano peppers in a silky, spiced broth, it’s the perfect one-pot meal for cozy nights or make-ahead lunches. Garnish with jalapeños, cilantro, or a sprinkle of cheese for a bowl of hearty goodness that satisfies every time.

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, and diced poblano peppers. Sauté for 5–7 minutes until softened and fragrant.

2. Stir in cumin, chili powder, paprika, salt, and pepper. Toast the spices for about 30 seconds.

3. Add fire-roasted tomatoes, black beans, and corn. Stir to combine.

4. Pour in chicken broth and add shredded chicken. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.

5. Lower the heat and stir in the heavy cream or half-and-half. Simmer gently for 5 minutes, without boiling.

6. Adjust seasonings to taste.

7. Serve hot with garnishes like jalapeño slices, fresh cilantro, cheese, or tortilla chips.