If you are craving something hearty, flavorful, and comforting, the Chicken Poblano and Black Bean Soup Recipe is an absolute winner to keep in your culinary rotation. This vibrant soup brings together tender shredded chicken, smoky fire-roasted tomatoes, and the gentle heat of poblano peppers all nestled in a creamy, spiced broth. It’s a perfect balance of textures and bold flavors that will warm you from the inside out and leave you reaching for seconds!
Ingredients You’ll Need
Gathering simple yet essential ingredients is what makes this soup truly shine. Each component adds its own character, enhancing the taste, texture, and inviting color that make this Chicken Poblano and Black Bean Soup Recipe so irresistible.
- 2 cups shredded chicken: Provides lean protein and a tender, juicy base for the soup.
- 1 can black beans, drained and rinsed: Adds creamy texture and earthy flavor along with hearty fiber.
- 1 can fire-roasted tomatoes: Brings a smoky sweetness and vibrant red color for depth.
- 1 poblano pepper, diced: Offers a mild, smoky heat that defines the character of the soup.
- 1 onion, chopped: Builds a savory foundation and balances the spices.
- 2 cloves garlic, minced: Adds aroma and an irresistible savory punch.
- 4 cups chicken broth: Creates a rich, flavorful liquid base that ties everything together.
- 1 cup heavy cream or coconut milk: Provides a luscious creaminess and smooth finish.
- 1 teaspoon cumin: Contributes warm earthiness and depth.
- 1 teaspoon chili powder: Gives a subtle smoky spice that brings all the flavors to life.
- Salt and pepper to taste: Essential for balancing and enhancing all the ingredients.
- Fresh cilantro for garnish (optional): Adds a fresh, herbaceous brightness that complements the robust flavors.
How to Make Chicken Poblano and Black Bean Soup Recipe
Step 1: Sauté Aromatics
Start by warming a little olive oil over medium heat in a large pot. Toss in the chopped onion and minced garlic, then sauté gently until they soften and become fragrant, about five minutes. This step unlocks the sweet and savory foundation that will elevate every spoonful of your soup.
Step 2: Add the Poblano Pepper
Next, add in the diced poblano pepper. Stir it together with the softened aromatics so that its mild heat and smoky flavor begin melding with the onion and garlic. This humble pepper is what gives this soup its delightful signature kick without overwhelming the palate.
Step 3: Combine Main Ingredients
Now it’s time to bring in the star ingredients. Gently add in the shredded chicken, drained black beans, fire-roasted tomatoes, and then pour the chicken broth over everything. Sprinkle in the cumin, chili powder, salt, and pepper, giving it all a thorough stir to blend the spices with the brothy goodness.
Step 4: Simmer for Flavors to Develop
Bring the mixture to a boil, then immediately lower the heat to let it simmer gently. This simmering step, lasting about 20 minutes, allows all those fantastic flavors to deepen, and the ingredients to harmonize beautifully.
Step 5: Finish with Creaminess
Finally, stir in the heavy cream or coconut milk and let it simmer for another five minutes. This gives the soup a rich and velvety finish that makes every bite utterly comforting and indulgent — truly the crowning glory of this Chicken Poblano and Black Bean Soup Recipe.
Step 6: Serve and Garnish
Ladle the soup into your favorite bowls, and if you like, sprinkle fresh cilantro on top. Its bright, herbal notes add a fresh contrast to the rich and smoky flavors that will have you smiling at every spoonful.
How to Serve Chicken Poblano and Black Bean Soup Recipe
Garnishes
Fresh cilantro is a classic garnish that adds a lovely burst of color and freshness. You can also try a dollop of sour cream or a sprinkle of shredded cheese to add creaminess and richness. A squeeze of lime juice just before serving brightens the whole bowl with a hint of zesty tang that pairs beautifully with the smoky poblano.
Side Dishes
To complete the meal, serve this soup alongside warm, crusty bread or tortilla chips for dipping. A light green salad with citrus vinaigrette or Mexican street corn salad can add a refreshing crunch and extra layers of flavor to your meal.
Creative Ways to Present
For a festive touch, serve the soup topped with avocado slices, crispy fried onions, or chopped jalapeños for extra heat. You can even turn it into a “taco soup” by adding crunchy tortilla strips and crumbled queso fresco. Presentation with colorful bowls and vibrant garnishes will make every serving feel like a special occasion.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Poblano and Black Bean Soup Recipe keeps beautifully in the fridge for up to four days. Store it in an airtight container to maintain its fresh flavors and creamy texture, making it easy to enjoy quick meals during a busy week.
Freezing
This soup also freezes well. Pour it into freezer-safe containers, leaving space at the top for expansion, and freeze for up to three months. Coconut milk versions freeze best, as heavy cream can sometimes separate but reheating carefully can help restore smoothness.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring often to prevent scorching. If the soup thickens too much, add a splash of chicken broth or water to loosen it back up. Reheating slowly preserves the creamy texture and layered flavors perfectly.
FAQs
Can I use fresh black beans instead of canned?
Absolutely! If you prefer fresh black beans, be sure to soak and cook them thoroughly before adding to the soup. Canned beans are convenient, but fresh ones add an extra layer of texture and flavor when prepared properly.
Is it possible to make this recipe vegetarian?
Yes! Substitute the shredded chicken with extra beans or vegetables like zucchini and corn, and use vegetable broth instead of chicken broth. Coconut milk is a great choice for creaminess without dairy.
Can I adjust the spiciness of the soup?
Definitely. The poblano pepper is mild, but if you want more heat, add chopped jalapeños or a pinch of cayenne pepper. To keep it milder, reduce the chili powder and remove the pepper seeds.
What’s a good substitute for heavy cream?
Coconut milk is a fantastic dairy-free alternative that keeps the soup creamy and adds a subtle richness. For a lighter option, you could also use half-and-half or plain yogurt stirred in at the end.
Can I prepare this soup in a slow cooker?
Yes, just sauté the aromatics first, then add all ingredients except the cream. Cook on low for 4-6 hours or high for 2-3 hours. Stir in the cream at the end and heat through before serving.
Final Thoughts
This Chicken Poblano and Black Bean Soup Recipe is a heartwarming bowl of goodness that’s both satisfying and simple to make. Its layers of smoky, creamy, and tangy flavors make it perfect for cozy dinners or entertaining friends. I encourage you to give this recipe a try—you might just find it becomes your new favorite comfort food!
Print
Chicken Poblano and Black Bean Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This comforting Chicken Poblano and Black Bean Soup combines tender shredded chicken with smoky poblano peppers and hearty black beans, simmered in a flavorful broth and enriched with creamy coconut milk or heavy cream. Perfect for a cozy meal, it’s richly spiced yet easy to make in just 35 minutes.
Ingredients
Main Ingredients
- 2 cups shredded chicken
- 1 can black beans, drained and rinsed
- 1 can fire-roasted tomatoes
- 1 poblano pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or coconut milk
Spices and Seasonings
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Sauté aromatics: In a large pot over medium heat, drizzle olive oil and add the chopped onion and minced garlic. Sauté for about 5 minutes or until the onion is softened and translucent, which forms the flavorful base of the soup.
- Add poblano pepper: Stir in the diced poblano pepper and cook for a few minutes until it softens slightly, allowing its smoky flavor to infuse the mixture.
- Add main ingredients and spices: Gently add the shredded chicken, black beans, fire-roasted tomatoes, and chicken broth to the pot. Sprinkle in cumin, chili powder, salt, and pepper, then stir thoroughly to combine all ingredients evenly.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes. This allows the flavors to meld and the soup to thicken slightly.
- Add cream and finish simmering: Stir in the heavy cream or coconut milk to add richness and smooth texture to the soup. Continue simmering for another 5 minutes to heat through evenly.
- Serve and garnish: Ladle the hot soup into bowls and garnish with fresh cilantro if desired. Serve immediately for a warming and delicious meal.
Notes
- You can substitute the chicken broth with vegetable broth for a slightly different flavor or to suit dietary preferences.
- For a vegan version, replace the chicken with tofu or additional beans, and use coconut milk instead of heavy cream.
- Adjust the level of chili powder to control the heat of the soup according to your taste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For extra texture, add diced avocado or a squeeze of lime juice when serving.
