Chicken Poblano & Black Bean Soup

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There’s something irresistibly comforting about a warm bowl of soup when the weather starts to chill. But not just any soup—we’re talking about a bold and hearty Chicken Poblano & Black Bean Soup that brings layers of smoky, savory, and just a touch of spice to every spoonful.

This recipe blends roasted poblano peppers with tender shredded chicken and earthy black beans, creating a Southwestern-inspired bowl that checks all the boxes. It’s wholesome, flavorful, and totally fuss-free. If you’re looking for something cozy yet vibrant, this soup is about to become a new favorite.

Why You’ll Love This Chicken Poblano & Black Bean Soup

This soup has a way of wrapping you in warmth from the inside out. Thanks to the roasted poblanos, it gets a subtle smokiness without overpowering heat. The chicken keeps it filling and high in protein, while black beans add texture and richness.

It’s also a great meal-prep option since the flavors deepen over time. Plus, it comes together quickly with everyday pantry staples, and it can be easily adapted to what you have on hand. Want it creamier? Stir in a splash of cream or a dollop of sour cream. Going dairy-free? No problem at all.

What Kind of Chicken Works Best for This Soup?

This soup is flexible when it comes to the protein. You can use leftover rotisserie chicken, slow-cooked shredded chicken, or even poached chicken breast. Thigh meat adds more flavor and stays juicier, but breast meat works just as well.

If you want to keep things extra easy, canned chicken or even leftover turkey from the holidays can be substituted without sacrificing taste. The key is to shred or chop it into bite-size pieces so it melds well with the beans and broth.

Ingredients for the Chicken Poblano & Black Bean Soup

This soup gets its deep, layered flavor from a blend of roasted peppers, spices, and simple ingredients that shine together in every bite.

• Poblano peppers: Roasted, peeled, and chopped for that signature smoky flavor with mild heat.
• Cooked shredded chicken: Adds heartiness and protein, making the soup feel like a full meal.
• Black beans: Offer creaminess, fiber, and an earthy contrast to the bold peppers.
• Onion: Sautéed to build a savory base.
• Garlic: Freshly minced for depth and aroma.
• Cumin: Gives the soup a warm, earthy backbone.
• Chili powder: Adds a touch of spice and smokiness.
• Chicken broth: The flavorful liquid that brings it all together.
• Olive oil: Used for sautéing and bringing out the flavors of the aromatics.
• Salt and pepper: Seasoned to taste for balance.
• Fresh lime juice: Adds brightness right at the end.

How To Make the Chicken Poblano & Black Bean Soup

Step 1: Roast and Prepare the Poblanos

Place the poblano peppers on a baking sheet and broil until the skins are charred, turning occasionally. Once blackened, transfer them to a covered bowl and let them steam for 10 minutes. Peel off the skins, remove seeds, and chop the flesh.

Step 2: Sauté Aromatics

In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened. Stir in the minced garlic, cumin, and chili powder, letting everything bloom for about a minute.

Step 3: Build the Soup

Add the chopped poblano peppers, shredded chicken, black beans, and chicken broth to the pot. Stir everything together and bring it to a gentle simmer. Let it cook for about 15 minutes so the flavors can develop.

Step 4: Final Seasoning

Taste and season the soup with salt, pepper, and a splash of fresh lime juice. For an extra boost, you can add a pinch of smoked paprika or even a handful of corn kernels.

Step 5: Serve and Enjoy

Ladle the soup into bowls and serve hot. Top with sour cream, shredded cheese, avocado, or fresh cilantro for added flair.

How to Serve and Store Chicken Poblano & Black Bean Soup

This hearty soup serves about 4 to 6 people, making it ideal for family dinners or weekly meal prep. Serve it hot, ideally with a side of warm cornbread, tortilla chips, or even a crusty baguette to soak up the delicious broth.

To store, let the soup cool completely and transfer it to airtight containers. It will keep in the fridge for up to 4 days, and it freezes beautifully for up to 2 months. Reheat gently on the stovetop or microwave until hot.

What to Serve With Chicken Poblano & Black Bean Soup?

Warm Cornbread

A soft and buttery slice of cornbread makes a perfect companion to this smoky soup.

Cheesy Quesadillas

Quick to make and easy to dip, quesadillas loaded with melty cheese complement the richness of the soup.

Avocado Salad

A light avocado and tomato salad adds brightness and a cool contrast.

Cilantro Lime Rice

This fragrant rice side enhances the Mexican flavors of the soup.

Roasted Sweet Potatoes

Their natural sweetness pairs beautifully with the deep spices in the broth.

Simple Green Salad

A crunchy salad with a zesty vinaigrette balances the warmth and depth of the soup.

Jalapeño Corn Fritters

Spicy, crisp, and fun—these are great for dunking or eating alongside.

Crusty Garlic Bread

A rustic loaf brushed with garlic butter adds comfort and texture.

Want More Soup Ideas?

If you love Chicken Poblano & Black Bean Soup, you’ll definitely want to check out these other cozy favorites:

• Boilermaker Tailgate Chili is a meat-lover’s dream packed with bold flavor.
• Creamy Alfredo Lasagna Soup if you’re craving creamy pasta vibes in a bowl.
• Zesty Tuscan Artichoke Soup brings a herby Mediterranean twist.
• Creamy Tortellini Soup for something cheesy, dreamy, and fast.

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Let me know in the comments if you added corn, cheese, or a little heat to your version. I love hearing how people bring their own touch to this recipe.

Explore a full collection of hearty soups, easy one-pot dinners, and healthy dishes on Mia Recipes on Pinterest. Your next favorite meal might just be a scroll away!

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