As the kitchen fills with the warm aroma of roasting peppers, you can’t help but feel a wave of comfort wash over you. Today, I’m sharing my go-to recipe for Chicken Poblano and Black Bean Soup, a perfect antidote to those long days when takeout just won’t cut it. This dish brings together tender shredded chicken, smoky poblanos, and hearty black beans in just 40 minutes, making it a fantastic weeknight meal. Plus, it’s naturally gluten-free and incredibly customizable—whether you prefer varying your beans or adding an extra kick of spice, this soup adapts beautifully. What’s more, it’s an excellent choice for meal prep, letting you savor delicious home-cooked goodness throughout the week. Are you ready to embrace this cozy bowl of Tex-Mex delight?
Why is this soup a must-try?
Comforting warmth: Each bowl offers a cozy hug, perfect for chilly nights or when you need a pick-me-up.
Hearty and filling: Shredded chicken and black beans provide protein-packed sustenance, making this soup a complete meal.
Customizable options: Easily swap ingredients like peppers or beans to suit your pantry or taste preferences, ensuring variety with every batch.
Quick prep time: Ready in just 40 minutes, it’s an ideal choice for busy weeknights.
Meal prep friendly: Make a big batch and enjoy this flavorful dish throughout the week, similar to my delicious Parmesan Crockpot Chicken.
Satisfying flavors: The smoky poblano combined with creamy textures will have your taste buds dancing with joy!
Chicken Poblano and Black Bean Soup Ingredients
For the Soup
• Shredded Cooked Chicken – Adds protein and makes the soup hearty; rotisserie chicken is a great, time-saving substitute.
• Poblano Peppers – Provide a mild smokiness essential to the soup’s flavor; feel free to swap for green bell peppers and a pinch of smoked paprika if needed.
• Black Beans – Contribute fiber and rich texture; pinto beans can be substituted for a different twist.
• Corn Kernels – Balance the spice and add sweetness; use fresh, frozen, or canned corn according to what you have on hand.
• Diced Tomatoes with Green Chiles – Offer acidity and a touch of heat; plain diced tomatoes work in a pinch if the flavored ones are unavailable.
• Onion – Adds sweetness and depth; no substitutes necessary for this key flavor.
• Garlic – Provides a savory backbone to the soup; opt for fresh garlic for the best taste.
• Ground Cumin – Enhances the Mexican flavor profile; not recommended to substitute as it contributes warmth and smokiness.
• Cream Cheese – Makes the soup luxuriously creamy; you can replace it with heavy cream or coconut milk for a dairy-free version.
• Chicken Broth – Serves as the flavorful liquid base; using low-sodium broth helps to keep the dish light on sodium.
• Fresh Cilantro – Brightens the soup with a herbaceous finish; omit if fresh herbs aren’t your thing.
• Jalapeño (optional) – Adds heat; adjust the quantity depending on your spice tolerance.
• Lime – Squeezed at the end to enhance flavors; a must for that bright tang!
Embrace the warmth and richness of Chicken Poblano and Black Bean Soup, tailored to your taste and packed with goodness!
Step‑by‑Step Instructions for Chicken Poblano and Black Bean Soup
Step 1: Roast the Poblano Peppers
Begin by roasting the poblano peppers over an open flame or under the broiler until their skin is blackened and blistered, which should take about 5–7 minutes. Once charred, place the peppers in a bowl and cover them with plastic wrap or a kitchen towel to steam for 10 minutes. This will make peeling them easier. After steaming, peel off the skins, remove the seeds, and dice the roasted poblano peppers.
Step 2: Sauté the Aromatics
In a large pot, heat two tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent and fragrant. Then, add in the minced garlic and ground cumin, cooking for an additional minute while stirring. Your kitchen will soon fill with warm, savory aromas, setting the stage for your Chicken Poblano and Black Bean Soup.
Step 3: Add the Soup Essentials
Stir in the diced tomatoes (with green chiles), corn kernels, black beans, and the diced roasted poblano peppers you prepared earlier. Next, add your shredded cooked chicken and pour in the chicken broth, ensuring everything is combined well. Bring the mixture to a gentle simmer, allowing the flavors to meld, which should take around 5–10 minutes.
Step 4: Incorporate the Creaminess
Once the soup is simmering, add the softened cream cheese to the pot. Stir thoroughly until the cream cheese is completely melted and well incorporated into the broth. This will give your Chicken Poblano and Black Bean Soup a rich, luxurious texture. Continue simmering the soup for an additional 10–15 minutes, stirring occasionally, until it is heated through.
Step 5: Final Seasoning and Garnishes
Taste the soup and season it with salt and pepper according to your preference. Just before serving, stir in the chopped fresh cilantro and squeeze in the juice of one lime for that essential fresh burst of flavor. This will brighten all the components of the Chicken Poblano and Black Bean Soup, elevating it to a delightful meal.
Step 6: Serve and Enjoy!
Ladle the hot soup into bowls, garnishing with optional jalapeño slices for an extra kick and lime wedges on the side. This easy Chicken Poblano and Black Bean Soup is best served warm, allowing each comforting spoonful to wrap you in a cozy embrace. Enjoy every bite as you savor this delicious, hearty dish!
Expert Tips for Chicken Poblano and Black Bean Soup
- Room Temperature Cream Cheese: Allow your cream cheese to sit at room temperature before adding it to the soup. This makes it melt smoothly into the broth without clumps.
- Roasting Essential: Don’t skip the roasting step for your poblano peppers. This vital step adds a depth of smoky flavor that elevates the entire Chicken Poblano and Black Bean Soup.
- Lime Juice Timing: Always add lime juice just before serving. This helps preserve its bright flavor and prevents any curdling of the creaminess in the soup.
- Gentle Simmer: After incorporating the cream cheese, avoid boiling the soup. Maintaining a gentle simmer ensures a smooth, creamy consistency and prevents curdling.
- Beans Variety: Feel free to mix up your beans! While black beans are traditional, experimenting with pinto or even kidney beans can add a delightful variation to your Chicken Poblano and Black Bean Soup.
- Spice Control: If you’re unsure about spice levels, start with a small amount of jalapeño and taste as you go. You can always add more heat, but it’s hard to take it away!
Storage Tips for Chicken Poblano and Black Bean Soup
- Fridge: Allow the soup to cool completely before transferring it to airtight containers. It can be stored in the fridge for up to 4 days.
- Freezer: For longer storage, freeze the Chicken Poblano and Black Bean Soup in freezer-safe containers for up to 3 months.
- Thawing: To reheat, thaw the soup in the fridge overnight before gently reheating on the stove or in the microwave until hot.
- Reheating: When reheating, stir frequently and add a splash of chicken broth if the soup has thickened after freezing, ensuring a creamy consistency.
Chicken Poblano and Black Bean Soup Variations
Embrace your creativity in the kitchen with these delightful twists to the recipe!
- Pepper Swap: Replace poblano peppers with green bell peppers for a milder flavor, or try jalapeños for a spicy kick! You can experiment until you find what makes your taste buds dance.
- Bean Bonanza: Use pinto beans or kidney beans instead of black beans for a different texture and flavor that complements the soup beautifully. This simple swap can completely revitalise the dish!
- Cream Cheese Alternative: Greek yogurt can be a lighter option in place of cream cheese, adding a tangy creaminess that pairs well with the smoky flavors. Just stir it in at the end and enjoy a guilt-free twist!
- Vegetable Medley: Toss in extra veggies like zucchini or diced carrots for added nutrition and color. Not only does it boost the health factor, but it also creates a wonderful aroma while it cooks.
- Herb Harmony: Try adding fresh oregano or thyme alongside the cilantro for an herbal lift that infuses the soup with herbal scents that mingle perfectly with the spices.
- Spice It Up: Increase your heat level by including diced chipotle peppers in adobo sauce, giving your soup a deeper smokiness and that extra kick. Just a little goes a long way!
- Creamy Coconut: For a tropical twist, replace heavy cream with coconut milk to make the soup dairy-free while adding a subtle sweetness. It pairs perfectly with the spiciness of the poblanos for a unique flavor.
- Change of Grain: Serve your soup over a base of quinoa or rice instead of enjoying it solo. This not only adds to the heartiness but also brings a lovely texture to each bite.
For more flavorful inspiration, check out my Cowboy Butter Chicken or my hearty Cheesy Chicken Potatoes. Each recipe is crafted for warmth and comfort, just like this delightful soup!
What to Serve with Chicken Poblano and Black Bean Soup
Indulging in a steaming bowl of soup? Let’s craft the perfect meal around it that tantalizes your taste buds and warms your heart.
-
Crusty Bread: A warm slice of fresh bread is perfect for dipping, soaking up every drop of that creamy goodness. The contrasting textures add a delightful element to your meal.
-
Tortilla Chips: Crunchy and salty, tortilla chips are an excellent companion for this soup, providing a satisfying crunch that enhances each spoonful. Plus, they’re ideal for scooping up any extra soup!
-
Avocado Salad: Refreshing and creamy, an avocado salad brings a burst of freshness and balances the warmth of the soup beautifully. Toss in some cherry tomatoes and lime for an extra zing!
-
Cornbread Muffins: Lightly sweet and moist, cornbread muffins pair perfectly with Chicken Poblano and Black Bean Soup. They’re comforting and perfectly complement the spiciness with their subtle sweetness.
-
Lime Wedges: Fresh lime wedges, served on the side, can elevate flavors to new heights. Squeezing lime juice over your soup brightens every bite, making it even more delightful.
-
Margaritas: For a refreshing drink, consider serving up a classic margarita. The zesty lime and refreshing tequila pair wonderfully with the Tex-Mex flavors, making your meal an uplifting experience.
-
Mexican Rice: A side of Mexican rice can round out your dinner nicely. It’s light yet satisfying, adding a delicious layer of flavor that echoes the comforting notes found in your soup.
-
Fresh Cilantro Garnish: Don’t forget fresh cilantro as a garnish! It enhances the overall flavor and adds a pop of color that makes the dish visually appealing, inviting every family member to dig in!
Make Ahead Options
These Chicken Poblano and Black Bean Soup make-ahead options are perfect for busy home cooks looking to save time during hectic weeknights! You can prepare the soup base (steps 1 to 4) up to 24 hours in advance and store it in an airtight container in the fridge. Just ensure the cream cheese is fully incorporated to maintain that creamy texture. When you’re ready to enjoy, simply reheat the soup gently on the stove, then stir in the cilantro and lime juice just before serving to preserve their vibrant flavors. This way, you can savor a delicious, homemade meal with minimal effort, allowing you to spend more time with your loved ones!
Chicken Poblano and Black Bean Soup Recipe FAQs
What is the best way to select ripe poblano peppers?
When selecting poblanos, look for firm peppers that are dark green and slightly shiny. Avoid any with dark spots or wrinkles, as these indicate overripeness. A good poblano should feel heavy for its size and have smooth skin, which ensures freshness and flavor.
How long can I store this soup in the fridge?
You can store Chicken Poblano and Black Bean Soup in airtight containers in the refrigerator for up to 4 days. Just make sure to let the soup cool completely before transferring it, which helps preserve its texture and flavor.
Can I freeze Chicken Poblano and Black Bean Soup?
Absolutely! To freeze, allow the soup to cool, then pour it into freezer-safe containers, leaving some space for expansion. It can be frozen for up to 3 months. For reheating, thaw it overnight in the fridge and reheat gently on the stove, stirring occasionally to maintain its creamy texture.
What should I do if my soup is too thick after freezing?
If your soup thickens after freezing, simply add a splash of chicken broth or water when reheating. Stir consistently over medium heat until it’s warmed through and achieves your desired consistency. Remember, a little liquid goes a long way!
Are there any dietary considerations I should be aware of?
This Chicken Poblano and Black Bean Soup is naturally gluten-free and can easily be made dairy-free by substituting the cream cheese with coconut milk or a dairy-free cream. Always check for allergies if you’re serving it to guests; black beans are generally safe, but confirm with anyone who has specific dietary restrictions.
Can I use other beans if I don’t have black beans on hand?
Certainly! While black beans provide a lovely depth of flavor, you can substitute them with pinto beans or even kidney beans, depending on your preference. Just keep in mind that different beans may slightly alter the flavor and texture, but they will still create a delicious Chicken Poblano and Black Bean Soup!
Hearty Chicken Poblano and Black Bean Soup to Warm Your Soul
Ingredients
Equipment
Method
- Roast the poblano peppers over an open flame or under the broiler until their skin is blackened and blistered, about 5–7 minutes. Place in a bowl and cover to steam for 10 minutes. Peel off skins, remove seeds, and dice the peppers.
- In a large pot, heat the olive oil over medium heat. Add diced onion and sauté for 5 minutes until translucent. Add garlic and cumin, cooking another minute.
- Stir in diced tomatoes, corn, black beans, and roasted poblano peppers. Add shredded chicken and pour in chicken broth. Bring to a gentle simmer for 5–10 minutes.
- Once simmering, add cream cheese and stir until melted and well incorporated. Simmer an additional 10–15 minutes until heated through.
- Taste and season with salt and pepper. Stir in chopped cilantro and squeeze lime juice just before serving.
- Ladle soup into bowls, garnishing with optional jalapeño slices and lime wedges. Serve warm.
Leave a Reply