Creamy Poblano Black Bean Chicken Soup Recipe – Easy Weeknight Meal

Introduction

Oh, the comfort! There’s something incredibly soul-warming about a big ol’ bowl of soup, isn’t there? Especially when it’s packed with flavor, creamy goodness, and just the right amount of gentle spice. This Creamy Poblano and Black Bean Chicken Soup is one of those recipes that feels like a warm hug in a bowl. It’s so easy to throw together, making it perfect for those busy weeknights when you crave something delicious but don’t have a ton of time. I first made this when I was craving something hearty after a long day, and it was an instant hit – a keeper for sure!

Why You’ll Love This Recipe

• Fast: Ready in under 30 minutes, perfect for weeknights!
• Easy: Simple steps that even a beginner cook can master.
• Giftable: Makes a wonderful meal to share with friends or neighbors who need a little pick-me-up.
• Crowd-pleasing: The mild spice and creamy texture are a hit with almost everyone.

Ingredients

Let’s gather up the goodies! You probably have most of these in your pantry already, which is always a win in my book.

• 1 tablespoon unsalted butter: Just enough to get things started and add a touch of richness.
• 1/2 cup chopped yellow onion: The sweet foundation of so many great dishes.
• 1 poblano pepper, chopped (stem and seeds removed): This is where our gentle warmth comes from! Don’t worry, it’s not too spicy, just a lovely, subtle kick.
• Homemade Seasoning Blend: I love making my own blend because I know exactly what’s in it. Plus, it’s cheaper!
  • 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 cracked black pepper
  • 1/4 teaspoon cumin
• 2 cups shredded chicken: Rotisserie chicken is my secret weapon here – it’s so easy and flavorful! Leftover chicken breasts or thighs work wonderfully too.
• 1 can (15 oz.) black beans, drained: Hearty and filling, these beans add great texture and protein.
• 1/2 cup frozen corn: A little pop of sweetness and color. So convenient!
• 3 cups chicken broth: The liquid base that brings it all together. Use low-sodium if you prefer to control the saltiness.
• 1/2 cup heavy cream: For that luscious, creamy texture we all crave.
• 1/2 cup shredded cheese: Cheddar, a Mexican blend, or Colby Jack are all fantastic choices. Melty cheese makes everything better!
• 1 lime wedge (about 1-2 teaspoons fresh lime juice): This is the magic touch that brightens all the flavors! Don’t skip it.
• Finely chopped cilantro, for garnish: A sprinkle of fresh cilantro adds a burst of freshness and a beautiful pop of green.

How to Make It

Alright, let’s get cooking! You’ll be amazed at how quickly this comes together.

1. Get your sauté on: Grab a nice big pot or Dutch oven and melt your butter over medium heat. Toss in your chopped yellow onion and that lovely poblano pepper. Let them soften up for about 5-7 minutes, stirring occasionally. You want them tender, not browned.
2. Spice it up: Now, stir in your homemade seasoning blend. Let it cook for just 1 minute, stirring constantly. This wakes up the spices and makes your kitchen smell absolutely divine!
3. Bring it all together: Add your shredded chicken, the drained black beans, frozen corn, and that essential chicken broth to the pot. Give everything a good stir and bring it up to a gentle simmer.
4. Get creamy: Once it’s simmering, reduce the heat to low. Now for the best part – stir in the heavy cream and the shredded cheese. Keep stirring until the cheese is all melted and the soup is wonderfully creamy and smooth. It’s going to look and smell amazing!
5. A little zest: Squeeze in that fresh lime juice. This really wakes up all the flavors and adds a lovely brightness.
6. Serve and enjoy: Ladle that gorgeous soup into bowls. Garnish generously with finely chopped cilantro, and serve it hot. Get ready for some serious happy sighs!

Substitutions & Additions

The beauty of soup is its flexibility! Feel free to play around with this one.

• Protein Swap: No chicken? Cooked shredded turkey or even some firm tofu, crumbled and sautéed, would be delicious.
• Bean Buddy: Kidney beans or cannellini beans can stand in for the black beans if that’s what you have on hand.
• Veggie Boost: Add a cup of chopped zucchini or a handful of spinach when you add the chicken.
• Spice Level: Want it spicier? Add a pinch of cayenne pepper or a diced jalapeño along with the poblano.
• For a Dairy-Free Option: Use a dairy-free milk alternative (like unsweetened cashew or oat milk) instead of heavy cream, and a dairy-free shredded cheese. The creaminess might be a little different, but it will still be delicious!

Tips for Success

A few little tricks to make your soup even better:

• Don’t Overcook the Poblanos: You want them softened but not mushy.
• Taste and Adjust: Always taste your soup before serving! You might want a little more salt, pepper, or even a touch more lime juice.
• Prep Ahead: Chop your onion and poblano pepper a day in advance and store them in an airtight container in the fridge. You can also shred your chicken ahead of time.
• Freezing Tip: While dairy-based soups can sometimes separate when frozen, this one holds up pretty well. Let it cool completely before freezing in airtight containers. Reheat gently on the stovetop, stirring frequently.

How to Store It

Leftovers are the best! This soup keeps wonderfully in the refrigerator. Store it in an airtight container for up to 3-4 days. When you’re ready to enjoy it again, gently reheat it on the stovetop over medium-low heat, stirring occasionally, until heated through. You might want to add a splash more broth or cream if it seems a little thick.

FAQs

Got questions? I’ve got answers!

Q: Can I make this soup vegetarian?

A: Absolutely! You can omit the chicken and add more beans or even some hearty lentils. For a vegan version, swap the butter for olive oil, use vegetable broth, and skip the cream and cheese or use dairy-free alternatives.

Q: How spicy is this soup?

A: This soup is designed to be mild and comforting! Poblano peppers have a gentle heat. If you’re sensitive to spice, you can always remove more seeds and membranes from the poblano, or even use half a poblano and half a green bell pepper.

Q: What are some good toppings for this soup?

A: Besides the cilantro, I love a dollop of sour cream or Greek yogurt, a sprinkle of extra shredded cheese, some crushed tortilla chips for crunch, or even some diced avocado!