Chicken Poblano and Black Bean Soup

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Comfort food doesn’t always mean heavy, and this Chicken Poblano and Black Bean Soup is proof. It’s got all the hearty richness of a chili but with a lighter, more refreshing feel. Smoky roasted poblano peppers add depth, black beans bring satisfying creaminess, and tender shredded chicken ties it all together in one seriously delicious bowl.

This soup is the kind of meal that makes your whole kitchen smell like something special is happening. It’s cozy enough for a fall dinner but light enough to enjoy year-round. Whether you’re meal prepping or feeding a hungry family, this pot of soup delivers flavor, comfort, and nutrition all at once.

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

This soup brings a deep roasted flavor thanks to fire-roasted tomatoes and poblano peppers, while black beans make it hearty and filling without the need for cream or heavy thickeners. It comes together quickly and is perfect for a weeknight dinner or freezer-friendly meal prep. Even better, it’s naturally gluten-free and can be easily made dairy-free too.

What Kind of Poblano Peppers Should I Use?

Fresh poblano peppers are the best choice for this recipe. They’re mild in heat, but roasting them brings out a smoky flavor that’s hard to beat. If you’re in a pinch, canned fire-roasted poblano peppers work too, though the texture will be softer. Roasting them yourself takes only a few extra minutes and makes all the difference.

Ingredients for the Chicken Poblano and Black Bean Soup

Poblano peppers, chicken, and black beans make a trifecta of flavor and texture, but the supporting ingredients give this soup its full-bodied base. Here’s what you’ll need:

Chicken breast or thighs – Adds protein and rich flavor when shredded into the broth.

Poblano peppers – Smoky, mild, and essential for the soup’s signature flavor.

Black beans – Provide a creamy texture and plenty of fiber and plant-based protein.

Onion – Forms the aromatic foundation of the soup.

Garlic – Adds depth and a savory layer to every bite.

Fire-roasted tomatoes – Boosts the smoky depth with acidity and slight sweetness.

Chicken broth – The base that ties everything together.

Olive oil – For sautéing and developing flavor.

Cumin and smoked paprika – Essential spices that enhance the warm, smoky tones.

Salt and pepper – To balance and bring out the natural flavors.

Lime juice – A splash of brightness at the end.

Cilantro (optional) – For garnish and fresh herbal lift.

How To Make the Chicken Poblano and Black Bean Soup

Step 1: Roast the Poblano Peppers

Turn your oven broiler to high. Place the poblanos on a baking sheet and broil for about 5 minutes per side, until the skins are blistered and charred. Transfer to a bowl and cover for 10 minutes, then peel off the skins, remove the seeds, and dice.

Step 2: Sauté the Aromatics

Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Stir in garlic, cumin, and smoked paprika, and cook for another minute.

Step 3: Add Tomatoes and Broth

Pour in the fire-roasted tomatoes and chicken broth. Stir well, scraping the bottom of the pot to lift any browned bits for flavor.

Step 4: Add Chicken and Simmer

Add raw chicken breasts or thighs and the diced poblanos to the pot. Bring to a simmer, cover, and cook for 20 minutes or until the chicken is fully cooked.

Step 5: Shred the Chicken

Remove the chicken and shred it using two forks. Return it to the pot along with the drained black beans.

Step 6: Final Touches

Simmer for 5 more minutes to heat everything through. Add lime juice and adjust salt and pepper to taste. Serve hot with fresh cilantro if desired.

How to Serve and Store This Soup

This recipe serves about 6 people generously, and it’s even better the next day. The flavors deepen overnight, making leftovers a treat. Serve with warm tortillas, crusty bread, or a sprinkle of shredded cheese and avocado for a heartier option.

Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. It reheats beautifully in the microwave or on the stovetop.

What to Serve With Chicken Poblano and Black Bean Soup?

Cornbread Muffins

Slightly sweet and crumbly, cornbread muffins pair perfectly with the soup’s smoky notes.

Mexican Rice

A spoonful of fluffy, seasoned rice served alongside or stirred in makes the meal more filling.

Avocado Slices

Cool and creamy avocado offers balance to the warmth and spice in the soup.

Tortilla Chips

Crispy chips on the side or crumbled on top for added crunch.

Lime Crema

Mix sour cream and lime juice for a tangy drizzle that brings contrast and creaminess.

Quesadillas

Cheesy quesadillas make a great dipper and stretch the meal even further.

Grilled Elote

Charred corn slathered in cheese and chili powder brings a festive touch.

Want More Soup Ideas?

If you love warming bowls like this one, you’ll enjoy these favorites from Janet Dishes:

• Creamy Parmesan Italian Sausage Soup for richness with a touch of spice.
• Crab and Shrimp Seafood Bisque when you’re craving something luxurious.
• Creamy Tomato Spinach Pasta for a comforting vegetarian option.
• No Peek Chicken Casserole if you’re after easy baked dinners with bold flavor.
• Tasty Deconstructed Skillet Stuffed Cabbage Rolls for a hearty, one-pan alternative.

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📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

Let me know in the comments how yours turned out. Did you add corn or a little chipotle for extra heat? Did you serve it with crema or go classic with lime?

I love hearing how you bring these recipes to life in your own kitchen. And don’t be shy about asking questions—this is where we all grow together.

Explore beautifully curated health-boosting soups, stews, and broths on Janet Dishes on Pinterest and discover your new go-to bowls for comfort.

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