There’s something especially comforting about a soup that feels both warming and vibrant at the same time. This Amazing Chicken Poblano and Black Bean Soup brings together tender chicken, smoky roasted poblanos, and hearty black beans in a way that feels grounding, nourishing, and deeply satisfying. It’s the kind of recipe that makes the kitchen smell incredible and invites everyone to slow down and enjoy a real bowl of comfort.
Table of Contents
Table of Contents
A Smoky, Cozy Soup with Depth and Balance
What sets this soup apart is the poblano pepper. When roasted, poblanos become mellow, smoky, and slightly sweet rather than spicy. Combined with savory chicken, earthy black beans, and warm spices, the result is a soup that feels layered and thoughtful without being complicated. It’s cozy enough for cold evenings but light enough to enjoy any time of year.
Ingredients for Chicken Poblano and Black Bean Soup
Exact Ingredients and Quantities
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 large poblano peppers
1½ pounds boneless, skinless chicken breast
6 cups chicken broth
1 can (14.5 ounces) diced tomatoes, undrained
1 can (15 ounces) black beans, drained and rinsed
1½ teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro (optional)
Ingredient Notes
Poblano peppers are the heart of this soup, adding depth and a gentle smokiness rather than strong heat. Chicken breast keeps the soup protein-rich and tender when simmered gently. Black beans add creaminess and substance, while cumin and chili powder create warmth without overpowering the other flavors. A splash of lime juice at the end brightens everything and pulls the soup together.
Step-by-Step Instructions
Step 1: Roast the Poblanos
Place the poblano peppers directly over a gas flame or under a broiler. Roast, turning occasionally, until the skins are blistered and charred on all sides. Transfer the peppers to a bowl and cover with a lid or foil. Let them steam for 10 minutes, then peel off the skins, remove the seeds, and chop the peppers.
Step 2: Start the Soup Base
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4–5 minutes until softened and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Add Chicken and Broth
Place the chicken breasts into the pot. Pour in the chicken broth and diced tomatoes with their juices. Stir gently to combine.
Step 4: Season the Soup
Add the cumin, chili powder, paprika, salt, and black pepper. Stir so the spices are evenly distributed throughout the broth.
Step 5: Simmer Until Tender
Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for 18–22 minutes, or until the chicken is fully cooked and tender.
Step 6: Shred the Chicken
Remove the chicken from the pot and place it on a cutting board. Shred it using two forks, then return it to the soup.
Step 7: Add Poblanos and Black Beans
Stir in the chopped roasted poblanos and the black beans. Simmer uncovered for another 10 minutes so the flavors can fully blend.
Step 8: Finish and Adjust
Stir in the fresh lime juice. Taste and adjust seasoning if needed, adding a pinch more salt or spice to your preference.
Step 9: Serve Warm
Ladle the soup into bowls and garnish with chopped cilantro if desired.
Helpful Tips for the Best Soup
Roast the poblanos until deeply blistered for maximum flavor.
Simmer gently to keep the chicken tender.
Peel poblanos carefully to avoid excess char bitterness.
Taste after simmering and adjust seasoning gradually.
Let the soup rest a few minutes before serving for fuller flavor.
Flavor Variations to Try
Add corn kernels for sweetness and texture.
Stir in a spoonful of sour cream for extra richness.
Use fire-roasted tomatoes for deeper smoky notes.
Add a pinch of smoked paprika for added warmth.
Top with crushed tortilla chips for crunch.
Serving Suggestions
This soup is hearty enough to stand alone but pairs beautifully with warm bread or a simple green salad. For a relaxed meal, serve it family-style with optional toppings on the table so everyone can customize their bowl.
Storage and Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop or in the microwave until warmed through. The flavors deepen over time, making leftovers especially satisfying.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~310 |
| Protein | ~26g |
| Fat | ~8g |
| Carbohydrates | ~32g |
| Fiber | ~7g |
| Sugar | ~5g |
| Sodium | ~620mg |
FAQ About Chicken Poblano and Black Bean Soup
Is this soup spicy?
Poblano peppers are mild, especially once roasted. The soup has warmth and depth but very little heat.
Can I make this soup ahead of time?
Yes, this soup tastes even better the next day as the flavors continue to develop.
Can I freeze this soup?
Yes, it freezes well for up to three months. Let it cool completely before freezing.
What if I can’t find poblano peppers?
Anaheim peppers are a good substitute and offer a similar mild flavor.
Can I use rotisserie chicken instead?
Yes. Add shredded rotisserie chicken during the last 10 minutes of simmering.
How do I thicken the soup slightly?
Mash a small portion of the beans and stir them back into the pot for a thicker texture.
Final Thoughts
This Amazing Chicken Poblano and Black Bean Soup is the kind of recipe that feels quietly reassuring. It doesn’t rely on complicated techniques or heavy ingredients, yet it delivers depth, warmth, and comfort in every spoonful. The smoky poblanos give it character, the chicken makes it satisfying, and the beans bring everything together into a balanced, nourishing meal.
What makes this soup special is how adaptable and forgiving it is. It fits busy weeknights, relaxed weekends, and leftover lunches without ever feeling tired. Each bowl feels steady and grounding, like something you can return to whenever you need a little warmth and calm in your day.
If you’re looking for a soup that feels familiar but still interesting, cozy but not heavy, this chicken poblano and black bean soup is one you’ll likely come back to again and again.