Creamy Chicken Poblano & Black Bean Soup

Creamy Chicken Poblano & Black Bean Soup is a warm, creamy bowl that mixes mild heat and hearty beans for simple comfort.

introduction — Creamy Chicken Poblano & Black Bean Soup

This soup is easy and tasty with shredded chicken, poblano, and black beans.
It cooks in one pot and comes together fast on busy nights.
If you like similar cozy soups, try Comfort in a Bowl: Chicken Pearl Couscous Soup for another simple dinner idea.

why make this recipe — Creamy Chicken Poblano & Black Bean Soup

Make this soup because it is quick, filling, and full of flavor.
It uses pantry beans and simple spices, so it is low stress but satisfying.
If you enjoy creamy, hearty soups, also see Creamy Wild Rice and Mushroom Soup for another creamy option.

how to make Creamy Chicken Poblano & Black Bean Soup

Start with sautéing aromatics and peppers, then add chicken, beans, broth, and spices.
Simmer so the flavors blend, then stir in cream at the end for a smooth finish.
For a different spice mix or heartier textures, check ideas from Curried Chicken Lentil and Rice Soup with Spinach.

Ingredients — Creamy Chicken Poblano & Black Bean Soup

• 2 chicken breasts, cooked and shredded
• 1 large poblano pepper, diced
• 1 can black beans, rinsed and drained
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions — Creamy Chicken Poblano & Black Bean Soup

1. In a large pot, sauté the onion, poblano pepper, and garlic until softened.
2. Add the shredded chicken, black beans, chicken broth, cumin, paprika, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Stir in the heavy cream and heat through.
5. Serve hot and garnish with fresh cilantro.

how to serve Creamy Chicken Poblano & Black Bean Soup

Serve this soup hot in bowls with chopped cilantro on top.
Add a squeeze of lime or a dollop of sour cream for extra brightness.
For a lighter side, pair it with a simple salad or warm tortillas and a cup of Tomato and Bean Soup style bread.

how to store Creamy Chicken Poblano & Black Bean Soup

Cool the soup to room temperature before storing.
Keep in an airtight container in the fridge for up to 3–4 days.
Freeze for up to 2 months; thaw in the fridge overnight and reheat gently on the stove.

tips to make Creamy Chicken Poblano & Black Bean Soup

• Roast or char the poblano first for deeper flavor.
• Use cooked rotisserie chicken to save time.
• Taste and adjust salt and spices after adding cream.
• For a thicker soup, mash some beans against the pot sides while simmering.
• Try different beans or add corn for texture changes.

variation (if any) — Creamy Chicken Poblano & Black Bean Soup

• Make it spicy: add chopped jalapeño or cayenne.
• Make it vegetarian: swap chicken for extra beans and use vegetable broth.
• Make it smoky: add a bit of chipotle in adobo or smoked paprika.
• Make it lighter: use half-and-half or milk instead of heavy cream.

FAQs — Creamy Chicken Poblano & Black Bean Soup

Q: Can I use frozen chicken?
A: Yes. Thaw and shred cooked frozen chicken, or cook from frozen and shred once done. Keep pieces bite-size.

Q: Can I make this in a slow cooker?
A: Yes. Add all ingredients except cream, cook on low 4–6 hours, then stir in cream at the end. Buy it here if you need a good pot.

Q: Can I use canned chicken or other beans?
A: Yes. Canned chicken works in a pinch. Pinto or kidney beans are fine swaps; rinse and drain them first.

Q: How do I stop the cream from separating when reheating?
A: Reheat slowly on low heat and stir often. Do not boil after cream is added.

Creamy Chicken Poblano & Black Bean Soup

A warm and creamy soup featuring tender shredded chicken, smoky poblano peppers, and hearty black beans for comforting nourishment.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course, Soup

Cuisine American, Mexican

Servings 6 servings

Calories 450 kcal

Ingredients

  

Main Ingredients

• 2 pieces chicken breasts, cooked and shredded Can use rotisserie chicken for convenience.
• 1 large poblano pepper, diced Roasting or charring enhances flavor.
• 1 can black beans, rinsed and drained Other beans can be substituted.
• 1 small onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken broth Vegetable broth can be used for a vegetarian option.
• 1 cup heavy cream Can substitute with half-and-half or milk for a lighter version.
• 1 tsp cumin
• 1 tsp paprika Use smoked paprika for a different flavor.
• to taste Salt and pepper Adjust seasoning after adding cream.
• Fresh to taste cilantro for garnish

Instructions

 

Preparation

• In a large pot, sauté the onion, poblano pepper, and garlic until softened.
• Add the shredded chicken, black beans, chicken broth, cumin, paprika, salt, and pepper.
• Bring to a boil, then reduce heat and simmer for 20 minutes.
• Stir in the heavy cream and heat through.

Serving

• Serve hot in bowls with chopped cilantro on top.
• Add a squeeze of lime or a dollop of sour cream for extra brightness.

Notes

Cool the soup to room temperature before storing. Store in an airtight container in the fridge for up to 3–4 days. Freeze for up to 2 months; thaw in the fridge overnight and reheat gently on the stove.

Keyword Black Bean Soup, Chicken Soup, Comfort Food, Creamy Soup, Poblano Soup