Hearty Creamy Chicken–Poblano Black Bean Soup

Hearty Creamy Chicken–Poblano Black Bean Soup is a comforting bowl that fills the kitchen with warm, savory smells and tastes great any night.

introduction — Hearty Creamy Chicken–Poblano Black Bean Soup

This Hearty Creamy Chicken–Poblano Black Bean Soup blends mild heat, creamy broth, and tender chicken for a simple weeknight meal.
It pairs well with crusty bread or a green salad and reminds you of home cooking.
If you enjoy creamy soups, try a similar comfort option like this creamy wild rice and mushroom soup for another cozy option.

why make this recipe — Hearty Creamy Chicken–Poblano Black Bean Soup

Make this Hearty Creamy Chicken–Poblano Black Bean Soup because it is quick, hearty, and uses common pantry ingredients.
It feeds a family, stores well, and gives a creamy, spicy balance everyone likes.
If you like bean-based soups, also check a lighter option like tomato and bean soup for variety.

how to make Hearty Creamy Chicken–Poblano Black Bean Soup

Follow a few easy steps to make this Hearty Creamy Chicken–Poblano Black Bean Soup.
Sauté aromatics, add chicken and beans, simmer, then finish with cream for a rich finish.
You can serve it on its own or with a protein side like blackened salmon for a bigger meal.

Ingredients — Hearty Creamy Chicken–Poblano Black Bean Soup

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 poblano pepper, chopped
• 1 pound cooked chicken, shredded
• 1 can black beans, drained and rinsed
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish

Directions — Hearty Creamy Chicken–Poblano Black Bean Soup

1. In a large pot, heat olive oil over medium heat.
2. Add chopped onion and sauté until translucent.
3. Stir in minced garlic and chopped poblano pepper, cooking for another 2-3 minutes.
4. Add shredded chicken, black beans, chicken broth, and cumin. Simmer for 15-20 minutes.
5. Stir in heavy cream and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

how to serve Hearty Creamy Chicken–Poblano Black Bean Soup

Serve this Hearty Creamy Chicken–Poblano Black Bean Soup hot in bowls with fresh cilantro on top.
Add a squeeze of lime, tortilla chips, or a side of rice for extra texture.
A simple green salad or warm bread also makes a good pairing.

how to store Hearty Creamy Chicken–Poblano Black Bean Soup

Cool the soup to room temperature before storing to keep quality.
Refrigerate in an airtight container for up to 3–4 days, or freeze for up to 3 months.
Thaw overnight in the fridge and reheat gently on the stove, stirring to reincorporate the cream.

tips to make Hearty Creamy Chicken–Poblano Black Bean Soup

• Use cooked rotisserie chicken to save time.
• Roast or sear the poblano first for a smoky flavor.
• Taste and adjust salt and cumin at the end for best balance.
  For other comforting chicken soup ideas, try this chicken pearl couscous soup.

variation — Hearty Creamy Chicken–Poblano Black Bean Soup

• Make it vegetarian: swap chicken broth for vegetable broth and skip the chicken.
• Add corn or diced tomatoes for extra color and sweetness.
• Use half-and-half instead of heavy cream for a lighter finish.

FAQs — Hearty Creamy Chicken–Poblano Black Bean Soup

Q: Can I use fresh chicken instead of cooked chicken?
A: Yes. Cook and shred the chicken first, then add it to the soup at step 4.

Q: How spicy is this Hearty Creamy Chicken–Poblano Black Bean Soup?
A: Mild to medium. Poblano peppers are mild; remove seeds for less heat.

Q: What kitchen tool helps make this soup easier?
A: A good large pot or Dutch oven works best. Buy it here

Q: Can I freeze this soup with cream?
A: Yes, but cream can separate slightly. Reheat slowly and stir or blend briefly to smooth the texture.

Hearty Creamy Chicken–Poblano Black Bean Soup

A comforting bowl of Hearty Creamy Chicken–Poblano Black Bean Soup blending mild heat, creamy broth, and tender chicken, perfect for weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course, Soup

Cuisine American, Comfort Food

Servings 6 servings

Calories 420 kcal

Ingredients

  

For the soup

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 medium poblano pepper, chopped
• 1 pound cooked chicken, shredded
• 1 can black beans, drained and rinsed
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon cumin
• to taste salt and pepper
• to garnish fresh cilantro

Instructions

 

Preparation

• In a large pot, heat olive oil over medium heat.
• Add chopped onion and sauté until translucent.
• Stir in minced garlic and chopped poblano pepper, cooking for another 2-3 minutes.
• Add shredded chicken, black beans, chicken broth, and cumin. Simmer for 15-20 minutes.
• Stir in heavy cream and season with salt and pepper to taste.

Serving

• Serve hot, garnished with fresh cilantro.
• Add a squeeze of lime, tortilla chips, or a side of rice for extra texture.

Notes

Cool the soup to room temperature before storing. Refrigerate for up to 3-4 days, or freeze for up to 3 months. Thaw overnight and reheat gently.

Keyword Black Bean Soup, Chicken Soup, Creamy Soup, Weeknight Meal