Tired of bland, uninspiring soups that leave you reaching for the salt shaker? I understand completely! As the heart behind GusRecipes, I’ve spent years perfecting this Chicken, Poblano, and Black Bean Soup recipe that delivers warmth, flavor, and satisfaction in every spoonful.
Hi there, I’m Emma from GusRecipes, and this chicken, poblano, and black bean soup recipe holds a special place in my heart. I first created it during a chilly autumn evening when I craved something comforting yet exciting. The smoky poblanos, tender chicken, and hearty black beans came together in a moment of culinary inspiration that I’ve been refining ever since.
This soul-warming soup delivers rich Mexican-inspired flavors while being incredibly simple to prepare. In the following sections, I’ll share my expertise on selecting the perfect ingredients, walk you through easy preparation steps, and provide pro tips to ensure your soup turns out restaurant-quality every time. Whether you’re cooking for family or meal-prepping for the week, this recipe will become a staple in your kitchen.
Why This Chicken, Poblano, and Black Bean Soup Recipe Works
- Uses affordable, protein-rich chicken that becomes incredibly tender
- Roasted poblanos add smoky depth without overwhelming heat
- Black beans provide hearty texture and plant-based protein
- Ready in under an hour with minimal hands-on cooking time
- Perfect for batch cooking and freezes beautifully
- Adaptable for various dietary preferences and spice levels
Choosing the Right Ingredients for Chicken, Poblano, and Black Bean Soup
Best Chicken Cuts for This Recipe
Boneless, skinless chicken thighs are my top recommendation for this soup. They remain tender throughout cooking and provide richer flavor than breast meat. However, if you prefer white meat, boneless chicken breasts work well too just be careful not to overcook them. For maximum flavor, consider using a combination of both cuts.
Selecting Perfect Poblanos
Look for deep green, firm poblano peppers with shiny, unwrinkled skin. Medium-sized peppers are ideal as they offer balanced flavor. If poblanos aren’t available, substitute with Anaheim peppers for a milder flavor or green bell peppers for no heat at all.
Black Bean Selection
While canned black beans offer convenience (be sure to rinse them thoroughly), dried beans provide superior texture and flavor if you have time to prepare them. For dried beans, soak overnight and cook separately before adding to your soup.
Ingredients & Prep for Chicken Poblano Black Bean Soup
Soup Base Essentials
- 1½ lbs boneless chicken thighs, cut into 1-inch pieces
- 3 medium poblano peppers
- 2 cans (15 oz each) black beans, rinsed and drained
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 tablespoon olive oil
- 6 cups chicken broth (low sodium preferred)
- 1 can (14.5 oz) fire-roasted diced tomatoes
Seasoning Components
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
Optional Garnishes
- Fresh cilantro, chopped
- Avocado slices
- Lime wedges
- Shredded Monterey Jack cheese
- Sour cream or Greek yogurt
- Crispy tortilla strips
Step-by-Step Cooking Instructions for Chicken Poblano Black Bean Soup
Pre-Cooking Chicken Poblano Soup Prep
- First, roast the poblano peppers. Place them directly over a gas flame or under a broiler, turning occasionally until charred on all sides (about 5-7 minutes).
- Transfer charred peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes.
- Once cooled, peel off the charred skin, remove stems and seeds, and dice the peppers.
- Season chicken pieces with salt and pepper.
Cooking Method for Chicken Poblano Black Bean Soup
- Heat olive oil in a large Dutch oven or soup pot over medium-high heat.
- Add chicken pieces and brown on all sides, about 5-6 minutes (they don’t need to be cooked through).
- Add diced onions to the pot and cook until softened, about 3-4 minutes.
- Stir in minced garlic, cumin, oregano, smoked paprika, and coriander. Cook until fragrant, about 1 minute.
- Add roasted poblano peppers, black beans, diced tomatoes, and chicken broth.
- Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes.
Checking Doneness in Your Chicken Soup
The soup is ready when the chicken is tender and fully cooked (165°F internal temperature). At this point, the flavors should have melded beautifully, and the broth should be rich and flavorful. If the soup seems too thin, continue simmering uncovered to reduce. If too thick, add additional broth.
Resting and Serving Your Chicken Poblano Soup
Allow the soup to rest for 5-10 minutes off heat before serving. This resting period allows flavors to further develop and settle. Just before serving, taste and adjust seasonings if needed, adding more salt, pepper, or a splash of lime juice to brighten flavors.
Pro Tips for Perfect Chicken Poblano Black Bean Soup
Avoiding Common Soup Mistakes
- Don’t rush the browning process this develops crucial flavor foundations
- Add salt gradually throughout cooking rather than all at once at the end
- For thicker soup, mash some of the black beans before adding to the pot
- If using chicken breasts instead of thighs, add them later in the cooking process to prevent drying out
Tool Recommendations for Soup Making
A heavy-bottomed Dutch oven or large soup pot provides even heat distribution. An immersion blender can partially blend the soup for creamier texture while maintaining chunky elements. Wooden spoons won’t scratch your cookware and are perfect for stirring.
Storage & Reheating Instructions
This soup actually improves with time as flavors continue to develop. Store in airtight containers in the refrigerator for up to 4 days. Freeze portions in freezer-safe containers for up to 3 months. When reheating, add a splash of fresh broth if needed to restore original consistency.
For more kitchen inspiration, check out my collection of soup recipes on Pinterest where I share seasonal favorites and creative twists on classics!
Flavor Variations for Chicken Poblano Black Bean Soup
Spicy Chicken Poblano Soup Twist
Increase the heat by adding a diced jalapeño with seeds, using hot smoked paprika, or stirring in chipotle peppers in adobo sauce. For extra kick, add a dash of your favorite hot sauce just before serving.
Vegetarian/Vegan Adaptation
Replace chicken with extra beans or add diced zucchini, corn, and bell peppers. Use vegetable broth instead of chicken broth. For added protein, include cubed firm tofu or tempeh, added during the last 10 minutes of cooking.
Global Flavor Inspirations
| Flavor Profile | Key Additions | Garnish Suggestions |
|---|---|---|
| Caribbean | Add 1 tsp allspice, diced sweet potato | Fresh mango salsa |
| Mediterranean | Add olives, roasted red peppers, oregano | Feta cheese, lemon wedges |
| Southwest | Add corn, lime juice, extra cumin | Avocado, tortilla chips |
| Thai-inspired | Add coconut milk, lemongrass, ginger | Fresh basil, lime wedges |
Serving Suggestions for Chicken Poblano Black Bean Soup
This hearty soup shines as a standalone meal but pairs beautifully with corn bread, a simple green salad, or warm flour tortillas. For a lighter meal, serve smaller portions alongside quesadillas or a half sandwich.
For beverages, try a crisp Mexican lager with a lime wedge, an unsweet iced tea with lemon, or a citrusy sparkling water to complement the soup’s rich flavors.
FAQs About Chicken Poblano Black Bean Soup
Can I use rotisserie chicken for this recipe?
Absolutely! Add shredded rotisserie chicken during the last 10 minutes of cooking for a time-saving shortcut.
How can I make this soup less spicy?
Remove all seeds from the poblanos, skip the optional cayenne pepper, and use mild fire-roasted tomatoes. Adding a dollop of sour cream or Greek yogurt when serving also helps temper heat.
Is this recipe freezer-friendly?
Yes! This soup freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers, leaving some headspace for expansion.
Can I make this in a slow cooker?
Definitely! Brown the chicken and sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Conclusion
This ultimate Chicken, Poblano, and Black Bean Soup brings together simple ingredients to create something truly extraordinary. The combination of tender chicken, smoky poblanos, and hearty black beans creates a satisfying meal that’s both nourishing and delicious.
Don’t be surprised if this becomes your new go-to soup recipe! The balance of flavors and textures makes it a crowd-pleaser that works year-round. Plus, it’s easily adaptable to whatever you have on hand.
I’d love to see your creation! Tag @GusRecipes on social media when you make this soup, and join thousands of home cooks who’ve already fallen in love with this recipe. Happy cooking!
Print
How to Make the Ultimate Chicken, Poblano, and Black Bean Soup
- Total Time: 40 mins
- Yield: 4 servings 1x
Description
A hearty and flavorful soup featuring tender shredded chicken, smoky roasted poblano peppers, and protein-rich black beans simmered in a zesty, comforting broth.
Ingredients
2 tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 poblano peppers, roasted, peeled, and chopped
1 tsp ground cumin
1/2 tsp smoked paprika
4 cups chicken broth
1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can diced tomatoes
2 cups cooked shredded chicken
1 cup corn kernels (optional)
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro and avocado slices for garnish
Instructions
1. In a large pot, heat olive oil over medium heat.
2. Add diced onion and sauté until translucent, about 3–4 minutes.
3. Stir in garlic, roasted poblanos, cumin, and smoked paprika; cook 1 minute until fragrant.
4. Add chicken broth, black beans, and diced tomatoes; bring to a simmer.
5. Stir in shredded chicken and corn (if using).
6. Simmer for 10–15 minutes to allow flavors to meld.
7. Season with salt, pepper, and lime juice to taste.
8. Serve hot, garnished with cilantro and avocado.
Notes
For extra heat, add a diced jalapeño or a pinch of cayenne pepper.
Use leftover rotisserie chicken for convenience.
Top with crushed tortilla chips or shredded cheese for added texture.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 6g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 75mg
Keywords: chicken poblano soup, black bean soup, hearty soup, mexican soup, healthy dinner