Name: Easy Creamy Chicken Soup With Poblanos And Black Beans Recipe
Prep time: 15 min
Cook time: 40 min
Ingredients: 1 tbsp unsalted butter (or a splash of olive oil — helps sauté the aromatics without overpowering.); ½ cup chopped yellow onion — gives the soup a savory base; I prefer fresh onion over frozen for texture.; 1 poblano pepper (chopped (stem and seeds removed) — mild and smoky (rarely spicy), poblanos add character without heat.); ½ tsp garlic powder; ½ tsp onion powder; ½ tsp chili powder; ½ tsp dried oregano; ½ tsp kosher salt + ½ tsp freshly cracked black pepper; ¼ tsp cumin; 2 cups shredded chicken (rotisserie, leftover breast or thigh meat — already cooked chicken speeds up the process.); 1 can (15 oz black beans, drained (but not rinsed) — leaving a bit of the can juices helps keep flavor.); ½ cup frozen corn — adds sweetness and texture; I don’t like to use canned corn because it’s too soft.; 3 cups chicken broth — I occasionally substitute bone broth for deeper flavor.; ½ cup heavy cream — gives that silky (rich texture; whole milk or half-and-half will thin it out.); ½ cup shredded cheese; 1 lime wedge (juice, 1–2 tsp fresh — brightens the whole soup.)

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Easy Creamy Chicken Soup With Poblanos And Black Beans Recipe | Delicious

I just made this Easy Creamy Chicken Soup With Poblanos And Black Beans Recipe, and wow—what a cozy, flavor-packed bowl it turned into! I couldn’t wait to dig in, and the mix of smoky poblano, creamy broth, tender chicken, and beans hit the comforting spot.

As I stirred, the kitchen smelled amazing, and every spoonful felt like a little hug. If you love soups with a Southwestern twist and want something both creamy and hearty, you’ll adore this. You can also try my Creamy Mushroom Chicken and Wild Rice Soup Recipe for another comforting bowl that’s just as rich and satisfying.

Ingredients

Here’s what I used (and why):

1 tbsp unsalted butter (or a splash of olive oil) — helps sauté the aromatics without overpowering.
½ cup chopped yellow onion — gives the soup a savory base; I prefer fresh onion over frozen for texture.
1 poblano pepper, chopped (stem and seeds removed) — mild and smoky (rarely spicy), poblanos add character without heat.
Seasoning blend (or 1 tbsp chicken taco/fajita seasoning):
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp chili powder
• ½ tsp dried oregano
• ½ tsp kosher salt + ½ tsp freshly cracked black pepper
• ¼ tsp cumin
— A homemade blend lets me control salt and flavor balance; store-bought mixes work too.
2 cups shredded chicken (rotisserie, leftover breast or thigh meat) — already cooked chicken speeds up the process.
1 can (15 oz) black beans, drained (but not rinsed) — leaving a bit of the can juices helps keep flavor.
½ cup frozen corn — adds sweetness and texture; I don’t like to use canned corn because it’s too soft.
3 cups chicken broth — I occasionally substitute bone broth for deeper flavor.
½ cup heavy cream — gives that silky, rich texture; whole milk or half-and-half will thin it out.
½ cup shredded cheese (cheddar, Colby-Jack, Mexican blend) — I always grate from a block for better melting (pre-shredded has anti-caking agents).
1 lime wedge (juice, 1–2 tsp fresh) — brightens the whole soup.
Finely chopped cilantro, for garnish

Note: serves about 6 cups (≈ 4–5 servings)

Variations

Want to tweak things? Here are a few ideas:

Dairy-free: Swap heavy cream with coconut cream or full-fat coconut milk. Skip or replace cheese with a vegan melting cheese.
Lower fat: Use whole milk instead of cream (though soup is thinner), or reduce cheese.
Spicier: Add diced jalapeño (with seeds) or a pinch of cayenne.
Extra vegetables: Stir in diced bell pepper, shredded carrots, or even zucchini.
Roasted poblanos: Broil or char the poblano first, peel off skin, and then chop — adds smoky depth.
Beans swap: If no black beans, use pinto or kidney beans.

Cooking Time

Prep Time: ~15 minutes
Cooking Time: ~40 minutes
Total Time: ~55 minutes

Equipment you need

Large pot or Dutch oven — to cook the soup and simmer evenly
Sharp knife & cutting board — for chopping onion and poblano
Measuring spoons & cups — ensure accurate seasoning
Wooden spoon or heat-resistant spatula — for stirring without scratching
Grater — to grate your own cheese for better melting

How to Make Easy Creamy Chicken Soup With Poblanos And Black Beans Recipe?

Cook onions and poblanos

I melt the butter in the pot, then add onion and chopped poblano with half of the seasoning blend. I sauté them for about 5–6 minutes until they’re soft and lightly browned.

Add main ingredients & simmer

Next, I stir in the shredded chicken, black beans, frozen corn, chicken broth, and remaining seasoning blend. I bring it up to a simmer over medium-high heat and let it simmer (uncovered) for about 15 minutes to let flavors meld.

Add cream and cheese

Once the simmer has done its job, I lower the heat and stir in the heavy cream and shredded cheese until melted and smooth. I bring it back to a gentle simmer, then let it cook for another 15 minutes so everything blends.

Final touches & serve

Just before serving, I squeeze in fresh lime juice, taste and adjust salt/pepper. Then I ladle into bowls, top with chopped cilantro (and extra cheese or tortilla strips if I’m feeling fancy).

You might also enjoy the creamy and comforting Chicken Tortellini Soup Recipe if you’re in the mood for another hearty chicken-based soup.

Additional Tips for Making this Recipe Better

From my own experience, here are a few tricks I like:

I always grate cheese fresh — it melts smoother and avoids clumps.
I let the soup simmer a bit longer (an extra 10 minutes) if I have time — makes the flavors richer.
If the soup is too thick, I add a splash of broth or cream while reheating.
I zap a lime wedge so the juice flows easier.
I garnish with extra cilantro or crisp tortilla strips just before serving to keep them crunchy.

How to Serve Easy Creamy Chicken Soup With Poblanos And Black Beans Recipe?

This soup is lovely served in wide bowls, garnished with a sprinkle of cilantro, extra shredded cheese, or a dollop of sour cream (or Greek yogurt). You can add tortilla strips, crumbled chips, diced avocado, or slices of radish for crunch and color. Serve it with warm crusty bread or cornbread on the side so you can soak up every last bit.

Nutritional Information

Here’s a rough idea of what each cup gives you (from the original recipe’s estimates)

Calories: ~233 kcal
Protein: ~23 g
Carbohydrates: ~17 g
Fat: ~8 g

Make Ahead and Storage

Refrigeration

Once cooled, store leftover soup in an airtight container in the fridge for up to 3 days. I always leave the cheese and cream intact so reheating is easier.

Freezing

Because cream-based soups can separate, I prefer to freeze the soup before adding cream and cheese. Freeze the rest in airtight freezer containers for up to 3 months. When thawing, heat gently, then stir in cream and cheese at the end.

Reheating

Reheat gently over low heat (don’t boil) to prevent separation. If it seems too thick, add a splash of broth or cream. Stir continuously until smooth.

Why You’ll Love This Recipe?

Here are a few reasons I kept going back for another bowl:

It’s downright easy to prepare — minimal fuss, lots of payoff.
It’s creamy but not heavy, thanks to balanced dairy and broth.
It has Southwestern flavor appeal from poblanos, beans, and lime — bold but not spicy.
It’s versatile — you can substitute ingredients and make it dairy-free or extra veggie-packed.
It’s a complete meal in a bowl — protein, beans, veggies — no fuss.

Ash Tyrrell