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Easy Creamy Chicken Soup With Poblanos And Black Beans Recipe
Ash Tyrrell

Easy Creamy Chicken Soup With Poblanos And Black Beans Recipe

I just made this Easy Creamy Chicken Soup With Poblanos And Black Beans, 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.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 5
Ingredients Method Notes

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 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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).

Notes

  • 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.