I pared this Easy Chicken, Poblano, and Black Bean Soup (Small Batch) down to a single unexpected pantry swap, making it a standout Dinner Ideas With Black Beans option.
I never expected a small batch of soup to flip my whole weeknight dinner script, but that is exactly what happened when I paired roasted poblano peppers with black beans in a rich, silky bowl. I wanted something simple and bold, not fussy, and this combo somehow delivers with a little smoke and a lot of attitude.
It’s the kind of Soup With Black Beans that makes people ask whats in it without you volunteering details, and then they keep spooning it back. I mess up recipes all the time but this one forgives you, honestly.
Ingredients
- Poblano peppers: Smoky, mild heat, adds vitamin C and flavor without much calories.
- Black beans: Packed with fiber and plant protein, they makes the soup hearty and filling.
- Chicken breast: Lean protein that keeps it satisfying, low fat if skins removed.
- Heavy cream: Gives creamy mouthfeel and richness, adds fat and calories so use sparingly.
- Corn: Sweet pop of texture, adds carbs and tiny bits of fiber and sweetness.
- Onion: Savory base flavor, provides vitamins and natural sweetness when cooked down.
- Lime: Bright acid, lifts flavors and balances the creaminess with citrus tang.
- Cilantro: Fresh herbal note, small vitamins and bright aroma that finishes the bowl.
Ingredient Quantities
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped (about 1 cup)
- 2 cloves garlic, minced
- 2 poblano peppers, roasted, peeled, seeded and chopped (about 8 oz)
- 1 boneless skinless chicken breast (about 8 oz), cooked and shredded
- 3 cups low sodium chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1/2 cup frozen corn
- 1/2 cup heavy cream
- 2 tbsp sour cream or Mexican crema
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- juice of 1 lime (about 1 tbsp)
- 1/4 cup chopped fresh cilantro plus more for garnish
- 1/2 cup shredded Monterey Jack or pepper Jack cheese, optional
- Tortilla chips or strips for serving, optional
How to Make this
1. Heat 1 tbsp olive oil in a medium pot over medium heat. Add the finely chopped yellow onion and cook until soft and translucent, about 5 minutes, then add the minced garlic and cook 30 to 45 seconds until fragrant. Toss in the cumin and dried oregano and stir for 15 seconds to toast the spices.
2. Add the chopped roasted poblano peppers, shredded chicken, drained black beans, and frozen corn to the pot. Pour in the 3 cups low sodium chicken broth, then stir in 1 tsp kosher salt and 1/4 tsp freshly ground black pepper. Bring to a gentle simmer.
3. Let everything simmer, uncovered, for 8 to 10 minutes so the flavors marry. If you like more pronounced pepper chunks, remove about 1/2 cup of the poblanos and beans now and set aside before blending.
4. For the creamy base, partially puree the soup. Use an immersion blender to blend until mostly smooth but still a little chunky. If you don’t have one, ladle about half the soup into a blender, blend until smooth, then return to the pot. Be careful with hot liquids.
5. Stir in the 1/2 cup heavy cream and the 2 tbsp sour cream or Mexican crema. Warm gently over low heat, do not boil, so the dairy won’t separate. If soup seems too thick add a splash more chicken broth.
6. Squeeze in the juice of 1 lime and stir in the 1/4 cup chopped fresh cilantro. Taste and adjust salt, pepper, or lime as needed.
7. If using cheese, either sprinkle 1/2 cup shredded Monterey Jack or pepper Jack on each bowl so it melts, or stir it into the soup off the heat for extra richness. Don’t overheat once cheese is in or it’ll get stringy.
8. Serve hot with extra cilantro for garnish and tortilla chips or strips on the side or crumbled on top. Leftovers keep well in the fridge for 3 to 4 days and reheats nicely, thin with a little broth if it thickens.
Equipment Needed
1. Medium pot (3 to 4 qt)
2. Sharp chef’s knife
3. Cutting board
4. Measuring cups and spoons
5. Wooden spoon or heatproof spatula
6. Immersion blender or regular blender (use caution with hot liquids)
7. Colander or fine mesh sieve for draining beans
8. Ladle, serving bowls and a small citrus juicer or reamer
FAQ
Creamy Chicken Poblano Soup With Black Beans Recipe Substitutions and Variations
- Poblano peppers: swap with roasted Anaheim peppers or 4 ounces canned green chiles, or roasted red bell pepper if you want it milder.
- Chicken breast: use shredded rotisserie chicken or leftover cooked chicken, or for a vegetarian twist swap with shredded jackfruit or add an extra can of black beans.
- Heavy cream: replace 1/2 cup heavy cream with 1/2 cup whole milk plus 2 tablespoons melted butter to mimic the fat, or use 1/2 cup full fat coconut milk for a dairy free version, or thin plain Greek yogurt with a splash of milk for a tangy creaminess.
- Black beans: substitute pinto beans or cannellini beans, or use cooked chickpeas for a firmer bite, or skip beans and add extra corn and diced potatoes, it’s great if you want less bean texture.
Pro Tips
1) Roast and peel poblanos ahead of time then freeze in a zip top bag, they keep great and save tons of time later. After charring, trap them in a bowl with plastic wrap or a paper towel to steam for 10 minutes, the skins will slip off easy. Wear gloves when seeding if your hands are sensitive.
2) For perfect texture, only puree half the soup and mash the rest with a potato masher if you like it chunky, or pulse the blender so it stays a little rustic. If you use a blender, vent the lid and start slow so hot soup wont erupt.
3) Protect the cream and crema by adding them off the heat and warming gently, do not let the soup boil after you add dairy or it can split. If you need to reheat leftovers, stir in the cream just before serving instead of reheating it with the soup.
4) Boost depth without overpowering the chile flavor by toasting extra cumin seeds in the pan for 30 seconds and adding a small pinch of smoked paprika or one minced chipotle in adobo if you want smoke and heat. A squeeze of lime at the end brightens everything, so taste and add more if it feels flat.
5) Make this weeknight friendly: use rotisserie chicken for fast prep, drain and rinse the beans well to cut canned saltiness, and store leftovers in the fridge up to four days. If freezing, skip the cream and add fresh dairy when you reheat.
Creamy Chicken Poblano Soup With Black Beans Recipe
I pared this Easy Chicken, Poblano, and Black Bean Soup (Small Batch) down to a single unexpected pantry swap, making it a standout Dinner Ideas With Black Beans option.
4
servings
434
kcal
Equipment: 1. Medium pot (3 to 4 qt)
2. Sharp chef’s knife
3. Cutting board
4. Measuring cups and spoons
5. Wooden spoon or heatproof spatula
6. Immersion blender or regular blender (use caution with hot liquids)
7. Colander or fine mesh sieve for draining beans
8. Ladle, serving bowls and a small citrus juicer or reamer
Ingredients
-
1 tbsp olive oil
-
1 small yellow onion, finely chopped (about 1 cup)
-
2 cloves garlic, minced
-
2 poblano peppers, roasted, peeled, seeded and chopped (about 8 oz)
-
1 boneless skinless chicken breast (about 8 oz), cooked and shredded
-
3 cups low sodium chicken broth
-
1 (15 oz) can black beans, drained and rinsed
-
1/2 cup frozen corn
-
1/2 cup heavy cream
-
2 tbsp sour cream or Mexican crema
-
1 tsp kosher salt
-
1/4 tsp freshly ground black pepper
-
1/2 tsp ground cumin
-
1/2 tsp dried oregano
-
juice of 1 lime (about 1 tbsp)
-
1/4 cup chopped fresh cilantro plus more for garnish
-
1/2 cup shredded Monterey Jack or pepper Jack cheese, optional
-
Tortilla chips or strips for serving, optional
Directions
- Heat 1 tbsp olive oil in a medium pot over medium heat. Add the finely chopped yellow onion and cook until soft and translucent, about 5 minutes, then add the minced garlic and cook 30 to 45 seconds until fragrant. Toss in the cumin and dried oregano and stir for 15 seconds to toast the spices.
- Add the chopped roasted poblano peppers, shredded chicken, drained black beans, and frozen corn to the pot. Pour in the 3 cups low sodium chicken broth, then stir in 1 tsp kosher salt and 1/4 tsp freshly ground black pepper. Bring to a gentle simmer.
- Let everything simmer, uncovered, for 8 to 10 minutes so the flavors marry. If you like more pronounced pepper chunks, remove about 1/2 cup of the poblanos and beans now and set aside before blending.
- For the creamy base, partially puree the soup. Use an immersion blender to blend until mostly smooth but still a little chunky. If you don't have one, ladle about half the soup into a blender, blend until smooth, then return to the pot. Be careful with hot liquids.
- Stir in the 1/2 cup heavy cream and the 2 tbsp sour cream or Mexican crema. Warm gently over low heat, do not boil, so the dairy won't separate. If soup seems too thick add a splash more chicken broth.
- Squeeze in the juice of 1 lime and stir in the 1/4 cup chopped fresh cilantro. Taste and adjust salt, pepper, or lime as needed.
- If using cheese, either sprinkle 1/2 cup shredded Monterey Jack or pepper Jack on each bowl so it melts, or stir it into the soup off the heat for extra richness. Don't overheat once cheese is in or it'll get stringy.
- Serve hot with extra cilantro for garnish and tortilla chips or strips on the side or crumbled on top. Leftovers keep well in the fridge for 3 to 4 days and reheats nicely, thin with a little broth if it thickens.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 470g
- Total number of serves: 4
- Calories: 434kcal
- Fat: 23g
- Saturated Fat: 11.5g
- Trans Fat: 0.12g
- Polyunsaturated: 1g
- Monounsaturated: 7.5g
- Cholesterol: 75mg
- Sodium: 500mg
- Potassium: 538mg
- Carbohydrates: 25g
- Fiber: 8.3g
- Sugar: 8g
- Protein: 24g
- Vitamin A: 2000IU
- Vitamin C: 42.5mg
- Calcium: 120mg
- Iron: 1.5mg