Easy Chicken, Poblano, and Black Bean Soup is a flavorful and hearty dish that combines tender chicken, smoky poblano peppers, and protein-packed black beans in a savory broth. This comforting soup is quick to make, yet full of rich, complex flavors. Perfect for a cozy weeknight meal or a hearty lunch, it’s both satisfying and nutritious.

Why You’ll Love This Recipe

This soup is a great combination of bold, smoky flavors from the poblanos and black beans, balanced with the tender, juicy chicken. It’s easy to make, ready in less than an hour, and perfect for meal prepping. The layers of flavor from the poblano peppers and seasonings make it more than just a simple chicken soup, while the black beans add richness and depth. Whether you’re a soup lover or just looking for a quick and nutritious meal, this recipe won’t disappoint.

Easy Chicken, Poblano, and Black Bean Soup

Ingredients

2 tablespoons olive oil
1 lb (450g) boneless, skinless chicken breasts or thighs
2 poblano peppers, seeds removed and diced
1 medium onion, diced
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
4 cups chicken broth
1 can (14.5 oz) diced tomatoes with green chiles, undrained
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste
1 tablespoon lime juice
Fresh cilantro for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cook the chicken: Heat olive oil in a large pot over medium heat. Season the chicken with salt and pepper, and cook it in the pot for about 6-7 minutes per side, until fully cooked and golden brown. Remove the chicken from the pot and set it aside to cool slightly.
Sauté the vegetables: In the same pot, add the diced poblano peppers, onion, and garlic. Sauté for 5-7 minutes, or until the vegetables are softened and the onions are translucent.
Add the beans and broth: Stir in the black beans, diced tomatoes with green chiles, chicken broth, cumin, chili powder, and a pinch of salt and pepper. Bring the mixture to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
Shred the chicken: While the soup simmers, shred the cooked chicken into bite-sized pieces using two forks.
Combine and finish: Add the shredded chicken back into the pot. Stir in the lime juice and cook for an additional 5 minutes to heat everything through.
Serve: Ladle the soup into bowls and garnish with fresh cilantro, if desired. Serve hot, ideally with a side of cornbread or tortilla chips.

Servings and timing

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Spicy version: If you like extra heat, you can add a diced jalapeño or more chili powder. A splash of hot sauce can also add more spice at the end.
Vegetarian version: Skip the chicken and use vegetable broth, or replace the chicken with additional beans, like pinto beans or kidney beans, for a filling vegetarian alternative.
Add more vegetables: Feel free to add corn, carrots, or zucchini to the soup for extra nutrition and texture. Just chop them up and add them with the poblano peppers and onions.
Creamy option: For a creamier soup, stir in a splash of heavy cream or coconut milk towards the end of cooking. This will make the soup richer and smoother.

Storage/Reheating

Storage: Store any leftover soup in an airtight container in the fridge for up to 3 days. This soup actually tastes better the next day as the flavors continue to meld.
Reheating: Reheat the soup on the stove over medium heat for 5-10 minutes, or until heated through. You can also microwave individual portions for 1-2 minutes.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs are a great alternative. They’ll add a bit more richness and flavor to the soup. Just ensure they are fully cooked through before shredding.

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken. Just be sure to cook it thoroughly in the pot before adding the vegetables and broth. You may need to extend the cooking time slightly if using frozen chicken.

How can I make this soup spicier?

Add more chili powder, cumin, or a diced jalapeño to bring up the spice level. You can also add a dash of hot sauce at the end to increase the heat.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time and stored in the refrigerator for up to 3 days. It’s even better the next day as the flavors deepen.

How do I shred the chicken?

To shred the chicken, simply use two forks to pull apart the cooked chicken breasts or thighs into bite-sized pieces. You can also use a hand mixer or stand mixer for quicker shredding.

Can I freeze this soup?

Yes, you can freeze the soup for up to 3 months. Allow it to cool completely before transferring it to a freezer-safe container. Thaw in the fridge overnight and reheat on the stove when ready to serve.

What kind of broth should I use?

Chicken broth is ideal for this soup, but you can substitute it with vegetable broth for a lighter or vegetarian version.

Can I use fresh poblanos instead of roasted ones?

Yes, fresh poblanos work perfectly fine in this recipe. Roasting the poblanos beforehand gives them a deeper, smokier flavor, but fresh poblanos will still add that nice, mild heat and flavor.

What can I serve with this soup?

This soup pairs wonderfully with tortilla chips, cornbread, or a simple side salad. You could also serve it with a dollop of sour cream or avocado for added creaminess.

Can I use canned beans instead of dried beans?

Yes, canned black beans are great for this recipe. Just make sure to drain and rinse them well to remove any excess sodium or preservatives.

Conclusion

Easy Chicken, Poblano, and Black Bean Soup is a perfect weeknight meal that combines savory, smoky, and spicy flavors into a comforting and hearty bowl of goodness. It’s simple to make, full of protein and vegetables, and can easily be adapted to your taste. Whether you enjoy it on its own or with a side of your favorite bread, this soup is sure to become a staple in your cooking rotation.