Chicken Poblano and Black Bean Soup is the kind of dish that warms your soul and fills your kitchen with tantalizing aromas. It’s a delightful blend of tender shredded chicken, hearty black beans, and flavorful poblano peppers simmered to perfection. This soup is perfect for cozy weeknight dinners or when hosting friends on a chilly evening. With its comforting texture and rich flavors, it quickly becomes a family favorite.
Why You’ll Love This Recipe
One of the standout features of this recipe is its ability to provide warm, comforting nourishment while being incredibly easy to prepare. Whether you’re looking for a budget-friendly meal or something the kids will love, Chicken Poblano and Black Bean Soup delivers on all fronts. It’s a dish that not only satisfies but also brings everyone to the table to share in the joy of a home-cooked meal.
“This soup is a cozy hug in a bowl! My kids can’t get enough of it, and I love how easy it is to make!”
How to Make Chicken Poblano and Black Bean Soup
Creating this hearty soup is a breeze and involves just a few simple steps. You will start by sautéing some vegetables, then mix in your chicken and beans before simmering everything together to let those flavors meld beautifully. It’s a straightforward process that even novice cooks can master!
Ingredients
To whip up this comforting soup, you’ll need:
- 2 cups shredded chicken
- 1 can black beans, drained and rinsed
- 1 can fire-roasted tomatoes
- 1-2 poblano peppers, diced
- 1 onion, chopped
- 4 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream or coconut milk
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
If you need dairy-free options, coconut milk is a perfect substitute for heavy cream, while vegetable broth can easily replace chicken broth.
Directions
- In a large pot, heat a bit of oil over medium heat. Sauté the chopped onion and minced garlic until they turn translucent.
- Toss in the diced poblano peppers and cook for an additional few minutes until they soften.
- Add the shredded chicken, black beans, and fire-roasted tomatoes; stir to combine.
- Pour in the chicken broth and bring the mixture to a gentle simmer.
- Next, stir in the heavy cream or coconut milk, cumin, and salt and pepper to taste. Mix well.
- Allow the soup to simmer for about 15 minutes, letting all the flavors meld together.
- Serve hot, garnished with fresh cilantro.
Serving Suggestions
Chicken Poblano and Black Bean Soup is delicious on its own but can be even better with some complementary sides. Consider serving it with crispy tortilla chips for a delightful crunch or topping it with diced avocado for creaminess. A simple green salad on the side helps to brighten up the meal, and a glass of iced tea or fruity lemonade can make for a refreshing pairing.
Storage & Reheating
If you find yourself with leftovers, you can store the soup in an airtight container in the fridge for up to 4 days. For longer storage, freeze it in portions for up to 3 months. When reheating, simply warm it on the stovetop over low heat or in the microwave until hot, making sure to stir occasionally. Add a splash of broth or water if needed to bring it back to the desired consistency.
Pro Tips
For an extra flavor boost, consider roasting the poblano peppers before dicing them. This brings out their natural sweetness and adds a charred depth to the soup. Additionally, if you like a bit of heat, feel free to add diced jalapeños or sprinkle in some cayenne pepper. Using rotisserie chicken can save you time and add immense flavor to the dish.
Variations
Feel free to customize this soup according to your taste! Swap out the black beans for pinto beans for a different texture, or add corn for a sweet crunch. For a vegetarian option, use chickpeas instead of chicken, and vegetable broth in place of chicken broth. You can also adjust the spice level by adding more cumin or chili powder.
FAQs
Can I use fresh poblano peppers instead of canned?
Absolutely! Fresh poblano peppers are perfect for this recipe and will enhance the flavor even more. Just make sure to roast them first for added depth of flavor.
Can I make this soup ahead of time?
Yes, this soup stores well, so you can make it a day in advance. Just reheat it gently before serving.
Is this soup freezer-friendly?
Yes, Chicken Poblano and Black Bean Soup freezes beautifully! Portion it into containers for easy meals later on.
For more cozy soup recipes, check out our articles on Slow Cooker Chicken Tortilla Soup and Classic Tomato Basil Soup!
Print
Chicken Poblano and Black Bean Soup
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A warm and hearty blend of shredded chicken, black beans, and poblano peppers, this soup is a family favorite perfect for cozy dinners.
Ingredients
- 2 cups shredded chicken
- 1 can black beans, drained and rinsed
- 1 can fire-roasted tomatoes
- 1–2 poblano peppers, diced
- 1 onion, chopped
- 4 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream or coconut milk
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat a bit of oil over medium heat. Sauté the chopped onion and minced garlic until they turn translucent.
- Toss in the diced poblano peppers and cook for an additional few minutes until they soften.
- Add the shredded chicken, black beans, and fire-roasted tomatoes; stir to combine.
- Pour in the chicken broth and bring the mixture to a gentle simmer.
- Next, stir in the heavy cream or coconut milk, cumin, and salt and pepper to taste. Mix well.
- Allow the soup to simmer for about 15 minutes, letting all the flavors meld together.
- Serve hot, garnished with fresh cilantro.
Notes
For dairy-free options, use coconut milk instead of heavy cream and vegetable broth in place of chicken broth. Roasting the poblano peppers adds extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg