Easy Chicken, Poblano, and Black Bean Soup is a hearty, flavorful dish filled with tender chicken, smoky poblano peppers, and protein-packed black beans, all simmered together in a rich, savory broth. This simple and satisfying soup is perfect for a cozy dinner and is both nutritious and delicious!

Why You’ll Love This Recipe

This soup is a one-pot wonder, packed with the perfect balance of flavors. The smoky heat from the poblano peppers, combined with tender chicken and hearty black beans, makes this soup incredibly satisfying. It’s easy to prepare, full of nutrients, and perfect for meal prep. Whether you’re looking for a comforting dinner or a make-ahead lunch, this soup is sure to become a new favorite!

Easy Chicken, Poblano, and Black Bean Soup

Ingredients

2 tablespoons olive oil
1 lb chicken breasts (boneless, skinless), cut into small cubes
1 medium onion, diced
2 cloves garlic, minced
2 poblano peppers, seeded and chopped
1 can (15 oz) black beans, drained and rinsed
4 cups chicken broth
1 can (14.5 oz) diced tomatoes
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika (optional, for extra smokiness)
Salt and pepper, to taste
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Sour cream or Greek yogurt (for garnish, optional)
Shredded cheese (optional, for topping)

(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 or Dutch oven over medium-high heat. Add the cubed chicken and cook for 5–7 minutes, or until browned and cooked through. Remove the chicken from the pot and set aside.
Sauté the Vegetables: In the same pot, add the diced onion and cook for about 3 minutes, until softened. Add the minced garlic and chopped poblano peppers and cook for another 2 minutes, until fragrant.
Add the Broth and Beans: Stir in the chicken broth, diced tomatoes, black beans, cumin, chili powder, smoked paprika (if using), and salt and pepper to taste. Bring the soup to a boil, then reduce the heat and let it simmer for 10–15 minutes to allow the flavors to meld together.
Return the Chicken to the Pot: Add the cooked chicken back into the pot and simmer for an additional 5 minutes, allowing the chicken to soak up the flavors of the broth.
Finish with Lime Juice: Stir in the lime juice for a fresh, tangy kick. Taste the soup and adjust the seasoning with more salt, pepper, or chili powder if needed.
Serve: Ladle the soup into bowls and garnish with fresh cilantro, a dollop of sour cream or Greek yogurt, and a sprinkle of shredded cheese, if desired. Serve hot and enjoy!

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Spicy Version: Add a chopped jalapeño or a few dashes of hot sauce to the soup for more heat.
Vegetarian Version: Skip the chicken and add extra beans or vegetables (like corn, zucchini, or sweet potatoes) for a vegetarian twist.
Creamy Soup: Stir in a 1/2 cup of heavy cream or coconut milk at the end of cooking for a creamy, rich texture.
Toppings: Top the soup with crushed tortilla chips, avocado slices, or a squeeze of fresh lime juice for added flavor and texture.
Add Rice or Quinoa: For a heartier soup, serve it with a scoop of cooked rice or quinoa in the bowl.

Storage/Reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Freezing: This soup freezes well. Let it cool completely before transferring it to a freezer-safe container. It can be stored for up to 3 months. To reheat, thaw overnight in the fridge and reheat on the stove or in the microwave.
Reheating: Reheat in a pot over medium heat, adding a splash of water or broth if the soup thickens too much.

FAQs

1. Can I use other types of peppers in place of poblano?

Yes, you can use green bell peppers for a milder flavor, or jalapeños for more heat. Adjust the quantity based on your preferred spice level.

2. Can I use canned chicken in this soup?

Yes, you can substitute canned chicken for the fresh chicken. Just make sure to drain it well and add it to the soup in the final stages of cooking to heat through.

3. Can I use frozen chicken?

Yes, you can use frozen chicken. Just make sure to cook the chicken fully before adding it back to the soup. You may want to thaw it first for quicker cooking.

4. How can I make this soup spicier?

Add more chili powder, cayenne pepper, or fresh chilies like jalapeños or serrano peppers to the soup to increase the heat.

5. Can I make this soup in advance?

Yes, this soup actually tastes even better the next day as the flavors continue to meld. Store it in an airtight container in the fridge and reheat before serving.

6. Can I use a slow cooker for this soup?

Yes, you can make this soup in the slow cooker. Simply add all the ingredients (except the lime juice) to the slow cooker and cook on low for 6–8 hours, or on high for 3–4 hours. Add the lime juice at the end.

7. Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just be sure to check the labels on any pre-packaged ingredients (such as broth or canned tomatoes) to ensure they’re gluten-free.

8. Can I add more vegetables to the soup?

Absolutely! You can add vegetables like corn, zucchini, or carrots for more texture and flavor. Just add them along with the broth and beans and cook until tender.

9. How do I make this soup creamy?

For a creamy version, stir in a bit of heavy cream, coconut milk, or Greek yogurt towards the end of cooking.

10. Can I use frozen black beans?

Yes, you can use frozen black beans. Just make sure to thaw and drain them before adding them to the soup.

Conclusion

Easy Chicken, Poblano, and Black Bean Soup is a flavorful, filling dish that’s perfect for any day of the week. The smoky poblano peppers, tender chicken, and hearty black beans make it a satisfying meal, while the blend of spices gives it a wonderful depth of flavor. Whether you’re serving it for a family dinner or meal prepping for the week, this soup is sure to become a favorite in your rotation!