Smoky Poblano Chicken & Black Bean Soup

Alright, picture this: the moment you roast a poblano pepper, that unmistakable smoky aroma hits your kitchen, filling the air with cozy vibes that scream, “comfort food coming through!” This Smoky Poblano Chicken & Black Bean Soup is exactly that—a hug in a bowl with tender chicken, creamy black beans, and just the right kick from those charred poblanos. I can’t wait to share this recipe because it’s simple to make, full of vibrant flavors, and feels like you’ve been cooking it forever, even if it’s your first time. Trust me, once the rich, smoky scent starts wafting around your house, you’ll want to dive in with a big spoon right away.

Quick Facts

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Ingredients

For the Main Dish:

2 large poblano peppers
1 tablespoon olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon chili powder
6 cups low-sodium chicken broth
1 (15-ounce) can black beans, drained and rinsed
1 pound boneless, skinless chicken breasts or thighs
Salt and black pepper, to taste
Juice of 1 lime

How I Make It

Step 1:

First things first, get those poblano peppers roasted. Place them directly onto your gas burner or under a broiler on high. Turn frequently until the skin is blackened and blistered all over—this takes about 8-10 minutes. Then, toss them in a sealed plastic bag or covered bowl for 10 minutes to steam; this makes peeling the skin a breeze.

Step 2:

While the poblanos sweat, heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, around 5 minutes. Stir in the minced garlic, cumin, smoked paprika, and chili powder, letting those aromas bloom for about a minute.

Step 3:

Peel the poblanos, remove stems and seeds, and roughly chop. Toss them into the pot along with the rinsed black beans and chicken broth. Bring the soup to a simmer.

Step 4:

Add the whole chicken breasts or thighs to the simmering soup. Cover and let cook for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F. Don’t forget to stir occasionally to keep flavors blended!

Step 5:

Remove the chicken and shred it with two forks. Return it to the pot and stir well. Taste and season with salt, pepper, and lime juice to brighten everything up.

Step 6:

Ladle the soup into bowls and, if you’re feeling fancy, garnish with chopped cilantro, avocado slices, or a dollop of sour cream. Now you’re ready to enjoy a bowl full of smoky, hearty goodness.

Variations & Tips

Swap black beans for pinto or kidney beans for a different bean texture.
Use leftover rotisserie chicken to cut cooking time down.
For extra heat, add a diced jalapeño with the onions.
Use chicken thighs for a moister, richer flavor compared to breasts.
If you want a creamier soup, puree half of the beans and poblanos before adding the chicken back in.
Swap chicken broth for vegetable broth for a vegetarian twist (use tofu or beans only then).

How I Like to Serve It

This soup is perfect for cozy weeknight dinners or casual weekend lunches. I love serving it with warm corn tortillas or tortilla chips for dipping. A squeeze of lime and a sprinkle of fresh cilantro on top really complete the experience, especially as the weather cools and you want something comforting yet full of vibrancy.

Notes

Leftovers keep well refrigerated for up to 4 days; reheat gently to avoid drying out the chicken.
Smoking the poblanos is key—don’t skip roasting or use canned roasted poblanos as a shortcut, the flavor just won’t be the same.

Closing: This soup hits just the right balance of smoky, hearty, and fresh, making it a reliable favorite anytime you crave something wholesome with a little kick.