Creamy Chicken Poblano & Black Bean Soup

Okay, imagine the first time you stumbled upon something that was just *so* good you couldn’t help but smile mid-bite — that’s this soup for me. Creamy, smoky poblanos mingling with tender chicken and rich black beans create a bowl of warmth that feels like a big comforting hug. I’ve tweaked this recipe more times than I can count, perfecting that balance of spice, creaminess, and heartiness. Plus, it’s one of those dishes that’s surprisingly simple but looks and tastes like you’ve been slaving in the kitchen all day (shh, don’t tell anyone!). Ready to cozy up with a bowl full of flavor and a little bit of kitchen magic? Let’s get cooking!

Quick Facts

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

For the Main Dish:

2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
3 roasted poblano peppers, peeled and chopped (about 1 cup)
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes (optional, for heat)
4 cups low-sodium chicken broth
2 cups cooked shredded chicken (rotisserie works great!)
2 (15-ounce) cans black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes
1/2 cup heavy cream or half-and-half
Salt and black pepper, to taste

For the Sauce / Garnish (if applicable):

1/4 cup fresh cilantro, chopped
Juice of 1 lime
Sour cream (optional, for topping)
Shredded cheese (cheddar or Monterey Jack), optional

How I Make It

Step 1:

Heat the olive oil in a large pot over medium heat. Toss in the diced onion and sauté until soft and translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant — your kitchen should smell like heaven right now.

Step 2:

Stir in the chopped poblano peppers, cumin, smoked paprika, and red pepper flakes if you’re feeling adventurous. Let those spices toast lightly for 1-2 minutes to really wake up their flavors.

Step 3:

Pour in the chicken broth, diced tomatoes, and black beans. Bring everything to a gentle boil, then reduce heat and let it simmer for 15 minutes so the flavors meld beautifully.

Step 4:

Add the shredded chicken and stir to combine. Simmer for another 5 minutes to warm through and let the chicken soak up that smoky goodness.

Step 5:

Lower the heat and stir in the heavy cream. Cook gently for 3 more minutes. If the soup feels too thick, add a splash more broth or water to reach your desired consistency.

Step 6:

Season with salt and pepper to taste, then finish by squeezing in the fresh lime juice. Garnish with chopped cilantro, a dollop of sour cream, and shredded cheese if you like—each bite is creamy comfort meets zesty brightness.

Variations & Tips

Try swapping the chicken for shredded rotisserie turkey for a great twist during the holidays.
If fresh poblanos aren’t around, poblano powder or a poblano-based salsa can work in a pinch.
For a vegetarian version, skip the chicken and add extra beans or some diced zucchini.
Use half-and-half instead of heavy cream to lighten it up without losing creaminess.
Leftovers taste amazing the next day — just add a splash of broth when reheating to keep it silky.
If you like it spicier, add chopped jalapeños or a dash of chipotle in adobo sauce for a smoky kick.

How I Like to Serve It

I love ladling this soup into sturdy bowls on a chilly evening, pairing it with warm corn tortillas or crusty bread for dunking. It’s perfect for casual weeknight dinners or when friends drop by unexpectedly. A squeeze of fresh lime and a sprinkle of cilantro right before serving make it feel festive and fresh, even mid-winter.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.
When reheating, warm gently on the stovetop or in the microwave, adding broth as needed to loosen the soup.

Closing: This creamy chicken poblano & black bean soup always feels like a little bowl of sunshine — it’s reliably cozy, packed with flavor, and just the right kind of simple to keep coming back to.