This soup is warm, cozy, and full of flavor—without a ton of work. It’s the kind of recipe I make when I’ve got leftover chicken or I want something hearty but still light. The poblanos bring a little smoky kick, the beans make it filling, and everything comes together in one pot. Perfect for weeknights or when you want something comforting but not too heavy.
What You’ll Need
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 poblano peppers, diced and seeds removed
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 4 cups low-sodium chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 1/2 cups cooked shredded chicken
- 1 cup frozen corn (no need to thaw)
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1/2 teaspoon salt (or more to taste)
- 1/4 teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro for topping
Why I Love This Recipe
This soup brings the comfort of something homemade with very little effort. It’s easy to make, but feels like something you’d order at a cozy restaurant. I’ve made it on cold nights, for friends visiting, and even meal-prepped it for the week. Every time, it hits the spot.
- One pot, easy cleanup
- Full of flavor with basic ingredients
- Great way to use leftover chicken
- Hearty but still light
- Tastes even better the next day
Serves: 4
Cook Time: 35 minutes
Macros (per serving)
Calories: 290
Protein: 23g
Carbs: 26g
Fat: 12g
Fiber: 7g
Why This Recipe Works (Quick Science)
Poblano peppers add natural smokiness without being spicy, and sautéing them with onions brings out their flavor. The combination of cumin, chili powder, and oregano gives the soup a balanced seasoning base. Fire-roasted tomatoes add depth, while lime juice at the end brightens everything up.
Pro Tips
- Roast your poblanos over a gas flame or broil them for extra smokiness before dicing.
- If using rotisserie chicken, remove the skin for a cleaner broth.
- Stir the soup after adding tomatoes to avoid sticking at the bottom.
- Let it simmer gently—not boil—to keep the chicken tender.
- Always finish with lime juice—it brings the whole soup to life.
Tools Required
- Large soup pot
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring spoons and cups
Substitutions and Variations
- Swap poblano peppers with green bell peppers if you want it mild
- Use pinto beans instead of black beans
- Add diced zucchini or spinach for more veggies
- Use vegetable broth and skip chicken for a vegetarian version
- Add a splash of cream for a creamier version
Make Ahead Tips
You can make the full soup ahead and refrigerate for up to 4 days. The flavors get even better. Just reheat on the stove or microwave.
Cooking Instructions
Step 1: Sauté the Onion and Garlic
Heat 2 tablespoons of olive oil in a large soup pot over medium heat. Add 1 diced yellow onion and cook for 3–4 minutes until soft. Stir in 3 minced garlic cloves and cook for another 30 seconds.
Step 2: Add the Poblanos and Spices
Add 2 diced poblano peppers (seeds removed), 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/2 teaspoon oregano. Stir and cook for 3–4 minutes until peppers begin to soften.
Step 3: Add Broth and Tomatoes
Pour in 4 cups chicken broth and 1 can (14.5 oz) fire-roasted diced tomatoes (with juices). Stir well and bring to a simmer.
Step 4: Add Beans, Corn, and Chicken
Add 1 can (15 oz) black beans (drained and rinsed), 1 cup frozen corn, and 1 1/2 cups cooked shredded chicken. Stir everything together and let the soup simmer for 10–15 minutes.
Step 5: Season and Finish
Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Right before serving, stir in the juice of 1 lime. Taste and adjust seasoning if needed.
Step 6: Serve and Garnish
Ladle soup into bowls and top with chopped fresh cilantro. Optional: serve with tortilla chips, avocado slices, or a dollop of sour cream.
Leftovers and Storage
Let soup cool fully, then store in an airtight container in the fridge for up to 4 days. It freezes great too—just leave out the cilantro and lime until reheating.
Common Mistakes
- Not sautéing the peppers long enough—they need that cook time to soften and release flavor.
- Using raw chicken—this recipe calls for already-cooked, shredded chicken.
- Skipping the lime juice—it really brightens the soup.
- Letting it boil too hard—keep it at a simmer so flavors meld without drying the chicken.
What to Serve With
- Warm corn tortillas or tortilla chips
- Simple avocado salad
- Mexican rice
- Quesadillas on the side
- A cold Mexican lager or lime water
FAQ
Can I use raw chicken?
Not for this version. It needs pre-cooked, shredded chicken. You can use rotisserie or leftovers.
Can I make it in the slow cooker?
Yes—just sauté the veggies first, then add everything to the slow cooker and heat on low for 3–4 hours.
Is this spicy?
Nope! Poblanos are mild. Want more heat? Add a diced jalapeño or hot sauce.
Can I freeze it?
Absolutely. Let it cool, then freeze for up to 3 months. Thaw and reheat gently.
Wrap-Up
This chicken, poblano, and black bean soup is easy, warming, and packed with flavor. It’s the kind of meal you’ll come back to again and again. If you try it, leave a comment and let me know how it turned out—or ask any questions if you run into a snag.
