A smaller batch chicken poblano soup recipe that makes about 1 ½ quarts of shredded chicken, poblano pepper, and black bean soup. This is a creamy soup that is packed with flavor, and comes together in about an hour.
Soups are one of my favorite go-to foods for the colder months, but I don’t need a gallon of it for myself and my significant other. 🙂 Thus, I love to make small batch soup recipes that makes about 1 1/2 quarts of soup, and this recipe is no exception.
This particular chicken soup recipe has a Southwestern touch to it, with shredded chicken, black beans, a poblano pepper, corn, and a flavorful spice blend. It requires about 20 minutes of hands-on time (including prep time), and the flavors really benefit from the soup simmering for about 30 total minutes (or longer, if you have the time)!
Ingredients
- 1 tbsp. Unsalted Butter
- 1/2 cup chopped Yellow Onion
- 1 Poblano Pepper, chopped (stem and seeds removed)
- Homemade Seasoning Blend: (or 1 tbsp. Chicken Taco Seasoning)
- ½ tsp. Garlic Powder
- ½ tsp. Onion Powder
- ½ tsp. Chili Powder
- ½ tsp. Dried Oregano
- ½ tsp. each of Kosher Salt + freshly cracked Black Pepper
- ¼ tsp. Cumin
- 2 cups (8 oz.) Shredded Chicken (Rotisserie Chicken, leftover Chicken Breast, or leftover Chicken Thighs)
- 1 can (15 oz.) Black Beans, drained (not rinsed)
- 1/2 cup Frozen Corn
- 3 cups Chicken Broth
- 1/2 cup Heavy Cream
- 1/2 cup Shredded Cheese (such as Cheddar, Mexican Blend, or Colby Jack)
- 1 Lime Wedge (about 1-2 tsp. fresh lime juice)
- finely chopped Cilantro, for garnish
Ingredient Notes and FAQs
Poblano Pepper
The first question I usually see is: are poblano peppers spicy? No, they’re typically not spicy at all! They’re classified with bell peppers and jalapenos, but are far milder than jalapeno peppers. They have more of a smoky flavor than a spicy kick, and are absolutely delicious in a variety of recipes.
In theory, you can tell if a poblano pepper is “hot” by looking at its size and shape. Generally, smaller and more slender poblano peppers tend to have a slight bit of heat when compared to larger, rounder ones. Additionally, the color of the pepper can indicate its heat level; the darker the color, the spicier the pepper. However, poblano peppers are typically mild, with a smoky flavor rather than intense heat. You really should never encounter a “spicy” one.
Secondly, how many cups of chopped poblano pepper do I need? Poblano peppers vary in size, and an average poblano pepper should give you about 3/4 cup
Homemade Seasoning Blend
I like the blend I listed for small batch, chicken-based, Mexican-inspired recipes. Feel free to use about a tablespoon of a chicken taco or chicken fajita seasoning instead! Or if you have a particular seasoning you really like, you can use that as a replacement, too.
Shredded Rotisserie Chicken
I love using rotisserie chicken for its flavor and convenience, but leftover shredded cooked chicken breast or chicken thighs will totally work.
Black Beans
I use canned black beans for all of my recipes. I keep a couple of cans in the pantry because they’re so versatile, but if you prefer to soak your beans overnight and go that route, I encourage you to do so! Canned pinto beans are a great substitute if you don’t have any black beans on hand.
Chicken Broth
To be honest, I really love to use bone broth in soups. It adds extra depth and flavor, but it is more expensive. I used typical chicken broth (it was on sale). You can use vegetable broth, vegetable stock, or chicken stock if you have some on hand that you need to get rid of! Or you can use the Better than Bouillon Roasted Chicken or Seasoned Vegetable flavors combined with water to make a super flavorful broth.
Heavy Cream
Heavy cream is ideal for this soup because of its rich flavor and thick, creamy texture. If you need to find a substitute, half and half should work. If you absolutely must use milk, use whole milk. 2% milk or 1% milk will be pretty watery, and won’t work in this recipe. (And just note that even using whole milk will make this soup much thinner than the recipes intends it to be!)
Shredded Cheese
Shred cheese from a block of cheese if you have the option! Technically, it melts into the soup better if it doesn’t come pre-shedded. Packaged shredded cheese contains an anti-caking agent that prevents it from blending easily into this soup. (But note, shredded cheese will work, it just may take some extra stirring). Like I mentioned above, I recommend cheddar cheese, Pepper Jack cheese, Colby Jack cheese, or a Mexican blend.
Topping Ideas
- chopped or whole Cilantro Leaves
- Shredded Cheese (the same used in the soup)
- Sour Cream (or Greek yogurt)
- sliced Radishes
- chopped Green Onions
- crispy Tortilla Strips
- crumbled Tortilla Chips
- Cotija Cheese (or Feta Cheese)
- diced Avocado
Recipe Tips
- Let the soup simmer for maximum flavor. The flavors need time to build, and allowing them to take their time and simmer for a while is the best way to make that happen!
- Use your favorite toppings to make this soup yours. Some great ideas are: more shredded cheese, chopped cilantro, sour cream (or Greek yogurt), thinly sliced radishes, chopped green onion, crispy tortilla strips (or crumbled tortilla chips), or whatever you’re feeling / need to get rid of. 🙂
I want to always encourage you to make these recipes your own, by the way. I think this soup is great as is, but you are more than welcome to add your own touch to it to make it the best it can be. For instance, you can add some shredded carrots in with the poblanos and onions for a little touch of sweetness, or some cherry tomatoes if you have some that need to be used before they meet their fate in the trash.
You can also toss the poblano pepper under the broiler for a few minutes to roast it, then peel the skin off and use it in the recipe for an nice roasted flavor. (You can also do this on a gas stove or over an open flame). I chose to skip this part to make this recipe a little easier, but I highly encourage you to take the extra step if you’re feeling it.
Directions
- Cook the chopped onions and poblano pepper. Melt the butter in a large sauce pan or a medium pot / Dutch oven (mine in these photos is a 3.5 quart enamel Dutch oven). Add onions, poblanos, and half of the seasoning blend. Cook for 5-6 minutes until tender and lightly browned.
- Add shredded chicken, black beans, frozen corn, chicken broth, and remaining seasoning. Turn the heat beneath the pot to medium-high, bring the soup to a simmer, and allow it to simmer (uncovered) for 15 minutes.
- Stir in cream and cheese. Once the cheese is fully melted, allow the soup to come to a simmer again.
- Simmer (for flavor!). Let the soup simmer for at least another 15 minutes.
- Serve. Taste the soup and season with salt and pepper if needed. Serve hot and garnish with your favorite toppings!
Step-by-Step Instructions
See below for a full step-by-step guide on how to make this Chicken, Poblano, and Black Bean Soup.
1. Cook the chopped onions (1/2 cup) and chopped poblano pepper (1/2 cup, or as much as a your poblano provides). Melt the butter in a large sauce pan or a medium pot / Dutch oven (mine in these photos is a 3.5 quart enamel Dutch oven). Add onions, poblanos, and half of the seasoning blend. Cook for 5-6 minutes until tender and lightly browned.
2. Add 2 cups of shredded chicken, 1 can of drained black beans, 1/2 cup of frozen corn, 3 cups of chicken broth, and remaining seasoning. Turn the heat beneath the pot to medium-high, bring the soup to a simmer, and allow it to simmer (uncovered) for 15 minutes.
3. Stir in cream and cheese. Once the cheese is fully melted, allow the soup to come to a simmer again.
4. Simmer (for flavor!). Let the soup simmer for at least another 15 minutes.
- Serve. Taste the soup and season with salt and pepper if needed. Serve hot and garnish with your favorite toppings!
How to Store and Reheat Leftovers
To Store Leftovers: Leftover soup can be stored in an airtight container in the refrigerator for up to three days. I don’t recommend freezing it though; creamy soups can be finicky when reheated, and they tend to separate.
To Reheat Leftovers: Reheat leftover soup in a saucepan over low heat. Heat it gently so it doesn’t separate, and feel free to add a splash or two of extra heavy cream while reheating to help keep the soup intact.
More Small Batch Soup Recipes
- Stuffed Green Pepper Soup (Small Batch)
- Small Batch Chicken Pot Pie Soup for Two
- Small Batch Chicken and Vegetable Soup
- Small Batch Loaded Potato Soup for Two
- Simple Spicy Tomato Soup
If you ever need to increase the amount you want to make in the recipe card, there is a little slider bar near the “servings” portion on the recipe card if you’re on a desktop, or if you’re on your phone, touch the number of servings on the recipe card (it will be a number, and colored dark red). You can adjust the slider bar that way instead of doing the calculations on your own! 🙂
If you make this chicken poblano soup and love it, please leave a comment and / or star rating below! You can also share it on Instagram and tag me, or use the hashtag #aflavorjournal so I can see it! If you have any questions about the ingredients or how to make it, send me an email so I can help out.
xx Sara
Easy Chicken, Poblano, and Black Bean Soup (Small Batch)
Ingredients
For Chicken Poblano Soup:
- 1 tbsp. Unsalted Butter or Olive Oil
- 1/2 cup chopped Yellow Onion
- 1 Poblano Pepper chopped, stems and seeds removed (see notes)
- Seasoning Blend (see below) or 1 tbsp. Chicken Taco / Chicken Fajita Seasoning
- 2 cups Shredded Chicken
- 1 can Black Beans (15 oz.; drained – not rinsed)
- 1/2 cup frozen Corn
- 3 cups Chicken Broth
- 1/2 cup Heavy Cream
- 1/2 cup Shredded Cheese Cheddar, Pepper Jack, Colby Jack, or Mexican Blend
- 2 tsp. fresh Lime Juice
- finely chopped Cilantro for garnish
For Seasoning Blend:
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Pwder
- 1/2 tsp. Chili Powder
- 1/2 tsp. Dried Oregano
- 1/2 tsp. (each) Kosher Salt + freshly crracked Black Pepper
- 1/4 tsp. Cumin
Instructions
- Cook the chopped onions and poblano pepper. Melt the butter in a large sauce pan or a medium pot / Dutch oven (mine in these photos is a 3.5 quart enamel Dutch oven). Add onions, poblanos, and half of the seasoning blend. Cook for 5-6 minutes until tender and lightly browned.
- Stir in the hearty ingredients. Add shredded chicken, black beans, frozen corn, chicken broth, and remaining seasoning, and stir to combine. Turn the heat beneath the pot to medium-high, bring the soup to a simmer, and allow it to simmer (uncovered) for 15 minutes.
- Make it creamy. Stir in the heavy cream and shredded cheese. Once the cheese is fully melted, allow the soup to come to a simmer again.
- Simmer (for flavor!). Let the soup simmer for at least another 15 minutes, then stir in the fresh lime juice and season with salt and pepper to taste.
- Serve. Divide the hot soup between warmed bowls, and garnish with cilantro and your favorite toppings!
Notes
Nutrition
Tried this recipe?
Make sure to follow on Pinterest @aflavorjournal and on Instagram @aflavorjournal
Comments & Reviews
Omg! So tasty! I used the shredded chicken instructions from the white chili recipe.
I also didn’t have access to poblano peppers, so substituted a red pepper plus half a jalapeno, both roasted under the broiler for about 6 minutes.
LOVE this move! That’s brilliant – thank you for sharing!!
Brilliant! Same situation here with bell and jalapeños available in the garden. Saved me a rip to the grocer.
I’m so glad you liked it!! And great idea to use those instructions for the chicken! 😍
What a fantastic new soup for us. I grew Poblano Peppers in my garden this year, and have been looking for great recipes to use them. This one checks all the boxes and is so lovely and flavorful! My husband and I thoroughly enjoy it and are looking forward to making more of your small batch recipes. Thank you.
I’m so glad to hear you both like it, Nancy! Thank you so much for making it!
We really enjoyed this soup. My Poblano made about 1 cup and it was perfect. Will try roasting next time for a little kick, but the recipe is great as is. Thank you.
Thank you so much for making it! I’m so glad you like it! Roasting the poblano is a great move for next time. 🙌
Ok, I keep coming back to this recipe. The flavors are so great! If you leave out the chicken, and add a couple of pounds of live mussels to steam in 2 cups of the finished soup for a few minutes, the results are amazing!
That sounds incredible!! 😍 I’m just so glad you like it, and even more glad that you can use it to make so many variations!!
Really great flavor and ingredients. The small batch style is perfect for my boyfriend and me. Can’t wait to make this one again. Thank you!
Thank you so much for making it, Ashleigh! I’m so glad you enjoyed it!
Can I substitute something for the heavy cream? I’d like a lower calorie version.
You can use half and half! Or whole milk, but it will have a thinner consistency!
I use plain greek yogurt. It will also be thinner than the heavy cream.
I purée cottage cheese and use it in place of Heaven cream! It’s so good!
What’s the ratio? Half cup heavy cream = half cup of pureed cottage cheese?
This was absolutely delicious! I was looking for recipes to use up poblano peppers from the garden. This was a hit! Gotta go pick another poblano and make it again. Thanks!!
Thank YOU for making it, Lisa! I’m so glad you like it!!
Can this be made in a crock pot?
I haven’t personally tested the crockpot version, but someone left this comment on Pinterest!:
“Very good and super easy! I made it in the crockpot, just dumped all the ingredients in and let it cook on high for about 4 hours …. Added the heavy cream at the last 30 mins, and left the cheese out.”
I hope this helps! If you’re using a raw chicken breast instead of the leftover or rotisserie shredded chicken, double the seasoning amount. You can remove the chicken breast once it is cooked through – usually after about three hours.
You can also stir the shredded cheese in with the heavy cream during the last 30 minutes of cooking!
Plan to make a big batch of this today and can’t wait to taste it! Would this soup freeze well?
Hi Anna! I hope you love it! I haven’t tried freezing it yet, but I don’t love freezing soups with heavy cream – they usually have a grainy texture when you reheat them. If you can, make the soup up to through step two, then freeze it! When you’re ready to reheat it, just reheat the frozen soup, then continue with step three of adding the heavy cream and cheese / simmering / adding lime juice. I hope this helps!
Why did u need to leave a 4 star review, simply to ask a question? I’ll never understand why people feel it’s OK to do that… Please note, I’m NOT leaving a rating to reply to your comment… bc it’s NOT necessary to punish the recipe creator bc u have a question or someone has a response.
This one is a keeper, I’ll be making this regularly. So tasty!
I’m so glad you liked it!! Thank you so much for making it!
All I can say is omg this soup is amazing whole family loved it thank you so much p.s everyone try it you won’t be disappointed it’s easy to make and its quick and yummy 😋
Thank you SO much for making it, Betty!! And for taking the time to leave such a wonderful comment!
I really like this recipe! I doubled it.. did less chicken and doubled the beans. Also added a ton of sautéed mushrooms. Delicious of lunch meal prep.
I love all of those ideas! Thank you so much for making this!
Great flavor! It’s just waaaay too much liquid. Maybe start with 2 cups of broth. I also doubled the cumin. Otherwise, my family loved it. I will use this recipe again!!
I’m so glad you loved it! I leaned into a more liquid-y soup for this recipe, but definitely recommend adjusting it to whatever you love the most!! Thank you so much for taking the time to comment!
Amazing soup. We couldn’t stop eating it! The poblano was just enough spice without being overly spicy. I’ve shared this recipe with others as I was so impressed
Thank you SO much for making it and for sharing!! I’m so happy to hear you enjoy it so much!
This is a super easy and super delicious soup. Highly recommend!
I’m so glad you enjoyed it, LuAnn! Thank you so much for making it!
Has anyone tried this either without the cream or using something like coconut milk? I’m lactose intolerant.
Hi Ginny! Someone left this comment on Pinterest – I hope it helps!:
“Came out great! Substituted heavy cream with oat milk and held back the cheese due to lactose issues and it came out delicious ♥️♥️”
My husband tried chicken poblano soup in a restaurant and requested that I find a recipe for it and I found this one. First let me say I normally don’t like spicy food so I was worried but holy cow this is one of the best soups I have ever had. First time making it I used water instead of chicken broth and it still turned out amazing. I think he will regret that request because now I want to eat it all the time!! Thank you for sharing this recipe.
This is SUCH an awesome comment, Sarah! I’m so glad you both enjoyed it so much! Thank you for making it, and for taking the time to leave this comment!
Made this tonight and YUMMMMY! A mouthful of wonderful flavors! It hit perfectly on a cold night! Thank you for this fool proof recipe!
Thank you SO much for making it, Bridgette!! I’m so glad you liked it!!
This is delicious! I doubled the recipe for my family. I did everything as written except for the chicken. I used two packs of chicken thighs. Toward the end some of the liquid evaporated so I added more broth, heavy cream & cheese. Next time I’m going to use chicken breast & less chicken overall. Even my 19 month old enjoyed this. My husband requested it again but served over rice. It was quick, easy & inexpensive.
I’m so glad you and your family liked it, Marissa!! Thank you so much for taking the time to leave such an awesome comment!
We eat a lot of soup, and this was a hit! Didn’t have to add one thing which is big because I usually always have to add more salt or other seasonings. Thanks so much for sharing!
Thank YOU so much for making it, and for taking the time to comment! I’m so glad you enjoyed it!!
Really enjoyed this recipe. Incredibly easy. I added Ro-Tel tomatoes and liked the acidity and texture they added. A great weeknight meal.
Ooooh that sounds like an incredible addition! Thank you so much for making it – I’m so glad you liked it!!
This soup is SOOOO good. We make it all the time! Thank you!
I’m so glad you like it! Thank you for making it so often! 💚
Made this tonight and it was delicious! Easy to make, flavorful, and just the right amount for my husband and me with enough for lunch tomorrow. We will be making this again soon!
Thank you so much for making it! I’m so glad you both enjoyed it!
Flavor was perfect! However, I followed the recipe exactly, but at the end, there was essentially no broth at all (which is my favorite part of a soup). Any ideas? Should I just add more broth, or maybe water? I even set a timer for the simmering… Thanks for any advice!
You can totally add more broth if you want to! It’s kind of more of a thick / creamy soup recipe, so totally make it yours and make it brothier (I don’t think that’s a word, but we’ll roll with it lol!) – Start with an extra cup and add more if you need to!
It’s *fine. Lacking depth of flavor.
Add some salt and lime juice. 😉
This recipe is perfect for a snow day. Easy to make especially when you have most of the ingredients on hand. We used a homemade chicken stock and the poblano pepper blended well. I loved it so much I kept drinking the broth. The soup pairs well with old bread and I used a bolillo (pan francés).
This recipe is a keeper and I will use it all over again.
Thank you so much for making it, Claudia! I’m so glad you enjoyed it! Homemade chicken stock totally takes it to the next level – and love the idea of pairing it with bolillo!
Love this soup! I add some green Tabasco sauce for a little kick.
Awesome soup! I used Pacific’s Organic Cumin Carrot Oat Milk soup as a substitute for the broth and cream and added an extra depth and warmth to the soup.
Ohhh that sounds so good!! And thank you so much for making this – I’m so glad you liked it!
This has been my favorite soup recipe for a while now. I’ve made it lots of times! Sooo good. Sometimes I’ll add some serrano peppers to spice it up a little more. Avocado on top is pretty amazing, too.
LOVE to hear that, Jess!! Thank you so much for making it, and for taking the time to comment, too! Serrano peppers and avocado both sound like incredible additions! 🥹
This recipe was so flavorful but mine did not look like your photo! I will however make it again. Couldn’t attach photo
I’m so glad you enjoyed it!
Made this soup today. Everyone in my family thoroughly enjoyed it. I will definitely make it again.
After reading the comments I did add a tablespoon or two of flour to the browning the butter/onions/ peppers – it thickened up perfectly!
Love to hear this, Joie! I’m so glad everyone enjoyed it!
This turned out tasty but I’ll definitely drain the beans next time as my soup turned purple after I put the heavy cream in. Again, delicious just didn’t look like i was expecting. Will definitely make again.
The recipe calls for draining the beans.
We had this soup at a Colorado eatery and this recipe is just as delicious if not more so. I doubled the recipe as my husband and I like to eat soup frequently. I think this soup could be frozen if you wait to add the cream until defrosted. Great recipe. Thanks for sharing it!
Thank you SO much for making it – I’m so glad you liked it! And totally agreed – you can freeze it if you wait to add the cream!
Our favorite fall soup. We really enjoy the flavors and how easy it is to make Thank you for sharing!
Thank you for making it! I’m so glad you enjoy it!
Don’t leave comments often but I’m really glad I ran across this recipe. Pretty much followed the recipe exactly but I had some pablanos I fire roasted a couple weeks ago so I used plenty of them. Topped the bowls with a little extra cheese, cilantro, avacado slices and stuck a couple tortilla chips in the bowl. Excellent recipe and with cooking for just 2 people most of the time it was great being a smaller batch recipe. I’ll definitely be making it again…..lots more pablanos in my freezer.
Thank you SO much for making this, and for taking the time to come back and comment! Fire roasted poblanos are such an awesome way to step up the flavor, and that sounds amazing. Thank you again! I’m so glad you enjoyed it (and that it’s a small batch recipe!)
I had some leftover roast chicken. This recipe was just the ticket to use them up (along with my stock). My wife said it was the perfect dinner last night on a cold early December evening! Soup and salad….excellent.
So happy to hear that you both liked it, Joe! Thank you so much for making it! Nothing beats a warm bowl of soup of a cold December night! 🥹
This is absolutely amazing! We doubled the recipe and it made enough for my husband and me to eat for three days, lunch AND dinner. 😂 We doubled it and used a can of corn, drained, instead of frozen. Next time, I think we will probably use less chicken (love using rotisserie!) and maybe double the black beans. We might add some egg noodles, too. Tonight is our last night eating it and I think we are going to eat it over rice. Also, it’s the perfect soup when you’re sick. I started having symptoms of a cold on Sunday and by the time I ate this Monday night, I felt pretty terrible, and when you feel that way, you just want some good chicken noodle soup. This was better than chicken noodle soup!
This recipe is EVERYTHING! Loaded with flavor and “good-for-you” ingredients.
Can you suggest a PERFECT pairing of bread, cornbread, or a sandwich???
Thank you!!!
Yaaa! I’m so glad you like it, Lance!! I think this jalapeño cornbread would be SO good with it, or this small batch (slightly sweet) cornbread would be a good pairing, too!
This is a great recipe. I did feel it needed more seasoning so I added a bit more fajita seasoning, as well as half a can of diced tomatoes with chiles. I used coconut milk in place of heavy cream.