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Shredded Chicken Poblano Black Bean Soup
Isla Marie

Shredded Chicken Poblano Black Bean Soup

This Shredded Chicken Poblano Black Bean Soup is a creamy, smoky bowl of tender shredded chicken, roasted poblanos, black beans, and corn in a spiced broth. Gluten-free, one-pot, and packed with flavor — perfect for chilly nights or easy weeknights!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Dinner, Main Course, Soup
Cuisine: Comfort Food, Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base:
  • 1 lb shredded cooked chicken rotisserie recommended
  • 2 poblano peppers roasted, peeled, seeded & diced
  • 2 15 oz cans black beans, drained & rinsed
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 14.5 oz can fire-roasted diced tomatoes
  • 4 cups chicken broth low-sodium
  • 1 cup corn frozen/thawed or fresh
  • 2 tbsp olive oil
Spices:
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • Optional: 1 jalapeño diced; 1 chipotle in adobo
Creamy Finish:
  • ½ cup heavy cream or half-and-half/Greek yogurt
Garnish:
  • Shredded cheese cheddar or queso fresco
  • Fresh cilantro chopped
  • Lime wedges
  • Avocado slices
  • Tortilla strips

Equipment

  • Large pot or Dutch oven
  • Baking sheet (for roasting poblanos)
  • Plastic bag or bowl (for steaming peppers)
  • Wooden spoon
  • Cutting board & knife
  • Measuring cups & spoons
  • Immersion blender (optional, for creamier texture)

Method
 

  1. Roast Poblanos: Broil poblanos 4–5 min per side until charred. Steam in bag 10 min, peel, dice.
  2. Sauté: Heat oil in pot over medium. Add onion (jalapeño if using); cook 5 min. Add garlic & spices; 1 min.
  3. Build Soup: Add poblanos, beans, tomatoes, corn, broth, salt, pepper. Boil, then simmer 15 min.
  4. Add Chicken & Cream: Stir in chicken and cream. Simmer 5–10 min.
  5. Serve: Ladle hot. Garnish with cheese, cilantro, lime, avocado, tortilla strips.

Notes

Rotisserie Hack: Saves time — shred while warm.
Cream Tip: Temper with hot broth to avoid curdling.
Spice Level: Adjust poblanos/jalapeño to taste.
Make Ahead: Flavors better next day.
Storage: Fridge up to 4 days | Freeze (no cream) up to 3 months — add cream when reheating.
Vegetarian: Skip chicken, use veggie broth, extra beans.